Steak & Burger Combo - 4 Pack

• Meats ship fresh with ice packs, ice packs may thaw in transit.
• Upon arrival place steaks in the refrigerator or freezer.
• Meats may be kept refrigerated in their sealed packaging for 3 to 4 days after arrival.
• Meats may be frozen in their sealed packaging for up to 6 months.

To Serve

Burgers

• Gather your ingredients and equipment. You’ll need at least 1lb of ground beef, a mixing bowl, your choice of seasoning (salt, pepper, garlic powder, etc.), and a non-stick skillet or grill.
• Wash your hands thoroughly with soap and water before handling the ground beef.
• Place the ground beef into the mixing bowl.
• Season the ground beef to your preference. Start with a pinch of salt and pepper, then add any additional seasonings you desire. Mix the seasonings into the ground beef evenly.
• Divide the seasoned ground beef into four equal portions if you want quarter-pound patties, or into two portions if you prefer half-pound patties.
• Take one portion of the seasoned ground beef and gently shape it into a ball using your hands.
• Once you have a ball of ground beef, gently press it down between your palms to flatten it into a patty shape. Aim for a thickness of about 1/2 to 3/4 inch.
• Repeat steps 6 and 7 with the remaining portions of ground beef until you have formed all your patties.
• If you’re cooking the patties on a skillet, preheat the skillet over medium-high heat. If you’re using a grill, preheat it to medium-high heat.
• Once the skillet or grill is hot, place the burger patties on the cooking surface. Be careful not to overcrowd the skillet or grill; leave some space between the patties.
• Cook the patties for about 3-4 minutes on each side for medium-rare to medium doneness, or adjust the cooking time according to your preference.
• Use a spatula to flip the patties halfway through the cooking time. They should develop a nice crust on the outside and reach your desired level of doneness on the inside.
• Once the patties are cooked to your liking, remove them from the skillet or grill and let them rest for a couple of minutes before serving.
• Serve the burger patties on buns with your favorite toppings and condiments, and enjoy your homemade burgers
• Enjoy!

Steaks

• Preparation: Remove the steaks from the refrigerator about 30-60 minutes before cooking to allow them to come to room temperature. This ensures more even cooking.
• Seasoning: Pat the steaks dry with paper towels to remove excess moisture, this helps achieve better browning during cooking. Season generously with kosher salt and freshly ground black pepper on both sides. You can also add other seasonings like garlic powder, onion powder, or your favorite steak rub.
• Preparing the Pan: Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Make sure the pan is well-heated before adding the steak to ensure a good sear.
  • Add a small amount of olive oil or vegetable oil to the pan, just enough to coat the bottom lightly. Swirl the oil around to evenly distribute it.
• Cooking the Steak: Once the pan is hot and the oil is shimmering, carefully add the seasoned hanger steak to the pan. Lay it down away from you to avoid splattering hot oil.
  • Let the steak cook without moving it for about 3-4 minutes on one side to develop a nice sear and crust. Avoid overcrowding the pan; if necessary, cook the steak in batches.
  • Flip the steak using tongs and cook for an additional 3-4 minutes on the other side for medium-rare doneness. Adjust the cooking time according to your preferred level of doneness (see notes below).
  • For more precise cooking, you can use a meat thermometer to check the internal temperature of the steak. For medium-rare, aim for an internal temperature of around 130-135°F (54-57°C).
• Cooking Notes: Cooking times may vary depending on the thickness of the steak and your preferred level of doneness. Use a meat thermometer to ensure accuracy.
  • For a medium doneness, cook the steak for an additional 1-2 minutes per side.
  • Avoid overcooking the hanger steak, as it can become tough and dry. Aim for a slightly pink and juicy center for the best texture and flavor.
• Resting and Serving: Once the steak reaches your desired level of doneness, remove it from the pan and transfer it to a cutting board. Allow the steak to rest for about 5-10 minutes before slicing. This allows the juices to redistribute throughout the meat, resulting in a juicier steak.
  • After resting, slice the hanger steak against the grain into thin strips. Serve immediately with your favorite side dishes or accompaniments.