The Steak Escape is fifteen pounds of real beef, cut in our shop from primals we bring in ourselves. No mystery boxes, no co-packer trim, no “steak assortment” that turns out to be mostly sirloin tips. You get proper ribeyes, New York strips, sirloins, and filets — the cuts we actually sell at the counter. This is the bundle we cut for ourselves when we want a serious grill week.
How To Cook It
Grill or reverse sear to desired doneness. Rest 5–10 minutes.
Typical timing: Varies by cut and thickness (see steps)
- 01Pull the steaks from the fridge 30–45 minutes before cooking so they come up to temperature.
- 02Season simply — kosher salt and fresh cracked pepper at least 40 minutes before (or overnight, uncovered, on a rack).
- 03For ribeyes and strips: sear hard over the hottest part of the grill, then move to indirect until you hit your target internal.
- 04For filets: lower heat, turn more frequently. They cook fast and go from perfect to dry in a minute.
- 05Rest the meat on a warm plate or cutting board, tented loosely with foil, for at least 5–8 minutes.
Best for: Big grill weekends, feeding a crowd without cooking five different meals, guys who want real steaks instead of the same four cuts every grocery store sells.
What’s In It
Short list. Real ingredients.
Ingredients
- · Hand-cut ribeye steaks (well-marbled)
- · New York strip steaks
- · Top sirloin steaks
- · Filet mignon (tenderloin)
- · Vacuum sealed in our shop
Sourcing: Beef from Upper Midwest processors we know. All cutting, portioning, and packaging happens in the Bemidji building — no middleman boxing it back to us.
Real muscle cuts with natural fat marbling. No added water, no tenderizers, no “enhanced” meat.
Why Butcher Shop Matters
Grocery store “grill packs” and “value bundles” are almost always made from end cuts, trim, and whatever the plant had too much of that week. We cut the Steak Escape from whole primals on our own blocks the same week we ship it. You can see the difference in the marbling, the thickness consistency, and the fact that we’ll actually talk to you about which cut is best for what you’re cooking.
Pairs With
Goes well with these.
FAQ
Quick answers.
What cuts are actually in the Steak Escape?
Ribeye, New York strip, top sirloin, and filet mignon. Exact counts vary slightly by week based on the primals we break down, but you always get a serious mix of the good stuff — never just sirloin or “steak ends.”
How thick are the steaks?
We cut them at the counter thickness we sell every day — usually 1 to 1.25 inches for the ribeyes and strips, slightly thinner on the filets. Consistent, not the paper-thin stuff that shows up in discount packs.
Can I choose specific cuts or thicknesses?
Not on the standard bundle — it’s built for consistency and value. If you need a custom mix or thicker cuts, call the shop. We do custom orders for regular customers all the time.
How long does 15 lbs of steak last a normal family?
Depends on how many serious grillers you have. For a family of four that eats beef twice a week, it’s usually 4–6 weeks of real meals. Many customers split it with another family or use it for a big summer party.
Does it ship frozen?
Yes. Vacuum sealed and packed with dry ice. It arrives hard frozen. Thaw in the fridge over 24–48 hours. Do not thaw on the counter.