Steak Cooking Guide | Cellar & Flame Traverse City
The Art of the Perfect Steak
Exceptional steaks deserve exceptional preparation.
From our kitchen to yours, discover how to prepare your Cellar & Flame steaks with confidence. Our cut-specific guidance helps you develop a beautiful sear, preserve tenderness and bring the steakhouse experience home.
Start with the essentials
A great steak begins with quality beef and thoughtful preparation. You don't need professional kitchen equipment to achieve an excellent result, but a heavy skillet, reliable thermometer and a little attention make a difference.
Pat Dry
Keep your steaks refrigerated until preparation. Remove from packaging and pat thoroughly dry with paper towels. A dry surface helps create a rich, flavorful crust.
Season & Add Tallow
Season both sides of your steak with Cellar & Flame Steakhouse Seasoning to your desired taste. Add the provided beef tallow to your preheated skillet and allow it to melt before adding the steak.
Trust the Thermometer
Cooking time varies by thickness, pan and heat source. Use an instant-read thermometer inserted into the thickest portion to check internal temperature.
Keep raw beef separate from ready-to-eat foods. Wash hands, utensils and preparation surfaces thoroughly after contact with raw meat.
Your steak, your method
Each cut has its own character. Use the preparation method suited to its thickness, tenderness and marbling.
Filet Mignon
Prized for its exceptional tenderness and delicate beef flavor, filet mignon is a naturally lean cut. Its thickness makes a combination of stovetop searing and oven finishing especially effective.
Skillet Sear + Oven Finish
- Preheat oven to 350°F. Pat steak dry and season both sides.
- Heat a heavy, oven-safe skillet over medium-high heat. Add the provided beef tallow and allow it to melt.
- Sear filet approximately 2–3 minutes per side until a golden-brown crust forms. Briefly sear the edges if needed.
- Transfer the oven-safe skillet to the preheated oven. Continue cooking, checking the center temperature regularly. Oven time will vary with thickness.
- Remove when the steak reaches the desired internal temperature, following the temperature and safety guidance below. Rest 5–10 minutes before serving.
- Finish with your selected Cellar & Flame steakhouse butter.
Chef's Tip: Filet is lean and tender. A good sear builds the flavorful crust that complements its naturally delicate character.
New York Strip
The New York strip delivers bold beef flavor and a firmer, more structured texture. Its balance of tenderness and satisfying steakhouse bite makes it an enduring favorite.
Cast-Iron Skillet Method
- Pat steak dry and season both sides with Cellar & Flame Steakhouse Seasoning.
- Heat a heavy skillet over medium-high heat. Add the provided beef tallow and allow it to melt and coat the cooking surface.
- Place steak in the skillet and sear approximately 3–4 minutes on the first side.
- Flip and cook approximately 3–4 minutes on the second side. Briefly sear the fat edge if present.
- Check the center with an instant-read thermometer. Reduce the heat or finish in a 350°F oven if more cooking is needed.
- Rest 5–10 minutes before slicing. Slice against the grain and finish with steakhouse butter.
Chef's Tip: The strip has a tighter grain than filet. Slicing against the grain helps create a more tender bite.
Ribeye
Ribeye is celebrated for its generous marbling, rich texture and deep beef flavor. As it cooks, the intramuscular fat softens, creating the juicy, full-bodied experience ribeye lovers enjoy.
High-Heat Skillet Method
- Pat steak dry and season both sides with Cellar & Flame Steakhouse Seasoning.
- Heat a heavy skillet over medium-high heat. Add the provided beef tallow and allow it to melt.
- Sear approximately 3–4 minutes on the first side to develop a deep crust.
- Flip and cook approximately 3–4 minutes on the second side, adjusting heat to prevent burning.
- Continue cooking as needed, using an instant-read thermometer to check internal temperature.
- Rest 5–10 minutes before slicing. Finish with your steakhouse butter.
Chef's Tip: We especially enjoy ribeye cooked to medium because it allows more of its beautiful marbling to soften and develop richness.
