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MAIL ORDERDelivered Overnight
FRESH! -
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Open 7 Days
Rosyln, New York
STORING STEAKS:
Your steaks will arrive vacuum sealed. They may be stored in your refrigerator this way for at least a week if you do not rupture the package. Opened packages will last in the refrigerator for a few days. Vacuum sealed steaks will remain good in your freezer for up to six months.
HOW DO YOU LIKE YOUR STEAK:
The thickness of the steak and style desired will determine the cooking time. Listed below are approximate total cooking times for a preheated oven. A hot gas or charcoal grill may take less time.
THICKNESS | 1 INCH | 1 1/4 INCH | 1 3/4 INCH |
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rare | 10 minutes | 12 minutes | 15 minutes |
medium | 15 minutes | 17 minutes | 20 minutes |
medium well | 20 minutes | 22 minutes | 25 minutes |
TYPES OF STEAKS:
SIRLOIN - The famous ”New York Strip“, it comes from the heart of the loin, richly marbled and robust in flavor.
FILET MIGNON - Hand-cut from the tenderloin of specially fed mid-western steers, our filet mignon are carefully aged, fork tender and delicate in flavor.
RIB EYE - Highly marbled, tender and flavorful, this fine-textured meat comes from young, specially fed cattle. Cut from the rib, our bone-in rib steak is thick and robust in flavor.
PORTERHOUSE - Our hefty porterhouse is like two steaks in one: an extra large portion of delicate tenderloin (where filet mignon comes from), plus the heartier sirloin strip, juicy and marbled, on the otherside of the distinctive t-bone.