Your Guide To The Perfect Steak and Sausages!

Enjoy our guide for the ultimate steak and sausage experience! Discover expert tips on cooking steak and sausage to perfection.

How to grill a perfect steak?

  1. Choose a ribeye steak with good marbling and an ideal thickness of 1 to 1.5 inches (anywhere from 480g-700g per slice) to ensure juiciness and flavor when grilled. We always choose the Certified Angus Beef Brand for mouthwatering consistency.
  2. Season well with coarse sea salt and coarse black pepper or your favorite Montreal Steak Seasoning (provided with our gift sets).
  3. Prepare your grill by firing up the charcoal briquettes with a butane torch, once the briquettes are half white, it means it has started to burn and will continue to do so. Bloomingails Deli’s briquettes are all-natural, made of pure coco shell, smokeless, odorless and has a 4-5 hour burn time. You can also use your favorite charcoal and prepare as usual.
  4. Place the ribeye steaks directly above the hot coals on the grill. Ensure that the grates are clean and well-oiled to prevent sticking.
  5. Rotate the steaks by 45 degrees after about 2 – 3 minutes to achieve perfect crosshatch grill marks.
  6. After another 2 – 3 minutes, flip the steaks using tongs to sear the other side directly over the coals.
  7. Use a meat thermometer to check for doneness – aim for an internal temperature of 135°F for medium-rare.
  8. Once done, move the steaks to a cooler part of the grill or onto a platter and let them rest for 5 – 10 minutes before serving.
  9. Experiment with specialty cooking methods like reverse searing, sous vide, air frying, or smoking if you want to try different flavors and textures beyond traditional charcoal grilling.

*Tip: Reserve the ribeye fat and cook and render in a pan, and use it to make some yummy steak rice together with some of the steak bits and juices!

Cooking Time Guide

Thickness of Steak Rare (120-130°F) Medium Rare (130-135°F) Medium (135-145°F) Medium Well (145-155°F) Well Done (155-165°F)
1 inch 4-5 minutes 5-6 minutes 6-7 minutes 7-8 minutes 8-10 minutes
1.5 inches 5-6 minutes 6-7 minutes 7-8 minutes 8-9 minutes 10-12 minutes
2 inches 6-7 minutes 7-8 minutes 8-9 minutes 9-11 minutes 12-14 minutes

Don’t want to set up the Charcoal grill? Try our Reverse Sear Ribeye Steak recipe from the Certified Angus Beef ® Test Kitchen!


Slowly cook this ribeye steak in the oven for consistent edge-to-edge doneness. A final hot sear in a cast iron pan brings out the steak’s flavor and texture.


  • 1 Certified Angus Beef ® ribeye steak (1 1/4-1 1/2")
  • 2 teaspoons coarse sea salt
  • 1 teaspoon fresh cracked pepper
  • 1 tablespoon canola oil
  • 2 tablespoons butter
  • 1 garlic clove, lightly smashed
  • 2 sprigs thyme (optional)
  • 1 sprig rosemary (optional)


  1. Preheat oven to 275° F, season steaks evenly with salt and pepper or Steak Seasoning.
  2. Place steaks on a sheet pan affixed with a wire rack, and bake until they reach an internal temperature of 115° F for medium rare (30 to 60 minutes depending on thickness).
  3. Remove steaks from oven, and let rest. Preheat a cast iron pan to medium-high. Pat steaks dry with a paper towel.
  4. Add canola oil to the pan followed by steaks. Sear for 1 minute to develop a deep brown color. Add butter, garlic and herbs to the pan. Flip steaks, and sear for 1 more minute while using a large spoon to constantly baste steaks with the melted butter.
  5. Remove the steaks to a cutting board, pour some of the butter and herbs over the steaks, and rest for 5 minutes.
  6. Slice and serve with finishing salt if desired.

How to grill or cook our sausages?

All our sausages are already cooked and ready to eat. For Cervelat, Cheese Hungarian, Veal Bratwurst and Wienerli, simply thaw and grill for 3-5 mins or until hot! You can also microwave and pan-fry in a little bit of oil.

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