USDA Prime Black Angus Beef Bone-In NY Strip Steak, Center Cut

USDA Prime Black Angus Beef Bone-In NY Strip Steak, Center Cut

Sale price $42.45
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The New York Strip Steak is one of the most common steaks served at restaurants and steakhouses. Our strips are wonderfully tender, well-marbled and delicious. New York Strip Steaks are slightly less marbled than a Rib Steak, but they have less of the larger chucks of fat that you find in a Rib Steak. We use center cut Strip Steaks to avoid the vein steaks at the ends that have excessive connective tissue.

This Package Includes ONE USDA Prime Black Angus Bone-In NY Strip Steak, Center Cut

  • Select your desired ounce
  • Meat Beef
  • Breed Black Angus
  • Grade Prime
  • Primal Short Loin
  • Individually Vacuum Packed

Ingredients

Maldon or another flaky sea salt (½ tablespoon per pound of meat)
Freshly ground pepper (black pepper or a blend of red, white, and black)

FOR strip STEAKS THAT ARE 1 INCHES THICK

  • Pat the strip steaks dry with paper towels
  • Generously season both sides of the steaks.
  • Heat a cast-iron skillet over high heat for 5 to 6 minutes.
  • Cook for 2 minutes on each side pressing the strip steaks down gently to help them develop a good sear.
  • Cook them on each side again for 1 minute, if they are at 110°F, remove them from the pan. If they are below that temperature, continue cooking them for 1 minute on each
  • Remove the strip steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.

FOR strip STEAKS THAT ARE 1½ INCHES THICK

  • Preheat the oven to 450°F.
  • Pat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
  • Heat a cast-iron skillet over high heat for 5 to 6 minutes.
  • Cook strip steaks in the pan and sear for 2½ to 3 minutes on each side
  • press the strip steaks down gently to help them develop a good sear, until they are deep brown on both sides.
  • Take the strip steaks out of the pan and put to rest for 10 minutes on baking sheet
  • Put the strip steaks in the oven for 8 minutes.
  • Reduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F
  • Remove the strip steak from the oven and rest for 7 to 10 minutes before serving.

FOR strip STEAKS THAT ARE 2 INCHES THICK:

  • Preheat the oven to 450°F.
  • Pat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.
  • Heat a cast-iron skillet over high heat for 5 to 6 minutes.
  • Put the strip steaks in the pan and sear them for 2½ to 3 minutes on each side, pressing down on them with a spatula, until they are deep brown on both sides.
  • Using tongs, pick up the strip steaks and hold their edges against the pan, turning them in order to sear all the edges.
  • Take the strip steaks out of the pan and put them on a baking sheet
  • When you've seared all your strip steaks, put the baking sheet in the oven for 10 minutes.
  • Reduce the oven temperature to 300F and cook the strip steaks until a meat thermometer registers 125° to 130°F for medium-rare 8 to 15 minutes
  • Remove the strip steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.

  • Steaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit
  • When you receive your order you should immediately refrigerate all meat items
  • We recommend that you eat all meat products within 1 week of arrival for best results
  • Once items are removed from the plastic, they should be consumed within 48 hours

  • Pat LaFrieda Meat Purveyors ships Monday-Friday of each week.
  • Orders cannot be shipped to P.O. Boxes.
  • Orders shipped to Alaska and Hawaii via overnight will incur an additional $35 charge. Sorry guys!
  • Have more questions about Shipping? Read our Shipping FAQ page.

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