New York Strip & Filet Mignon Prime Steak Gift Box

Two perfectly trimmed and aged USDA Prime New York and Filet Mignon Steaks presented alongside Churchill’s Signature Steak Seasoning and Herbed Finishing Butter. A thermometer and cooking guide complete this stately gift packaged in a luxurious custom gift box.

Bill Alles, the proprietor of Spokane, Washington’s renowned Churchill’s Steakhouse, comes from a long line of butchers. Today, Bill incorporates many of the techniques passed down to him from previous generations, continuing the Alles family tradition and passion for top-quality beef sourced from only the top 2% of beef cattle in the country. The same perfectly trimmed, beautifully aged USDA Prime steaks served at his renowned steakhouse are now available in these handsome Prime Steak Gift Boxes!

More Details

This package serves 4-6 people and includes:

  • 2 Prime New York Strips (each 16 oz.)
  • 2 Prime Filet Mignons (each 8 oz.)
  • Signature Steak Seasoning (2.6 oz.)
  • Herbed Steak Finishing Butter (3.5 oz.)
  • 1 Thermometer
  • 1 Cooking Guide
  • Arrives in a stunning black gift box
  • Each steak is vacuum-sealed and placed in a custom foam form


  • SteaksUSDA Prime Beef
  • Signature Steak Seasoning – Garlic, Spices, Sea Salt, Chili Pepper, Sunflower Oil, Turmeric
  • Herbed Steak Finishing Butter – Pasteurized Cream (*milk), Parsley, Chives, Garlic, Shallots, Lemon Juice, Salt, Black Pepper

Instructions / Storage

  • Steaks ship frozen with ice packs
  • Ice Packs and Steaks may thaw in transit
  • Upon arrival, place packaged steaks in the fridge or dethaw by placing packages on an inverted metal tray at room temperature for one hour on each side
  • Butter should be refrigerated and seasoning may be stored wherever you keep dry goods
  • Packaged steaks may be kept for 2 weeks in the fridge or up to 6 months in the freezer
    • Seasoning will last up to the “Best By” date printed on the bottom of the container
  • Butter will last in the fridge for up to 3 months and in the freezer for up to a year

To Serve


  • Before cooking steaks allow them to reach room temperature
  • Season with salt and pepper right before cooking

Pan-Roasted Method: Churchill’s Preferred Method

  • Heat a large cast-iron skillet on high heat, allow the dry pan to get very hot, (5 minutes).
  • Place a small amount of cooking oil in the pan, (barely enough to coat the bottom of the skillet) and immediately add the seasoned steaks. This will produce some smoke so be sure to have your stove exhaust vents on high.
  • Sear the steaks for two minutes on each side, (do not move the searing steaks during this time), this should produce a rich brown crust.
  • Immediately place the skillet into a preheated 350-degree oven for an additional 5-7 minutes, or until the internal temperature reaches 119 degrees.
  • Using oven mitts, remove the skillet from the oven and place on the stovetop and allow steaks to rest in the skillet for 8-12 minutes, (upon resting the internal temperature should have reached 125-130 degrees, this is the ideal temperature for a perfect medium-rare steak.)
  • Once plated, add a dollop of Churchill’s Steak Finishing butter over the steak and serve.

Charcoal Grill

  • Charcoal grills, like Weber, are great for cooking steaks because of the high-intensity heat they produce but can be very difficult to manage, especially with Prime beef due to the amount of fat in the steaks. This fat will melt and drip into the coals, causing a flare-up. We suggest the following methods:
  • Place approximately 100 briquettes in a pyramid and light. When the briquettes are fully white, make an even layer of coals on one side of your grill leaving the other half void of coals. This is known as a two-zone grill. Place the grill grates back on the broiler and allow them to get hot by placing the lid back on the grill for two minutes before beginning to cook.
  • Place the oiled and seasoned steaks directly over the coals to sear for two minutes per side, watching carefully to avoid flare-ups. Once the steaks have seared and caramelized to a golden brown, move the steaks to the side with no coals and place the lid back on the grill with the vents open. This will allow the steaks to roast.
  • Continue to roast for 3 to 5 minutes until the internal temperature reaches 119 degrees, for medium-rare, or as the chart below describes.
  • Remove the steaks from the grill and allow to rest for 5 – 10 minutes at room temperature before serving. The steaks will continue cooking while at rest and the internal temperature will reach 125-130 degrees for medium-rare.

