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CA Reserve

CA Reserve Ribeye

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
  • 1" – 8 minutes total; 5 and 3
  • 1¼" – 9 minutes total; 7 and 3
  • 1½" – 14 to 15 minutes total; 10 and 4
  • 2" – 15 to 18 minutes total; 11 and 5
  • 2½" – 20 minutes total; 12 and 8
  • 3" – 25 minutes total; with such a thick cut you can really get creative here, and grill on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides.
On the Stovetop:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 10 and 4
  • 2” – 15 to 18 minutes total; 11 and 5
  • 2½“ – 20 minutes total; 12 and 8
  • 3” – 25 minutes total; with such a thick cut you can really get creative here, and cook on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides.
Sear/Oven Finish:
  • 1” – 2 min sear on each side, then preheated 350 oven for 10 min
  • 1¼“ – 2 min sear on each side, then preheated 350 oven for 12 min
  • 1½“ – 2 min sear on each side, then preheated 350 oven for 15 min
  • 2” – 3 min sear on each side, then preheated 350 oven for 15-16 min
  • 2½“ – 3 min sear on each side, then preheated 350 oven for 18-20 min
  • 3” – 3 min sear ; sear 4 sides; preheated 350 oven for 12-15 min
In the Oven:
  • 1” – set oven to broil, following grilling info
  • 1¼“ – set oven to broil, following grilling info
  • 1½“ – set oven to broil, following grilling info
  • 2” – preheated 400, 20-25 min
  • 2½“ – preheated 400, 24-26 min
  • 3” – 3 preheated 400, 25-30 min

CA Reserve New York

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
  • 1" – 8 minutes total; 5 and 3
  • 1¼" – 9 minutes total; 7 and 3
  • 1½" – 14 to 15 minutes total; 10 and 4
  • 2" – 15 to 18 minutes total; 11 and 5
  • 2½" – 20 minutes total; 12 and 8
  • 3" – 25 minutes total; with such a thick cut you can really get creative here, and grill on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides
On the Stovetop:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 10 and 4
  • 2” – 15 to 18 minutes total; 11 and 5
  • 2½“ – 20 minutes total; 12 and 8
  • 3” – 25 minutes total; with such a thick cut you can really get creative here, and cook on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides.
Sear/Oven Finish:
  • 1” – 2 min sear on each side, then preheated 350 oven for 10 min
  • 1¼“ – 2 min sear on each side, then preheated 350 oven for 12 min
  • 1½“ – 2 min sear on each side, then preheated 350 oven for 15 min
  • 2” – 3 min sear on each side, then preheated 350 oven for 15-16 min
  • 2½“ – 3 min sear on each side, then preheated 350 oven for 18-20 min
  • 3” – 3 min sear ; sear 4 sides; preheated 350 oven for 12-15 min
In the Oven:
  • 1” – set oven to broil, following grilling info
  • 1¼“ – set oven to broil, following grilling info
  • 1½“ – set oven to broil, following grilling info
  • 2” – preheated 400, 20-25 min
  • 2½“ – preheated 400, 24-26 min
  • 3” – 3 preheated 400, 25-30 min

CA Reserve Filet Mignon

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 10 to 12 minutes total; 7 and 4
  • 2” – 12 to 14 minutes total; 9 and 4
  • 2½“ – 14 to 16 minutes total; 10 and 5
On the Stovetop:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 10 to 12 minutes total; 7 and 4
  • 2” – 12 to 14 minutes total; 9 and 4
  • 2½“ – 14 to 16 minutes total; 10 and 5
Sear/Oven Finish:
  • 1” – 2 min sear on each side, then preheated 350 oven for 8 min
  • 1¼“ – 2 min sear on each side, then preheated 350 oven for 10 min
  • 1½“ – 2 min sear on each side, then preheated 350 oven for 13-14 min
  • 2” – 3 min sear on each side, then preheated 350 oven for 14-15 min
  • 2½“ – 3 min sear on each side, then preheated 350 oven for 16-18 min
In the Oven:
  • 1” – set oven to broil, following grilling info
  • 1¼“ – set oven to broil, following grilling info
  • 1½“ – set oven to broil, following grilling info
  • 2” – preheated 400, 18-20 min
  • 2½“ – preheated 400, 20-22 min

