The New York cut or the strip steak was made famous but it’s richness and depth of flavor even while being leaner than the ribeye. The intermuscular fat is well distributed throughout the cut and being dry aged in house for 30 days has really elevated the flavor profile and tenderness of this cut to something truly special. If you’ve never had a dry aged New York steak this would be the time to give it a try and truly taste what you’ve been missing.
Specs
*Weight may vary
Cooking method 
This cut is rich in flavor and doesn’t require much help. Bring the cut to room temperature, heat up your pan or grill, season the meat with your favorite seasoning and cook it to the desired temperature. We suggest medium rare so that you can benefit from a juicy bite and flavor profile that will make you wanting more.
As always, don’t forget to let your steak rest for at least half the time you cooked it before digging in!