{"title":"BONE-IN PRIME NY STRIP STEAKS","description":"\u003cp\u003eWhether you prefer the clean, rich flavor of fresh USDA Prime or the remarkable depth of dry-aged beef, every Bone-In New York Strip is expertly hand-cut, never frozen, and selected to deliver an unforgettable steakhouse experience at home.\u003c\/p\u003e","products":[{"product_id":"copy-of-dry-aged-usda-prime-black-angus-beef-bone-in-ny-strip-steak-center-cut","title":"Prime Bone-In NY Strip Steak","description":"\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eThis Package Includes \u003cstrong\u003eONE\u003c\/strong\u003e USDA Prime Black Angus Bone-In NY Strip Steak, Center Cut\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your desired ounce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e Black Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e Prime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimal\u003c\/strong\u003e Short Loin\u003c\/li\u003e\n\u003cli\u003eIndividually Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eIngredients\u003cbr\u003e\u003cbr\u003eMaldon or another flaky sea salt (½ tablespoon per pound of meat)\u003cbr\u003eFreshly ground pepper (black pepper or a blend of red, white, and black)\u003c\/p\u003e\n\u003cp\u003eFOR STRIP STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels\u003c\/li\u003e\n\u003cli\u003eGenerously season both sides of the steaks.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook for 2 minutes on each side pressing the strip steaks down gently to help them develop a good sear.\u003c\/li\u003e\n\u003cli\u003eCook 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\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR STRIP STEAKS THAT ARE 1½ INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook strip steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the strip steaks down gently to help them develop a good sear, until they are deep brown on both sides.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the strip steaks in the oven for 8 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F\u003c\/li\u003e\n\u003cli\u003eRemove the strip steak from the oven and rest for 7 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR STRIP STEAKS THAT ARE 2 INCHES THICK:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003ePut 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.\u003c\/li\u003e\n\u003cli\u003eUsing tongs, pick up the strip steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your strip steaks, put the baking sheet in the oven for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce 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\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit\u003c\/li\u003e\n\u003cli\u003eWhen you receive your order you should immediately refrigerate all meat items\u003c\/li\u003e\n\u003cli\u003eWe recommend that you eat all meat products within 1 week of arrival for best results\u003c\/li\u003e\n\u003cli\u003eOnce items are removed from the plastic, they should be consumed within 48 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat LaFrieda Meat Purveyors ships Monday-Friday of each week.\u003c\/li\u003e\n\u003cli\u003eOrders cannot be shipped to P.O. Boxes.\u003c\/li\u003e\n\u003cli\u003eHave more questions about Shipping? Read our Shipping FAQ page.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"PAT LAFRIEDA HOME DELIVERY","offers":[{"title":"12oz \/ Fresh-Not Aged","offer_id":41629888610351,"sku":"BS-102","price":26.61,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 30 Days","offer_id":40954944913455,"sku":"BS-502","price":29.11,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 45 Days","offer_id":40954945011759,"sku":"BS-512","price":31.6,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 60 Days","offer_id":40954945044527,"sku":"BS-522","price":34.09,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Fresh-Not Aged","offer_id":41629888643119,"sku":"BS-104","price":35.49,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 30 Days","offer_id":40954944946223,"sku":"BS-504","price":38.82,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 45 Days","offer_id":40954945077295,"sku":"BS-514","price":42.14,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 60 Days","offer_id":40954945110063,"sku":"BS-524","price":45.46,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Fresh-Not Aged","offer_id":41629888675887,"sku":"BS-106","price":44.36,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 30 