16 oz Ribeye
The quicksear ribeye is full of flavor, perfectly marbled, and can be finished in a hot pan or on a hot grill. Reheat, Sear, Slice & Enjoy!
Reheat: Thaw and reheat the ribeye using the instructions in the basic cooking instruction guide above. Remove the ribeye from the vacuum sealed bag and pat dry with a paper towel.
Sear: If using a grill, preheat to its highest setting, and then sear the ribeye on direct heat for about 1 minute per side for medium rare, or about 2-3 minutes per side for medium (turn often to avoid burning the steak). If using the pan-sear method, heat a heavy bottom pan (use cast iron for best results) over high heat with about 1 tablespoon of cooking oil or beef tallow. Once the pan is very hot, add the ribeye and use the same searing times as the grilling instructions
Slice: Place the seared ribeye on a cutting board, slice against the grain, and serve immediately (because your quicksear has been sous vide, they do not need to rest after searing) while hot with your favorite sides, or check out our chef-inspired recipe library.
Chef’s Comment: if you are using a quicksear compound butter, add 2 tablespoons to the pan after you flip the ribeye and baste with a spoon for 20 seconds to coat the entire steak. If using the grill, place the butter on top of the steak after you flip it and let it melt on top before eating.
Recommended Cooking Method Hot Grill
Blue Cheese Compound Butter Garlic & Herb
Recommended Wine Pairing Peppery Cabernet
16 oz NY Strip Steak
The NY strip is a perfect balance of tenderness and marbling, making it a widely popular cut that works best with the pan-sear method. Reheat, Sear, Slice & Enjoy!
Reheat: Thaw and reheat the NY Strip using the instructions in the basic cooking instruction guide above. Remove the strip steak from the vacuum sealed bag and pat dry with a paper towel.
Sear: If using a grill, preheat to its highest setting, and then sear the strip steak on direct heat for about 1 minute per side for medium rare, or about 2-3 minutes per side for medium (turn often to avoid burning the steak). If using the pan-sear method, heat a heavy bottom pan (use cast iron for best results) over high heat with about 1 tablespoon of cooking oil or beef tallow. Once the pan is very hot, add the strip steak and use the same searing times as the grilling instructions
Slice: Place the seared strip steak on a cutting board, slice against the grain, and serve immediately (because your quicksear has been sous vide, they do not need to rest after searing) while hot with your favorite sides, or check out our chef-inspired recipe library.
Chef’s Comment: if you are using a quicksear compound butter, add 2 tablespoons to the pan after you flip the strip steak and baste with a spoon for 20 seconds to coat the entire steak. If using the grill, add the butter on top of the steak after you flip it and let it melt on top before eating.
Recommended Cooking Method Pan Sear
Recommended Compound Butter Garlic & Herb
Recommended Wine Pairing Dark Merlot
10 oz Tenderloin
The Tenderloin is a lean, melt-in-your-mouth cut with a fine texture and mild flavor, making it a favorite for elegant dining. Reheat, Sear, Slice & Enjoy!
Reheat: Thaw and reheat the tenderloin using the instructions in the basic cooking instruction guide above. Remove the tenderloin steak from the vacuum sealed bag and pat dry with a paper towel.
Sear: If using a grill, preheat to its highest setting, and then sear the tenderloin steak on direct heat for about 1 minute per side for medium rare, or about 2-3 minutes per side for medium (turn often to avoid burning the steak). If using the pan-sear method, heat a heavy bottom pan (use cast iron for best results) over high heat with about 1 tablespoon of cooking oil or beef tallow. Once the pan is very hot, add the tenderloin steak and use the same searing times as the grilling instructions
Slice:Place the tenderloin steak on a cutting board, slice against the grain, and serve immediately (because your quicksear has been sous vide, they do not need to rest after searing) while hot with your favorite sides, or check out our chef-inspired recipe library.
Chef’s Comment: if you are using a quicksear compound butter, add 2 tablespoons to the pan after you flip the tenderloin steak and baste with a spoon for 20 seconds to coat the entire steak. If using the grill, add the butter on top of the steak after you flip it and let it melt on top before eating.
