• Top tier USDA Choice Beef
• USDA Certified Tender*
• Bone-in, thick cut
• Aged for a minimum of 21 days
• ~2.5 lbs. and ranges from 40-50 ounces
• No added flavors or ingredients
• Raised and Processed in the USA
• Shipped frozen

*For more information on the USDA Process Verified Program, visit processverified.usda.gov.

1. Thaw the steak in the refrigerator for 24–48 hours before cooking. Never cook from frozen.
2. Let the steak sit at room temperature on a wire rack for 30–40 minutes before cooking. This ensures even cooking and better sear development.
3. Season generously with kosher salt on all sides before placing in the oven. Salt early to allow it to penetrate and flavor the meat.
4. Use a wire rack on a baking sheet to promote air circulation during oven cooking and avoid overcooking the bottom.
5. Preheat your oven to 250°F and cook the steak low and slow using the reverse sear method until it reaches 120–125°F for medium-rare.
6. Check doneness with an instant-read thermometer in the thickest part of the steak. Accuracy here is key for perfect results.
7. Finish in a hot cast iron skillet with neutral oil. Sear 1–2 minutes per side until a deep crust forms. Add butter, garlic, and herbs for flavor while basting.
8. Sear the edges and press gently to ensure even browning and maximum flavor.
9.  Remove from heat and rest for 10 minutes, tented with foil. Resting allows the juices to redistribute and finish the cook without drying out.
10. Slice against the grain just before serving. Add black pepper after slicing to avoid burning and bitterness.
11. For steaks with good marbling, medium-rare doneness is ideal. It allows the fat to render and enhances tenderness and flavor.

• 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)

• All of our products are shipped frozen with dry ice. 
• We ship via FedEx to the 48 contiguous U.S. states. 
• Once received, beef should be kept frozen and consumed within 6 months for an optimal quality experience. Once thawed, it should be eaten within 14 days.