This is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.
Nothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had. This is a center-cut today, meaning it is the perfect portion.
ABOUT OUR DRY AGED STEAKS
We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.
This steak has been dry aged for at-least 45 days, but usually for 55-65 days.
Learn more about our dry aging process here.
OUR G1 CERTIFIED USDA PRIME NEW YORK IS BEST IN CLASS
Our USDA Prime New York is the best Angus beef has to offer. This means you will always get beef with moderate marbling, grade "A' maturity and it is sourced specifically from a couple specific farms in the MidWest. Our New Yorks are THICK, because we only work with steers with a RibEye area of 10.0 to 16.0 square inches.
This is not your average New York , it isnt even your average Prime New York.
NEVER HAD DRY AGED BEFORE?
We want everyone to experience the flavor of dry aged steaks. For starters, it is A LOT cheaper than trying it out at a fancy steakhouse (where a similar sized steak will run you 2-3x). Please do note that dry aged steaks are not for everyone. You will either love them or not. Dry Aging adds a nutty flavor and a different smell.
Source: US MidWest
Aging: 45+ Days
Best for: Grilling, Pan Seared
Best Cooked: Medium-Rare, Medium, Medium-Well
Suggested Reads on cooking NY Strip:
How To Cook Perfect Steak on the Stovetop in 3 Steps (Via thekitchn)
Pan-Seared Strip Steak (Via MyRecipes)
Grade: USDA PRIME (Black Angus Beef)
This item MIGHT be delivered frozen.