Recommended Cooking Method Pan Sear
Recommended Compound Butter Truffle
Recommended Wine Pairing Mild Pinot Noir
Tri Tip Roast
Known for its robust flavor and tenderness, the Tri Tip is a popular choice for grilling and is perfect for larger dinners. Reheat, Sear, Slice & Enjoy!
Reheat: Thaw and reheat the tri tip using the instructions in the basic cooking instruction guide above. Remove the tri tip from the vacuum sealed bag and pat dry with a paper towel.
Sear: If using a grill, preheat to its highest setting, and then sear the tri tip on direct heat for about 2 minutes per side for medium rare, or about 3 minutes per side for medium (turn often to avoid burning the tri tip). If using the pan-sear method, heat a heavy bottom pan (use cast iron for best results) over high heat with about 1-2 tablespoons of cooking oil or beef tallow. Once the pan is very hot, add the tri tip and use the same searing times as the grilling instructions.
Slice: Place the tri tip on a cutting board, slice against the grain, and serve immediately (because your quicksear has been sous vide, they do not need to rest after searing) while hot with your favorite sides, or check out our chef-inspired recipe library.
Chef’s Comment: if you are using a quicksear compound butter, add 2 tablespoons to the pan after you flip the tri tip steak and baste with a spoon for 20 seconds to coat the entire tri tip. If using the grill, add the butter on top after you flip it and let it melt on top before eating.
Recommended Cooking Method Hot Grill
Recommended Compound Butter None
Recommended Wine Pairing Bold Merlot
Coulotte Steaks
The Coulotte is a flavorful and lean steak with a fine grain and moderate fat content, making it suitable for grilling or pan-sear. Reheat, Sear, Slice & Enjoy!
Reheat: Thaw and reheat the coulotte using the instructions in the basic cooking instruction guide above. Remove the tri tip from the vacuum sealed bag and pat dry with a paper towel.
Sear: If using a grill, preheat to its highest setting, and then sear the coulotte on direct heat for about 1-2 minutes per side for medium rare, or about 3 minutes per side for medium (turn often to avoid burning the coulotte). If using the pan-sear method, heat a heavy bottom pan (use cast iron for best results) over high heat with about 1-2 tablespoons of cooking oil or beef tallow. Once the pan is very hot, add the coulotte and use the same searing times as the grilling instructions
Slice: Place the coulotte on a cutting board, slice against the grain into about 1/2-inch thick slices, and serve immediately (because your quicksear has been sous vide, they do not need to rest after searing) while hot with your favorite sides, or check out our chef-inspired recipe library.
Chef’s Comment: if you are using a quicksear compound butter, add 2 tablespoons to the pan after you flip the coulotte steak and baste with a spoon for 20 seconds to coat the entire coulotte. If using the grill, add the butter on top after you flip it and let it melt on top before eating.
Recommended Cooking Method Hot Grill
Recommended Compound Butter Garlic & Herb
Recommended Wine Pairing Dark Cabernet Sauvignon
Gourmet Burger Patties
The quicksear burger patties are the perfect balance of fat-to-protein ratio for juicy, gourmet-style burgers at home. Reheat, Sear, & construct your masterpiece with your favorite toppings!
Reheat: Thaw and reheat the burgers using the instructions in the basic cooking instruction guide above. Remove the burgers from the vacuum sealed bag and pat dry with a paper towel.
Sear: If using a grill, preheat to its highest setting, and then sear the burgers on direct heat for about 1 minutes per side for medium rare, or about 2 minutes per side for medium (turn often to avoid burning the burgers). If using the pan-sear method, heat a heavy bottom pan (use cast iron for best results) over high heat with about 1 tablespoon of cooking oil or beef tallow. Once the pan is very hot, add the burgers and use the same searing times as the grilling instructions
Slice: Place the burgers on a cutting board, and add your favorite toppings and sauces to finish them off before eating or check out our chef-inspired recipe library for burger recipes sure to satisfy even the pickiest burger eaters.
Chef’s Comment: if you are adding cheese, place a slice of your desired cheese on the burgers after you flip them the first time and let it melt while it finishes searing.
Recommended Cooking Method Grill
Recommended Compound Butter None
Recommended Wine Pairing Mild Merlot