A tasting, like a flight at the bar: four dry-aged cuts, side by side, with a tasting card on what sets each apart to find a favorite.
What's inside
1 Filet Mignon (8-10 oz)
2 Butcher's Cut Denver Steak (10-12 oz each)
1 New York Strip, boneless (14-16 oz)
1 Ribeye (18-20 oz)
4 seasonings, one for each cut: Superior Salt Mix (filet), BBQ Rub (Denver), STK Blend (strip) and Smoky Maple Seasoning (ribeye)
Tasting card: what sets each cut apart
$220À la carte value $245*
*Promotional discounts don't apply to pre-discounted bundles.
How to cook
Season each cut with its tin an hour ahead and get an oiled skillet ripping hot:
Filet Mignon, with Superior Salt Mix: sear hard on both sides, then finish in a 400F oven and pull at 120F. A 10-minute rest brings it to 130 medium-rare.
Butcher's Cut (Denver), with BBQ Rub: 2-3 minutes a side. Pull at 120F, rest 10 minutes and slice against the grain, watching for where the fibers change direction.
New York Strip, with STK Blend: 3-4 minutes a side, spooning butter, a smashed garlic clove and thyme over the top for the last two minutes. Pull at 120F, rest 10 minutes and slice across the grain.
Ribeye, with Smoky Maple: 3-4 minutes a side. Pull at 120F and rest 10 minutes for a 130 medium-rare.
Thaw the steaks in the refrigerator the day before you cook.
