50 Day Dry Aged NY Strip
$52 0.69-0.81 Lb
This one’s special. For those looking for a beyond incredible dry aged beef experience, look no further than our extra dry aged NY Strip. We set aside a beautiful strip section to age in our climate-controlled facility for 50 days. Much like cheese, the flavor of beef develops more umami and complexity over time. Moisture evaporation and natural enzyme activity create cuts that boast an intensely beefy flavor and superior tenderness.
Hormone Free No Antibiotics Pasture-Raised
What's
In It?
The Strip comes from the back of the steer, where the muscles don’t get much of a workout. This creates an incredibly tender piece of meat, but still yields a beautiful, solid steak that has the popular appeal of a Filet, and the depth-of-flavor of the juicy Ribeye.
Good for
Grilling
On the skillet
Cooking Notes
High and fast is the name of the game here, so take the time to preheat your grill or cast iron pan. You want to get a quick sear on the outside of the steak and heat the internal temperature to 130°F (medium rare). Don’t worry about adding too many spices to this cut. The wonderful marbling will provide more than enough flavor, and spices tend to burn when cooking on high heat. Finally, don’t forget to let your meat rest before cutting into it! It helps the juices redistribute back into the meat. If you cut into your steak too quickly all the juices will end up on your plate and not in your belly… which would be a shame.
Not just a piece of meat
Great flavor starts in the field. At Porter Road, we partner with farmers who raise their animals on pasture, for a difference you can taste.
Learn more about our process