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Our Newsletter

Steak Preparation


At the Cattle Exchange restaurant, located in the heart of cattle country in the Texas Panhandle, steaks are cooked over red-hot mesquite fire. If you want a true Texas cowboy flavor, soak mesquite or other hardwood chips in water for at least one hour. Drain excess water and wrap in aluminum foil. Poke holes in the top of the foil and place foil package directly over the coals or gas grill burner. Cook over medium hot fire.

RARE: Cool red center
MEDIUM RARE: Warm pink center
MEDIUM: Hot pink center
MEDIUM WELL: No pink, cooked throughout
WELL DONE: No pink, no juices left


Our steaks are well marbled for flavor and tenderness and can catch fire easily, so you need to keep a close eye on the grill while cooking. Cooking times will vary depending on the heat and type of fire.