Bacon-Wrapped Grilling Box for 4

• Steaks ship frozen with dry ice.
• Dry ice may dissipate in transit, product may thaw.
• Do not remove dry ice with bare hands.
• Upon arrival, store in the refrigerator or freezer.
• Steaks last up to 4 days in the refrigerator or up to 6 months in the freezer in their original cryovac packaging.
• Quail bites last up to 2 days in the refrigerator and up to 6 months in the freezer.
• Defrost your quail and herb garlic butter in the refrigerator the day before use.

To Serve

Steaks with Herb Garlic Butter

• Thaw steaks in the refrigerator for 24-48 hours before grilling in the original Cryovac packaging. Remove the string around the bacon-wrapped steaks and insert the picks with steak tags to hold the bacon on the steaks. Before you grill, take your Herb Garlic Butter out of the refrigerator and bring to room temperature.
• Gather your tools: tongs, Vegetable oil, a clean rag, grill brush, grilling thermometer, steak seasoning, grilling apron, and maybe a cold beer!
• A half hour before grilling, remove your steaks from the packaging and season with a salt-based rub, such as the Taste of Texas Signature Steak Seasoning, which tenderizes the meat and helps keep the natural juices in the meat when cooking.
• Burn off any residue by turning the grill on high. Reduce the flame and clean your grill vigorously with a stiff grill brush. Right before grilling, apply a generous coat of vegetable oil with a clean rag with tongs or heavy-duty grill spray.
• Adjust your grill flame to medium/medium-high. Pat your steaks dry with a clean paper towel and place the steaks on the grill using your tongs.
• Proper grill marks are an important part of the grilling process. Rotate the steaks two times and flip once, grilling for about two minutes on each rotation. This produces perpendicular grill marks on both sides of the steak.
• Check for doneness. The expert grill cooks at the “Taste” check for doneness by the “feel” of the steak, but the only fool-proof method is to take the temperature of each steak. Below is a chart of temperatures and corresponding doneness.
  • 125°F – 130°F Rare to Medium Rare
  • 130°F – 140°F Medium Rare to Medium
  • 140°F – 150°F Medium Well
  • 150°F+ Well Done
• When you have rotated the steaks the last time and they are almost done, top each with a tablespoon of the butter and let it melt into the steaks slightly. Once finished grilling, put the steaks on a clean plate with the tongs and allow them to rest for 5 minutes.
• Enjoy!

Quail Bites

• Light the grill, turn on high, and close the cover. Allow any residue to burn off for 15 minutes and then turn the grill down to medium/medium-high heat before cleaning the grates vigorously with a stiff grill brush in good condition. Oil your grill right before grilling by applying a generous coat of vegetable oil with a clean rag (using tongs) or a heavy duty grill spray to prevent sticking.
• Grill the quail over medium/medium-high heat until the juices run clear and the bacon becomes crisp on both sides. We like to grill the quail skewers on heavy foil folded up at the sides to prevent flare-ups. This gives the quail a nice flavor and crisps up the bacon.
• Serve and enjoy!