Double Down Steak Box - 6 Pack
86%Read ReviewsShips Nationwide in U.S.
Not eligible for shipping to CanadaThis package includes the most flavorful and premier cuts from the legendary Old Homestead beef locker: two Prime filets, two Prime dry-aged NY sirloins, and 2 Prime bone-in rib steaks, with a bottle of Old Homestead steak sauce.
New York’s iconic Old Homestead Steakhouse has been operating from the same Meatpacking District location since 1868, making it one of the oldest continually-operating restaurants in the country! Nowadays, it’s one of New York’s best and most legendary steakhouses, and thanks to its proximity to NYC’s most legendary meat purveyors, owners Greg and Marc Sherry have their pick of the highest-quality, dry-aged USDA Prime beef on the market.
This package serves 8-10 people and includes:
- 2 Prime Super Trimmed Filets (each 8 oz.)
- 2 Prime Dry-aged NY Sirloins (each 14 oz.)
- 2 Prime Bone-in Rib Steaks (each 24 oz.)
- 1 Bottle OH Steak Sauce/Marinade (12 oz.)
- Steaks arrive individually vacuum sealed
- Choose to add another bottle of OH Steak Sauce/Marinade
- Choose to Add-on Sides! (each serves 1-2 people)
Side Add-on Options Include
- Grandma’s Cream Spinach (8 oz.) – This dish has been passed down for generations and is brought to you straight from our family table
- Garlic Roasted Mashed Potatoes (8 oz.) – Yukon gold spuds. Creamy, spiced, and cooked to perfection
- Crispy Sherry Potato Cake (8 oz.) – A Sherry family favorite. Hash brown crispy potato cake that pairs perfectly with homemade apple sauce and sour cream
- Steaks ship frozen with ice packs
- Ice packs and contents may thaw in transit
- Upon arrival place vacuum-sealed steaks in the refrigerator or freezer
- May be kept in the fridge for 5-7 days. May also be kept in the freezer for up to 6 months.
- Before cooking, remove all contents from the freezer and place in the fridge for at least 12 hours to defrost.
To Serve
Prime Super Trimmed Filet
- Remove from freezer and place in the fridge for at least 12 hours to defrost
- Remove the meat from the packaging and place on a plate to thaw at room temperature for at least 30-45 minutes
- Once meat is at room temperature, rub lightly with oil and coat liberally with coarse kosher salt and cracked black pepper
- Turn your oven to broil and place the oven rack on the top shelf (right under the broiler)
- Place a cast-iron pan over medium-high to high heat until it begins lightly smoking around the edges
- For medium-rare, add your meat and pan sear for 4-5 minutes per side
- Once complete, place the entire cast-iron pan under the broiler for 2-3 minutes, until a nice crust forms on the top
- Remove from broiler and take the meat off the cast-iron pan onto a plate to rest for about 5 minutes before slicing
- Slice against the grain and enjoy!
Prime Dry-aged NY Sirloin
- Remove from freezer and place in the fridge for at least 12 hours to defrost
- Remove the meat from the packaging and place on a plate to thaw at room temperature for at least 30-45 minutes
- Once meat is at room temperature, rub lightly with oil and coat liberally with coarse kosher salt and cracked black pepper
- Turn your oven to broil and place the oven rack on the top shelf (right under the broiler)
- Place a cast-iron pan over medium-high to high heat until it begins lightly smoking around the edges
- For medium-rare, add your meat and pan sear for 3 minutes per side
- Once complete, place the entire cast-iron pan under the broiler for 1-2 minutes, until a nice crust forms on the top
- Remove from broiler and take the meat off the cast-iron pan onto a plate to rest for about 5 minutes before slicing
- Slice against the grain and enjoy!
Prime Bone-in Rib Steak
- Remove from freezer and place in the fridge for at least 12 hours to defrost
- Remove the meat from the packaging and place on a plate to thaw at room temperature for at least 30-45 minutes
- Once meat is at room temperature, rub lightly with oil and coat liberally with coarse kosher salt and cracked black pepper
- Turn your oven to broil and place the oven rack on the top shelf (right under the broiler)
- Place a cast-iron pan over medium-high to high heat until it begins lightly smoking around the edges
- For medium-rare, add your meat and pan sear for 5-6 minutes per side
- Once complete, place the entire cast-iron pan under the broiler for 5-7 minutes, until a nice crust forms on the top
- Remove from broiler and take the meat off the cast-iron pan onto a plate to rest for about 5 minutes
- Slice against the grain and enjoy!
Crispy Sherry Potato Cake Add-on
- Remove from freezer and place in the fridge for at least 12 hours to defrost
- Preheat oven to 350F degrees
- Once defrosted, remove from the container and place on a foil-lined baking sheet
- Cook for 25-30 minutes, until crispy and heated through
- Serve with sour cream and fresh herbs
- Enjoy!
Grandma’s Creamed Spinach Add-on
- Remove from freezer and place in the fridge for at least 12 hours to defrost
- Once defrosted, remove from the container and place in a sauté pan over medium heat
- Add ¼ cup of heavy cream to the pan and stir often until heated through and hot
- Enjoy!
Garlic Roasted Mashed Potatoes Add-on
- Remove from freezer and place in the fridge for at least 12 hours to defrost
- Once defrosted, remove from the container and place in a sauté pan over medium heat
- Add ¼ cup of heavy cream to the pan and stir often until heated through and hot
- Enjoy!
- Crispy Sherry Potato Cake – Potato, Egg, Butter, Salt, Pepper, Parsley. Thyme
- Grandma’s Creamed Spinach – Spinach, Heavy Cream, Garlic Powder, Onion Powder, Nutmeg, Butter, Salt, White Pepper
- Garlic Roasted Mashed Potatoes – Potato, Heavy Cream, Butter, Garlic, Salt, White Pepper
- Old Homestead Steak Sauce – Sugar, Water, Tomato Paste, Vinegar, Molasses, Lemon Juice, Soy Sauce (Water, Wheat, Soybeans, Salt, Sodium Benzoate), Garlic, Orange Juice, Prepared Horseradish (Horseradish, Vinegar, Water, Soybean Oil, Salt, Artificial Flavor) Salt, Onion, Orange Rind, Caramel Color, Spice Extractive, Lemon Rind, Xantham Gum, Spice, Anchovy, Cayenne Pepper. Contains: Wheat, Soy, Fish (Anchovy), Sulfites, Mustard
New York City’s Iconic Steakhouse, Since 1868
New York City’s Iconic Steakhouse, Since 1868
Located in the heart of New York City’s Meatpacking District, the iconic Old Homestead Steakhouse has operated from the same footprint since opening its doors in 1868 – making it one of the oldest continually-operating restaurants in America. Since its founding as a six-table restaurant serving up sirloin steak dinners for a whopping eight cents, Old Homestead has evolved into one of New York’s best and most legendary steakhouses, with additional locations in Atlantic City and Las Vegas.
Thanks to its proximity to NYC’s most venerable meat purveyors, current owners Greg and Marc Sherry have their choice of the highest-quality, dry-aged USDA Prime beef on the market. Even though the Meatpacking District is now one of the trendiest neighborhoods in the city, Old Homestead remains an old-school temple to a good, old-fashioned steak – and now it’s shipping nationwide.
