Prime Bone-In NY Strip Steak
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.
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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
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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.
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- 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
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- 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.