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We want you to feel as comfortable as satisfied purchasing the finest and freshest meats from us online as you’d experience at the front counter of our shop in New York City.
We think steaks 1 1/4 inches thick or more are best for the grill and are best grilled using the indirect-heat method. It's a two-stage method of searing briefly over high direct heat to develop a crunchy, caramelized crust and then finishing over moderate heat to bring it up to the desired degree of doneness.
Any cut of steak or chop 1 1/4 inches thick or more will work with the technique shown here.