Steak Assortments
FREE SHIPPING - All prices include normal delivery in the Contiguous U.S. 48 States
Enjoy the best cuts of premium beef steaks, when you order one of our customer's favorite Steak Assortments. We've mixed and matched lots of gourmet options - all comprised of our hand-cut, aged steaks.
No matter which sampler you pick, we guarantee you will have a meal you won't soon forget.
Each order of steaks comes with a complimentary seasoning packet, and each steak is individually vacuum packaged to lock in flavor, freshness and easy storage.
The Cattlemen's Assortment contains:
- Four 8 oz. Rib Eyes
- Four 8 oz. Strip Steaks
- Four 16 oz. T-Bones
Steak Lover's Favorite contains:
- Four 6 oz. Bacon Wrapped Filet Mignon
- Four 8 oz. Strip Steaks
Cowboy's Special contains:
- Four 8 oz. Strip Steaks
- Four 8 oz. Rib Eyes
The Butcher's Pride contains:
- Four 6 oz. Bacon Wrapped Filet Mignon
- Four 8 oz. Strip Steaks
- Four 8 oz. Rib Eyes
Tender Beef Steaks Cooking Instructions
Refrigerate upon arrival. It not used within 2 days, freeze for up to 6 months.
Thaw in the refrigerator. Do not thaw at room temperature.
HOW TO THAW A BEEF STEAK
PLEASE DON’T:
DO NOT use a microwave or soak your Smokehouse Tender steaks in water to hasten thawing. Doing so will impair the rich flavor and affect the tenderness that makes these premium meats so special.
PLEASE DO:
DO thaw your Smokehouse tender steaks ONLY in the refrigerator. It will take about 18 to 24 hours. We know it’s hard to wait to enjoy your delicious steaks, but refrigerator thawing actually enhances the flavor by preserving the natural tenderness of the meat.
The slow-thawing process brings the steaks back to their reddish-brown color. As you will notice, the color will be darker than the red meat you are accustomed to seeing in your supermarket. This color change is the natural result of the careful aging process – Experts look for the rich, reddish-brown color to identify a truly fine cut of meat.
HOW TO BROIL STEAK AND STEAK GRILLING TIMES
For all Burgers’ Smokehouse steaks (preparation guidelines) – For MEDIUM done steaks
|
THICKNESS |
TEMPERATURE |
MINUTES |
|
3/4” |
moderate to high temp |
8 to 12 |
|
1” |
moderate to high temp |
10 to 14 |
|
1-1/4 “ |
moderate to high temp |
12 to 15 |
|
1-3/4” |
moderate to high temp |
15 to 17 |
