Weeknight Favorites Chicken, Ribeye Steak, Italian Sausage & Ground Beef

Weeknight Favorites

Chicken, Ribeye Steak, Italian Sausage & Ground Beef

20 MIN
$69.99 12 Servings
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From the Test Kitchen

Stock up for weekly meals with chef-curated bundles of high-quality meat and/or seafood! Each one comes with 12 servings of protein, versatile spices, and cooking inspiration.
4 servings of Chicken Breasts
4 servings of Ground Beef
2 servings of Ribeye Steak
2 servings of Hot Italian Pork Sausage
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  • Nutrition
    PER SERVING
  • Calories
    370 Cals (est.)
fresh
ingredients
Weeknight Favorites Chicken, Ribeye Steak, Italian Sausage & Ground Beef
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 18 oz Ground Beef
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 1 Tbsp Za'atar Seasoning (Ground Sumac, Sesame Seeds, Salt, Ground Thyme, Whole Dried Oregano & Crushed Aleppo Pepper)
  • 1 20-Oz Pasture-Raised Ribeye Steak
  • 10 oz Hot Italian Pork Sausage
  • 1 Tbsp Italian Seasoning (Whole Dried Basil, Sage, Oregano, Savory, Rosemary, Thyme & Marjoram)
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)

Weeknight Favorites

Chicken breast
1 Chicken breast

Pat the chicken dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through.* Transfer to a cutting board. When cool enough to handle, slice crosswise.

*An instant-read thermometer should register 165°F.

2 Ribeye steak

Pat the steak dry with paper towels; season on both sides with salt, pepper, and a spice blend. In a large pan (cast iron, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned steak. Cook 5 to 8 minutes per side for medium-rare (125°F), or until browned and cooked to your desired degree of doneness.* Transfer to a cutting board and let rest at least 5 minutes. Once rested, find the lines of muscle (or grain) on the cooked steak; slice crosswise against the grain.

*The USDA recommends a minimum safe cooking temperature of 145°F for steak.
Consuming raw or undercooked meat, poultry, fish, seafood or eggs may increase your risk of foodborne illness.

Ribeye steak
Pork sausage
3 Pork sausage

In a large pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the sausage and a spice blend. Cook, stirring occasionally and breaking the meat apart with a spoon, 7 to 9 minutes, or until browned and cooked through. Turn off the heat.

4 Ground beef

In a bowl, combine the beef and a spice blend. Season with salt and pepper. Gently mix to combine. Form the mixture into four 1/2-inch-thick patties. In a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the patties and cook 4 to 5 minutes per side, or until browned and cooked through.* Turn off the heat.

*An instant-read thermometer should register 160°F.

Ground beef
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