Days","offer_id":40954944978991,"sku":"BS-506","price":48.51,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 45 Days","offer_id":40954945142831,"sku":"BS-516","price":52.67,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 60 Days","offer_id":40954945175599,"sku":"BS-526","price":56.83,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/Prime_NY_Strip_Bone-In.jpg?v=1748531230"},{"product_id":"prime-bone-in-ny-strip-steak-6-pack","title":"Prime Bone-In NY Strip Steak 6-PACK","description":"\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; color: rgb(15, 47, 111);\"\u003e\u003cstrong\u003eThis Bundle Includes:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(15, 47, 111);\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSIX\u003c\/span\u003e 16oz Prime Bone-In NY Strip Steaks \u003cspan style=\"text-decoration: underline;\"\u003e(Fresh, not aged)\u003c\/span\u003e\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eThis package includes \u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSIX\u003c\/span\u003e 16oz. \u003c\/b\u003e\u003cstrong\u003eUSDA Prime Black Angus Bone-In NY Strip Steak, Center Cut \u003cspan style=\"text-decoration: underline;\"\u003e\u003cb\u003e(Fresh-Not Aged)\u003c\/b\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your desired ounce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e Black Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e Prime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimal\u003c\/strong\u003e Short Loin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e Dry Aged Steak\u003c\/li\u003e\n\u003cli\u003eIndividually Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eIngredients\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaldon or another flaky sea salt (½ tablespoon per pound of meat)\u003c\/li\u003e\n\u003cli\u003eFreshly ground pepper (black pepper or a blend of red, white, and black)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR strip STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels\u003c\/li\u003e\n\u003cli\u003eGenerously season both sides of the steaks.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook for 2 minutes on each side pressing the strip steaks down gently to help them develop a good sear.\u003c\/li\u003e\n\u003cli\u003eCook 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\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR strip STEAKS THAT ARE 1½ INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook strip steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the strip steaks down gently to help them develop a good sear, until they are deep brown on both sides.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the strip steaks in the oven for 8 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F\u003c\/li\u003e\n\u003cli\u003eRemove the strip steak from the oven and rest for 7 to 10 minutes before serving.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR strip STEAKS THAT ARE 2 INCHES THICK:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003ePut 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.\u003c\/li\u003e\n\u003cli\u003eUsing tongs, pick up the strip steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your strip steaks, put the baking sheet in the oven for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce 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\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit\u003c\/li\u003e\n\u003cli\u003eWhen you receive your order you should immediately refrigerate all meat items\u003c\/li\u003e\n\u003cli\u003eWe recommend that you eat all meat products within 1 week of arrival for best results\u003c\/li\u003e\n\u003cli\u003eOnce items are removed from the plastic, they should be consumed within 48 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eItems are prepared fresh and shipped directly from the shop\u003c\/li\u003e\n\u003cli\u003ePat LaFrieda Meat Purveyors ships Monday-Friday of each week.\u003c\/li\u003e\n\u003cli\u003eOrders cannot be shipped to P.O. boxes.\u003c\/li\u003e\n\u003cli\u003eHave more questions about Shipping? Read our Shipping FAQ page.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pat LaFrieda Home Delivery","offers":[{"title":"Default Title","offer_id":43539721093167,"sku":null,"price":212.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/BeefNYStripBoneIn2-PatDunford_1393ce00-38bf-45d0-882d-812bfa3d742d-3_1.jpg?v=1736946635"},{"product_id":"prime-dry-aged-bone-in-ny-strip-steak-6-pack","title":"Prime Dry-Aged Bone-In NY Strip Steak 6-PACK","description":"\u003cp\u003e\u003cstrong\u003eThe 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.