Prime Striploin Steak
Prime Striploin Steak
Prime Striploin Steak
Prime Striploin Steak

Prime Striploin Steak

Regular price$46.00
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A steakhouse and ranch favorite alike. The Striploin Steak, also known as a New York or a Kansas City strip, is known for offering rich flavor with a tender, yet moderate bite. Our Prime Striploin Steaks are cut only from the Rib end of USDA Prime graded Striploin and have been aged for a minimum of 21 days to ensure a tender and flavorful experience. Best served at a medium rare doneness, our Prime Striploin is sure to impress the most discerning beef connoisseur.

The Four Sixes Ranch Brand Prime line is the only USDA Certified Very Tender beef program available for sale online.

  • USDA Prime Graded
  • USDA Certified Very Tender
  • Boneless
  • Aged for a minimum of 21 days
  • No added flavors or ingredients
  • Cut to average of 1 inch
  • Product of the USA
  • Shipped frozen


USDA Very Tender
USDA Prime

Questions/Comments?

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1. Remove steak from the refrigerator at least 20 minutes before cooking. This will help the meat cook more quickly and evenly.
2. Season the steak well for robust flavor.
3. Use an instant-read thermometer to accurately gauge the doneness of the steak.
4. Remove the steak from the oven, pan or grill when it’s approximately 10 degrees below the desired doneness. The residual heat in the meat will continue to cook the steak to your desired temperature while it rests.
5. Let the steak rest, ideally on a rack, for at least 5 minutes before slicing or serving. This will provide a juicier and more tender eating experience, guaranteed.
6. Generally speaking, steaks with more marbling (intramuscular fat) are best enjoyed at medium-rare doneness. This allows the fat to render and crisp, for a delicious crust and tender inside.

• VERY RARE: 115°-120°F (46°-49°C)
• RARE: 120°-130°F (49°-54°C)
• MEDIUM RARE: 130°-140°F (54°-60°C)
• MEDIUM: 140°-150°F (60°-66°C)
• MEDIUM WELL: 150°-155°F (66°-68°C)
• WELL: 155°-160°F (68°-71°C)
• WELL DONE: >160°F (>71°C)