1. Always remove the meat from the refrigerator (steaks 30 minutes and roasts 45 minutes) prior to cooking. 2. Always use tongs to turn or move the meat around while cooking. Using a fork will pierce the meat, which will cause it to dry out. 3. Always let the meat rest after cooking. Steaks - 5 to 7 minutes and roasts - 10 to 15 minutes. Marinate and grill beef steaks. 1/2 in thick cook 4 to 6 minutes, total. 3/4 inch thick cook 7 to 10 minutes, total. 1 inch thick cook 10-14 minutes, total. 1-1/2 inch thick cook 15-20 minutes total. With a fork, pierce both sides of steak. Place in a zip-lock bag with a marinade, to coat. Refrigerate for 6 to 24 hours turning once. Discard marinade. Grill uncovered over Medium coals or on gas grill on Medium High, or broil 3 to 4 inches from 1. Safe Handling: This product was prepared from inspected and passed meat and/or poultry. Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions. Keep refrigerated or frozen. Thaw in refrigerator or microwave. Keep raw meat and poultry separate from other foods. Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry. Cook thoroughly. Keep hot foods hot. Refrigerate leftovers immediately or discard.

SAFEWAY