\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline; color: rgb(15, 47, 111);\"\u003e\u003cstrong\u003eThis Bundle Includes:\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(15, 47, 111);\"\u003e\u003cem\u003e\u003cstrong\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSIX\u003c\/span\u003e 16oz Prime \u003cspan style=\"text-decoration: underline;\"\u003e30 Day Dry-Aged\u003c\/span\u003e Bone-In NY Strip Steaks \u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eThis package includes \u003cb\u003e\u003cspan style=\"text-decoration: underline;\"\u003eSIX\u003c\/span\u003e 16oz. \u003c\/b\u003e\u003cstrong\u003eUSDA Prime Black Angus Bone-In NY Strip Steak, Center Cut \u003cb\u003e(\u003cspan style=\"text-decoration: underline;\"\u003e30 Day Dry-Aged\u003c\/span\u003e)\u003c\/b\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your desired ounce\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e Black Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e Prime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimal\u003c\/strong\u003e Short Loin\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e Dry Aged Steak\u003c\/li\u003e\n\u003cli\u003eIndividually Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eIngredients\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eMaldon or another flaky sea salt (½ tablespoon per pound of meat)\u003c\/li\u003e\n\u003cli\u003eFreshly ground pepper (black pepper or a blend of red, white, and black)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR strip STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels\u003c\/li\u003e\n\u003cli\u003eGenerously season both sides of the steaks.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook for 2 minutes on each side pressing the strip steaks down gently to help them develop a good sear.\u003c\/li\u003e\n\u003cli\u003eCook 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\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the pan and set them aside to rest for 5 to 10 minutes before serving.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR strip STEAKS THAT ARE 1½ INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook strip steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the strip steaks down gently to help them develop a good sear, until they are deep brown on both sides.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the strip steaks in the oven for 8 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the temperature to 350°F and cook for another 5 minutes, until the internal temperature registers 125° to 130°F\u003c\/li\u003e\n\u003cli\u003eRemove the strip steak from the oven and rest for 7 to 10 minutes before serving.\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR strip STEAKS THAT ARE 2 INCHES THICK:\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePreheat the oven to 450°F.\u003c\/li\u003e\n\u003cli\u003ePat the strip steaks dry with paper towels and generously season both sides of the steaks with salt and pepper.\u003c\/li\u003e\n\u003cli\u003eHeat a cast-iron skillet over high heat for 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003ePut 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.\u003c\/li\u003e\n\u003cli\u003eUsing tongs, pick up the strip steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the strip steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your strip steaks, put the baking sheet in the oven for 10 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce 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\u003c\/li\u003e\n\u003cli\u003eRemove the strip steaks from the oven and transfer to a baking sheet to rest for 8 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSteaks ship fresh, never frozen, uncooked, and with ice packs, may thaw in transit\u003c\/li\u003e\n\u003cli\u003eWhen you receive your order you should immediately refrigerate all meat items\u003c\/li\u003e\n\u003cli\u003eWe recommend that you eat all meat products within 1 week of arrival for best results\u003c\/li\u003e\n\u003cli\u003eOnce items are removed from the plastic, they should be consumed within 48 hours\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eItems are prepared fresh and shipped directly from the shop\u003c\/li\u003e\n\u003cli\u003ePat LaFrieda Meat Purveyors ships Monday-Friday of each week.\u003c\/li\u003e\n\u003cli\u003eOrders cannot be shipped to P.O. boxes.