Description

All the fixin's for a classic steakhouse dinner at home.

This meat and potatoes bundle is anything but basic. 100% Pasture-raised Bone-In NY Strip Steak gets a fine dining finish with house-made compound butter, served with a baked potato with green onion and side salad. Our beef is never treated with growth hormone, preservatives, antibiotics, or steroids and is always raised with care.

The Steak Night Dinner Bundle Includes:
2 packs of NY Strip Steak - K & C Cattle Co., Austin, TX
2 large Russet Potatoes - Veritable Vegetable, California
1 bunch Green Onions - Johnson Backyard Garden, Austin, TX
1 head Butterhead Lettuce - Urban Produce, Waco, TX
4 oz Compound Butter - Farmhouse Kitchen, Austin, TX

Cooking Suggestion: Steak - Allow to come to room temperature (about 30 minutes). Heat a cast iron skillet over high heat and season both sides of the steak with salt and pepper. Add canola or vegetable oil to pan; swirl to coat. Add steaks to pan and cook 3 minutes on each side or until a brown crust begins to form. Reduce heat to medium-low; add desired amount of compound butter to the pan and carefully tilt the pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan, cover loosely with foil, and let rest 5-10 minutes. Baked Potatoes - Preheat oven to 450°F. Rinse potatoes, brushing off any dirt. Dry the skin well then pierce all over with a fork (8-10 times on each potato). Place potatoes on a baking sheet and bake for 25 minutes. Remove from oven, brush with olive oil and season with salt (optional), flip the potatoes, and return to the oven to finish baking, about 20 more minutes. Potatoes are ready when you can easily slide a fork or sharp knife through the center. Remove from oven and, when cool enough to handle, cut a long slit in the top, lengthwise. Top with any leftover compound butter or olive oil, sliced green onions, and other favorite toppings. Salad - Remove the root ball (if applicable) and separate the leaves. Rinse well under cold water and dry. Toss lettuce leaves with your favorite dressing or simply olive oil, balsamic vinegar, salt, and pepper. Feel free to make it your own by adding any salad ingredients you have on hand.


What's inside

Beef, NY Strip Steak - Default: 2 - Max: 2
Farmhouse Kitchen Compound Butter, 4 oz - Default: 1 - Max: 1
Green Onions, 1 bunch - Default: 1 - Max: 1
Lettuce, Butterhead, Green, 1 head - Default: 1 - Max: 1
Potatoes, Russet, Large, Organic, 2 ct - Default: 1 - Max: 1

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NY Strip Steak Night Dinner Bundle

$55.99 $50.99

All the fixin's for a classic steakhouse dinner at home.

This meat and potatoes bundle is anything but basic. 100% Pasture-raised Bone-In NY Strip Steak gets a fine dining finish with house-made compound butter, served with a baked potato with green onion and side salad. Our beef is never treated with growth hormone, preservatives, antibiotics, or steroids and is always raised with care.

The Steak Night Dinner Bundle Includes:
2 packs of NY Strip Steak - K & C Cattle Co., Austin, TX
2 large Russet Potatoes - Veritable Vegetable, California
1 bunch Green Onions - Johnson Backyard Garden, Austin, TX
1 head Butterhead Lettuce - Urban Produce, Waco, TX
4 oz Compound Butter - Farmhouse Kitchen, Austin, TX

Cooking Suggestion: Steak - Allow to come to room temperature (about 30 minutes). Heat a cast iron skillet over high heat and season both sides of the steak with salt and pepper. Add canola or vegetable oil to pan; swirl to coat. Add steaks to pan and cook 3 minutes on each side or until a brown crust begins to form. Reduce heat to medium-low; add desired amount of compound butter to the pan and carefully tilt the pan toward you so butter pools; cook 1 1/2 minutes, basting steaks with butter constantly. Remove steaks from pan, cover loosely with foil, and let rest 5-10 minutes. Baked Potatoes - Preheat oven to 450°F. Rinse potatoes, brushing off any dirt. Dry the skin well then pierce all over with a fork (8-10 times on each potato). Place potatoes on a baking sheet and bake for 25 minutes. Remove from oven, brush with olive oil and season with salt (optional), flip the potatoes, and return to the oven to finish baking, about 20 more minutes. Potatoes are ready when you can easily slide a fork or sharp knife through the center. Remove from oven and, when cool enough to handle, cut a long slit in the top, lengthwise. Top with any leftover compound butter or olive oil, sliced green onions, and other favorite toppings. Salad - Remove the root ball (if applicable) and separate the leaves. Rinse well under cold water and dry. Toss lettuce leaves with your favorite dressing or simply olive oil, balsamic vinegar, salt, and pepper. Feel free to make it your own by adding any salad ingredients you have on hand.

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