HOLIDAY COOKING & REHEATING INSTRUCTIONS

 

ENTRÉES

48oz Porterhouse (Reheat)

  • Preheat the oven to 300 degrees (low fan)
  • Remove lid from aluminum pan and place onto center rack of oven

To reach desired temperature cook to the following times. (Times may vary depending on oven)
Rare: Cool Red Center: cook for 20 minutes
Medium Rare: Warm Red Center: cook 32 minutes
Medium: Hot Red Quarter Sized center: cook 44 minutes
Medium Well: Hot Pink Center: cook 51 minutes
Well: Hot cooked throughout no pink: 63 minutes

***After the steak has reached desired temperature let rest for 5 minutes the slice and serve.***

Filet Mignon (Cook)

  1. Remove Filet from the refrigerator and allow it to return to room temperature, 15-20 minutes.
  2. Preheat oven to 375’F (low fan if using convection oven)
  3. Remove the foil pan with the Filet from the plastic container
  4. Place the pan in the oven on the center rack.
  5. Cook to desired internal temperature 
    • Rare- 110’F (approximately 8 minutes)
    • Medium Rare- 115’F-120’F (approximately 10 minutes)
    • Medium- 125’F-130’F (approximately 12 minutes)
    • Medium Well- 145’F- 150’F(approximately 15 minutes)
    • Well Done- 160’F-165’F (approximately 20 minutes)
  6. Allow to rest 3-4 minutes before serving
  7. Serve with Rossini Sauce

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

Filet Slider (Cook)

  1. Remove Filet Sliders (medallions) from the refrigerator and allow it to return to room temperature, 10-15minutes.
  2. Preheat oven to 375’F (low fan if using convection oven)
  3. Remove the foil pan with the Filet Sliders(medallions) from the plastic container
  4. Place the pan with filet medallions only (not the buns) in the oven on the center rack.
  5. Cook to desired internal temperature 
    1. Rare- 110’F (approximately 4 minutes)
    2. Medium Rare- 115’F-120’F (approximately 5 minutes)
    3. Medium- 125’F-130’F (approximately 6  minutes)
    4. Medium Well- 145’F- 150’F(approximately 7 minutes)
    5. Well Done- 160’F-165’F (approximately 10 minutes)
  6. Place slider buns, covered with foil,  in oven for 5 minutes
  7. Assemble and serve

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

Beef Tenderloin Roasting

  1. Remove Beef Tenderloin from vacuum sealed package
  2. Using a clean lint free towel, pat dry removing any excess moisture
  3. Liberally season the prime rib on all side and place on a baking sheet pan with a rack
  4. Preheat oven to 450’F (high fan if using convection oven)
  5. Place Beef Tenderloin in the oven for 20 minutes
  6. Reduce heat to 325’F (lower fan to low setting if using convection oven)
  7. Roast to desired internal temperature (approximately 35-60minutes)
    • Rare- 110’F
    • Medium Rare- 115’F-120’F
    • Medium- 125’F-130’F
    • Medium Well- 145’F- 150’F
    • Well Done- 160’F-165’F
  8. Once cooked, allow Beef Tenderloin to rest for 10 minutes before carving.

Beef Tenderloin Heating

  1. Remove Beef Tenderloin from the refrigerator and allow it to return to room temperature, 15-30 minutes.
  2. Preheat oven to 375’F (low fan if using convection oven)
  3. Place Beef Tenderloin on a baking rack on a sheet pan/roasting pan
  4. Place in oven on center rack and roast
  5. Roast to desired internal temperature 
    • Rare- 110’F (approximately 20 minutes)
    • Medium Rare- 115’F-120’F (approximately 25 minutes)
    • Medium- 125’F-130’F (approximately 30-35 minutes)
    • Medium Well- 145’F- 150’F(approximately 40-45 minutes
    • Well Done- 160’F-165’F (approximately 60 minutes)
  6. Once cooked, allow Beef Tenderloin to rest for 10 minutes before carving.

 

Chilean Sea Bass Filet (Cook)

  1. Preheat oven to 375’F’ (350’F with fan on low setting if using convection oven)
  2. Remove the foil pan with the Chilean Sea Bass from the plastic container and allow to slowly return to room temperature, approximately 15-20 minutes before cooking.
  3. Place pan in oven
  4. Cook for 12 minutes and then check the internal temperature with a meat thermometer. (Chilean Sea Bass should be cooked all the way through.  The chef recommends cooking to Medium Well, 145’F) 
  5. Once cooked to desired temperature remove from the oven and allow to rest for 1-2 minutes before gently plating using a metal offset spatula. (do not use tongs)
  6. Serve with Tomato Vinaigrette.

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

 

GGA Meatloaf (Reheat)

  1. Leave in aluminum pan covered
  2. Preheat oven to 325 degrees (with low fan)
  3. Place the pan onto the middle rack in oven
  4. Cook for 35 minutes
  5. Remove cover
  6. Baste with ketchup and cook for an additional 10 minutes

 

Whole Roasted Chicken (Reheat)

  1. Leave in aluminum pan with a cover on
  2. Preheat oven to 325 degrees (with low fan)
  3. Place the pan onto the middle rack in oven
  4. Cook for 30 minutes with cover on
  5. Remove cover and cook an additional 5 minutes

***For crispier skin cook longer uncovered to achieve the desired crispness.***

Baby Back Ribs (Reheat)

  1. Leave in aluminum pan uncovered
  2. Preheat the oven to 300 degrees (with high fan)
  3. Place the pan onto the middle rack in oven
  4. Cook for 30 minutes
  5. Remove Cover
  6. Baste with BBQ sauce (if desired) and cook an additional 8 minutes

 

STEAK COOK & STORE

Can be stored in refrigerator in original cryovac packaging for up to 7 days from purchase. Can be stored in the freezer in original cryovac packaging for up to 6 months.

