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.
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.
Nothing like cooking this cut on the grill and teeing it up with a big glass of Bordeaux or Malbec. This will be one of the best steaks you have ever had.
Something like this will run you north of $80 at a high-end steakhouse. It doesn't need much in terms of seasoning or cooking skills.
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.