{"title":"Steakhouse Cuts","description":"\u003cp\u003eSteakhouse Cuts\u003c\/p\u003e","products":[{"product_id":"prime-skirt-steak-8oz","title":"Prime Outside Skirt Steak 16 oz (\"2\" x 8 oz)","description":"\u003cp\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" class=\"TextRun SCXW256653051 BCX0\" lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXW256653051 BCX0\"\u003ePrime outside skirt steak is one of the most sought-after cuts of beef.  It's especially tender and rich in flavor.  With a more substantial bite than many other cuts, look to skirt whether you’re feeling a thinner, leaner steak. Make the finest fajitas of your life or any other dish where you want that beefy flavor to shine.\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" class=\"TextRun SCXW256653051 BCX0\" lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXW256653051 BCX0\"\u003eSkirt Steak FAQ's:\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" class=\"TextRun SCXW256653051 BCX0\" lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXW256653051 BCX0\"\u003eQ:  Is this outside or inside skirt steak?\u003cbr\u003e\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" class=\"TextRun SCXW256653051 BCX0\" lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXW256653051 BCX0\"\u003eA:  This is true outside skirt steak, known for superior tenderness and marbling.\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-contrast=\"auto\" class=\"TextRun SCXW256653051 BCX0\" lang=\"EN-US\"\u003e\u003cspan class=\"NormalTextRun SCXW256653051 BCX0\"\u003eQ:  Is this steak shipped fresh or frozen?\u003cbr\u003eA:  All Pat LaFrieda skirt steaks are shipped fresh, never frozen.\u003c\/span\u003e\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cdiv aria-expanded=\"true\" class=\"product__info accordion-panel js__accordion-panel spec__more-details open\"\u003e\n\u003cdiv class=\"accordion-panel__trigger-title\"\u003e\u003cstrong\u003eMORE DETAILS\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"accordion-panel__content\"\u003e\n\u003cp\u003eThis Package Includes \u003cstrong\u003eOutside Skirt Steak 16oz, 2 Portions of 8oz\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBeef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBlack Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePrime\u003c\/li\u003e\n\u003cli\u003eVacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv aria-expanded=\"true\" class=\"product__info accordion-panel js__accordion-panel spec__instructions-storage open\"\u003e\n\u003cdiv class=\"accordion-panel__trigger-title\"\u003e\u003cstrong\u003eINSTRUCTIONS \/ STORAGE\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"accordion-panel__content\"\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eSkirt Steaks 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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv aria-expanded=\"true\" class=\"product__info accordion-panel js__accordion-panel spec__shipping-details open\"\u003e\n\u003cdiv class=\"accordion-panel__trigger-title\"\u003e\u003cstrong\u003eSHIPPING DETAILS\u003c\/strong\u003e\u003c\/div\u003e\n\u003cdiv class=\"accordion-panel__content\"\u003e\n\u003cdiv\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\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.eatlafrieda.com\/pages\/frequently-asked-questions-faq\"\u003eShipping FAQ\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003epage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAT LAFRIEDA MEAT PURVEYORS","offers":[{"title":"Default Title","offer_id":32655595143215,"sku":"BS-100","price":59.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/products\/BeefSkirtSteak5-PatDunford.jpg?v=1711562796"},{"product_id":"usda-prime-black-angus-filet-mignon-barrel-cut","title":"Prime Filet Mignon","description":"\u003cdiv data-region=\"main\" data-shogun-power-up-id=\"\" data-shogun-power-up-type=\"\" data-shogun-page-type=\"product\" data-shogun-variant-id=\"65fc9b2ac1897200d7a031a4\" data-shogun-platform-type=\"shopify\" data-shogun-page-version-id=\"65fc9b2ac1897200d7a031a2\" data-shogun-page-id=\"65fc9b2ac1897200d7a031a3\" data-shogun-site-id=\"8cc508a2-0fe0-4c94-bd9b-5fbf7ec27353\" data-shogun-id=\"65fc9b2ac1897200d7a031a3\" class=\"shogun-root\"\u003e\n\u003cdiv class=\"shg-c\" id=\"s-16c4359e-fad2-476d-b942-fc488e530510\"\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-offset-key=\"b1c01-131-0\"\u003eFilet Mignon is the most tender cut of beef, prized for its buttery texture and refined flavor.  Our USDA Prime Black Angus filets feature beautiful marbling for exceptional tenderness and are perfect for grilling or broiling.  