Petite Tender - Dry Aged 21 Days

1 Steak per package. ($25 lb)

A Petite Tender steak is a small lean cut. It is one of the most tender cuts of beef, second only to the Tenderloin Filet. This cut is also sometimes called the "Bistro Filet".

It has a rich, beefy flavor and a buttery, melt-in-your-mouth texture. This steak is perfect for grilling, broiling, or pan-searing and is typically served medium-rare to medium to maintain its tenderness.

USDA inspected. Frozen and vacuum sealed. Ethically raised without the use of synthetic chemicals, hormones, or antibiotics.

Steak Tips:
• DEFROST your meat properly – overnight in the fridge is best, or under cold running water for 30 min. if you must.
• DRY your meat completely and bring to ROOM TEMP before cooking. Season GENEROUSLY with course Kosher salt; Fresh cracked black pepper to taste. Ensure the oiled pan is hot enough, the steak should sizzle aggressively when placed in. Finish on stove top or in oven.
• Our steak is best enjoyed MEDIUM (140°F) to MEDIUM-RARE (130°F). Beef continues to cook 5 – 10°F after being removed from heat, so when cooking on high heat, remove it from the heat source “early”.
• Remove from the pan and REST your meat for at least 5 minutes. Serving it too soon means losing those delicious juices. If covering meat with foil to keep warm, cover it loosely.