The Ribeye Meal

The perfect gift for steak lovers, this gourmet collection holds everything needed to enjoy a steakhouse dinner in the comfort of home. Two juicy USDA Prime boneless ribeye steaks, aged to perfection for 21-30 days, arrive with four twice-baked potato halves, a New York-style cheesecake, and a canister of peppercorn steak rub.

COOKING INSTRUCTIONS

Steaks
• For best results, cook steak to temperature rather than by time. Use an instant-read thermometer to check doneness: rare is 120°-130°F, medium-rare is 130°-140°F, medium is 140°-150°F, medium-well is 150°-160°F, and well-done is 160°-170°F.
• Remove steak from the heat when the thermometer reads about 5°F below your target temperature. Transfer to a cutting board or platter and loosely cover with foil.
• Let the steak rest 5-10 minutes before slicing or serving to allow juices to redistribute.

Peppercorn Steak Rub
• Use as a dry rub or add olive oil to use as a paste.
• Apply liberally before and after cooking to enhance the flavor of steaks, chops, and roasts.

Twice-Baked Potatoes
• For best results, cook from frozen. Preheat oven to 350°F.
• Remove all packaging, cover with aluminum foil, and place tray on a parchment-lined baking sheet.
• Bake for 30 minutes. Remove foil and continue baking uncovered for about 15 minutes more or until the internal temperature reaches 165°F.

New York-Style Cheesecake
• Slice while still chilled using a sharp knife dipped in warm water.
• Bring to room temperature before serving for best flavor and texture.