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offers a unique steakhouse experience for the true beef connoisseur
Our USDA Choice Bone-In NY Strip
so you'll have plenty to go around
Our 50-60 day dry-aging technique allows natural enzymes to work their magic
• Boneless cut for ease of preparation and uniform cooking
New York Strip Steak (Bone-In) | USDA Prime | 20 - 80 Day Dry Aged Bone-Out offers a unique steakhouse experienceOne of our most popular selling steaks. This steak is most famous for its ability to satisfy all steak palates with its perfect mix of marbling and tenderness, without being overly fatty the perfect cross between lean and fatty goodness. Dry aging is a traditional process that involves carefully storing the steak in a controlled environment to allow it to naturally tenderize and develop a distinct, rich flavor. Our 20 30 day and 60 80 day dry aged
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