Best of Flannery 4-Steak Combo Pack

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Try two of Bryan Flannery’s favorite steak cuts in this combo pack of 4 juicy California Reserve steaks. “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” (Bryan Flannery).

The Best of Flannery 4-Pack includes:

  • 2 California Reserve New York Steaks (12 oz each, approx 1½” 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.
  • 2 California Reserve Ribeyes (12 oz each, approx 1¼” 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.

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
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


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.