The\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-132-0\"\u003e file\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-133-0\"\u003et\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-134-0\"\u003e m\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-135-0\"\u003eign\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-136-0\"\u003eon\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-137-0\"\u003e is\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-138-0\"\u003e a\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-139-0\"\u003e great\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-140-0\"\u003e choice\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-141-0\"\u003e for\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-142-0\"\u003e a\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-143-0\"\u003e special\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-144-0\"\u003e dinner\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-145-0\"\u003e or\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-146-0\"\u003e holiday\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-147-0\"\u003e dinner\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-148-0\"\u003e.\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-149-0\"\u003e  It\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-150-0\"\u003e is\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-151-0\"\u003e also\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-152-0\"\u003e perfect\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-153-0\"\u003e for\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-154-0\"\u003e a\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-155-0\"\u003e date\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-156-0\"\u003e night\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-157-0\"\u003e dinner\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-158-0\"\u003e.\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-159-0\"\u003e  Since\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-160-0\"\u003e it\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-161-0\"\u003e is\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-162-0\"\u003e incredibly\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-163-0\"\u003e tender\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-164-0\"\u003e and\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-165-0\"\u003e flavorful\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-166-0\"\u003e,\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-167-0\"\u003e it\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-168-0\"\u003e is\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-169-0\"\u003e a\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-170-0\"\u003e favorite\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-171-0\"\u003e among\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-172-0\"\u003e steak\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-173-0\"\u003e lovers\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-174-0\"\u003e.\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-175-0\"\u003e  This\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-176-0\"\u003e cut\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-177-0\"\u003e of\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-178-0\"\u003e steak\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-179-0\"\u003e is\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-180-0\"\u003e ideal\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-181-0\"\u003e for\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-182-0\"\u003e those\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-183-0\"\u003e looking\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-184-0\"\u003e for\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-185-0\"\u003e a\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-186-0\"\u003e lean\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-187-0\"\u003e yet\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-188-0\"\u003e flavorful\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-189-0\"\u003e piece\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-190-0\"\u003e of\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-191-0\"\u003e meat\u003c\/span\u003e\u003cspan data-offset-key=\"b1c01-192-0\"\u003e.\u003c\/span\u003e\u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003ch3\u003e\u003cstrong\u003eFRESH, NEVER FROZEN\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp\u003e\u003cstrong\u003e\u003cspan data-offset-key=\"b1c01-192-0\"\u003eAt Pat LaFrieda, our USDA Prime filet mignon ships fresh, never frozen,\u003cbr\u003efor the texture, flavor, and steakhouse-quality experience premium beef deserves.