Gift Box of Dry-Aged California Reserve Steaks

Choose your Delivery Date at Check Out!

Cut from all-natural beef that is sourced exclusively from small California producers, then dry-aged a minimum of 28 days, Flannery’s prime CA Reserve steaks are truly in a league of their own.

Flannery’s CA Reserve Steaks Gift Box comes with your choice of 2 New York, 2 Ribeye, or 4 Filet Mignon steaks—and a small box of “Wine Lovers Chocolate”. Please select your size and cut—the heavier weights reflect steaks that are cut thicker (as opposed to wider).

Choose from the following Steak Cuts and Sizes:

  • 2 x 12-oz Ribeye Steaks
  • 2 x 16-oz Ribeye Steaks
  • 2 x 12-oz NY Steaks
  • 2 x 16-oz NY Steaks
  • 4 x 6-oz Filet Mignons
  • 4 x 8-oz Filet Mignons

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

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2 reviews

Piedmont, CA
Posted on 02/18/2017

Perfectly packed, great product.

James p
Crescent City, CA
Posted on 01/03/2017

Gave 4-pk filets as Christmas gift. Feedback was that these were exceptional and very tasty cuts of meat, exactly as advertised.

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.