$36.99

Bone-In NY Strip (45+ Days Dry Aged)

$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.

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. 

 

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. 

 

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