Steak Lover's Gift Box - 4 Pack
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Not eligible for shipping to CanadaIndulge in a premium selection of steaks that promises to impress with every bite. This curated gift set features two 10oz USDA Prime Dry Aged Ribeye Steaks and two 6oz USDA Choice Filet Mignon Steaks, each hand-cut from the finest beef. The Ribeye offers a rich marbling for exceptional flavor, while the Filet Mignon provides melt-in-your-mouth tenderness. Whether you’re celebrating a special occasion or treating someone to a savory surprise, this luxurious gift set is perfect for any steak enthusiast.
Filet Mignon — unquestionably the most tender steak you can serve up — can be called the “sashimi cut” of beef. Flannery’s prime, hand-cut filets are absolutely fork tender and devoid of excess fat. They are also the perfect choice for serving a noticeably thick but not overwhelming cut of steak.
Butchery has been a family affair since Bryan Flannery Sr. opened Bryan’s Quality Meats in San Francisco in 1963. Years later, his son Bryan Flannery, Jr. founded Flannery Beef, which sources its all-natural USDA Prime Holstein Beef exclusively from small California producers. Flannery Beef is known for its superior perfectly marbled, hand-cut steaks that are dry-aged for a minimum of 28 days and beloved by Michelin-starred restaurants.
This package includes
- 2 USDA Prime Dry Aged Ribeyes (each 10 oz.)
- 2 USDA Choice Filet Mignon Steaks (each 6 oz.)
- Arrives in a beautiful black gift box
- Filets are 1.5"-2" thick
- Ribeyes are 1"-1.25" thick
- Steaks ship frozen, with ice packs however may arrive partially or fully thawed.
- Upon arrival place steaks in the refrigerator.
- Steaks may be kept refrigerated in their sealed packaging for 3 to 4 days after arrival.
- Steaks may be kept frozen for up to 6 months.
To Serve
Filet Mignon
Filet Mignon is prized for its tenderness and mild flavor. Here’s how to cook it perfectly:
- Bring to Room Temperature: Let the steak sit out for 20-30 minutes before cooking to ensure even cooking.
- Season Generously: Season with salt and freshly ground black pepper. For added flavor, you can brush it with garlic butter or your favorite herbs.
- Sear in a Hot Pan: Heat a heavy skillet (preferably cast iron) over medium-high heat. Add a high smoke point oil (like avocado or vegetable oil).
- Sear on Each Side: Place the steak in the pan and sear for 2-3 minutes on each side until a golden-brown crust forms. You can also sear the edges for 1-2 minutes.
- Finish in the Oven: For the perfect doneness, transfer the skillet to a preheated 400°F (200°C) oven. Roast for 4-6 minutes for medium-rare, 6-8 minutes for medium, or longer if you prefer it more done.
- Rest the Steak: Let it rest for 5 minutes before cutting to allow juices to redistribute.
- Serve and enjoy!
Ribeye
Ribeye is known for its rich marbling, making it flavorful and juicy. Here’s how to cook it:
- Bring to Room Temperature: Allow the Ribeye to sit out for about 20-30 minutes before cooking to ensure it cooks evenly.
- Season Generously: Season with salt, pepper, and optional garlic powder or fresh rosemary for added depth of flavor.
- Sear in a Hot Pan: Heat a heavy skillet or grill to medium-high heat and add oil. The pan should be hot enough that the steak sizzles when placed on it.
- Sear Each Side: Place the steak in the pan and sear for 4-5 minutes on each side for a nice crust. Avoid moving it around too much.
- Check for Desired Doneness: Use a meat thermometer to check the internal temperature. For medium-rare, aim for 130°F (54°C), medium for 140°F (60°C), and medium-well for 150°F (66°C).
- Rest the Steak: Let it rest for 5-10 minutes to lock in the juices before serving.
- Serve and enjoy!
"L.A.’s Best Chefs Love Flannery Beef" - Food & Wine
