(18oz) Prime Bone-in (Dry-aged) NY Strip

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

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