Give the ultimate luxury culinary gift: USDA Prime Steaks hand-selected by our master butchers for exceptional marbling, tenderness, and rich flavor. Because top-tier Prime cuts melt in your mouth, they need nothing more than simple seasoning to shine.This premium collection includes:
Sourced exclusively from Niman Ranch—renowned for its network of independent family farmers—each cut is raised with care, without antibiotics or added hormones, and with a commitment to humane and sustainable practices.
These steaks represent the top 2–3% of all U.S. beef, known for exceptional marbling, tenderness, and flavor. Whether you're saying “Thank You,” “Congratulations,” or simply “You deserve the best,” this gift delivers a bold and unforgettable message. This is more than a gourmet gift - it's a statement.
Free 2nd Day Shipping Included!
This item is perishable and should arrive within 2 days of shipment from our headquarters in Dayton, Ohio. Depending on where this item is headed, it may require expedited shipping.
Always target the pull temperature (when you remove meat from heat), as internal temps will rise 3°F–5°F during resting.
Rare: 120°F -125°F = Cool, deep red center
Medium Rare: 130° - 135°F = Warm, red with pink edges center
Medium: 140° - 145°F = Warm, fully pink center
Medium-Well: 150°F - 155°F = Slight pink streak center
For stress free preparation, try a fun and easy way to cook these priceless cuts of meat:
Best for edge-to-edge precision and flexibility
Step 1 (Water Bath): Set precision cooker to your exact desired target temp (e.g., 129°F for Medium-Rare, 134°F for heavily marbled Ribeyes to render fat). Vacuum seal seasoned steak and submerge. Time: 1 to 2 hours (max 3 hours).
Step 2 (Sear): Remove from bag, pat completely dry with paper towels, and flash-sear in a hot pan or over open flames. Time: 30–45 seconds per side.
Rest: None needed—slice and serve immediately.
Store immediately in the refrigerator for up to one week. If not consuming within 7 days, please freezer for up to 3 months.
Best for thick cuts (Ribeyes, Strips, Tenderloins).
Step 1 (Slow Bake): Place steak on a wire rack in an oven or indirect grill at 225°F–250°F. Bake until internal temperature reaches 10°F below your desired pull temp (e.g., 120°F for Medium-Rare). Time: 35–45 minutes
Step 2 (Sear): Transfer to a screaming-hot cast-iron skillet or direct flame (500°F). Time: 45–60 seconds per side
Rest: 2–3 minutes.
Best for standard cuts
Grilling Times (Total cooking time over direct high heat):
We'd love to fill your plate with recipes, stories of our food adventures, gift ideas, and news of sale items.
SIGN UP FOR OUR E-NEWSLETTERS