Brush the finished steaks with melted butter.

     Put sharp steak knives on the table. A dull knife will make even the most tender steak seem tough.

     Burn off old residue with the grill on high until the smoke stops. Scrape the grill surface with a brass grill brush. Wipe or spray grill with vegetable oil.

     Pre-heat: Always pre-heat the grill on high heat or use a full layer of charcoal with an even white coating of ash.

     Always thaw your frozen product for superior results. Thaw Great Steaks product in the refrigerator overnight. For quicker thawing place cold steaks in cold water with wrapper on in access of 20 minutes.

     Brush the finished steaks with melted butter.

     To prepare steaks to medium-well or well done, start steaks on high, turn down to medium heat after cooking five minutes on both sides. Turn steaks twice during grilling, finishing on the first side. Use tongs or a spatula, a fork can damage the meat. Close the grill during the process. This helps prevent flare-ups that can burn the steak.

     Seasoning your steaks with a blend of spices or salt and pepper, by hand rubbing into steaks 20 minutes before they hit the grill is a great way to add a burst of flavor.