The Steakhouse — Ribeye, NY Strip, Filet & Ground

2 × 1.5" Ribeye · 2 × 1.5" NY Strip · 2 × 8 oz Filet · 2 lbs Ground Sirloin · all USDA Prime · one-time, no subscription

Everything you'd order off a steakhouse menu, plus enough ground beef for weeknight burgers. The three headline cuts — ribeye, strip, filet — each cut a full 1.5" thick where it matters, so you get a real crust and a proper medium-rare center. À la carte on our site this box would run over $430 — here it's $299.

Why 1.5" thick. Most grocery-store steaks are cut 3/4"–1" thick, which is why they overcook the moment you get a decent sear. At 1.5", you can build a hard crust in a screaming-hot pan and still pull the steak at a perfect medium-rare. This is the thickness a steakhouse serves.

What's in the box:

• 2 × 20–24 oz USDA Prime Boneless Ribeye, 1.5" thick
• 2 × 20–24 oz USDA Prime NY Strip, 1.5" thick
• 2 × 8 oz USDA Prime Filet Mignon
• 2 × 1 lb Angus Ground Sirloin, 80/20

How to cook them. Bring to room temp for 30–45 minutes (they're thick — give them time). Pat dry, salt generously. Sear 3–4 minutes per side over high heat, then finish in a 400°F oven if needed until the internal temperature hits 130°F for medium-rare. Rest 8 minutes before cutting.

Wet-aged 21–28 days. Vacuum-sealed and held at temperature to develop tenderness and flavor before it's cut and flash-frozen for you. Most grocery-store beef is wet-aged just 7–14 days — we do roughly double that.

Packed to arrive cold — guaranteed. Flash-frozen at peak freshness, vacuum-sealed, and packed with dry ice in an insulated box. 2-day frozen shipping nationwide, or hand-delivered across the Dallas–Fort Worth metroplex. Your steaks will arrive frozen or partially frozen — firm and cold to the touch, often with the dry ice used up. That’s as intended: cook them that day or put them straight in the freezer. If anything arrives at room temperature and no longer cool to the touch, or a vacuum seal is broken, don’t cook it — email a photo to hello@winstoncattleco.com within 24 hours and we’ll replace it or refund it, your choice. Nothing to ship back.

Cut-to-order at our Fort Worth facility. Every steak is cut to spec after you order — not pulled from a case. That's why the thickness is right, the trim is clean, and it tastes like it does.

Raised by a sixth-generation Texas ranching family, since 1878. Our USDA Prime Black Angus is pasture-raised and grain-finished for consistent Prime marbling. The same cattle supply a high-end Texas grocer's meat counter — you're just getting it direct, cut for you.

Something not right? Email me. A cut that isn’t what you expected, a question about a seal, anything at all — email me directly at carl@winstoncattleco.com. You’ll hear back from a person, not a form, within one business day. — Carl

Meet the actual animal. Every box has a QR code — scan it and you'll see the steer your beef came from, where it grazed, and when it was harvested.

No subscription, ever. One-time only. Free hand-delivery across the DFW metroplex. Frozen freight to the lower 48 ($15 flat, free on orders $199+).