Many wonder about the significance of a bone-in strip...let me 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 bone-in strip can feed two and presents beautifully.
Preferred method of cooking: Reverse Sear
Pair With: 'The Rub'
Product is individually cryo-sealed airtight and will arrive frozen or partially frozen.
Cut: Center-Cut New York Strip Grade: USDA PRIME Weight: 14oz Dimension: ~1.5" Thick When you...
Cut: Skirt Steak Grade: USDA Prime Weight: ~1.3 pounds The Second City Prime Skirt Steak...
Cut: Filet Mignon Grade: USDA Prime Weight: 8oz Dimension: ~2" Thick The center piece of...