Dry Aged Steak Order Online

New York Strip Overview

Also Known As New York strip is also known as Kansas City steak/strip, ambassador steak, hotel cut steak, country club steak, top loin steak, and contrefilet. Australians and New Zealanders call it sirloin or porterhouse.

Where Its Cut Like the ribeye steak, New York strip steaks come from longissimus dorsi, towards the rear of the beef. The meat comes from the short loin primal, which is situated below the backbone or behind the ribs of the animal.

Where to Purchase It There are plenty of high-end retailers that offer New York strip steaks. You can check stores located within your community. For your convenience, you can also check their websites, and they can deliver the steak to you.

How It Tastes Unlike the ribeye steak, the New York strip is not highly marbled. But that doesnt mean that strip doesnt taste as good. Note that NY strip is harvested from a muscle group similar to where the ribeye steak comes from. Because of this, the NY strip is also tender and comes with a potent beefy flavor.

As NY strip doesnt have the same marbling as ribeye steak, it is usually cut more than one inch thick. According to steakexperts, the thickness of the cut can help keep the meat from running dry during the grilling or frying process.

That means you can still get a juicy steak, even if it doesnt have that much fat.

Bringing It All Together

Now that we have compared these different aging methods, you are probably wondering which one is better? The truth is, neither is better. Both the wet and dry-aging processes deliver tender and delicious steak.

When people argue that one is better than another, it is purely subjective and based on taste. Meat eaters describe dry-aged steak as having a rich, earthy, nutty, roasted flavor, whereas wet-aged beef tastes more vibrant and fresher but note, it does have a slightly metallic taste as well.

As traditional steak eaters, our preference is to eat USDA Prime meat dry-aged for approximately 21-days. Steak that follows this process gives you a mouth-watering, melt-in-your-mouth texture with just the right depth of flavor. If steak dry-ages for too long, the taste gets a little too strong for our palette.

However, whether you select wet or dry, it all boils down to your personal taste.

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Best For Wagyu Beef: Crowd Cow

This site was inspired by the concept of purchasing meat directly from a local farmeronly instead of having to buy, transport, and store an entire cow yourself, the animal is crowdfunded between a handful of customers. Shop by independent ranches handpicked for their practices and products, or choose a cut of beef , pork, chicken, lamb, or seafood.

There are also springtime and butcher’s specials, as well as craft meat gifts to send to the meat-lover in your life. Subscribe for free shipping and 5 percent off every order.

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Where Filet Mignon And New York Strip Are From On The Cow

Beef comes from a cow, but its not that simple.

The location that the beef is taken from will change every major characteristic of the beef.

In the same way that your arm isnt the same as your foot, a NY strip isnt the same as a filet mignon.

To start things off, heres a great video from Eater explaining where all the different cuts of steak come from on the cow.

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Best Mail Order Steaks In 2021

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Until recently if you wanted to buy the best quality steak you were severely limited by where you lived.

Luckily we are now spoilt for choice, with a range of specialty butcher shops delivering restaurant-quality steak online.

Even if you live in a small city, these online butchers deliver steak to your door anywhere in the continental United States.

Weve rounded up the best mail order steak companies in the country for buying steak online.

What’s The Difference Between Dry

Dry-aged steak is a method of aging beef that involves preserving it in a dry environment. It is a way to extend the shelf life of the meat and prevent it from spoiling. The beef is typically aged for 90-120 days.

Wet-aged steak is a term that refers to a method of preserving meat by placing it in a container, typically a vacuum-sealed container, for a period of four to 10 days. This allows the meat to marinate in its own juices, which prevents it from losing its moisture content but still allowing it to break down naturally and tenderize.

Is one better than the other? Both methods are effective and can be used to create various dishes but most meat lovers tend to lean towards dry-aged steaks and beef simply for the flavor. While dry-aged steaks have a more intense flavor, wet-aged steaks tend to lack the same depths of flavor.

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Ive Got Some More Questions

What about wet-aging? What is it, and does it work?

Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf for a few weeks. Tell your customers that its aged sell it at a premium.

The problem is that wet-aging is nothing like dry-aging.

