Guidance Beyond the Cut

Here you’ll find straightforward answers about cooking methods, internal temperatures, storage, and meat fundamentals — explained the way we do at the counter.

Cooking Guide for Specific Steaks

All guidance assumes medium-rare unless otherwise noted.
Cooking time depends on thickness, heat, and starting temperature.

Steaks should be 1½–2 inches thick whenever possible.
Thickness allows control. Use a thermometer. Precision replaces guesswork.

Ribeye (Boneless)

Cut from the rib. Known for its marbling, which bastes the meat as it cooks.

1½–2 inches thick, 4 minutes per side over high heat.

Target internal temperature: 125–130°F. Rest 8–10 minutes.

Best served medium-rare.

Cowboy

A thick, bone-in ribeye. The bone moderates heat during cooking.
Sear 4–5 minutes per side over high heat.
Finish in a 375–400°F oven if needed.

Target: 125–130°F
Rest 10–12 minutes.

Tomahawk

A ribeye with the full rib bone left long. Thickness requires control.
Sear 4–5 minutes per side.
Finish in 375–400°F oven if thick.

Use a thermometer. Target: 125–130°F. Rest at least 15 minutes before carving.

Porterhouse

Strip and filet divided by bone. Two muscles cook at different speeds.

For 1½–2 inches thick – 5–6 minutes per side over high heat.
Finish gently if necessary.

Target: 125–130°F; Rest at least 10 minutes. Carve by removing meat from the bone before slicing.

New York Strip

Firm structure. Defined beef profile. 3–4 minutes per side. Target: 125–130°F; Rest properly before slicing.

Filet

Lean and delicate. 3 minutes first side. 2–3 minutes second side.

Target: 125°F. Do not cook beyond medium.

Rest 8–10 minutes.

Flat Iron

From the shoulder. Exceptionally tender with fuller beef flavor and more structure.

2½–3 minutes per side. Cook rare to medium-rare. Always slice against the grain.

Sirloin

From the hindquarter. Balanced flavor. Slightly firmer texture.

3–4 minutes per side. Rest properly before slicing.

Skirt

Loose grain. Deep flavor. 2–3 minutes per side over high heat.

Cook no more than medium-rare. Slice against the grain.

Flank

Leaner with long, visible fibers. 3–4 minutes per side over high heat. Cook rare to medium-rare.
Rest well and slice thinly against the grain at a sharp angle.

Hanger

Textured and flavorful.

4–6 minutes per side depending on thickness.

Cook no more than medium-rare. Slice against the grain.

This Is Butchery, As It Should Be.

Teodora’s is for people who care how their food is raised, handled, and prepared.

For those who value trust over speed.

And for customers who believe quality is worth doing properly.

If that sounds like you, you’re in the right place.