Dry-Aged Bone-In New York Strip Steak
Cut from the top loin roast and aged 14 days to achieve a tremendous depth flavor. With more complexity than the tenderloin, and less fat than a rib steak (same muscle, further down the animal), New York steaks (also known as strip loin steaks) are tender, nicely marbled and a favorite of our restaurant customers.
At between 1-1/4 and 1-1/2-inches thick and 16-ounces each, these bone-in steaks are perfect for a celebratory meal. Sear one in a smoking hot cast-iron pan, baste with butter, add aromatics and serve on or off the bone. Find three great ways--including butter-basting--to cook a steak here.