For starters, there is no oxidation of fat in wet aging, which means that there is no development of funky flavors. A minimal amount of flavor change will occur through enzymatic reactions, but they are, well, minimal. Additionally, wet-aging prevents the drainage of excess serum and meat juices. Tasters often report that wet-aged meat tastes sour or serum-y.

Wet-aging can offer the same tenderizing and moisture-retaining benefits as dry-aging, but thats about it. In reality, wet-aging is a product of laziness and money-grubbing. Its easy to let that Cryovacked bag of beef from the distributor sit around for a week before the bag is opened, allowing it to be called aged and sold for a higher price. I dont buy it. When you are being sold aged meat, be sure to ask whether its been dry-aged or wet-aged. If they dont know the answer or are unwilling to share, its best to assume the worst.

To anyone who was in the office the day I opened up that package of rotten wet-aged beef, my sincerest apologies. As Robyn described it, it smelled like rotten excrement taking a poop.

Yeah, it was that bad.

What about those fancy dry-aging bags Ive been reading so much about?

Ill pass on the special equipment.

Recipes And Cooking Tips

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• We recommend cooking your steak to no more than medium rare.
• Use a meat thermometer – and remove from heat at 125 degrees.

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Best Meat Subscription: Butcherbox

• Supports sustainable farming and fishing

• Can’t choose exact cuts of meat

• Doesn’t ship outside contiguous United States

With Butcher Box, you don’t just get a meal or two worth of meat out of your order. This monthly subscription service delivers between 24 and 48 servings of meat to your door at a time. You can choose from one of their curated boxes: a beef and chicken box, a beef and pork box, an all-beef box, and a mixed box. You can also customize your own box, choosing from a wide variety of beef, chicken, and pork.

Classic and large-sized boxes are available to suit your family’s needs and the box can be changed whenever you like, so you can customize each months selection to suit your menu.

Best For Surf And Turf: Chicago Steak Company

• Exact source/farm information isn’t provided

• Shipping costs can be expensive

You can find everything from premium Angus beef to wet or dry-aged beef to American Wagyu on this company’s website. The variety of cuts is also impressive, from filet mignon to cowboy steaks. Steak assortments are also available, which are great for gifting or treating yourself to something special.

When it comes to seafood, the Fresh Fish Market section offers a variety of fish options. You can click over to the Maine Lobster House to order live Maine lobsters to make dinner extra special, whether its a quiet meal for two or the whole family.

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Best For Meat And Sides: Williams Sonoma

If you shop in-store at Williams Sonoma, they might not be the first name you think of when youre ordering meat. However, they partner with a variety of companies to offer delicious treats like bacon-wrapped filet mignon and Wille Bird organic turkeys online. Some items are holiday-only specials and supplies can run out. However, you can order ahead of time for delivery on a specific date range that works best for your holiday plans. No need to hire a caterer, you can even order a complete meal, including dessert, so all you have to do is heat and serve.

For non-holiday eating, you can order 3- or 5-day entrees, so when youre too busy to cook, you can order your dinners and just heat and eat. The bar isnt forgotten, eithertheres a wide selection of cocktail mixers, garnishes, and even coffee beans for an after-dinner drink.

Get Your Dry Aging Fridge Knocked Up

When I discovered the concept of dry age fridge inoculation, it kind of blew my mind. I had never considered it before, yet it was so obvious! Much like a sourdough needs a starter, or salami requires introduced mold cultures, your dry aging fridge will benefit from being inoculated by an already dried piece of meat.

In short introducing the right mold to the fridge gets you off to a flying start, and makes sure the correct bacterias are present from the get go. The Certified Angus Beef® dry age locker in Ohio got their starter piece from DeBragga meats, New Yorks Butcher® . And my fridge was started off by a 70 day old strip shell from the CAB facility, with DeBragga provenance. Its kinda cool to trace it back that far. So ideally, you want to start off your fridge by smearing the interior with the already-aged meats from a facility that has a good program already set up. This may require you to trace down some online options or try to negotiate with your local dry age purveyor.

So, what happens if you cant get your hands on a piece of dry aged meat and you dont inoculate? Well, nothing bad. You can still start your own fridge off, but the microclimate will just take far longer to develop. So, your meat will be tender and slightly more intensified, but will lack the funkiness of a mature dry aging facility.