\u003c\/span\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003ca href=\"https:\/\/shop.lafrieda.com\/blogs\/guides\/fresh-vs-frozen-steak\"\u003e\u003cstrong\u003e\u003cspan data-offset-key=\"b1c01-192-0\"\u003eLearn the difference between fresh and frozen steak →\u003c\/span\u003e\u003c\/strong\u003e\u003c\/a\u003e\u003c\/p\u003e\n\u003cdiv class=\"product__info accordion-panel js__accordion-panel spec__more-details open\" aria-expanded=\"true\"\u003e\n\u003ch3 class=\"accordion-panel__trigger-title\"\u003e\n\u003cstrong\u003e\u003cbr\u003eMORE DETAILS\u003c\/strong\u003e\u003cstrong\u003e\u003c\/strong\u003e\n\u003c\/h3\u003e\n\u003cdiv class=\"accordion-panel__content\"\u003e\n\u003cdiv\u003e\n\u003cp\u003eThis package includes \u003cb\u003eONE\u003c\/b\u003e\u003cspan\u003e \u003c\/span\u003e\u003cspan class=\"caps\"\u003eUSDA\u003c\/span\u003e\u003cspan\u003e \u003c\/span\u003ePrime Black Angus Filet Mignon\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eMeat\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBeef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBreed\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eBlack Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003ePrime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePrimal\u003c\/strong\u003e\u003cspan\u003e \u003c\/span\u003eTenderloin\u003c\/li\u003e\n\u003cli\u003eIndividually Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product__info accordion-panel js__accordion-panel spec__instructions-storage open\" aria-expanded=\"true\"\u003e\n\u003ch3 class=\"accordion-panel__trigger-title\"\u003e\u003cstrong\u003e\u003cbr\u003eINSTRUCTIONS \/ STORAGE\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"accordion-panel__content\"\u003e\n\u003cdiv\u003e\n\u003cul\u003e\n\u003cli\u003eFilets 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\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"product__info accordion-panel js__accordion-panel spec__shipping-details open\" aria-expanded=\"true\"\u003e\n\u003ch3 class=\"accordion-panel__trigger-title\"\u003e\u003cstrong\u003e\u003cbr\u003eSHIPPING DETAILS\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cdiv class=\"accordion-panel__content\"\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\u003cspan\u003e \u003c\/span\u003e\u003ca href=\"https:\/\/www.eatlafrieda.com\/pages\/frequently-asked-questions-faq\"\u003eShipping FAQ\u003c\/a\u003e\u003cspan\u003e \u003c\/span\u003epage.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cdiv\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e","brand":"PAT LAFRIEDA MEAT PURVEYORS","offers":[{"title":"8oz","offer_id":32797994876975,"sku":"BS-192","price":45.51,"currency_code":"USD","in_stock":true},{"title":"10oz","offer_id":32797994909743,"sku":"BS-194","price":57.34,"currency_code":"USD","in_stock":true},{"title":"12oz","offer_id":32797994942511,"sku":"BS-196","price":68.27,"currency_code":"USD","in_stock":true},{"title":"6oz","offer_id":44740914184239,"sku":"BS-190","price":34.72,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/NS106653_2.jpg?v=1747921226"},{"product_id":"copy-of-dry-aged-usda-prime-black-angus-beef-boneless-ny-strip-steak-center-cut","title":"Prime Boneless NY Strip Steak","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===\u003c\/p\u003e\n\u003cp\u003eThis package includes \u003cstrong\u003eONE\u003c\/strong\u003e USDA Prime Black Angus Boneless NY Strip Steak, Center Cut\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 MEAT PURVEYORS","offers":[{"title":"12oz \/ Fresh-Not Aged","offer_id":40954881638447,"sku":"BS-112","price":37.05,"currency_code":"USD","in_stock":true},{"title":"12oz \/ 30 Days Dry Aged","offer_id":45822987337775,"sku":"BS-552","price":40.59,"currency_code":"USD","in_stock":true},{"title":"12oz \/ 45 Days Dry Aged","offer_id":45822987370543,"sku":"BS-562","price":44.12,"currency_code":"USD","in_stock":true},{"title":"12oz \/ 60 Days Dry Aged","offer_id":45822987403311,"sku":"BS-572","price":47.65,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Fresh-Not Aged","offer_id":40954881671215,"sku":"BS-114","price":49.4,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 30 Days Dry Aged","offer_id":45822987436079,"sku":"BS-554","price":54.12,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 45 Days Dry Aged","offer_id":45822987468847,"sku":"BS-564","price":58.83,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 60 Days Dry Aged","offer_id":45822987501615,"sku":"BS-574","price":63.54,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Fresh-Not Aged","offer_id":40954881703983,"sku":"BS-116","price":61.75,"currency_code":"USD","in_stock":true},{"title":"20oz \/ 30 Days Dry Aged","offer_id":45822987534383,"sku":"BS-556","price":67.64,"currency_code":"USD","in_stock":true},{"title":"20oz \/ 45 Days Dry Aged","offer_id":45822987567151,"sku":"BS-566","price":73.53,"currency_code":"USD","in_stock":true},{"title":"20oz \/ 60 Days Dry Aged","offer_id":45822987599919,"sku":"BS-576","price":79.42,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/Prime-NY-Strip-Boneless.jpg?v=1748532146"},{"product_id":"usda-prime-black-angus-beef-boneless-ribeye-steak-center-cut","title":"Prime