The Quick Facts on Our Prime Bone - In Striploin Steak

24oz - 1.5" thick

Our Prime Bone-In Striploin Steak is a truly remarkable cut, offering a rich and indulgent experience for steak lovers that is restaurant-worthy. Known for its incredible marbling, each bite delivers a melt-in-your-mouth tenderness and an intense, buttery flavor that is unmatched by any other beef. The bone-in preparation enhances the steak's natural juiciness, making it perfect for grilling or searing to your preferred level of doneness.

Order today from The Butcher Shoppe for convenient pickup or delivery throughout the Toronto area, and enjoy the best of Prime steaks right at your table.

Our Prime Bone-In Striploin Steak Goes Great With…

This exquisite cut pairs beautifully with sides that enhance its buttery texture and bold flavor. Whether you're looking for a fresh contrast or a complementary depth, these pairings will elevate your meal to new heights.

Garlic Mashed Potatoes: Creamy mashed potatoes, made with a touch of garlic, are the perfect match creating a comforting contrast to its intense flavor.
Apple and Arugula Salad: A light salad with crisp apples and peppery arugula, drizzled with a vinaigrette made with Amber Maple Syrup, adds a refreshing and slightly sweet contrast to the steak's savory profile.
Roasted Root Vegetables: Pair the steak with caramelized carrots, parsnips, and sweet potatoes for a savory, naturally sweet side.

How Our Prime Bone-In Striploin Ships…

Our Prime Bone-In Striploin is carefully selected and expertly prepared to ensure the highest quality. Each steak is vacuum-sealed to preserve its marbling and freshness, then shipped in an insulated package to maintain the perfect temperature. You can enjoy it being delivered throughout the Greater Toronto area straight to your door or opt for convenient in-store pickup.

A prime New York Striploin comes from hand-selected prime-grade beef, which is the highest grade. At The Butcher Shoppe, we cut our New York striploins from the part of the cow beneath the back bone before the rear haunches. The prime New York striploin is a relatively lean and boneless cut of steak that's known for its flavor. Though not quite as tender as a ribeye or tenderloin, the New York striploin is still a cornerstone of most steak menus. Curious to try this cut with a different texture and marbling? Our New Zealand grass-fed wagyu striploin offers the same beloved cut with a leaner profile and signature wagyu tenderness.

The Butcher Shoppe sources our prime New York striploin steaks from cattle farms near Fort MacLeod, Alberta. The dry and open-range environments of these western farms produce some of the very best Canadian striploin beef available on the market.

Pat your prime New York striploin steak dry to eliminate extra moisture before you cook it. Next, season your steak with salt and fresh cracked pepper to enhance the flavour of the prime grade meat. Though we sell cuts from 10oz up to 22oz, we recommend using a one-inch (14oz) to one-and-half-inch-thick (20oz) cut so you can cook the steak long enough to develop a nice crust without overcooking the middle.

The New York striploin steak has many names, including the “Manhattan Filet,” “New York Steak,” “Strip Loin,” and “Kansas City Steak.” No matter what you call it, every prime New York striploin comes from the short loin, one of the most flavorful parts of the cow. Another fun fact is that most butchers use a scimitar to break down short loin.

“A great steak with an even greater reputation.”

The prime New York striploin steak is a true cornerstone of any steaklover's menu. The New York striploin is one of our butchers' favourite cuts to butcher, cook, and eat. With just the right amount of marbling and thickness, the prime New York striploin steak delivers tremendous flavour that will keep you coming back for more. Enjoy!

FAQs

Striploin steaks are available bone-in (also known as wing steak or bone-in striploin) and boneless (also known as New York striploin). There are also centre-cut striploins and end-to-end-cut striploins. The prime New York striploin is a centre-cut boneless steak.

We recommend getting a heavier and thicker cut of striploin steak. A thicker steak allows you more time to get that perfect inner temperature and render all the good fat that prime New York striploin has to offer.

The outcome of the cook is more important than the medium used to cook the steak. For a prime New York striploin, we suggest keeping it simple and aiming for a seared crusty outside and medium rare cook throughout the steak. Grilling, pan frying, or broiling are all viable ways to cook a striploin. Our favorite way to prepare a prime New York striploin, however, is to season the meat with salt and pepper and cook over an open grill.

At The Butcher Shoppe, we hand trim our striploin steaks and always remove the back strap. This means you won’t pay extra for scrap that creates an otherwise poor eating experience. Furthermore, we select our prime New York striploin from a smaller eye and age the meat longer than most butchers, which is how we're able to deliver thicker, more tender steaks on a consistent basis.

No, you don't need a cast iron skillet to cook a prime New York striploin. Certainly, a cast iron skillet is nice to have to prevent flare ups on the grill, stovetop, or broiler. However, you can’t beat the flavour that comes from cooking your steak on an open grill.

From the Head Butcher’s Counter

“New York strip steak has panache. It’s got a vibe and feel to it, a reputation. Once you see it made the right way, with that beautiful, flavorful crust, you’ll know exactly why New York strip is a king among kings.”

How Our Butchers Prepare a Prime New York Striploin Steak

Name: Prime Bone - In Striploin Steak
Brand: butcher-shoppe-direct
SKU: 75176
Price: 59.98 CAD
Availability: InStock

We recommend butter basting your steak on a cast iron pan on high heat to create a delicious, crusty sear that brings out the distinct flavor that prime steak is known for.

On the Grill

Simple is best when it comes to prime New York striploin steaks. Season both sides of your steak with a generous amount of kosher salt and fresh cracked pepper, then cook the meat on high heat for 5-6 minutes per side. Let the steak sit for a couple minutes after removing it from the grill, then slice it thinly and serve to your guests.

Using a Broiler

If you have a thicker cut prime New York striploin (two inches or more), the brioler can be your best friend for cooking. Use a cast iron skillet or broiling pan if available. Heat the broiler to high heat (550℉) and make sure the rack is not too close to the flame. Season each side of the steak with olive oil, salt, and ground pepper, then broil each side for 3-4 minutes. Let your steak rest for about five minutes after it's finished cooking, then serve.

In a Pan

Heat a cast iron skillet to high heat and add a generous amount of canola oil. Pat your prime striploin steak dry, then season both sides with salt and fresh pepper. Add your steak to the hot pan and listen for the sizzle. Sear the steak for 4-5 minutes, then flip it. Add a generous amount of your favorite butter along with garlic cloves and rosemary. Continue to pour the melted butter onto the top of the steak as it cooks for 4-5 minutes.