\u003c\/li\u003e\n\u003cli\u003eHave more questions about Shipping? Read our Shipping FAQ page.\u003c\/li\u003e\n\u003c\/ul\u003e","brand":"Pat LaFrieda Home Delivery","offers":[{"title":"Default Title","offer_id":43539743506479,"sku":null,"price":232.86,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/BeefNYStripBoneIn2-PatDunford-3_1_55e8e964-f60e-49c1-bc56-818acf3dd550.jpg?v=1736947419"},{"product_id":"850-club-bone-in-ny-strip-steak","title":"Prime 850 Club Beef Bone-In NY Strip Steak, Dry-Aged","description":"\u003cp\u003e\u003cstrong\u003ePrime 850 Club Beef Bone-In NY Strip Steak, Dry-Aged \u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Pat LaFrieda Exclusive Program\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"515\" data-start=\"227\"\u003eIndulge in one of the world’s most extraordinary steaks. A Prime 850 Bone-In New York Strip, dry-aged for 30 days to unlock rich, nutty flavors and unrivaled tenderness. This cut represents the pinnacle of American beef, raised with care, perfected by time, and delivered fresh to your door.\u003c\/p\u003e\n\u003chr data-end=\"520\" data-start=\"517\"\u003e\n\u003ch2 data-end=\"546\" data-start=\"522\"\u003eWhy Prime 850 Club?\u003c\/h2\u003e\n\u003cp data-end=\"808\" data-start=\"547\"\u003ePrime 850 Club goes further than Prime.  This program represents the top 5% of all Prime graded beef, scoring 850 or higher on the USDA scale.  The result is a steak with extraordinary marbling, buttery texture, and unforgettable flavor.\u003c\/p\u003e\n\u003chr data-end=\"813\" data-start=\"810\"\u003e\n\u003ch2 data-end=\"837\" data-start=\"815\"\u003eProgram Standards\u003c\/h2\u003e\n\u003cul data-end=\"1222\" data-start=\"838\"\u003e\n\u003cli data-end=\"857\" data-start=\"838\"\u003e\n\u003cp data-end=\"857\" data-start=\"840\"\u003eUSDA score 850+\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"916\" data-start=\"858\"\u003e\n\u003cp data-end=\"916\" data-start=\"860\"\u003eRated Top 5% of Prime grade \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"966\" data-start=\"917\"\u003e\n\u003cp data-end=\"966\" data-start=\"919\"\u003e100% Black Angus raised on small family farms\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1051\" data-start=\"967\"\u003e\n\u003cp data-end=\"1051\" data-start=\"969\"\u003ePasture raised and grain finished for the perfect balance of flavor and marbling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1084\" data-start=\"1052\"\u003e\n\u003cp data-end=\"1084\" data-start=\"1054\"\u003eBeef Marbling Score (BMS): 5\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1162\" data-start=\"1085\"\u003e\n\u003cp data-end=\"1162\" data-start=\"1087\"\u003eDry-aged 30 days in the world’s largest facility (30 days standard)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1197\" data-start=\"1163\"\u003e\n\u003cp data-end=\"1197\" data-start=\"1165\"\u003eHumanely raised\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1197\" data-start=\"1163\"\u003e\n\u003cp data-end=\"1197\" data-start=\"1165\"\u003eUSDA inspected\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1222\" data-start=\"1198\"\u003e\n\u003cp data-end=\"1222\" data-start=\"1200\"\u003ePortion cut to order\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1227\" data-start=\"1224\"\u003e\n\u003ch2 data-end=\"1250\" data-start=\"1229\"\u003ePackage Includes\u003c\/h2\u003e\n\u003cul data-end=\"1364\" data-start=\"1251\"\u003e\n\u003cli data-end=\"1296\" data-start=\"1251\"\u003e\n\u003cp data-end=\"1296\" data-start=\"1253\"\u003eOne Prime 850 Club Bone-In NY Strip Steak\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1312\" data-start=\"1297\"\u003e\n\u003cp data-end=\"1312\" data-start=\"1299\"\u003eWeight 16oz or 20oz\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1332\" data-start=\"1313\"\u003e\n\u003cp data-end=\"1332\" data-start=\"1315\"\u003e30 Day Dry-Aged\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1364\" data-start=\"1333\"\u003e\n\u003cp data-end=\"1364\" data-start=\"1335\"\u003eVacuum sealed for freshness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1369\" data-start=\"1366\"\u003e\n\u003ch2 data-end=\"1394\" data-start=\"1371\"\u003eStorage \u0026amp; Handling\u003c\/h2\u003e\n\u003cul data-end=\"1655\" data-start=\"1395\"\u003e\n\u003cli data-end=\"1483\" data-start=\"1395\"\u003e\n\u003cp data-end=\"1483\" data-start=\"1397\"\u003eShips fresh never frozen vacuum sealed with ice packs (may thaw slightly in transit)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1538\" data-start=\"1484\"\u003e\n\u003cp