Boneless Ribeye Steak","description":"\u003cp\u003e\u003cstrong\u003eThe Rib Steak is wildly popular because it is the most well-marbled of all the steaks. The center, Rib Eye, is abundantly marbled, tender, and delicious. On one edge of the steak is the Rib Eye Cap, which is considered by many to be the most delicious cut of beef and we would agree. The combination of the two is pure bliss for any steak lover. \u003c\/strong\u003e\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(0, 0, 0);\"\u003e\u003cstrong\u003eIf you prefer \u003cspan style=\"text-decoration: underline;\"\u003eBONE-IN\u003c\/span\u003e: \u003ca href=\"https:\/\/shop.lafrieda.com\/collections\/ribeye\/products\/copy-of-dry-aged-usda-prime-black-angus-beef-bone-in-ribeye-steak-center-cut\" style=\"color: rgb(0, 0, 0);\"\u003eSHOP BONE-IN RIBEYES\u003c\/a\u003e\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eThis package includes \u003cstrong\u003eONE\u003c\/strong\u003e USDA Prime Black Angus Boneless Rib Steak\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your desired number of ribs\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Meat\u003c\/strong\u003e Beef\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Breed\u003c\/strong\u003e Black Angus\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Grade\u003c\/strong\u003e Prime\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003e Primal\u003c\/strong\u003e Rib\u003c\/li\u003e\n\u003cli\u003eEach Steak is Individually 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 rib eye STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the rib eye steaks dry with paper towels\u003c\/li\u003e\n\u003cli\u003eGenerously season both sides of the rib eye 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 rib eye 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 rib eye 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 rib eye 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 rib eye 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 rib eye steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the rib eye 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 rib eye steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the rib eye steaks in the oven for 8 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the temperature to 350°F and cook until the internal temperature registers 125° to 130°F\u003c\/li\u003e\n\u003cli\u003eRemove the rib eye 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 rib eye 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 rib eye 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 rib eye 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 rib eye steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the rib eye steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your 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 rib eye steaks until a meat thermometer registers 125° to 130°F for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRemove the rib eye 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 MEAT PURVEYORS","offers":[{"title":"16oz \/ Fresh-Not Aged","offer_id":40954886455343,"sku":"BS-162","price":48.98,"currency_code":"USD","in_stock":true},{"title":"20oz \/ 30 Days","offer_id":45822987010095,"sku":"BS-802","price":66.02,"currency_code":"USD","in_stock":true},{"title":"20oz \/ 45 Days","offer_id":45822987042863,"sku":"BS-812","price":70.8,"currency_code":"USD","in_stock":true},{"title":"20oz \/ 60 Days","offer_id":45822987075631,"sku":"BS-822","price":75.59,"currency_code":"USD","in_stock":true},{"title":"24oz \/ Fresh-Not Aged","offer_id":40954886488111,"sku":"BS-164","price":73.48,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 30 Days","offer_id":45822987108399,"sku":"BS-804","price":79.22,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 45 Days","offer_id":45822987141167,"sku":"BS-814","price":84.96,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 60 Days","offer_id":45822987173935,"sku":"BS-824","price":90.7,"currency_code":"USD","in_stock":true},{"title":"32oz \/ Fresh-Not Aged","offer_id":40954886520879,"sku":"BS-166","price":97.97,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 30 Days","offer_id":45822987206703,"sku":"BS-806","price":105.62,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 45 Days","offer_id":45822987239471,"sku":"BS-816","price":113.28,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 60 Days","offer_id":45822987272239,"sku":"BS-826","price":120.94,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/Boneless_prime_ribeye.jpg?v=1748532174"},{"product_id":"copy-of-dry-aged-usda-prime-black-angus-beef-bone-in-ribeye-steak-center-cut","title":"Prime Bone-In Ribeye Steak","description":"\u003cp\u003e\u003cstrong\u003eThe Rib Steak is wildly popular because it is the most well marbled of all the steaks. The center, Rib Eye, is abundantly marbled, tender and delicious. On one edge of the steak is the Rib Eye Cap, which is considered by many to be the most delicious cut of beef and we would agree. The combination of the two is pure bliss for any steak lover. We use center cut steaks to avoid the pieces with the largest fat deposits and smallest Rib Eye Cap.