peppercorn steak
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They’re made from a loin cut — specifically described as beef sirloin petite steaks.
They’re coated with a cracked peppercorn seasoning crust; the package lists the topping as a seasoning blend.
Preheat the oven to 425°F. The package lists bake times from about 10 minutes up to 28 minutes, then finish under the broiler for 3–4 minutes.
The steaks are raw (not ready-to-eat) and must be fully cooked. The packaging instructs keeping them refrigerated and removing them from the package before cooking.
Nutrition lists 30 g protein per serving. The allergen statement reads: “Does Not Contain Any of the 9 Major Allergens.”
The directions recommend oven cooking with a finishing broil and explicitly instruct not to microwave.
Suggested accompaniments include a Caesar salad, mashed potatoes, corn on the cob, or roasted vegetables.
Reviewers praise the steaks as flavorful, juicy, and restaurant‑like, and several note they’re easy to cook using simple methods such as a cast‑iron skillet.
The directions state to refrigerate leftovers immediately or discard them.