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 Prime New York Striploin Steak
- 100% Canadian dry-aged beef striploin steak
Prime New York striploin steaks are one of our most popular items. They come from the back of the animal, which means each striploin is very tender and there's a lot more premium flavour. Dry aging these steaks is just like magic! The moisture is slowly drawn out of the beef, giving each prime New York striploin more flavour and tenderness. We dry age our center cut prime striploins in-house for more than thirty days, before we hand cut them to order. If you're looking for dry-aged prime New York strip steak in the Toronto area, order online for pick up or delivery from The Butcher Shoppe!
Goes Great With...
You guessed it: roasted vegetables and fingerling potatoes. The trick is to focus on seasoning and cooking the dry-aged prime New York striploin steak just right.
Our Preferred Preparation for Dry-Aged Prime New York Striploin Steak
We recommend the grill or pan searing for your dry-aged prime NY 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 prime New York striploin steaks are hand cut and prepared to order in our Toronto butcher shop and shipped to your door. We deliver throughout the greater Toronto area. We also have in-store pick up available.
A New York striploin steak is 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 flavour. A dry-aged prime New York striploin is a New York striploin made from prime grade beef that has been dry-aged for additional flavour characteristics.
The Butcher Shoppe sources all of our New York striploin steaks from cattle farms in 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 dry-aged prime New York striploin steak dry to get rid of any extra moisture before you cook it. Then season your steak using salt and fresh cracked pepper. 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 may hear it referred to as “Manhattan Filet,” “New York Steak,” “Striploin,” or “Kansas City Steak.” No matter what you call it, it all comes from the short loin, one of the most flavourful parts of the animal. Dry-aging the steak only adds that much more delicious flavour!