Four Sixes® Reserve Beef Striploin Steak
Four Sixes® Reserve Beef Striploin Steak
Four Sixes® Reserve Beef Striploin Steak
Four Sixes® Reserve Beef Striploin Steak
Four Sixes® Reserve Beef Striploin Steak
Four Sixes® Reserve Beef Striploin Steak
Four Sixes® Reserve Beef Striploin Steak
Four Sixes® Reserve Beef Striploin Steak

Four Sixes® Reserve Beef Striploin Steak

$35.00
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Our boneless striploin steak is a beloved, classic cut, also known as a New York or a Kansas City strip. This steak comes from a muscle that does little work - making the meat particularly tender and juicy. Aged for a minimum of 21 days for enhanced flavor and tenderness, these cuts are then trimmed to steakhouse specification for the perfect grilling experience.

  • Top tier USDA Choice Beef
  • USDA Certified Tender
  • Boneless
  • Aged for a minimum of 21 days
  • No added flavors or ingredients
  • Cut to an average thickness of one inch
  • Shipped frozen
  • Product of the USA
USDA Certified Tender
USDA Choice
Questions/Comments?

Please reach out to (800) 423-2362 or email us at support@6666steak.com

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)

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