data-end=\"1538\" data-start=\"1486\"\u003eRefrigerate immediately upon arrival at 32 to 36°F\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1578\" data-start=\"1539\"\u003e\n\u003cp data-end=\"1578\" data-start=\"1541\"\u003eBest enjoyed within 7 days unopened\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1618\" data-start=\"1579\"\u003e\n\u003cp data-end=\"1618\" data-start=\"1581\"\u003eOnce opened consume within 48 hours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1655\" data-start=\"1619\"\u003e\n\u003cp data-end=\"1655\" data-start=\"1621\"\u003eCan be frozen for longer storage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1660\" data-start=\"1657\"\u003e\n\u003ch2 data-end=\"1683\" data-start=\"1662\"\u003eShipping Details\u003c\/h2\u003e\n\u003cul data-end=\"1802\" data-start=\"1684\"\u003e\n\u003cli data-end=\"1710\" data-start=\"1684\"\u003e\n\u003cp data-end=\"1710\" data-start=\"1686\"\u003eShips Monday to Friday\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1755\" data-start=\"1711\"\u003e\n\u003cp data-end=\"1755\" data-start=\"1713\"\u003eOrders cannot be delivered to P.O. boxes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-end=\"1802\" data-start=\"1756\"\u003e\n\u003cp data-end=\"1802\" data-start=\"1758\"\u003eFull details available in our Shipping FAQ\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-end=\"1807\" data-start=\"1804\"\u003e\n\u003ch2 data-end=\"1817\" data-start=\"1809\"\u003eFAQ\u003c\/h2\u003e\n\u003cp data-end=\"2120\" data-start=\"1819\"\u003e\u003cstrong data-end=\"1865\" data-start=\"1819\"\u003eQ: What makes Prime 850 Club so exclusive?\u003c\/strong\u003e\u003cbr data-end=\"1868\" data-start=\"1865\"\u003e\u003cstrong data-end=\"1874\" data-start=\"1868\"\u003eA:\u003c\/strong\u003e Less than 1% of all American beef earns the USDA Prime grade. Only the top 5% of Prime certified at 850+ on the USDA scale qualify for the Prime 850 Club. That is why this steak stands alone as one of the most extraordinary cuts in the world.\u003c\/p\u003e","brand":"PAT LAFRIEDA MEAT PURVEYORS","offers":[{"title":"16oz","offer_id":44537996476463,"sku":"BS-916","price":50.38,"currency_code":"USD","in_stock":true},{"title":"20oz","offer_id":44607289425967,"sku":"BS-918","price":62.97,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/Prime-850-ny-strip.jpg?v=1762522237"},{"product_id":"prime-850-ny-strip-dry-aged-bone-in-4-pack","title":"Prime 850 NY Strip (Dry-Aged Bone-In) 4-Pack","description":"\u003cp\u003e\u003cstrong\u003ePrime 850 Club Beef Bone-In NY Strip Steak, Dry-Aged 4-Pack Bundle (20oz each)\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eA Pat LaFrieda Exclusive Program\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-start=\"227\" data-end=\"515\"\u003eIndulge in one of the world’s most extraordinary steaks. A Prime 850 Bone-In New York Strip, dry-aged for 30 days to unlock rich, nutty flavors and unrivaled tenderness. This cut represents the pinnacle of American beef, raised with care, perfected by time, and delivered fresh to your door.\u003c\/p\u003e\n\u003chr data-start=\"517\" data-end=\"520\"\u003e\n\u003ch2 data-start=\"522\" data-end=\"546\"\u003eWhy Prime 850 Club?\u003c\/h2\u003e\n\u003cp data-start=\"547\" data-end=\"808\"\u003ePrime 850 Club goes further than Prime.  This program represents the top 5% of all Prime graded beef, scoring 850 or higher on the USDA scale.  The result is a steak with extraordinary marbling, buttery texture, and unforgettable flavor.\u003c\/p\u003e\n\u003chr data-start=\"810\" data-end=\"813\"\u003e\n\u003ch2 data-start=\"815\" data-end=\"837\"\u003eProgram Standards\u003c\/h2\u003e\n\u003cul data-start=\"838\" data-end=\"1222\"\u003e\n\u003cli data-start=\"838\" data-end=\"857\"\u003e\n\u003cp data-start=\"840\" data-end=\"857\"\u003eUSDA score 850+\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"858\" data-end=\"916\"\u003e\n\u003cp data-start=\"860\" data-end=\"916\"\u003eRated Top 5% of Prime grade \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"917\" data-end=\"966\"\u003e\n\u003cp data-start=\"919\" data-end=\"966\"\u003e100% Black Angus raised on small family farms\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"967\" data-end=\"1051\"\u003e\n\u003cp data-start=\"969\" data-end=\"1051\"\u003ePasture raised and grain finished for the perfect balance of flavor and marbling\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1052\" data-end=\"1084\"\u003e\n\u003cp data-start=\"1054\" data-end=\"1084\"\u003eBeef Marbling Score (BMS): 