Kansas Strip Steak (30 Days Dry Aged)

This is what every NY Strip wants to be as a grown up, this is a steak worth bragging about. Fine silky marbling, amazing texture and flavor.... perfect tenderness and the distinct roasted, nutty flavor of a properly dry-aged steak.

Nothing like cooking this cut on the grill and teeing it up with a big glass of Red Wine. This will be one of the best steaks you have ever had.  This is a center-cut today, meaning it is the perfect portion.

ABOUT OUR DRY AGED STEAKS

We only Dry Aged the best USDA Prime Steaks. Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-age steak is expensive and usually found at only the best steakhouses.

This steak has been dry aged for 30 days which will give it a good dry aged flavor but not as strong as our 45-60 dry aged steaks..

Learn more about our dry aging process here. (https://meatnbone.com/blogs/the-clever-cleaver/aging-101-why-do-we-age-beef-is-dry-aged-beef-better)  

NEVER HAD DRY AGED BEFORE?

We want everyone to experience the flavor of dry aged steaks. For starters, it is A LOT cheaper than trying it out at a fancy steakhouse (where a similar sized steak will run you 2-3x). Please do note that dry aged steaks are not for everyone. You will either love them or not. Dry Aging adds a nutty flavor and a different smell. 

Suggested Reads on cooking NY Strip:

 How To Cook Perfect Steak on the Stovetop in 3 Steps  (https://www.thekitchn.com/how-to-cook-steak-on-the-stovetop-240330) (Via thekitchn)

Pan-Seared Strip Steak (https://meatnbone.com/products/Pan-Seared%20Strip%20Steak)  (Via MyRecipes)

Grade: USDA PRIME (Black Angus Beef)

This item MIGHT be delivered frozen.