Preparing Dry-Aged Steaks
Dry aging concentrates beef flavor and develops a distinctive savory character. Our dry-aged Porterhouse and T-Bone steaks are prepared using the same high-heat skillet technique recommended for our ribeye.
Dry-Aged Porterhouse
Two prized cuts in one: a generous tenderloin and a New York strip, separated by the bone. The tenderloin portion generally cooks more quickly than the strip.
Dry-Aged T-Bone
A strip-forward steak with a smaller tenderloin portion. The bone enhances its presentation and requires careful temperature monitoring.
High-Heat Skillet Method
- Pat steak dry and season both sides with Cellar & Flame Steakhouse Seasoning.
- Heat a heavy skillet over medium-high heat. Add the provided beef tallow and allow it to melt.
- Sear approximately 3–4 minutes on the first side to develop a flavorful crust.
- Flip and cook approximately 3–4 minutes on the second side, adjusting heat to prevent burning.
- Continue cooking as needed, checking internal temperature with an instant-read thermometer. Check both meat portions, avoiding contact with the bone.
- Rest 5–10 minutes before slicing. Finish with your selected Cellar & Flame steakhouse butter.
Chef's Tip: Dry-aged steaks develop concentrated beef flavor through the aging process. Simple seasoning, beef tallow and careful temperature monitoring allow that flavor to shine.
Larger or thicker bone-in steaks may require additional cooking time. Use internal temperature rather than timing alone to judge doneness.
Understanding Steak Temperatures
Internal temperature is more reliable than appearance or cooking time. The following chart shows commonly used steakhouse descriptions for degrees of doneness.
| Doneness | Typical Internal Temperature | Appearance |
|---|---|---|
| Rare | 120–125°F | Cool red center |
| Medium Rare | 130–135°F | Warm red center |
| Medium | 140–145°F | Warm pink center |
| Medium Well | 150–155°F | Slightly pink center |
| Well Done | 160°F+ | Little to no pink |
Temperatures above describe common culinary preferences and are not all food-safe minimums. Steak temperature can continue to rise during resting.
Food Safety: The USDA recommends cooking whole-cut beef steaks to a minimum internal temperature of 145°F, measured with a food thermometer before removing from heat, followed by a rest of at least 3 minutes. Consuming undercooked beef may increase the risk of foodborne illness.
Finishing Your Steakhouse Dinner
Butcher's Reserve is about more than the steak. From the beef tallow used for searing to our signature finishing butters and prepared sides, every detail helps bring the Cellar & Flame experience to your table.
Cooking with Beef Tallow
We include beef tallow with your Butcher's Reserve dinner for a reason. This traditional cooking fat performs well at the high temperatures used for searing and complements the natural richness of the beef.
Add the provided tallow to your preheated skillet, allow it to melt, and cook your steak as directed.
Steakhouse Butter
Your selected Cellar & Flame steakhouse butter is the finishing touch, not the cooking fat.
Keep refrigerated until ready to use. Add to your hot steak after cooking and allow it to melt gently before serving.
Twice-Baked Potatoes
Reheat according to the instructions included with your dinner. Heat until the center is thoroughly hot, with a lightly golden top.
If reheating as leftovers, the recommended food-safe internal temperature is 165°F.
Seasonal Vegetables
Prepare using the instructions included with your order. Season with Cellar & Flame Steakhouse Seasoning to your desired taste.
Cook until heated through and tender to your preference.
Lobster Mac & Cheese
Reheat according to the package-specific instructions. Avoid excessive heat that can dry out the cheese sauce.
If reheating as a previously cooked dish, heat thoroughly to 165°F.
Always follow the preparation instructions packaged with your specific dinner. Keep perishable items refrigerated at 40°F or below until use.
The Steakhouse Experience. At Home.
Hand-selected steaks, signature seasoning, beef tallow, steakhouse butter and chef-prepared accompaniments. Everything you need for an exceptional evening at your own table.
24-hour advance ordering · Scheduled local pickup · Downtown Traverse City