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
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