\u003c\/strong\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 Rib Steak\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your 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 Rib\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eType\u003c\/strong\u003e Dry Aged Steak\u003c\/li\u003e\n\u003cli\u003eEach Steak is Individually Vacuum Packed\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e===\u003c\/p\u003e\n\u003cp\u003eIngredients\u003cbr\u003e\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 RIB STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the Rib 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 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 Rib 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 Rib 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 Rib 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 Rib steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the 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 Rib steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the Rib Steaks in the oven for 8 minutes.\u003c\/li\u003e\n\u003cli\u003eReduce the temperature to 350°F and cook until the internal temperature registers 125° to 130°F\u003c\/li\u003e\n\u003cli\u003eRemove the Rib steak from the oven and rest for 7 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR 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 Rib 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 Rib 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 steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the Rib Steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your rib 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 rib steaks until a meat thermometer registers 125° to 130°F for medium-rare.\u003c\/li\u003e\n\u003cli\u003eRemove the rib 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\u003cul\u003e\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\u003cul\u003e\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":"16oz \/ Fresh-Not Aged","offer_id":40954912899119,"sku":"BS-142","price":48.26,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 30 Days Dry Aged","offer_id":45822986682415,"sku":"BS-702","price":52.63,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 45 Days Dry Aged","offer_id":45822986715183,"sku":"BS-712","price":57.01,"currency_code":"USD","in_stock":true},{"title":"16oz \/ 60 Days Dry Aged","offer_id":45822986747951,"sku":"BS-722","price":61.38,"currency_code":"USD","in_stock":true},{"title":"24oz \/ Fresh-Not Aged","offer_id":40954912931887,"sku":"BS-144","price":72.39,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 30 Days Dry Aged","offer_id":45822986780719,"sku":"BS-704","price":78.95,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 45 Days Dry Aged","offer_id":45822986813487,"sku":"BS-714","price":85.51,"currency_code":"USD","in_stock":true},{"title":"24oz \/ 60 Days Dry Aged","offer_id":45822986846255,"sku":"BS-724","price":92.08,"currency_code":"USD","in_stock":true},{"title":"32oz \/ Fresh-Not Aged","offer_id":40954912964655,"sku":"BS-146","price":96.52,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 30 Days Dry Aged","offer_id":45822986879023,"sku":"BS-706","price":105.27,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 45 Days Dry Aged","offer_id":45822986911791,"sku":"BS-716","price":114.02,"currency_code":"USD","in_stock":true},{"title":"32oz \/ 60 Days Dry Aged","offer_id":45822986944559,"sku":"BS-726","price":122.77,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/ribeye-bone-in.jpg?v=1764969296"},{"product_id":"copy-of-dry-aged-usda-prime-black-angus-beef-porterhouse-steak","title":"Prime Porterhouse Steak","description":"\u003cp\u003e\u003cstrong\u003eThe Porterhouse Steak is great because it is really a combination of two very different steaks: The Filet Mignon and The NY Strip Steak. The Filet Mignon is the most tender cut of beef and the NY Strip is one of the most flavorful cuts. It’s the perfect steak when you want the best of both worlds.\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 Porterhouse Steak\u003cbr\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eSelect your desired thickness\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)\u003cbr\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR STEAKS THAT ARE 1 INCHES THICK\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003ePat the Porterhouse 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 5 to 6 minutes.