Here's what comes with the Steaks Lovers Package
- 2 Packages of Tenderloin = 4 Steaks or 1.5 lbs.(2 Steaks per Package)
- 3 Packages of Ribeye Steak = 6 Steaks or 5 lbs. (2 Steaks per Package)
- 4 Packages of New York Steaks = 8 Steaks or 5 lbs. (2 Steaks per Package)
- 3 Packages of Top Sirloin Steak= 6 Steaks or 5 lbs. (2 Steaks per Package)
- 1 Tomahawk Steak = 2 lbs.
- 1 Flank Steak = 1.5 - 2 lbs.
- 1 Flat Iron = 2 - 3 lbs.
- 1 Flap Steak = 2 - 2.5 lbs.
Note: New York is interchangeable with T-Bone or Porterhouse. All portions are approximate.
What is a Tomahawk Steak? Few people have tried a Tomahawk Steak, and if you have it would be unlikely you'd forget the experience! After leaving 5 + inches of bone on a ribeye steak it resembles a tomahawk! Tomahawk Steak is all the buzz at high end restaurants, though it isn’t very common on restaurant menus, (mainly because of price) you can usually get one at an well known Steakhouse. The Tomahawk Steak is an on-the bone Rib Steak, cut from the Fore-rib with the entire rib bone left. The long bone is french-trimmed, leaving an amazing presentation, and dinner table discussion point. As it is bone-in Ribeye Steak, it has quite a large amount of inter-muscular fat, which gives it a load of flavour when cooked, as flavours are released from both the huge bone, and inter-muscular fat during roasting to give a sweet gelatinous flavor! The Tomahawk is cut based on the thickness of the rib bone and is usually 2 inches thick, weighing approx. 2 lbs. A Tomahawk makes an ideal sharing steak for a special occasion or romantic meal, as it can easily feed two people. If you like bone-in steaks such as T-bone or Porterhouse, you’ll love the Tomahawk Steak as the primary muscle is the longissimus dorsi (back muscle), which is also the main muscle on the T-bone and Porterhouse.Although technically a steak, at 2 lbs., many people oven roast this, because it can be awkward for frying as it is so large. If choosing to oven roast, you’re best off searing it all over in a large frying pan first, before transferring to a hot oven (375ºF) for 15 minutes. Arguably the best method for a Tomahawk Steak is to grill on a barbecue, and using an internal meat thermometer cooking until the optimum temperature for Medium-rare is achieved (136ºF).Because of it’s size it needs to be properly rested after cooking, for at least 10-15 minutes, to allow the heat from the bone to redistribute across the meat to give a lovely succulent juicy steak.When cooked and rested, hold the bone in one hand and cut along the bone lengthways to separate the meat from the bone. Slice the meat across the grain into slices as thick as you need them and serve. It's certainly not an everyday steak, but then again it's not everyday you get to eat like The Flintstones.
The T-Bone is a two-for-one cut, it's comprised of a piece of Tenderloin and a piece of Strip seperated by a T shaped bone. The taste, texture and quality will be similar to that of Tenderloin as well as New York Strip.
Flank Steak! Don't miss out on this versatile cut of meat! In fact, check out just how versatile Flank Steak can be!