Seasoned Top Sirloin Steaks, Crabcakes, Chocolate Hazelnut Ganache

We've got your holiday gift covered with one of our best selling combos. 6(10oz) Seasoned Top Sirlion Steaks, 6(3oz) Crabcakes and one scrumptious Chocolate Hazelnut Ganache Cake .

Our Top Sirloins steaks are hearty and juicy. Our Crabcakes are hand-made with jumbo lump crab. Our Chocolate Hazelnut Ganache Cake is an elegant treat. This delicious combo makes gift giving easy!

Includes Original Steak Seasoning packet

Free Gourmet Guide included with each order. Get expert cooking directions, tips, recipes and more

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Preparing Top Sirloin

Brush Sirloin Steak lightly with oil and place directly over heat source. Grill 6 to 8 minutes, depending on thickness of the steak. Turn once and remove the meat when it reaches desired degree of doneness.

Internal temperature for rare is 120° - 130°, medium rare is 130° - 140° and for medium is 140° - 150. You can also judge the doneness of steak by pressing the meat with your finger. Very rare meat offers little resistance, medium rare is slightly springy, and medium is firm but still springy, whereas well-done is quite firm.

Preparing Crabcakes

Remove cakes from vacuum pouch and place on a plate. Put plate in refrigerator and allow cakes to thaw for 1 hour before cooking. In a medium saucepan over medium heat, add 3 tablespoons of oil or margarine. Place cakes in pan and allow to cook for 6 minutes on each side or until the outside of the cakes is golden brown and the inside is hot.

Alternative Method - Remove cakes from vacuum pouch. While still frozen, place cakes on an oiled sheet pan. Preheat oven to 350 degrees and bake for 12 minutes on 1 side. Turn cakes and cook for an additional 8 minutes or until cakes are golden brown and hot on the inside.