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For the Person Whose Love Language Is Fire.
Ribeyes and New York strips are the two steaks that settle most arguments — the ribeye for people who believe fat is flavor, the strip for people who want chew and char in equal measure. Both come off muscles along the back that barely work, which is why they're tender, and off a show-finished steer, which is why they're marbled.
We added patties and ground beef because steak night ends but the week doesn't. Everything in this box answers to high heat.
Two ribeyes, two New York strips, cut at 1 inch. Two pounds of burger patties, four pounds of ground beef. Approximately 10 pounds. Vacuum-sealed.
Suggested preparation: Grates hot enough to regret touching. Steaks dry, salted early, flipped once. Pull at 125°F for medium-rare and let the fire do the bragging.
For the Person Whose Love Language Is Fire.
Ribeyes and New York strips are the two steaks that settle most arguments — the ribeye for people who believe fat is flavor, the strip for people who want chew and char in equal measure. Both come off muscles along the back that barely work, which is why they're tender, and off a show-finished steer, which is why they're marbled.
We added patties and ground beef because steak night ends but the week doesn't. Everything in this box answers to high heat.
Two ribeyes, two New York strips, cut at 1 inch. Two pounds of burger patties, four pounds of ground beef. Approximately 10 pounds. Vacuum-sealed.
Suggested preparation: Grates hot enough to regret touching. Steaks dry, salted early, flipped once. Pull at 125°F for medium-rare and let the fire do the bragging.