Dry-Aged USDA Prime New York Strip is a steakhouse classic refined by time. Cut from the short loin and carefully dry aged, this Strip develops intensified beef flavor, subtle nuttiness, and a firmer, more satisfying bite—while Prime-grade marbling keeps every slice juicy and rich. Bold, structured, and deeply savory, it’s a favorite of chefs who want maximum flavor without excess fat. Thick-cut and expertly aged, it ships frozen at peak quality for true steakhouse results at home. Eat Wild.

• Prime-grade marbling: rich intramuscular fat for juiciness and depth.
• Dry-aged intensity: concentrated beef flavor with nutty, savory complexity.
• Ships frozen on dry ice: arrives rock-solid; thaw safely and cook with confidence.

Quality Standards

• Graded USDA Prime
• Dry Aged for Flavor & Tenderness
• No Antibiotics
• No Hormones
• Grain Fed
• U.S.A. Born & Bred Free Range Cattle

What’s Included

Hand-cut New York Strip steaks, dry aged and expertly trimmed. See the variant selector for steak count and total weight; exact thickness may vary by cut spec.

Dry-Aged Strip vs. Fresh-Cut Strip

Fresh-cut New York Strip delivers clean, beef-forward flavor, while dry-aged Prime Strip adds depth, umami, and subtle nutty notes through moisture loss and natural enzymatic tenderization. The result is a steak with more character, more aroma, and a distinctly steakhouse finish. Prefer a brighter, leaner profile? Explore USDA Choice New York Strip.

How to Cook (3 Proven Methods)

Target doneness: Medium-rare. Dry-aged beef benefits from gentle heat and proper resting. Use a fast, accurate thermometer and rest before slicing. See our Steak Temperature Chart.

1) Reverse-Sear (recommended for dry-aged cuts)

• Cook gently at 225–275°F until ~10–15°F below target.
• Sear blazing hot 45–90 seconds per side for a deep, even crust.
• Rest 8–10 minutes before slicing.

2) Two-Zone Grill

• Create a hot sear zone and a cooler finishing zone.
• Sear for crust, then finish indirect to target temperature.
• Rotate as needed to manage flare-ups.

3) Cast-Iron Sear + Oven Finish

• Sear in a ripping-hot cast-iron skillet 1½–2½ minutes per side.
• Transfer to a 300–325°F oven to finish gently.
• Rest before slicing.

Serving Suggestions

• Classic: flaky salt and cracked pepper let dry-aged flavor shine.
• Steakhouse finish: peppercorn sauce, béarnaise, or compound butter.
• Sides: roasted potatoes, creamed spinach, mushrooms, or a crisp salad.

Pro Tips

• Season simply: dry-aged beef doesn’t need much.
• Slice across the grain: enhances tenderness and structure.
• Rest matters: dry-aged steaks reward patience.

Quality & Safety

• Ships frozen via cold-chain with insulated packaging and dry ice. See Shipping for cut-offs and delivery timing.
• On arrival, move directly to the freezer or begin a controlled fridge thaw. Learn best practices in Meat Safety & Storage.

Related

Compare with dry-aged Ribeye, explore Dry-Aged Steaks, or browse all Steaks. Cooking ideas await in Recipes.

Chef’s note: Dry-aged Prime Strip is about depth—cook gently, slice cleanly, and let the flavor finish long.