Dry-Aged Bone-In Strip Steak

Dry aging a bone-in strip concentrates everything that makes this cut exceptional — the bold, beefy flavour of the striploin deepened by the aging process and amplified further by the bone. This is a steak for those who know exactly what they want.

Season with salt only and sear in a hot cast iron pan 3-4 minutes per side to 130°F. The dry aged crust that forms during cooking is part of the experience — do not trim it, do not rush it and always rest before slicing.

Arrives fresh. Keep refrigerated and use within 3–5 days, or freeze for longer storage.