4.8 (375) In stock
Dry-Aged USDA Prime Black Angus Boneless NY Strip, Center Cut: wonderfully tender, well-marbled, and delicious. A total crowd-pleaser.
The New York Strip Steak is one of the most common steaks served at restaurants and steakhouses. Pat LaFrieda’s strips are wonderfully tender, well-marbled, and delicious. New York Strip Steaks are slightly less marbled than a Rib Steak, but they have less of the larger chucks of fat that you find in a Rib Steak. They use center cut Strip Steaks to avoid the vein steaks at the ends that have excessive connective tissue.
===
This package includes ONE USDA Prime Black Angus Boneless NY Strip Steak, Center Cut
Select your desired ounce
Meat Beef
Breed Black Angus
Grade Prime
Primal Short Loin
Type Dry Aged Steak
Individually Vacuum Packed
===
Ingredients
Maldon or another flaky sea salt (½ tablespoon per pound of meat)
Freshly ground pepper (black pepper or a blend of red, white, and black)
FOR strip STEAKS THAT ARE 1 INCHES THICK
Pat the strip steaks dry with paper towels
Generously season both sides of the steaks.
Heat a cast-iron skillet over high heat for 5 to 6 minutes.
Cook for 2 minutes on each side pressing the strip steaks down gently to help them develop a good sear.
Cook them on each side again for 1 minute, if they are at 110°F, remove them from the pan. If they are below that temperature, continue cooking them for 1 minute on each
Remove the strip steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.
FOR strip STEAKS THAT ARE 1½ INCHES THICK
Preheat the oven to 450°F.
Pat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
Heat a cast-iron skillet over high heat for 5 to 6 minutes.
Cook strip steaks in the pan and sear for 2½ to 3 minutes on each side
press the strip steaks down gently to help them develop a good sear, until they are deep brown on both sides.
Take the strip steaks out of the pan and put to rest for 10 minutes on baking sheet
Put the strip steaks in the oven for 8 minutes.
Reduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F
Remove the strip steak from the oven and rest for 7 to 10 minutes before serving.
FOR strip STEAKS THAT ARE 2 INCHES THICK:
Preheat the oven to 450°F.
Pat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
Heat a cast-iron skillet over high heat for 5 to 6 minutes.
Put the strip steaks in the pan and sear them for 2½ to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.
Using tongs, pick up the strip steaks and hold their edges against the pan, turning them in order to sear all the edges.
Take the strip steaks out of the pan and put them on a baking sheet
When you've seared all your strip steaks, put the baking sheet in the oven for 10 minutes.
Reduce the oven temperature to 300F and cook the strip steaks until a meat thermometer registers 125° to 130°F for medium-rare 8 to 15 minutes
Remove the strip steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.
===
Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
When you receive your order you should immediately refrigerate all meat items
We recommend that you eat all meat products within 1 week of arrival for best results
Once items are removed from the plastic, they should be consumed within 48 hours
===
Items are prepared fresh and shipped directly from the shop
Pat LaFrieda Meat Purveyors ships Monday-Friday of each week.
Orders cannot be shipped to P.O. boxes.
Have more questions about Shipping? Read our Shipping FAQ page.
Dry-Aged, Sous Vide, Torched-and-Seared Bone-In Ribeyes (a.k.a. The Ultimate Steak) Recipe
16 to 18oz DRY AGED 50+ DAYS USDA HAND SELECTED-UPPER PRIME BLACK ANGUS BONELESS RIBEYE - CLUB WAGYU
kevinEats: Steak Tasting
USDA Prime Dry-Aged Boneless NY Strip Steak – New York Prime Beef
Pat LaFrieda Reviews - Best Online Steaks
Lasolas Market - Now offering Pat LaFrieda Wholesale Meat Purveyors: - Dry-Aged USDA Prime Black Angus Beef Boneless NY Strip Steak, Center Cut - Chuck, brisket, and short-rib blend Burger Located in
Dry-Aged USDA Prime Black Angus Beef Boneless NY Strip Steak – PAT LAFRIEDA HOME DELIVERY
The USDA Prime Black Angus Beef from Pat LaFrieda is sourced exclusively from small, family-owned farms that pasture all-Black Angus cattle following
Dry-Aged USDA Prime Black Angus Beef Bone-In NY Strip - Two Steaks, 16 oz each
Searing a 12oz Dry-Aged Black Angus NY Strip with Pat LaFrieda Jr.
15 Best Mail-Order Steaks and Meat Delivery Services 2024
beef An anonymous Montrealer's Michelin Star dinners
130+ Usda Prime Beef Stock Photos, Pictures & Royalty-Free Images - iStock
Sterling Silver Premium Flank Steak (1) 2 LB Avg.
Perfect Air Fryer Sirloin Steak - Little Sunny Kitchen
Pat LaFrieda Meats ships its famous steaks nationwide on Goldbelly! The New York strip steak is one of the most popular steaks at restaurants and
Dry-Aged USDA Prime Black Angus Boneless NY Strip Steaks - 30 days, 1.0 thick, (9-11 oz.)