STEAKS ON THE GRILL

  1. About 20 minutes before grilling take the steak out of the fridge in order to bring it to room temperature. This encourages even, balanced internal temperature.
  2. Before you start cooking be sure to use a clean grill and get it nice and hot. Approximately 500 degrees.
  3. Cover the meat liberally on both sides with Gibsons Signature Seasoning Salt. (Approximately 1 teaspoon per side for larger cuts)
  4. Before flipping the steak be sure to develop a seared crust before flipping it.  The meat will stick to the grate if you try to lift it before it is ready.  This should take approximately 2-4 minutes.  Once the desired amount of char or caramelization is reached, move the steak off of direct heat.  Cover the grill and continue cooking until desired temperature is reached.
  5. With an instant-read thermometer check for desired internal temperature.
  • RARE: 110°F
  • MEDIUM RARE: 115°-120°F
  • MEDIUM: 125°-130°F
  • MEDIUM WELL: 150°-155°F
  • WELL DONE: 160°-165°F

Let the steak rest for about 5 minutes so it can continue to cook and the juices can redistribute evenly.

For Cooking Recommendations please go to www.GibsonsSteakHouse.com/menu to view instructional videos from our Chef.

SIDES

Asparagus (from your refrigerator <40’F) – COOK

  1. Preheat oven to 375’F
  2. Remove the foil pan with the Asparagus from the plastic container
  3. Place the uncovered pan in the oven on the center rack.
  4. Heat for approximately 8 minutes
  5. Cook to 165’F internal temperature

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

Broccolini/Brussel Sprouts (from your refrigerator <40’F) – COOK

  1. Preheat oven to 375’F
  2. Remove the foil pan with the Broccolini or Brussel Sprouts from the plastic container
  3. Loosely cover the foil pan with aluminum foil and seal the edges
  4. Place in the oven on the center rack.
  5. Heat for approximately 12 minutes
  6. Cook to 165’F internal temperature

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

Roasted Cauliflower (from your refrigerator <40’F) – COOK

  1. Preheat oven to 375’F
  2. Remove the foil pan with the Roasted Cauliflower from the plastic container
  3. Loosely cover the foil pan with aluminum foil and seal the edges
  4. Place in the oven on the center rack.
  5. Heat for approximately 8 minutes
  6. Remove cover and continue baking for 5 minutes or until internal temperature of 165’F is reached

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

Cheese Fonduta(from your refrigerator <40’F)

  1. Fonduta  into a medium size sauce pot.  
  2. Place over low heat on the stove top
  3. Stirring frequently, heat to 165’F, approximately 10 minutes

To serve….

  1. Spoon hot Fonduta onto a plate
  2. Place warm cauliflower over fonduta
  3. Garnish with shallot, chives and hazelnuts.

 

Sauteed Mushrooms (from your refrigerator <40’F) – COOK

  1. Preheat oven to 375’F
  2. Remove the foil pan with the sauteed mushrooms from the plastic container
  3. Loosely cover the foil pan with aluminum foil and seal the edges
  4. Place in the oven on the center rack.
  5. Heat for approximately 8 minutes
  6. Remove cover and continue baking for 5 minutes or until internal temperature of 165’F is reached

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

Blue Cheese Potato Gratin (from your refrigerator <40’F) – COOK

  1. Preheat oven to 375’F (conventional oven), 350’F (convection oven).
  2. Remove the foil pan with the Blue Cheese Potato Gratin from the plastic container
  3. Loosely cover the foil pan with aluminum foil and seal the edges
  4. Place in the oven on the center rack and bake for approximately 20 minutes..
  5. Remove foil and continue baking for 5 minutes 
  6. Heat for approximately 25 minutes or until internal temperature of 165’F is reached
  7. Remove from the oven and allow to rest for 5 minutes before serving.

***Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

Double Baked Potato – COOK

  1. Preheat the oven to 375’F.  
  2. Place double baked potatoes in an oven proof pan and cover with aluminum foil
  3. Place pan in oven and bake for approximately 20-25 minutes until internal temperature reaches 165’F
  4. Remove from oven and cover each Double Baked Potato with a slice of cheese
  5. Return pan to oven uncovered and bake approximately 2 minutes or until cheese is melted
  6. Remove pan from oven and serve

Mashed/Winter Truffle Robuchon Potato  (from your refrigerator <40’F) – COOK

  1. Preheat oven to 375’F
  2. Remove the foil pan with the Mashed Potatoes from the plastic container
  3. Loosely cover the foil pan with aluminum foil and seal the edges
  4. Place in the oven on the center rack.
  5. Stir after 10 minutes and return to oven
  6. Heat for approximately 20 minutes or until internal temperature of 165’F is reached

**Note- Heating times may vary.  Please use a thermometer to verify internal temperature.

 

Creamed Spinach (from your refrigerator <40’F) – COOK

  1. Add Spinach into a medium size sauce pot.  
  2. Place over ow heat on the stove top
  3. Stirring frequently, heat to 165’F, approximately 10 minutes

 

SOUPS & SAUCES

Lobster or King Crab Bisque (from your refrigerator <40’F) – COOK

  1. Pour Bisque into a medium size sauce pot.  
  2. Place over medium-low heat on the stove top
  3. Stirring frequently, heat to 165’F, approximately 10 minutes

Rossini Sauce or Gravy (from your refrigerator <40’F) – COOK

  1. Pour Rossini or Gravy into a medium size sauce pot.  
  2. Place over medium-low heat on the stove top
  3. Stirring frequently, heat to 165’F, approximately 10 minutes