Chef Matt's Dry-Aged Steak Sampler - 4 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaCan’t decide between all of Saltbrick’s dry-aged options? We’ve got you covered! In this package you’ll find each of their dry-aged cuts – two 14oz Kansas City Sirloins, an 18oz Bone-In Ribeye, and a 20oz T-Bone – to decide which is your favorite.
Each cut is dry-aged for 30 days with their U.S. Patented Dry-Aging Process: a unique method of dry-aging beef in a climate-controlled room that’s lined with walls made of pink Himalayan salt bricks. That, combined with carefully timed UV lighting, creates an environment that allows for longer periods of aging, and the salt imparts a subtle flavor to the beef. The end result is an extremely tender steak with a complex, umami-rich flavor profile.
Also included is the signature, complimentary tin of pink Himalayan salt, in collaboration with Spicewalla®.
At Saltbrick Prime, their beef is regionally sourced from Midwestern farms at the highest USDA Prime quality standards. The steaks are then wet-aged for 25 days before being hand-selected for inclusion in these packages by Executive Chef Matt O’Neill, who has more than 20 years of fine-dining experience.
This package includes:
- 2 USDA Prime 30-Day Dry-Aged Kansas City Bone-In Sirloins (each 14 oz.)
- 1 USDA Prime 30-Day Dry-Aged Bone-In Ribeye (18 oz.)
- 1 USDA Prime 30-Day Dry-Aged T-Bone (20 oz.)
- 1 Tin Himalayan Pink Salt (each 3.6 oz.)
- Steaks arrive in a branded box
- Steaks ship frozen with ice packs, may thaw in transit
- Upon arrival, remove steaks from packaging and place in the freezer
- Steaks will last 2 hours at room temperature, up to 7 days in the fridge, or up to 1 month frozen
- Do not thaw and re-freeze steaks
- Place steaks in the refrigerator to thaw 24 hours prior to consuming.
USDA Prime Beef; Himalayan Pink Salt
Patented Salt Brick-Aged Steaks
Patented Salt Brick-Aged Steaks
Saltbrick Prime Steakhouse in Branford, Connecticut, serves tender and juicy USDA Prime wet-aged steaks alongside their signature dry-aged steaks, aged with their U.S. Patented process. Their unique method of dry-aging beef consists of a climate-controlled room that’s lined with walls made of pink Himalayan salt bricks. That, combined with carefully timed UV lighting, creates an environment that allows for longer periods of aging, and the salt imparts a subtle flavor to the beef. The end result is an extremely tender steak with a complex, umami-rich flavor profile.
These steak packages are hand-selected by Chef Matt O’Neill, and are perfect for any occasion. Whether you’re in the mood for a bone-in ribeye that tips the scales at over a pound or a collection of premium cuts, Saltbrick Prime is shipping the steakhouse experience straight to your door.
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