Category - Variety Boxes and Smaller Boxes- * NEW*
New York Strip and Ribeye Steak Variety Box
SKU: 1600
4  Cuts of (13 oz.) Boneless Ribeye Steaks - 30 Day Aged  Natural Angus Beef 

These generously marbled steaks are always delectably tender and juicy. Wonderful on the grill or easily cooked indoors.  A sure bet to amaze the guests at your next event! 

4 Cuts of (10 oz.) New York Strips  -Perfect Center Cuts

A lean and full-flavored prime cut of short loin, slightly firmer than a ribeye, but tender as can be. These 30 day aged angus beef sirloin steaks are full-of-flavor, boneless and juicy. 

Guaranteed to be the steak-lover's favorite!


4 Personal Gourmet 13 oz Ribeye steaks
4 tablespoons cumin seeds
4 tablespoons coriander seeds
4 tablespoons fennel seeds
4 tablespoons mustard seeds
8 tablespoons oregano
2 tablespoons onion powder
2 tablespoons garlic powder
4 tablespoons paprika
6 bay leaves
Salt and pepper

1 (6-ounce) can chipotle adobo
4 garlic cloves
1 lemon, juiced
Extra-virgin olive oil
4 poblanos, sliced into rings
2 red onions, sliced into rings
1 cup flour
1/2 cup buttermilk


Toast and grind the cumin, coriander, fennel, and mustard seeds. Combine these with the oregano, onion powder, garlic powder, paprika, bay leaves, salt, and pepper. Divide the spice mixture into 2 equal parts. Rub both sides of each steak with olive oil and then rub each steak generously with one half of the spice mix and set aside.

In a food processor, puree together the chipotle adobo, garlic, and lemon juice and rub this on the steaks. Let them marinate for 3 hours, refrigerated.

Preheat oven to 350°.

Heat up 2 tablespoons of oil in pan. Cook the steak for approximately 2 to 3 minutes on each side; then finish off in the oven for approximately 4 minutes.

Heat up a pan with about 1-inch of oil. Mix the remaining spice mix into 1 cup flour. While the steaks are in the oven, dip the poblano and the onion rings in the buttermilk, and then dip into the seasoned flour. Fry the rings in the heated oil, turning the rings on both sides until golden brown.

Arrange the steaks on a serving platter and top off with the onion and poblano rings.

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Chocolate Chip Cookies

2 sticks butter, softened

¼ cup sugar

¾ cup dark brown sugar

1 teaspoon pure vanilla extract

1 package instant vanilla pudding

2 eggs

2 ¼ cups flour

1 teaspoon baking soda

1 package chocolate chips



1.     Preheat oven to 375 degrees.

2.    Mix in large bowl the butter, sugars, vanilla extract and pudding. Beat until very smooth and creamy.

3.    Beat in remaining ingredients (eggs, flour, and baking soda). Fold in chocolate chips last.

4.    Drop by tablespoon onto ungreased cookie sheet. 


    Bake 8 minutes. DO NOT OVERBAKE.

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1 loaf French or Italian bread,
   cut lengthwise
2 ounces low-fat cream cheese
1 clove garlic, minced
Garlic powder
3 tablespoons finely grated Parmesan
1/2 cup shreadded cheese of your choice


Preheat oven broiler to low. In a small bowl, whip together cream cheese and garlic clove. Spread evenly over cut surface of bread. Sprinkle garlic powder, Parmesan cheese and shreadded cheese evenly over bread. Put on a cookie sheet, place under broiler and cook until golden and bubbly, about 2 to 3 minutes. (Keep a close eye on it!)

Serve immediately.

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2 pounds fingerling potatoes, washed and scrubbed,
    skin on
1/4 cup chopped garlic
1/3 cup extra virgin olive oil
1/2 cup chopped chervil
Salt and black pepper


For the Garlic Fingerling Potatoes: Preheat a  heavy metal baking dish in a 375° oven. Toss the potatoes, garlic, olive oil, and chervil with salt and pepper. When the pan is hot, add the potatoes. They should sizzle. Roast until they turn brown, then turn oven down to 350°.

Cook for about 30 minutes or until a knife easily pierces the spuds.

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Four 10 oz or 15 oz Personal Gourmet  New York steaks
Salt and pepper
1 tablespoon unsalted butter
3 tablespoons finely chopped shallots
¼ cup whiskey (can substitute with cognac)
½ low sodium chicken stock
½ teaspoon Worcestershire sauce
2 teaspoons Dijon mustard
½ cup heavy cream
Fresh lemon juice
Bring the steaks to room temperature and season each side generously with salt and pepper.
Heat a heavy skillet large enough to hold all 4 steaks, over medium high heat. Add the butter and when it begins to foam add the steaks. Cook for 3 minutes, or until the bottoms are nicely browned. Turn the steaks and cook the other side for another 3 minutes for rare. (Add 2 Minutes for the thicker steaks per side) Transfer to a warm platter and cover with aluminum foil.
To make the pan sauce, lower the heat to medium and add the shallots to the skillet. Cook stirring for about 1 minute. Remove the pan from the heat and add the whiskey and scrape any browned bits from the bottom of the pan. Return the skillet  the heat, add the chicken stock and Worcestershire sauce and bring to a boil.
Whisk in the mustard and then the cream and simmer whisking until the sauce is reduced to a syrupy consistency, 2 to 3 minutes.
Season to taste with salt, pepper and lemon juice.
Return the steaks to the skillet and add any steaks juices to the skillet. Warn the steaks and pour some sauce over them .
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