The sky is the limit when it comes to a classic New York Strip! Presenting yet another New York Strip, the Dry-Aged New York Strip! For those who thought a strip should stay a strip and nothing more...you've been missing out! This beauty has been dry-aged for over 21 days and is ready to be cooked!

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

Cut: Heart of Loin

Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged New York Strip is sear roasting it! 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 Dry Aged New York Strip should be pan seared on high heat for 2-3 minutes on each side. Then it should be placed in the oven for 12-15 minutes or until it reaches an internal temperature of 135-140 degrees fahrenheit.

Wine Pairing: Cabernet Sauvignon

  • Cut: New York Strip
  • Grade: USDA PRIME
  • Weight: 14oz
  • Dimension: ~1.5" Thick
  • Aged for 21 days
  • Quantity: 1

Related Items