CA Reserve Bone-in Ribsteak

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 9 and 5
  • 2” – 15 to 18 minutes total; 11 and 6
  • 2½“ – 20 minutes total; 12 and 7
  • 3” – 22 minutes total; 14 and 8
On the Stovetop:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 10 and 4
  • 2” – 15 to 18 minutes total; 11 and 5
  • 2½“ – 20 minutes total; 12 and 8
  • 3” – 25 minutes total; with such a thick cut you can really get creative here, and cook on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides.
Sear/Oven Finish:
  • 1” – 2 min sear on each side, then preheated 350 oven for 10 min
  • 1¼“ – 2 min sear on each side, then preheated 350 oven for 12 min
  • 1½“ – 2 min sear on each side, then preheated 350 oven for 15 min
  • 2” – 3 min sear on each side, then preheated 350 oven for 15-16 min
  • 2½“ – 3 min sear on each side, then preheated 350 oven for 18-20 min
  • 3” – 3 min sear ; sear 4 sides; preheated 350 oven for 12-15 min
In the Oven:
  • 1” – set oven to broil, following grilling info
  • 1¼“ – set oven to broil, following grilling info
  • 1½“ – set oven to broil, following grilling info
  • 2” – preheated 400, 20-25 min
  • 2½“ – preheated 400, 24-26 min
  • 3” – 3 preheated 400, 25-30 min

CA Reserve Kansas City Strip

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 9 and 5
  • 2” – 15 to 18 minutes total; 11 and 6
  • 2½“ – 20 minutes total; 12 and 7
  • 3” – 22 minutes total; 14 and 8
On the Stovetop:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 10 and 4
  • 2” – 15 to 18 minutes total; 11 and 5
  • 2½“ – 20 minutes total; 12 and 8
  • 3” – 25 minutes total; with such a thick cut you can really get creative here, and cook on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides.
Sear/Oven Finish:
  • 1” – 2 min sear on each side, then preheated 350 oven for 10 min
  • 1¼“ – 2 min sear on each side, then preheated 350 oven for 12 min
  • 1½“ – 2 min sear on each side, then preheated 350 oven for 15 min
  • 2” – 3 min sear on each side, then preheated 350 oven for 15-16 min
  • 2½“ – 3 min sear on each side, then preheated 350 oven for 18-20 min
  • 3” – 3 min sear ; sear 4 sides; preheated 350 oven for 12-15 min
In the Oven:
  • 1” – set oven to broil, following grilling info
  • 1¼“ – set oven to broil, following grilling info
  • 1½“ – set oven to broil, following grilling info
  • 2” – preheated 400, 20-25 min
  • 2½“ – preheated 400, 24-26 min
  • 3” – 3 preheated 400, 25-30 min

CA Reserve Porterhouse

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
  • 1¼“ – 10-12 minutes total; 8 and 3
  • 1½“ – 14 to 15 minutes total; 9 and 5
  • 2” – 15 to 18 minutes total; 11 and 6
  • 2½“ – 20 minutes total; 12 and 7
  • 3” – a neat trick for something this size; sear the steak for 2 or 3 min on each side, then stand the steak upright on the bone and close the lid of your grill for 18-20 minutes. The bone will act as a heat shield, allowing you to use the indirect heat of the grill to finish cooking the steak.
On the Stovetop:
  • 1¼“ – 10-12 minutes total; 8 and 3
  • 1½“ – 14 to 15 minutes total; 9 and 5
  • 2” – 15 to 18 minutes total; 11 and 6
  • 2½“ – 20 minutes total; 12 and 7
Sear/Oven Finish:
  • 1¼“ – 2 min sear, preheated 350 for 12-15 min
  • 1½“ – 2 min sear, preheated 350 for 15-18 min
  • 2” – 3 min sear, preheated 350 for 18-20 min
  • 2½“ – 3 min sear, preheated 350 for 20-22 min
  • 3” – 3 min sear on each side, preheated 350 25-30 min
In the Oven:
  • 1¼“ – set oven to broil, following grilling info
  • 1½“ – set oven to broil, following grilling info
  • 2” – preheated 400, 20-25 min
  • 2½“ – preheated 400, 24-26 min
  • 3” – 3 preheated 400, 25-30 min

Midwestern

Cooking times do not different between the Midwestern and the California Reserve steaks; you’ll find the majority of steak cooking instructions under the “California Reserve” tab.

