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$36.99

Kansas Strip Steak (45+ Days Dry Aged)

Rated 4.8 out of 5
21 Reviews
$36.99 13 - 15 Oz

Regular price $36.99

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.

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.


ABOUT OUR DRY AGED 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-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.

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.

 

 

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. 

 

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.

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.


ABOUT OUR DRY AGED 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-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY.  As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable... these steaks are VERY dry aged. The funk will be strong.

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.

 

 

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. 

 

average rating 4.8 out of 5
Based on 21 reviews
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Rated 4 out of 5
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21 Reviews
Reviewed by jack f.
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I recommend this product
Rated 5 out of 5
Review posted

Dry Aged Strip Steak

Very tangy dry aged flavor, nice marbling!

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Rated 5 out of 5
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Reviewed by AJ
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I recommend this product
Rated 5 out of 5
Review posted

Amazing

The steak was phenomenal. I reversed seared it in the oven at 250. Then I quickly seared on both at about 900 degrees on an open wood fire. Yep, can’t go wrong. Looking forward to the next one.

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Rated 5 out of 5
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Reviewed by Chris
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I recommend this product
Rated 5 out of 5
Review posted

Great flavor

We cooked a G1, prime, wagyu-angus and the 45+ day dry aged strip. All were great. The 45+ day dry aged was especially good. The flavor from dry aging is amazing. This was our first time eating the dry aged steak. We are already planning our next.

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