Butcher’s Selects
- Two – 14oz 100% Black Angus Ribeyes: bold flavor with rich marbling
- Two – 8oz 100% US Angus Filet Mignons: ultra-tender, premium center cuts
- All steaks are expertly hand-packed in Baltimore and shipped on ice for peak freshness
$149.99
Details
Cooking Tips
Details
Includes: 2 Ribeyes (14oz each) & 2 Filet Mignons (8oz each)
Fire up the grill and treat yourself—or your guests—to the ultimate steak experience with our Butcher’s Selects Bundle. Featuring two ultra-juicy 100% Black Angus Ribeyes and two melt-in-your-mouth US Angus Filet Mignons, this premium combo is hand-packed in Baltimore and delivered straight to your door on ice for peak freshness.
Savor the bold, beefy flavor of our fan-favorite Ribeye—Baltimore’s most famous cut—and the unmatched tenderness of our prized Filet Mignon, known as the Queen of Steaks. Whether you’re hosting a backyard barbecue or a refined dinner party, this bundle has everything you need to impress. Follow our simple cooking instructions (use a gas or charcoal grill) and enjoy!
Cooking Tips
Ribeye
Thawing Instructions:- Place the frozen Ribeye on a tray to catch any juices that may drip during thawing
- Transfer to refrigerator to allow it to thaw slowly
- Depending on thickness, Ribeye should take between 24 to 36 hours to fully thaw
- Preheat grill to 450°F
- Season both sides of the Ribeye with salt and pepper, or your favorite seasoning blend
- Reduce heat to medium, grill for 6 to 8 minutes on each side
- Check the internal temperature to be at least 130°F — if not, continue to grill until temperature is reached
- Serve with your favorite sides & enjoy!
- Prepare charcoals so they are red hot
- Season both sides of the Ribeye with salt and pepper, or your favorite seasoning blend
- Grill over red hot coals for 6 to 8 minutes on each side
- For steaks over 1.25″ in thickness, finish over indirect heat for a few extra minutes
- Check the internal temperature to be at least 130°F — if not, continue to grill until temperature is reached
- Serve with your favorite sides & enjoy!
- Prepare: Pat steak dry with a paper towel and season generously with salt, pepper, or Famous Steak Seasoning.
- Heat Pan: Preheat a heavy-bottomed pan over medium-high heat and add oil to coat.
- Sear: Place steak in the pan, laying it away from you. Sear for 3–4 minutes per side until a golden crust forms.
- Butter-Baste: Add butter and herbs to the pan, spooning the melted mixture over the steak to enhance flavor.
- Cook to Temp: Adjust cooking time for thicker cuts. Use a thermometer for doneness (e.g., 135°F for medium-rare).
- Rest: Let the steak rest for 5 minutes before serving.
Filet Mignon
Thawing Instructions:- Place the frozen Filet Mignon on a tray to catch any juices that may drip during thawing
- Transfer to refrigerator to allow it to thaw slowly
- Depending on thickness, Filet Mignon should take between 12 to 24 hours to fully thaw
- Preheat grill to 450°F
- Season both sides of the Filet Mignon with salt and pepper, or your favorite seasoning blend
- Grill on high heat for 6 to 8 minutes with lid closed
- Turn once and continue to grill on direct heat for an additional 4 to 6 minutes (for medium rare)
- Check the internal temperature to be at least 130°F — if not, continue to grill until temperature is reached
- Serve with your favorite sides & enjoy!
- Prepare: Pat steak dry with a paper towel and season generously with salt, pepper, or Famous Steak Seasoning.
- Heat Pan: Preheat a heavy-bottomed pan over medium-high heat and add oil to coat.
- Sear: Place steak in the pan, laying it away from you. Sear for 3–4 minutes per side until a golden crust forms.
- Butter-Baste: Add butter and herbs to the pan, spooning the melted mixture over the steak to enhance flavor.
- Cook to Temp: Adjust cooking time for thicker cuts. Use a thermometer for doneness (e.g., 135°F for medium-rare).
- Rest: Let the steak rest for 5 minutes before serving.