Midwestern Boneless Shortribs

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

Braising: this is the best method to go with boneless shortribs, and although time consuming, so was painting the Mona Lisa. The basic recipe to follow is to sear on both sides in a pan, then transfer to a large pot with a lid (a dutch-oven), and fill with veal/beef stock and a bit of red wine. Let the pot simmer on low heat (either on the stove or in the oven), for two to two and a half hours, until fork tender. To finish, thicken the liquid with a bit of flour or cornstarch, and you’ll have a 4-Star level sauce.

Midwestern Bone-in Shortribs

On the Grill: This is not the normal way to cook shortribs, and you’re not going to come out with a filet-tender piece of meat, but what you will end up with is an absolutely acceptable level of tenderness, and a “Holy Sh*t” level of flavor. The trick here is to back the heat off on the grill, go down to about 75% of your normal comfort level.

Braising: The basic recipe to follow here is to sear on both sides in a pan, then transfer to a large pot with a lid (a dutch-oven), and fill with veal/beef stock and a bit of red wine. Let the pot simmer on low heat (either on the stove or in the oven), for two to two and a half hours, until fork tender. To finish, thicken the liquid with a bit of flour or cornstarch, and you’ll have a 4-Star level sauce.

Midwestern Hanger Steak

On the Grill:
  • 1” to 1½“ – 8 to 10 minutes total. Grilling is the best option for the Hanger, this is a cut that is has enough inherent tenderness and moisture that you can even end up overcooking it slightly and still have a good steak.
On the Stovetop:
  • 1” to 1½“ – 10-12 minutes on high heat
Sear/Oven Finish:
  • 1” to 1½“ – sear 2 to 3 minutes on both sides,  then finish in a 350 degree oven for 12-15 min
In the Oven:
  • Set oven to broil, cook for 10-12 min

Midwestern Marinated Pinwheeled Skirt Steak

On the Grill:
  • 1½“ to 2” – 18 to 20 minutes total; 12 and 8
On the Stovetop:
  • 1½“ to 2” – 18 to 20 minutes total; 12 and 8.
Sear/Oven Finish:
  • 1½“ to 2” – 3 to 4 min sear, then 350 oven for 15-20 min
In the Oven:
  • 1½“ to 2” –  400 degrees 25-30 min

Rib Roasts (both CA and MW)

Oven:
  • 2rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another hour and 15 minutes
  • 3rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another hour and 30 minutes
  • 4rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another hour and 45 minutes
  • 5rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another two hours
  • 6rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another two hours and 15 minutes
  • 7rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another two hours and 15 minutes

Midwestern RibCap

On the Grill:
  • 25-30 minutes total, turning frequently
Sear/Oven Finish:
  • Most popular way to do it: sear for 2 min on 3 sides, then finish in a 350 oven for 20-25 min. You want the internal temp to be at 135 on this cut.
In the Oven:
  • Preheat oven to 400, cook 40-45 min. Again, 135 internal temperature is what you want to aim for with the Ribcap.

MW Saratoga

Contrary to what you might have heard, the best way to determine the cooking time on a steak is by the thickness, rather than the weight.

On the Grill:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 10 and 4
  • 2” – 15 to 18 minutes total; 11 and 5
  • 2½“ – 20 minutes total; 12 and 8
  • 3” – 25 minutes total; with such a thick cut you can really get creative here, and grill on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides
On the Stovetop:
  • 1” – 8 minutes total; 5 and 3
  • 1¼“ – 9 minutes total; 7 and 3
  • 1½“ – 14 to 15 minutes total; 10 and 4
  • 2” – 15 to 18 minutes total; 11 and 5
  • 2½“ – 20 minutes total; 12 and 8
  • 3” – 25 minutes total; with such a thick cut you can really get creative here, and cook on all four sides. Turn the steak in a constant direction, and go 7 minutes on the first and second side, then drop to 5 minutes for the final two sides.
Sear/Oven Finish:
  • 1” – 2 min sear on each side, then preheated 350 oven for 10 min
  • 1¼“ – 2 min sear on each side, then preheated 350 oven for 12 min
  • 1½“ – 2 min sear on each side, then preheated 350 oven for 15 min
  • 2” – 3 min sear on each side, then preheated 350 oven for 15-16 min
  • 2½“ – 3 min sear on each side, then preheated 350 oven for 18-20 min
  • 3” – 3 min sear ; sear 4 sides; preheated 350 oven for 12-15 min
In the Oven:
  • 1” – set oven to broil, following grilling info
  • 1¼“ – set oven to broil, following grilling info
  • 1½“ – set oven to broil, following grilling info
  • 2” – preheated 400, 20-25 min
  • 2½“ – preheated 400, 24-26 min
  • 3” – 3 preheated 400, 25-30 min