\u003c\/li\u003e\n\u003cli\u003eCook for 2 minutes on each side pressing the Porterhouse 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 Porterhouse 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 Porterhouse\u003c\/p\u003e\n\u003cp\u003ePorterhouse 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 Porterhouse 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 Porterhouse steaks in the pan and sear for 2½ to 3 minutes on each side\u003c\/li\u003e\n\u003cli\u003epress the porterhouse 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 Porterhouse steaks out of the pan and put to rest for 10 minutes on baking sheet\u003c\/li\u003e\n\u003cli\u003ePut the Porterhouse 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 Porterhouse steak from the oven and rest for 7 to 10 minutes before serving.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eFOR Porterhouse 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 Porterhouse 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 Porterhouse 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 Porterhouse steaks and hold their edges against the pan, turning them in order to sear all the edges.\u003c\/li\u003e\n\u003cli\u003eTake the Porterhouse steaks out of the pan and put them on a baking sheet\u003c\/li\u003e\n\u003cli\u003eWhen you've seared all your Porterhouse 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 Porterhouse steaks until a meat thermometer registers 125° to 130°F for medium-rare 8 to 15 minutes\u003c\/li\u003e\n\u003cli\u003eRemove the Porterhouse 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 MEAT PURVEYORS","offers":[{"title":"20oz \/ Fresh-Not Aged","offer_id":40954921680943,"sku":"BS-122","price":55.86,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 30 Days","offer_id":45822986223663,"sku":"BS-602","price":61.75,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 45 Days","offer_id":45822986256431,"sku":"BS-612","price":67.64,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 60 Days","offer_id":45822986289199,"sku":"BS-622","price":73.53,"currency_code":"USD","in_stock":true},{"title":"24oz \/ Fresh-Not Aged","offer_id":40954921713711,"sku":"BS-124","price":67.04,"currency_code":"USD","in_stock":true},{"title":"24oz \/ Dry Aged For 30 Days","offer_id":45822986321967,"sku":"BS-604","price":74.11,"currency_code":"USD","in_stock":true},{"title":"24oz \/ Dry Aged For 45 Days","offer_id":45822986354735,"sku":"BS-614","price":81.17,"currency_code":"USD","in_stock":true},{"title":"24oz \/ Dry Aged For 60 Days","offer_id":45822986387503,"sku":"BS-624","price":88.24,"currency_code":"USD","in_stock":true},{"title":"32oz \/ Fresh-Not Aged","offer_id":40954921746479,"sku":"BS-126","price":89.38,"currency_code":"USD","in_stock":true},{"title":"32oz \/ Dry Aged For 30 Days","offer_id":45822986420271,"sku":"BS-606","price":98.81,"currency_code":"USD","in_stock":true},{"title":"32oz \/ Dry Aged For 45 Days","offer_id":45822986453039,"sku":"BS-616","price":108.23,"currency_code":"USD","in_stock":true},{"title":"32oz \/ Dry Aged For 60 Days","offer_id":45822986485807,"sku":"BS-626","price":117.65,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/3012\/8510\/files\/Porterhouse-Dry-Aged.jpg?v=1748528635"},{"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. 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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":30.75,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 30 Days","offer_id":45822984781871,"sku":"BS-502","price":35.55,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 45 Days","offer_id":45822984814639,"sku":"BS-512","price":38.97,"currency_code":"USD","in_stock":true},{"title":"12oz \/ Dry Aged For 60 Days","offer_id":45822984847407,"sku":"BS-522","price":42.4,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Fresh-Not Aged","offer_id":45822984880175,"sku":"BS-104","price":41.0,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 30 Days","offer_id":45822984912943,"sku":"BS-504","price":47.39,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 45 Days","offer_id":45822984945711,"sku":"BS-514","price":51.97,"currency_code":"USD","in_stock":true},{"title":"16oz \/ Dry Aged For 60 Days","offer_id":45822984978479,"sku":"BS-524","price":56.54,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Fresh-Not Aged","offer_id":45822985011247,"sku":"BS-106","price":51.25,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 30 Days","offer_id":45822985044015,"sku":"BS-506","price":59.24,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 45 Days","offer_id":45822985076783,"sku":"BS-516","price":64.96,"currency_code":"USD","in_stock":true},{"title":"20oz \/ Dry Aged For 60 Days","offer_id":45822985109551,"sku":"BS-526","price":70.67,"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"}],"url":"https:\/\/shop.lafrieda.com\/collections\/steakhouse-cuts.oembed","provider":"Pat LaFrieda Home Delivery","version":"1.0","type":"link"}