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
Ingredients
FOR strip STEAKS THAT ARE 1 INCHES THICK
FOR strip STEAKS THAT ARE 1½ INCHES THICK
FOR strip STEAKS THAT ARE 2 INCHES THICK:
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...
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.
The steaks were great as always. I don't like the new packaging....it takes up too much space in the freezer.
Go back to the old packaging!!
Extraordinary
Getting prime beef is usually a crap shoot. There is such a range from low prime to high prime. Every order I’ve received from La Frieda meats has been high prime. Always on time, always fresh. I really do get the feeling they go above and beyond. I’ve had meat from Lobels, Snake River Farms, Meat N Bone, a bunch of different places, and they are all good, but with LaFrieda meats, it’s just different. It’s like when my order gets in, they assign one person to make sure it’s perfect. I truly appreciate that, and will keep coming back.
