18oz Prime Bone-in Dry Aged NY Strip - Second City Prime

USDA Prime Dry Aged Bone-in NY Strip (18oz)

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This Dry-Aged Prime Bone-in NY Strip Steak puts all the other meats to shame! We've decided to add another bone-in cut to our dry-aged program! For all those folks who enjoy a little funk that dry-aging brings to their steak- this is for you! Aged for 45 days with an incredible amount of marbling - this steak screams flavor, especially along the bone!
                          

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 Prime Bone-in Dry-aged NY Strip is... sear roasting! The optimal oven temperature is 300 degrees fahrenheit. To meet your desired doneness, we recommend using a meat thermometer to keep an eye on the internal temperature of your meat.

Preferred Cooking Time: The Prime Bone-in Dry-aged NY Strip should be seared for 2-3 minutes on each side before putting in oven. Then place in oven for 13-16 minutes for medium rare, 16-19 minutes for medium, and 20-24 minutes for well done. The meat should reach at least an internal temperature of 135 degrees fahrenheit.

Wine Pairing: Cabernet Sauvignon

  • Cut: Bone-in New York Strip
  • Grade: USDA PRIME
  • Weight: 18oz
  • Dimension: ~1.5" Thick
  • Aged for 45 days

Our Method for Perfection

The pride we take in sourcing the world’s best meat is only matched by the pride we take in cooking it to perfection. We’ve mastered the art of cooking techniques—so that you can too.

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Make the Best Cuts Even Better 

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