Pat LaFrieda Classic Steak Combo

Choose your Delivery Date at Check Out!

When you order from Pat LaFrieda, you're not just getting Prime Beef, you're getting the best meat in the country. As the largest supplier of Prime Beef in the largest Prime Beef market, Pat LaFrieda's is given priority over all others. Farms hand select the best beef available for their customers. Pat LaFrieda's product is sourced from small farms across the country. This package includes 2 of each of Pat LaFrieda's best selling steaks, the Prime Boneless NY Strip and the Prime Boneless Ribeye.

Includes:

  • Two 15 oz Prime Boneless NY Strips (1 1/2" thick)
  • Two 20 oz Prime Boneless Ribeye Steaks (1 1/2" thick)

Ships Monday through Thursday via Overnight service
Order by Wednesday at 5 PM (ET) for delivery by Friday

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Mary g
Highland Lakes, NJ
Posted on 10/07/2017

I have ordered these steaks several times and also sent them as gifts to friends. Tender and juicy, with a delicious mineral beefy taste that signals quality. The only downside is my husband doesn't want to visit Ruth Chris anymore. Why spend the money when we have better than at home.

Shipping Days
MON TUE WED THU FRI
Order Cut-Off Time:

Orders placed by 5pm ET Monday through Wednesday can be shipped as early as the next day.

Storage & Care:

All meat from Pat LaFrieda is cut (or ground) to order, and packed in vacuum-sealed packaging on the day it ships to ensure absolute freshness. All items are shipped fresh and with ice packs to keep the items cool. Meat can be refrigerated for up to 7 days in the vacuum-sealed bag. Once the bag has been opened, meat should be consumed within 48 hours. Meat can be stored in your freezer for up to one month.

Pat LaFrieda’s Cooking Tips

<br> + Keep your burger or steak at 36°F until you are ready to start cooking, so the insides will not overcook. (You can use a meat thermometer to check the temperature) + Salt the meat before cooking, (pepper it after), and cook at a temperature of 500°F + When cooking your steak(s): don’t flip the meat repeatedly. Let the meat cook just long enough on each side so it does not burn. You should flip a total of only 4 times.