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Description

Prime is defined by its juicy and flavorful marbling found only in the top 2% of all US Beef.

Hand-selected for superior marbling and flavor. Versatile cooking options for any skill level. Whether you're celebrating a special occasion, sending a corporate gift, or stocking your freezer with top-tier beef, the Prime Executive Combo delivers restaurant-quality steaks straight to your door.

Make a lasting impression with the Prime Executive Combo – the ultimate steak gift box for those who appreciate the finer things. Perfect for holidays, client appreciation, or treating yourself to the best.

Elevate your grilling game or impress the steak lover in your life with the Prime Executive Combo, a luxurious assortment of premium cuts designed for those who demand excellence in every bite. This gourmet steak gift box includes:

Grade: USDA Prime.
Aged: 21+ days wet aged.
Item 1: (8) 6 oz. USDA Prime Filet Mignon.
Item 2: (4) 14 oz. USDA Prime Boneless Ribeye Steak.
Item 3: (4) 14 oz. USDA Prime NY Strip Steak.
Description: Center Cut & Hand-Crafted.
Packaging: Individually wrapped & vacuum sealed.
Gift Box: Delivered in a classic black gift box.
Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.

Preparation Instructions

Method 1: Grilling (Classic & Flavorful)

1. Prep the Steaks:

Remove steaks from packaging and let them rest at room temperature for 30 minutes.
Pat dry and season generously with kosher salt and freshly ground black pepper. Optionally, add garlic powder or steak rub.

2. Preheat Grill:

Heat grill to high (450–500°F).
Oil the grates to prevent sticking.

3. Grill Times (per side):

Filet Mignon: 3–4 min (medium-rare)
Ribeye & Strip: 4–5 min (medium-rare)
Flip once and use a meat thermometer for precision:
- Medium-rare: 130–135°F
- Medium: 140–145°F

4. Rest & Serve:

Let steaks rest for 5–10 minutes before slicing or serving.

Method 2: Sous Vide (Tender & Precise)

1. Season & Seal:

Season steaks with salt, pepper, and herbs (e.g., rosemary, thyme).
Vacuum seal or use a zip-top bag with water displacement method.

2. Sous Vide Settings:

Filet Mignon: 130°F for 1.5 hours
Ribeye & Strip: 132°F for 2 hours

3. Sear Finish:

After cooking, pat dry and sear in a hot cast iron skillet with butter for 1 minute per side to develop a crust.

Serving Suggestion:

Serve your steaks with garlic herb mashed potatoes, grilled asparagus, and a glass of Cabernet Sauvignon or Malbec. Garnish with flaky sea salt and a drizzle of compound butter for a steakhouse-quality experience at home.