Four Sixes® Black Label Beef Striploin Steak
Four Sixes® Black Label Beef Striploin Steak
Four Sixes® Black Label Beef Striploin Steak
Four Sixes® Black Label Beef Striploin Steak
Four Sixes® Black Label Beef Striploin Steak
Four Sixes® Black Label Beef Striploin Steak
Four Sixes® Black Label Beef Striploin Steak
Four Sixes® Black Label Beef Striploin Steak

Four Sixes® Black Label Beef Striploin Steak

$46.00
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A steakhouse and ranch favorite alike, the Striploin Steak is known for offering a rich, beefy flavor with a tender, yet moderate bite. Our Four Sixes Black Label Striploin Steaks are cut only from the Rib end of USDA Prime graded striploins, 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 Black Label Striploin is sure to impress the most discerning beef connoisseur.

The Four Sixes Black Label line is the only USDA Certified Very Tender beef program available for sales online.
  • USDA Prime Graded
  • USDA Certified Very Tender
  • Boneless
  • Aged for a minimum of 21 days
  • No added flavors or ingredients
  • Cut to avg. of 1 inch
  • Product of the USA
  • Shipped frozen
USDA Very Tender
USDA Prime
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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