USDA Prime Favorites Gift Box

A premium collection built around three crowd-pleasing favorites. USDA Prime Filet Mignon delivers exceptional tenderness, Prime Ribeye brings rich marbling and buttery flavor, and bacon-wrapped pork tenderloin adds a savory favorite to the mix. With twelve total pieces, this is a generous gift for the serious steak lover or a freezer stocked with premium cuts.

Steaks:

Pan Seared / Flat Top / Cast Iron +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Heat your flat-top cooking surface to a medium-high heat.
• Cook your steak for 3–5 minutes on each side.
• Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!

Grill +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Heat your grill to a medium-high heat, creating a hot side and a cool side to help limit flare-ups.
• Place your steak on the hot side of the grill and cook for 3–5 minutes on each side.
• If flare-ups occur, move your steak to the cool side of the grill until they subside.
• Continue to flip your steak every 1 minute until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!

Forward Seared +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Preheat your oven to 250–275°.
• Heat your grill or flat-top cooking surface to a high heat.
• Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
• Remove steak from cooking surface and place into your preheated oven on a wire rack over a baking sheet.
• Let your steak cook for 10–20 minutes until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 5° before your target temperature, as it will continue to cook while it rests.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!

Reverse Seared +

• Allow time for your steak to thaw completely.
• Season thoroughly with Melotte Meats All Purpose Seasoning Salt.
• Preheat your oven to 250–275°.
• Once preheated, place your steak into your oven on a wire rack over a baking sheet.
• Let your steak cook for 20–30 minutes until it reaches your desired internal temperature –
  See Internal Temperature Chart

  120°FRare

  130°FMedium Rare

  140°FMedium

  150°FMedium Well

  160°FWell Done

  170°FVery Well Done
• Note: Remove your steak 10° before your target temperature, as it will continue to cook when it’s seared and while it rests.
• Heat your grill or flat-top cooking surface to a high heat.
• Sear your steak for 1–2 minutes on each side, or until you have developed a deep golden-brown crust.
• Let your steak rest for 5–10 minutes, slice against the grain and serve.
• Enjoy!