The Crystal Creek standard
Hand-cut. Wet-aged. Delivered fresh.
Cut by the same hands since 1991
Five of our butchers have been here since the day we opened. Every cut you order is hand-trimmed in our Dallas shop, vacuum-sealed, and packed cold for local delivery across the DFW Metroplex Monday through Friday.
Cook like a chef
Three steps. No drama.
Premium beef rewards restraint. Hot pan, real rest, sharp knife. That's the whole game.
Pat dry. Heat the pan.
Take the cut out 30 minutes before cooking. Pat it dry, salt generously, ripping-hot cast iron with a thin film of high-smoke oil.
Sear, flip, baste.
3 to 4 minutes per side for medium-rare on a 1.5" steak. Flip once, baste with butter, garlic, and thyme in the last minute.
Rest. Then slice.
Pull at 125°F internal for medium-rare. Rest 5 minutes uncovered on a cutting board. Slice against the grain, against your better judgment.
Refrigerate on arrival. Best within 5 to 7 days. Vacuum-sealed cuts freeze cleanly up to 3 months.
Always overnight in the fridge. Never on the counter. Never under hot water.
Pull at 125°F for medium-rare, 135°F for medium. The cut keeps cooking after the pan.
Always against the grain. Even a perfect cook gets ruined by the wrong slice direction.
We don't break down a side until your order is placed. That's the whole reason we still cut by hand. Chad Dunston, President
Our promise
Love every cut. Or we make it right.
If something arrives that doesn't meet our standard, we replace it or refund it. No friction. Call (972) 241-1180 or email orders@crystalcreekcattle.com.