Ribeye Steak Dinner Kit for 4-6

This kit provides you with everything you need to prepare a steakhouse-worthy dinner in the comfort of your own home! You’ll receive four 16-ounce dry-aged Black Angus ribeyes from a small farm in Baltimore County along with confit mushrooms & green peppercorn jus as accompaniments. Also included are Potato & Gruyere Gratin, Broccoli Rabe, and the ingredients to prepare a Classic Wedge Salad as side dishes, along with freshly-baked Chocolate Chip Cookies for dessert!

Chef Bryan Voltaggio is one of the most recognized and well-respected chefs in America these days, thanks in no small part to being named runner-up in three seasons of “Top Chef.” But he’s much more than just a celebrity chef: he trained under the renowned Charlie Palmer, and his fine dining restaurant, Volt, opened in 2008 and earned him a James Beard Award nomination for Best Chef Mid-Atlantic. During the coronavirus pandemic, Voltaggio decided to reinvent Volt to focus on simple, super-comforting dishes, and Thacher & Rye was born. At Thacher & Rye, located inside a stately old brownstone in his hometown of Frederick, Maryland, Voltaggio and his team are using simple, seasonal ingredients to craft a menu of familiar favorites prepared with the deft hand and skillful approach of a fine dining master.

More Details

This package serves 4-6 people and includes

  • Ribeye Steak with Confit Mushrooms & Green Peppercorn
    • 4 Rosada Farms Beef Ribeyes (each 16 oz.)
    • Confit Mushrooms (12 oz.)
    • Green Peppercorn Jus (8 oz.)
  • Potato & Gruyere Gratin (2 lbs.)
  • Broccoli Rabe w/ Garlic Aioli
    • Broccoli Rabe (12 oz.)
    • Garlic Aioli (6 oz.)
  • Classic Wedge Salad
    • 6 heads Little Gem Lettuces
    • Applewood Smoked Bacon (6 oz.)
    • Concentrated Tomato (4 oz.)
    • Chives (4 oz.)
    • Red Onions (6 oz.)
    • Buttermilk Dressing (6 oz.)
    • Blue Cheese (4 oz.)
    • 4-6 Garlic Cloves
    • 4-8 Rosemary Sprigs
    • 1 bunch Thyme
    • 2 Lemons (arrives in halves)
  • 4 Chocolate Chip Cookies (each 5")
  • Choose to add more cookies!


  • Rosada Farms Beef Ribeyes
  • Peppercorn Sauce – Beef Stock, Green Peppercorns, Brandy, Cream, Salt, Red Wine Vinegar
  • Buttermilk Dressing – Buttermilk, Sourcream, Mayonnaise (Egg, Mustard, Soy Oil) Chives, Onion Powder, Garlic Powder, Dill, Cracked Pepper, Red Wine Vinegar, Tamari
  • Confit Mushrooms – Portabello Mushrooms, Soy Sauce, Kombu, Sherry Vinegar, Olive Oil, Bay Leaves, Thyme, Garlic, Shallot
  • Potato & Gruyere Gratin – Potatoes, Milk, Heavy Cream, Caramelized Onion, Gruyere Cheese, Salt, Pepper, Garlic
  • Salad – Little Gem Lettuce, Applewood Smoked Bacon, Concentrated Tomato, Chives, Red Onion, Blue Cheese, Garlic, Rosemary, Thyme, Lemon
  • Buttermilk Dressing – Buttermilk, Sourcream, Mayonnaise (Egg, Mustard, Soy Oil) Chives, Onion Powder, Garlic Powder, Dill, Cracked Pepper, Red Wine Vinegar, Tamari
  • Cookies – Flour, Brown Sugar, Sugar, Salt, Baking Soda, Eggs, Vanilla, Vanilla Paste, Chocolate Chips

Instructions / Storage

  • Kit ships fresh with ice packs, may thaw during transit.
  • Upon arrival, store kit in the refrigerator.
  • Kit lasts up to 2-3 days in the refrigerator.

To Serve

Steak w/ Confit Mushrooms & Green Peppercorn Jus

  • Preheat oven to 325°F if convection and 350°F if conventional.
  • Season steaks well on both sides with salt and place on a tray until ready to cook.
  • Heat a cast iron pan or a large sauté pan to medium heat, rub each steak with the oil, and place it into the dry pan.
  • Sear for 4-6 minutes a side, add the butter and herbs, and baste for three minutes.
  • Remove steaks onto a sheet tray with a rack, temperature probe one with your thermometer, and place in the oven.
  • When steak reaches 120°F or 10-12 minutes or until the desired doneness, remove from oven and let rest.
  • In a small pot, add the mushrooms and the jus and bring to a simmer.
  • Spoon over the finished steaks and enjoy!

Potato & Gruyere Gratin

  • Preheat oven to 325°F if convection and 350°F if conventional.
  • Place the tray directly in the oven on a rack or on a cookie sheet.
  • Bake the gratin for 20 minutes and or until browned, slightly bubbling, and hot throughout.
  • Remove carefully from the oven and let rest for a few minutes.
  • Top with the minced chives and enjoy!

Broccoli Rabe

  • Set a large pan over medium heat and add a sheen of olive oil to coat the bottom of the pan.
  • When the oil begins to simmer, add the broccoli rabe and sauté until slightly caramelized, 5 to 7 minutes.
  • Transfer to a serving bowl, zest the lemon with a microplane or box grater over the top, and squeeze its juice.
  • Stir gently, serve with garlic aioli, and enjoy!


  • Open the lid from the lettuce box and arrange so all the cut sides are up.
  • Season with a drizzle of olive oil and season with salt and pepper.
  • On two plates, spoon a generous amount of the buttermilk dressing on the center of each plate.
  • Place three of the lettuce ½ ‘s on each plate and top with the blue cheese, tomato concentrate, minced chives, pickled red onion, and bacon lardon.
  • Serve and enjoy!


  • Preheat oven or toaster oven to 300°F.
  • Bake for 2-3 minutes.
  • Serve and enjoy!
Download Storage and Prep Instructions

Shipping Details

  • Thacher & Rye ships Wednesday and Thursday 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

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