Best of Flannery 10-Steak Variety Pack

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We’ve partnered with Flannery Beef to create this exclusive combo pack which offers both variety and outstanding value, and includes Bryan Flannery’s 3 favorite steak cuts (at one low flat shipping rate)—New York, Ribeye and Porterhouse.

“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.” Steak lovers rejoice!

The Best of Flannery 10-Steak Variety Pack includes:

  • 4 California Reserve New York Steaks (16 oz each, approx 2” thick) - Boneless, hand-cut and trimmed of excess fat, Flannery’s NY steak presents a robust flavor, with a marbelization and texture that are as close to perfect as a steak can get.

  • 4 California Reserve Ribeyes (16 oz each, approx 1¾” thick) - 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. “The absolute personification of flavor” per Bryan Flannery.

  • 2 California Reserve Porterhouse Steaks (20 oz, approx 1¼” thick) - A combination of the New York and the Filet Mignon, the Porterhouse is the perfect choice for the steak lover with a hearty appetite, and a taste for both juicy cuts of meat.

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

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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.