Broiling Your Steak

  • Most conventional broilers cook at temperatures around 500 degrees.
  • Pre-heat the broiler for 10-15 minutes with the broiler pan on the uppermost rack and the oven door ajar. This allows more oxygen into the oven space and helps maximize heat efficiency.
  • Remove the broiler pan to the stovetop and arrange the pre-oiled and seasoned steaks on the broiler pan. Return the broiler pan to the top rack of the oven. While you want the steaks to be close to the broiler elements, if they are too close, the oils may ignite and flare-up. Check and adjust the position.
  • Again, leaving the oven door ajar, begin cooking. Cook the first side for approximately 7 minutes, remove pan, turn and repeat for another 4 minutes.
  • Remove the pan to the stovetop and adjust the oven from broiler to bake at 350-degrees. Using a meat thermometer, check the internal temperature. For a medium-rare steak, the internal temperature should be 119-degrees when removed from the oven. The steaks will continue cooking while at rest and the internal temperature will reach 125-130 degrees for medium-rare.

Gas Grills

  • Generally, gas grills are the most difficult broilers to judge as the different types offer such a wide difference in the amount of BTU’s they produce. For cooking steak, the higher the heat source, the better. Like Charcoal grills, the bottom heat source, especially with Prime beef, generally melts the fat into the flame which can cause flare-up. The following methods are suggested:
  • Heat your gas grill to “high” for 5 minutes with the lid closed prior to cooking to ensure the grill grates are hot. Turn a section of your grill in the off position creating a two-zone grill, preferably the middle section.
  • Place the oiled and seasoned steaks directly over the coals to sear for two minutes per side, watching carefully to avoid flare-ups. Once the steaks have seared and caramelized to a golden brown, move the steaks to the side with no coals and place the lid back on the grill with the vents open. This will allow the steaks to roast.

Temperature Guide
The appearance of the steaks, based upon the internal temperatures of the steak after resting / “ideal”, as shown below:
The “Remove” temperature on the left is the target temperature to remove from heat source. The “Ideal” temperature on the right is the ideal internal temperature after resting. Note these are the recommendations of our professional chefs, not the official recommendations of the USDA.

  • RARE – Light Crust, Red throughout, Cool Center | Remove: 114F | Ideal: 120F
  • MEDIUM RARE – Crisp Crust, Mostly Pink with Warm Red Center | Remove: 119F | Ideal: 127F
  • MEDIUM – Extra Crisp Crust, Pink Center | Remove: 129F | Ideal: 139F
  • MEDIUM WELL – Charred Crust, Mostly Tan with Slight Pink Center | Remove: 137F | Ideal: 149F
  • WELL DONE – Extra Charred Crust, Tan Throughout | Remove: 145F | Ideal: 160F
Download Storage and Prep Instructions

Shipping Details

  • Churchill’s Steakhouse ships Monday-Friday of each week
  • Orders cannot be shipped to P.O. Boxes
  • Orders shipped to Alaska and Hawaii via 2-day will incur an additional $20 charge or $35 for Overnight Shipping. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

Corporate Gift Orders

You can send this item to up to 15 different addresses using our regular checkout. Looking to send this item to more than 15 people? Have our Corporate Gifting Team assist you.

Recommended for you

More from Washington


Arrived quickly and safely with food still frozen. BEAUTIFULLY packaged and tracking was easy and precise! Our friends were amazed by their Christmas present!
Alissa R. - Winter Haven, FL
I ordered this item as a gift for someone. Easy to order, great product, timely shipping and the recipient was thrilled!
Brandon Y. - South San Francisco, CA
Easy to order and people and Corporations who I mailed the gifts to said it was the most creative gift they had ever received. Good to stay local and support community.
- ,
Very efficient ordering check out process. The vendor I purchased from had my product delivered very fast.
Tim L. - Long Beach, CA
Everything was perfect! Delivery went well and the steaks were great.
Shane M. - Clark Fork, ID
Very fresh delicious food!!! Excellent service.
ronnie t. - Monroe, WA
Excellent delivery! Box I ordered was elegant and nicely presented. Steaks were delish!
Brian M. - Melville, NY
Ordering, shipping and product quality were all amazing!
Amy V. - Liberty Lake, WA
Dave F. - Londonderry, NH
Everything went exactly as stated...package arrived in 2 days
Gail K. - Villa Rica, GA
Sent hamburgers to my father for Father’s Day and he loved them! My parents said, they were really good!
Larry S. - Omaha, NE
Delivered on time and packaged beautifully.
Joseph K. - White Bear Lake, MN
The ordering process was easy.My order came quickly.The variety of food is excellent!!!
Randall P. - Longwood, FL
Everything was perfect‼️💯 I LOVE GOLDBELLY ❌⭕️
Kenny B. - Las Vegas, NV
Received as ordered and on time. Products were great; just as represented on website.
William C. - Statesboro, GA
Ordering and delivery was great. Not to mention the food!!
Bill M. - Pleasanton, CA