Chef Adam’s 3-Night Steak System
One steak purchase. Three completely different dinners. No waste.
This bundle is built to help you buy steak smarter—stretching one purchase across a fast weeknight meal, a true date-night centerpiece, and a bold leftover remix that feels intentional, not recycled.
Choose your cut. Follow the flow. Dinner handles itself.
WHAT YOU GET:
FAMILY OF 2: 3 MEALS = 6 STEAKS - 3 LBS
FAMILY OF 4: 6 MEALS - 12 STEAKS - 6 LBS
PROTEIN 3 WAYS: STEAK
Built for Your Favorite Cut — Cooked Three Different Ways
Hanger Steak | Sirloin | NY Strip | Ribeye | Flat Iron | Porterhouse
HOW TO BUY (SIMPLE RULE)
Plan 8 oz cooked steak per person, per meal
• Family of 2:
3 meals = 3 lbs total
• Family of 4:
3 meals = 6 lbs total
CHEF ADAM TIP
Ribeye, strip, and porterhouse shine on date night.
Sirloin, hanger, and flat iron are weeknight workhorses that reheat beautifully for Night 3.
NIGHT 1 — QUICK & EASY WEEKNIGHT DINNER
Simply Seared Steak with Pan Juices
Works With: Sirloin • Hanger • Flat Iron • NY Strip
Why this comes first:
Fast, dependable, and no extra thinking. This is steak night that fits real schedules.
Steak:
• Season generously with salt and pepper
• Hard-sear in a hot pan or on the grill
• Rest, slice, and spoon pan juices over the top
Serve With:
• Roasted potatoes or rice
• Broccoli, green beans, or a simple salad
Optional Quick Sauce:
Pan juices + butter + a splash of lemon or vinegar
Result:
Straightforward steak night—clean, satisfying, and done.
NIGHT 2 — DATE-NIGHT “WOW” DINNER
Butter-Basted Steak with Red Wine Pan Sauce
Best With: Ribeye • NY Strip • Porterhouse
Why it works:
This is the flex night. Steakhouse energy without steakhouse prices.
Steak:
• Cook in cast iron or on the grill
• Butter-baste with garlic and fresh herbs
• Slice intentionally for plating
Red Wine Pan Sauce:
• Deglaze pan with red wine
• Reduce until glossy
• Finish with butter and cracked black pepper
Elevated Sides:
• Creamy mashed potatoes or purée
• Roasted mushrooms or caramelized onions
• Simple arugula salad with lemon vinaigrette
Result:
This is the “we cooked” night—and it shows.
NIGHT 3 — LEFTOVER MASTERPIECE (TEXTURE SHIFT)
Steak Rice Bowls or Steak Fried Rice
Works With: Any cut
Why this seals the system:
New texture. Bold flavors. Nothing feels like leftovers.
Steak:
• Slice leftover steak thin
• Quick-sear to reheat or crisp the edges
Base (Choose One):
• Fresh or day-old rice
• Crispy roasted potatoes
Finish:
• Chimichurri or soy-based glaze
• Sesame oil or garlic butter
• Optional egg, scallions, or chili crisp
Result:
Comfort food with intention—zero repeat vibes.
PORTION LOGIC (CUSTOMER-CLEAR)
• Working household:
3 lbs = 3 dinners, 2 portions each
• Family of four:
6 lbs = same system, same flow
No extra prep. No extra decisions.
WHY THIS SYSTEM WORKS
• Supports multiple steak cuts and price points
• Encourages smarter, larger steak purchases
• Gives customers flexibility without confusion
• Makes leftovers part of the plan—not an afterthought
