Dry Aged Prime New York Striploin Steak
Dry Aged Prime New York Striploin Steak
- Always cut-to-order by an artisanal butcher
- Free delivery on orders over $250
"A steak to write home about.”
The Quick Facts on Dry Aged Striploin Steak
- 100% Canadian dry-aged beef striploin
Dry aging is just like magic, isn’t it? The moisture is slowly drawn out, giving each striploin more flavour and more tenderness. We dry age these center cut striploins in-house for more than thirty days, before we hand cut them and ship them to your door.
New York Striploin steaks are one of our most popular items. It comes from the back of the animal, which means it's a very tender cut and there's a lot more of that premium flavour.
Goes Great With...
You guessed it: roasted vegetables and fingerling potatoes. The trick is to focus on seasoning and cooking your steaks just right.
Our Preferred Preparation for Dry Aged Prime New York Striploin Steak
We recommend the grill or pan searing for your dry-aged striploin steaks. Because these are boneless cuts, you should be able to achieve a nice sear after only a few minutes on each side.
How It Ships...
Our dry-aged striploin steaks are cut and prepared by hand, to order, and sent to your door on our own fleet of refrigerated trucks within 12-24 hours of your order.
Our New York striploins are cut from the part of the cow beneath the back bone before the rear haunches. It’s a relatively lean and boneless cut known for its flavor. While many aficionados point out that New York strip isn’t quite as tender as its top-billing counterparts, the ribeye and tenderloin, most agree that strip loin is a true cornerstone. Many people ask us why it’s called a “New York” strip steak. The answer is: it is and it isn’t. While we’ve certainly heard the term “New York strip” used a lot, we’ve heard it referred to as a “Kansas City steak,” too. You tell us why! We like to think that this steak has developed such a reputation over time, that its celebrity precedes it wherever it’s served—everybody wants to claim a little bit of its cool.
All of our New York striploin is sourced from farms in beautiful Fort MacLeod, Alberta. These picturesque western farms, with their breathtaking views and dry, open-range environments, produce some of the very best Canadian striploin beef that money can buy
Two pro tips straight from our top butchers: pat your steak dry to get rid of any extra moisture before you cook it; and season your New York strip simply, using salt and fresh cracked pepper, and generously. We also recommend using a one-inch (14oz) to one-and-half-inch-thick (20oz) cut so you can cook it long enough to develop a nice crust without overcooking the steak in the middle.
The New York strip steak is somewhat of a celebrity in the work of butchers and meat lovers. You’ll hear it referred to as “Manhattan Filet,” “New York Steak,” “Strip Loin,” “Kansas City Steak.” No matter what you call it, it all comes from the short loin, one of the most flavorful parts of the cow that money can buy. Oh, and another thing: most butchers use a scimitar to break down short loin.