Grilling From Frozen

from the Farmers Markets Tents of Snow Creek Ranch

to get the patties you just bought to taste like the sample you tried at the show

How We Break Patties Apart

Preheat grill on low
Pop off the patties you want to grill with a butter knife or a clean screw driver (may take some force), and put the rest of your patties back in the freezer
Proceed to your gas or charcoal grill. If your only choice is the stove top, we recommend a cast iron pan for near-show results. We've not had the best luck with non-stick surfaces. Broilers work well
Grill from frozen on low to medium heat
Total grilling time about 20 to 25 minutes
Flip every 4 to 5 minutes
Salt generously once on each side

All grills are different. Areas on the same grill are different. Move your steaks around as you flip them to give them the same heat over the grilling time.
Our Pre-Formed Steak Burger Patties are juicy. Watch for flare-ups especially after they have been on the grill for more than 10 minutes. If you do get some flare-up, immediately move the patties around to no-flame areas on your grill. You'll eventually get that spot back when the juice burns off.
Adjust your grilling time for the temperature outside. Winter grilling takes longer than summer grilling.
How Done is Done?
  Very Rare – 120°, feels soft and squishy
  Rare – 125°, soft to the touch
  Medium-Rare – 130° – 135°, yields gently to the touch
  Medium – 140° – 145°, yields only slightly to the touch, beginning to firm up
  Medium-Well – 150° – 155°, firm to the touch
  Well-Done – 160°, hard to the touch
We prefer "Pink in the middle" which is from Very Rare to Medium-Rare. If the sample you tried at the show was juicy and melted in your mouth, it was Rare. I wouldn't eat any other burger in the world Rare, but Snow Creek Ranch Steak Burger is safe. Our kids eat the samples frozen (right - never been cooked).
Grilling from frozen starts slowly, and then it goes from raw to cooked really fast.

from the Farmers Markets Tents of Snow Creek Ranch

FROZEN Premium Steaks: Filet, Porterhouse, T-Bone, New York Strip, Ribeye, Top Sirloin
salt (regular table salt or sea salt)

Preheat grill on low
Pull your steaks out of the freezer, remove the plastic wrapping
Proceed to your gas or charcoal grill immediately - do not thaw the steak. If your only choice is the stove top, we recommend a cast iron pan for near-show results. We've not had the best luck with non-stick surfaces. Broilers work well
Grill from frozen on low to medium heat
Total grilling time about 40 to 45 minutes
Flip every 4 to 5 minutes
Salt generously once on each side

All grills are different. Areas on the same grill are different. Move your steaks around as you flip them to give them the same heat over the grilling time.
Our steaks are juicy. Watch for flare-ups especially after the steaks have been on the grill for more than 20 minutes. If you do get some flare-up, immediately move the steaks around to no-flame areas on your grill. You'll eventually get that spot back when the juice burns off.
We don't sear our steaks. We think it dries them out. If you prefer some "charcoal" taste, help yourself to some high heat early on. Just be sure to shorten your grilling time, so they don't get over done.
Adjust your grilling time for the temperature outside. Winter grilling takes longer than summer grilling.
How Done is Done?
  Very Rare – 120°, feels soft and squishy
  Rare – 125°, soft to the touch
  Medium-Rare – 130° – 135°, yields gently to the touch
  Medium – 140° – 145°, yields only slightly to the touch, beginning to firm up
  Medium-Well – 150° – 155°, firm to the touch
  Well-Done – 160°, hard to the touch
We prefer "Pink in the middle" which is from Very Rare to Medium-Rare. If the sample you tried at the show was juicy and melted in your mouth, it was Rare. We recommend doing your steaks the same way.
Grilling from frozen starts slowly, and then it goes from raw to cooked really fast.