5\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1085\" data-end=\"1162\"\u003e\n\u003cp data-start=\"1087\" data-end=\"1162\"\u003eDry-aged 30 days in the world’s largest facility (30 days standard)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1163\" data-end=\"1197\"\u003e\n\u003cp data-start=\"1165\" data-end=\"1197\"\u003eHumanely raised\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1163\" data-end=\"1197\"\u003e\n\u003cp data-start=\"1165\" data-end=\"1197\"\u003eUSDA inspected\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1198\" data-end=\"1222\"\u003e\n\u003cp data-start=\"1200\" data-end=\"1222\"\u003ePortion cut to order\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1224\" data-end=\"1227\"\u003e\n\u003ch2 data-start=\"1229\" data-end=\"1250\"\u003ePackage Includes\u003c\/h2\u003e\n\u003cul data-start=\"1251\" data-end=\"1364\"\u003e\n\u003cli data-start=\"1251\" data-end=\"1296\"\u003e\n\u003cp data-start=\"1253\" data-end=\"1296\"\u003eFour (4) Prime 850 Club Bone-In NY Strip Steaks \u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1297\" data-end=\"1312\"\u003e\n\u003cp data-start=\"1299\" data-end=\"1312\"\u003e20oz each\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1313\" data-end=\"1332\"\u003e\n\u003cp data-start=\"1315\" data-end=\"1332\"\u003e30 Day Dry-Aged\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1333\" data-end=\"1364\"\u003e\n\u003cp data-start=\"1335\" data-end=\"1364\"\u003eVacuum sealed for freshness\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1366\" data-end=\"1369\"\u003e\n\u003ch2 data-start=\"1371\" data-end=\"1394\"\u003eStorage \u0026amp; Handling\u003c\/h2\u003e\n\u003cul data-start=\"1395\" data-end=\"1655\"\u003e\n\u003cli data-start=\"1395\" data-end=\"1483\"\u003e\n\u003cp data-start=\"1397\" data-end=\"1483\"\u003eShips fresh never frozen vacuum sealed with ice packs (may thaw slightly in transit)\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1484\" data-end=\"1538\"\u003e\n\u003cp data-start=\"1486\" data-end=\"1538\"\u003eRefrigerate immediately upon arrival at 32 to 36°F\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1539\" data-end=\"1578\"\u003e\n\u003cp data-start=\"1541\" data-end=\"1578\"\u003eBest enjoyed within 7 days unopened\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1579\" data-end=\"1618\"\u003e\n\u003cp data-start=\"1581\" data-end=\"1618\"\u003eOnce opened consume within 48 hours\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1619\" data-end=\"1655\"\u003e\n\u003cp data-start=\"1621\" data-end=\"1655\"\u003eCan be frozen for longer storage\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1657\" data-end=\"1660\"\u003e\n\u003ch2 data-start=\"1662\" data-end=\"1683\"\u003eShipping Details\u003c\/h2\u003e\n\u003cul\u003e\n\u003cli\u003eShips Monday to Thursday (Delivery Tuesday to Friday)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cul data-start=\"1684\" data-end=\"1802\"\u003e\n\u003cli data-start=\"1711\" data-end=\"1755\"\u003e\n\u003cp data-start=\"1713\" data-end=\"1755\"\u003eOrders cannot be delivered to P.O. boxes\u003c\/p\u003e\n\u003c\/li\u003e\n\u003cli data-start=\"1756\" data-end=\"1802\"\u003e\n\u003cp data-start=\"1758\" data-end=\"1802\"\u003eFull details available in our Shipping FAQ\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr data-start=\"1804\" data-end=\"1807\"\u003e\n\u003ch2 data-start=\"1809\" data-end=\"1817\"\u003eFAQ\u003c\/h2\u003e\n\u003cp data-start=\"1819\" data-end=\"2120\"\u003e\u003cstrong data-start=\"1819\" data-end=\"1865\"\u003eQ: What makes Prime 850 Club so exclusive?\u003c\/strong\u003e\u003cbr data-start=\"1865\" data-end=\"1868\"\u003e\u003cstrong data-start=\"1868\" data-end=\"1874\"\u003eA:\u003c\/strong\u003e Less than 1% of all American beef earns the USDA Prime grade. Only the top 5% of Prime certified at 850+ on the USDA scale qualify for the Prime 850 Club. That is why this steak stands alone as one of the most extraordinary cuts in the world\u003c\/p\u003e","brand":"Pat LaFrieda Home Delivery","offers":[{"title":"Default Title","offer_id":45225368748079,"sku":null,"price":223.88,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/Prime_850_NY_Strip_4-pack_1.jpg?v=1776800584"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/collections\/Copy_of_Copy_of_PRIME_BONE-IN_NY_STRIPS_b6b02092-3dab-4577-92f1-537aa421570c.png?v=1785528484","url":"https:\/\/shop.lafrieda.com\/collections\/bone-in-prime-ny-strip-steaks.oembed","provider":"Pat LaFrieda Home Delivery","version":"1.0","type":"link"}