Unless somebody opens a steakhouse in your backyard this summer, here's the next best thing: Double R Ranch’s choice grade beef, ranched in the Northwest and supplied to top restaurants all over the country. If tenderloin filet’s your thing, Double R’s are silky and soft as butter, and far more flavorful that most. But don’t miss the cap of ribeye, a cut so treasured by beef-loving South Americans that many US producers export it all, so you’re unlikely to find it even in premium butcher shops. Tender and deeply marbled, yet with the profoundly beefy taste of a skirt steak, it takes to a good char over direct heat. Cooking instructions for each cut are provided in handy companion guides and ensure that whichever cut you choose from ribeye to roast, will be as good as what your find in a steakhouse, only much more convenient. Baked potato and creamed spinach not included.