(14oz) Dry-aged Wagyu NY Strip (Marble Score: 7+)

We've taken our most sought after Wagyu NY Strip that we feel is the best bang for your buck and dry-aged it for 28 days. Theses pieces are phenomenal and the aged flavor takes on a whole new profile with the Wagyu!
                          

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

Cut: Loin Primal

Preferred Cooking Method: Second City Prime's preferred cooking method for Dry-Aged Wagyu NY Strip is to reverse sear it! The optimal oven temperature should be 250 degrees fahrenheit. In order to properly reverse sear, you must cool 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. 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 Bone-in Wagyu NY 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 hits 130 degrees fahrenheit before searing it for 45 seconds on each side.

Wine Pairing: Cabernet Sauvignon

  • Cut: New York Strip
  • Grade: Australian Wagyu (Rangers Valley) Marble Score: 7+
  • Weight: 14oz
  • Dimension: ~1.5" Thick
  • Aged for 28 days

 




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