• 4 USDA Prime Center-Cut New York Strips (10 oz each)
• 4 USDA Prime Complete-Trim Filets Mignons (6 oz each)
• 4 USDA Prime Boneless Ribeye Steaks (8 oz each)
• Peppercorn Spice Rub, 2 canisters (3.5 oz each)
• Net Weight: 6 lb 7 oz

Cooking Instructions
• 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 aluminum 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.