Australian Wagyu


What's so great about a Bone-in New York Strip you may ask...let us explain. Adding a bone to an already well marbled steak like a New York Strip has the ability to change the entire profile of the cut. While the change is subtle it gives the chef the opportunity to pair different courses based on the new acquired profile. One of Second City Prime's bone-in strips can comfortably feed two.
Pairs well with: 'The Rub'

All Second City Prime Steak & Seafood Company products come individually vacuum sealed and frozen - guaranteed in your freezer for 6-12 months.

Cut: Short Loin Behind Ribs

Preferred Cooking Method: Second City Prime's preferred cooking method for the Bone-in New York Strip is...reverse searing! The optimal oven temperature should be 250 degrees fahrenheit. In order to properly reverse sear, you must cook the meat on a very low and indirect heat before searing the outside over high direct heat. This is a great way of getting the perfect medium rare steak.

Preferred Cooking Time: The Bone-in New York Strip should be cooked in the oven at 250 degrees fahrenheit and then seared. We suggest cooking the meat for 45-60 minutes in the oven and making sure the internal temperature of the meat hits 130 degrees fahrenheit before searing it for 45 seconds on each side.

Wine Pairing: Cabernet Sauvignon

  • Cut: Bone-in New York Strip
  • Grade: USDA PRIME
  • Weight: 18oz

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