Spanish Ribeye Steak Night for 6

Say “hasta luego” to regular steak dinners and “hola” to the Txuletón experience! Chef José Andrés sources these two 2.2-pound Black Angus ribeyes (a cut you’ll traditionally find in Basque country) from meat guru Pat LaFrieda. Beautifully marbled and dry-aged for 60 days, this gorgeous steak is truly something special. On the side, a crisp salad adds a touch of Spanish flair to your next steak night: Think gem lettuce, spring onions, smoky confit piquillo peppers for just the right amount of sweetness, and a sherry vinaigrette made with Spanish extra virgin olive oil.

Not only has José Andrés done more than just about anyone else to introduce Americans to Spanish cuisine, the James Beard Award-winning chef is also a tireless advocate for immigration reform, New York Times bestselling author, educator, television personality, humanitarian, and founder of World Central Kitchen, a nonprofit that notably served over 3.6 million meals to the people of Puerto Rico following Hurricane Maria and has since delivered more than 60 million meals to people in need in the wake of natural disasters, humanitarian crises, and the COVID-19 pandemic. Since emigrating to America at age 21, Andrés has opened a stunning array of more than 30 restaurants, from traditional tapas joints (Jaleo) to a sprawling Spanish food hall (NYC’s Mercado Little Spain) to a two Michelin Star tasting counter (DC’s minibar by José Andrés). Chef José Andrés’ most iconic dishes are now shipping nationwide!