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We Are Proud To Supply Premium Dry Aged Beef To Our Customers

Dry aged beef is beef that has been hung to dry for several weeks. Either an entire half will be hung, or primal cuts will be placed in a cooler. This process involves considerable expense as the beef must be stored at or near freezing temperatures. Also, only the higher grades of meat can be dry aged as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry aged beef outside of steak restaurants and upscale butcher shops.

The key effect of dry aging is the concentration of the flavor. It’s generally accepted that the taste of dry-aged beef is almost incomparable to that of wet-aged with four weeks being a recommended minimum.

Best For Delicacies: D’artagnan

DArtagnan prides itself on hormone-free and antibiotic-free meats from animals that live a stress-free life with plenty of space to move around. They have a wide range of beef, pork, lamb, and poultry , as well as more uncommon fare like rabbit, venison, and wild boar. Charcuterie items include rillettes, cured meats, bacon, sausages, and mousses, as well as charcuterie gift boxes.

For those who want something a bit more special, they also sell duck foie gras, fresh truffles, caviar, and ramps and fiddlehead ferns. A wide range of gift boxes are great for gift-giving or treating yourself, and the pantry section is worth a look for the demi-glace, duck fat, and fancy olive oils.

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What Are The Best Cuts Of Dry

Entire primals, rather than single steaks are dry-aged, but to be a good candidate for dry-aging requires a good protective covering of bone or fat. This means theres less surface area that needs to be trimmed away later. Filets tend not to be aged because theres no bone or fat protecting it, Flannery says. Dry-aging is wasteful because every single side of meat that is exposed to air will be breaking down faster than the meat on the inside. Bone-in New York strip or ribeye are good contenders for dry-aging, Pandel says.

Ribeye is a great cut to dry age. Photo: Kevin Marple

Butcher Shop At Nyy Steak

NYY Steak’s signature Butcher Shop perfects the old-world practices of dry-aged beef to deliver arguably the best meats you have ever tasted. Speak with an NYY Steak butcher and select your perfect hand-cut USDA Prime steak to be exquisitely prepared and served with class. Our butchers will even recommend the perfect steak based on your temperature preference.

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Best For Beef And Pork: Snake River Farms

• Meat grade guide to help you shop

• No poultry or seafood options

Snake River Farms specializes in American Waygu beef, Northwest beef , and Berkshire pork. Youll find everything from burgers to roasts, including gift boxes with selected cuts of meat.

For something just a little different, you can order a variety of smoked hams as well as bacon, and for a real treat, you can order dry-aged beef. They dont carry a lot of extras, but you can find salts and seasonings along with a few clothing items if youre shopping for an interesting gift for your favorite meat-lover.

How To Cook A New York Strip Steak

A New York strip is really easy to cook and its harder to mess up than a filet, making it a great all around steak in terms of taste, size, price, and ease of cooking.

Since theres less fat in the cut, theres a smaller opportunity for a flare-up on the grill, but it does cook faster than a fattier ribeye.

The best way to cook the steak is to first sear it to get a nice outer crust.

Season the strip steak well with some salt and fresh ground black pepper. Youll start by searing it in a skillet on high heat with a high smoke point oil like avocado or grapeseed oil.

If grilling the steak, you can put it over some roaring hot charcoal or a high heat gas burner for about 4 minutes on both sides.

You want the internal temperature to get to 130°F before pulling it off. Always use a good quality instant read thermometer.

We are particular fans of this one from ThermoPro because of its durability and affordable price.

Dont forget to let it rest for another 5 to 10 minutes after you take it off the flame.

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Bringing Out The Meat’s Natural Flavor

The final step in dry-aging is to bring out the natural flavors of the meat. This is done by leaving the beef in a specific environment, which allows the natural flavor and aroma of the beef to come out. These flavors will, of course, vary by the type and cut of meat you are working with. However, in most cases, the dry-aging process helps to bring out a nutty, heavy beefy flavor.

The amount of time that the steak is allowed to dry will vary depending on the desired results you are looking for. While many suppliers will age their steaks for 30-45 days, some will age them for much longer.