12-Pack of California Reserve Boneless Ribeyes

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A GREAT VALUE ON A GREAT STEAK. SAVE BIG ON THESE 12-PACKS!

WOW your dinner guests or simply stock your freezer with this value pack of Flannery’s prime, dry-aged Ribeye steaks. Boneless and hand-cut, these ribeyes are stunningly delicious. The pinnacle of rich beef flavor, they approach the tenderness of the New York Strip, but deliver a depth of taste that's over the top. Explains Bryan Flannery, “what gives the Ribeye its dramatic flavor is the amount of fat and marbling—this is what sets it apart from the New York. The absolute personification of flavor.”

Choose between 1¼” thick (approx 12-oz) or 1¾” thick (approx 16-oz)

A note from Bryan Flannery – “Our California Reserve steaks are cut from all-natural beef sourced exclusively from small California producers, then dry-aged a minimum of 28 days. These steaks are special and are truly in a league of their own.”

Ships Monday through Thursday via 2-Day or faster
Order by Wednesday at 9 AM (ET) for delivery by Friday

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Shipping Days
MON TUE WED THU FRI
Order cut-off time:

All orders ship Mon thru Thurs via 2 Day service. The cutoff time for same-day shipment of your order is 9:00 AM (ET).

Storage & Care:

Steaks and Burgers from Flannery Beef can be kept refrigerated in their sealed packaging for 3 to 4 days after arrival. All the steaks, except the filets, are dry-aged and can be frozen in their sealed packaging for up to 6 months with no loss of quality, texture, or taste. Defrost frozen steaks overnight in the refrigerator

Preparation:

The two best ways to cook your steaks are “Stove & Oven”, or “Grilling”. However you cook them, remove your steaks from the refrigerator about an hour before cooking. If using the oven to cook your steaks, preheat your oven to 350°. Just before cooking, season your steaks liberally with kosher salt and freshly ground pepper. For tender, juicy steaks, always let your steaks “rest” for 5 to 7 minutes after cooking (before slicing/serving). This will give the juices time to flow back into the meat, and not onto the plate or cutting board.