Prime Boneless NY Strip Steak

$36.69
/
Size
Aging Option
Only -3650 items in stock!

The New York Strip Steak is one of the most common steaks served at restaurants and steakhouses. Pat LaFrieda’s 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. They 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 Boneless NY Strip Steak, Center Cut

  • Select your desired ounce
  • Meat Beef
  • Breed Black Angus
  • Grade Prime
  • Primal Short Loin
  • Type Dry Aged Steak
  • 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

  • Items are prepared fresh and shipped directly from the shop
  • Pat LaFrieda Meat Purveyors ships Monday-Friday of each week.
  • Orders cannot be shipped to P.O. boxes.
  • Have more questions about Shipping? Read our Shipping FAQ page.

Customer Reviews

Based on 30 reviews
93%
(28)
7%
(2)
0%
(0)
0%
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0%
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96.6
90.3
m
michael
Like butter

These babies were dry aged to perfection, juicy, tender, buttery fatty. Beautiful.

B
Bruce Schmidt
NY StripSteaks and Complimentary Collection

All items were received as promised, Fresh with Jell Packs and ready to Cook or Freeze.

We have not had time to prepare any meals yet, but everything looks Fantastic!! Can't wait to enjoy our first Dinner Experience with Pat LaFrieda Meats.

I am sure we will become regular satisfied customers!!

Bruce Schmidt

S
SteakloverinOrlando
Excellent Quality

Excellent Quality, Excellent Value, Excellent Taste! Have ordered these steaks numerous times and always have had service, delivered on your time.

E
ELLIOT APTER
The Return of the King

Ten years ago, living up in Princeton, NJ, virtually ALL our beef for dinner parties, wine tasting dinners, and special occasions, came from Lafrieda. Then came the "Dark Years" where residential customers could no longer get Dry-Aged more than 30 days, and couldn't buy full primal cuts... It was as if someone had decided that the home chef was a second-class customer...

In the ensuing years I found really good sources for whole, untrimmed tenderloins and fantastic Prime Rib, but I never found a NY strip that could match Lafrieda's. Just a few weeks ago I got an email saying that Pat Lafrieda was selling 30, 45, and 60-day dry aged NY strips to the public, and I jumped on board. It's possible that they went back to selling these much longer ago than when I saw it, but they lost a lot of high-end home-consumer customers when they shut down the dry-aged steaks, and I doubt many of us kept up with the emails from them since then...

I still don't see whole Dry-Aged Striploins, like they used to offer, but a one-pound, 45-day Dry-Aged Blue Label Black Angus Prime at 58 bucks feeds me, my wife, and our two puppies very nicely, and brought tears to my eyes when I remembered how much I had enjoyed the Lafrieda Steaks all those years...

M
Marc Deluca
A must try

The quality will exceed your expectations in every way. From the delivery to the consumption of it. From the first bite the beef is incredibly tender, the light marbling made the rich flavor and melt in your mouth texture. We cooked them sous vide at 129 degrees for an hour and forty-five minutes (salt & pepper only), then seared on both sides, the result was the most amazing medium rear strip. The natural beef flavors shone through, this is a stellar representation off what top quality beef is all about. Worth every penny, will never buy from anywhere else. The meat man, Pat LaFrieda, cometh.

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