Saratoga Roast

Oven:
  • 2rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another hour
  • 3rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another hour and 15 minutes
  • 4rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another hour and 30 minutes
  • 5rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another hour and 45 minutes
  • 6rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another two hours
  • 7rib: Preheat oven to 500 degrees, cook rib for 15 to 20 minutes, then lower oven temp to 350 and finish for another two hours

SausagesX Close

Grill:
  • 15 minutes total (assuming a grill temp of about 500 degrees). Puncture each sausage several times with a toothpick before cooking. A good trick is to move them around a bit when first placed on the grill; this will prevent them from sticking. Turn frequently; every 2 to 3 minutes.
Stovetop:
  • if you’re using a cast iron pan, pour the tiniest bit of olive oil, butter, or salt in the pan (anything to create a barrier between pan and sausage). Non-stick pans don’t need anything added. Puncture each sausage several times with a toothpick before cooking. Cook for 15 minutes at medium heat; turn frequently (every two three min). Don’t cover the pan – otherwise you’ll steam the sausages.
Oven:
  • Puncture each sausage several times with a toothpick before cooking. Place sausages on a wire rack, preheat oven to 400 degrees, cook for 15-20 minutes.

LambX Close

Boneless saddle

Grill:
  • though it wouldn’t be our preferred method of cook, it is do-able this way. Grill for 3 to 4 minutes on an open grill on 3 sides; but stay close, it will flare. Then turn the grill heat down to about 350 degrees, close the lid, and give it another 30 minutes. Aim for 120 degrees internal temp.
Oven:
  • Easiest way to go with this; simply preheat oven to 400 degrees, and cook 55-60 minutes.

Butterflied Leg

Grill:
  • 15 to 20 minutes total; start with the lean side down for 12 min, then finish with 4-5 minutes on the flip side.
Sear/Oven:
  • sear for 3 to 4 minutes on each side, then cook in a preheated 350 oven for 20-25 minutes.
Oven:
  • preheat oven to 400 degrees, cook 35-40 minutes

Traditional leg

Oven:
  • preheat oven to 500 degrees, cook for 15-20 minutes, then lower oven temp to 350, and go another 20-30 minutes till done.

Rack of Lamb

Grill:
  • if you’re comfortable defusing a bomb, then you’ll be at home grilling a rack of lamb. An absolute terror for most, you’ll be safest sticking with the oven.
Oven:
  • preheat oven to 400 degrees, cook for 40-45 minutes

PorkX Close

Bone-in Chop

Grill:
  • 12-14 minutes total; 7min on first side, 5 on second side.
Stovetop:
  • 12-14 minutes total; 7min on first side, 5 on second side, on high heat
Sear/oven:
  • sear 2 minutes on each side, then finish in a 350 degree oven for 12-15 minutes
Oven:
  • preheat oven to 400 degrees, cook 18-20 minutes

Pork Cap

Grill:
  • 18-20 minutes, turning often
Stovetop:
  • 18-20 minutes on high heat, turning often
Sear/oven:
  • Sear 2 minutes on three sides, finish in a 350 degree oven for 25 minutes
Oven:
  • preheat oven to 350 degrees, cook 25-30 minutes (aim for 140 degrees internal temp)

Country Style Spare Ribs

Oven:
  • preheat oven to 500 degrees, cook for 15-20 minutes, then lower oven temp to 350, and go another 20-30 minutes till done.

Rack of Lamb

Grill:
  • 20 minutes total; 12 min on first side, 8 on second side
Stovetop:
  • 20 minutes total; 12 min on first side, 8 on second side
Sear/oven:
  • Sear 3 minutes on each side, then finish in a 350 degree oven for 20-25 minutes
Oven:
  • preheat oven to 350 degrees, cook 40-45 minutes

Bone-in Loin

Sear/oven:
  • Sear 4 minutes on each side, finish in a 350 degree oven for an hour and 20 minutes
Oven:
  • Sear 4 minutes on each side, finish in a 350 degree oven for an hour and 20 minutes

Boneless Loin

Sear/oven:
  • Sear 4 minutes on each side, finish in a 350 degree oven for an hour and 20 minutes
Oven:
  • Sear 4 minutes on each side, finish in a 350 degree oven for an hour and 20 minutes

MiscX Close

Sliders

Grill:
  • 8-10 min grill, and stovetop. Just turn once.