Dry-Aged Bone-In New York Strips

14 oz. steaks   #3481WZB
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Dry-Aged Bone-In New York Strips

Details

Private Reserve

Private Reserve®

Omaha Steaks Private Reserve is steak without compromise. Our very best beef and veal has been hand-selected for quality, color, and marbling, extra-aged at least 28 days for maximum tenderness, trimmed to our closest specifications by only our most experienced butchers, and continually inspected for perfection. Private Reserve® is delivered in beautiful custom packaging guaranteed to impress. Shop All

Overview

Dry-aged steaks are uncommon today. True works of butcher's art like these New York strips are even harder to find. Dry aging is a traditional butcher's technique that's difficult and slow, so almost no one does it... but America's Original Butcher does. These huge bone-in strip steaks are aged a full SIXTY days in carefully controlled conditions - deep, earthy beef flavor and unsurpassed tenderness are the result.
  • Dry-aged a full SIXTY days for tenderness and flavor
  • Hand-carved into giant bone-in New York strips
  • Bone-in presentation for flavor & dramatic effect
  • Rich with the savory, earthy flavor from dry aging
  • Flash frozen after carving for perfect delivery
  • Only from Omaha Steaks Private Reserve

Description

A dry aged New York strip from Omaha Steaks is the end result of incredible patience, great skill with a knife, and the wealth of butcher's experience acquired from 100 years in the business. These massive New York strips are a butcher's specialty rarely found today. Each is aged for 60 days, which increases the bold beef flavor of the strip steak even more, and makes it even more tender. Then they're carefully carved bone-in by our butchers to create a true world-class steak, an incredible steak experience worthy of being called Omaha Steaks Private Reserve.

Dry Aging Steaks
Aging techniques brings out the natural tenderness of beef by allowing its enzymes to slowly break down the connective tissue in the meat. Most beef sold in stores doesn't get precisely aged - most Omaha Steaks are aged at least 21 days sealed in the refrigerator. THESE dry-aged Omaha Steaks are aged in the open air, in a room that's carefully controlled for temperature and humidity. Open-air dry aging allows the meat to breathe, so it's acted upon by a variety of microbes… to the naked eye, its dark, rough, even ugly. As it ages, water evaporates from the beef and it loses mass and forms a crust on the exterior. After 60 days, it's ready for our master butchers.

Carving Dry-Aged Steaks
Cutting dry-aged beef into steaks is where the craft happens. The outermost parts of the beef aren't edible, and all the flavor and moisture has been concentrated in to the middle of the beef that's never seen open air. The butcher carefully whittles down the big cut of beef until all you see is red meat and the perfect amount of exterior fat. Then it's sliced into steaks and further trimmed for total perfection. The steak you'll eat is powerfully flavorful, incredibly tender, and deep red in color. It's very rare to find steaks aged this long, and even more uncommon to be able to enjoy dry-aged steak at home, with a 100% Omaha Steaks satisfaction guarantee.

Preparation

Preparation

For preparation instructions, select Quantity.

Nutrition & Info

Information

Menu Steaks & Chops
Protein Beef
Meal Course Entrees
Meal Time Dinner
Preparation Raw
Cooking Method Broil, Grill, Sear Roast, Sous Vide
Specialty Bone-in, Dry-Aged
Dietary Need Gluten Free, Ketogenic Diet, Low Sodium, Paleo Diet
Steak Cut New York Strip
Tenderness Firm
Marbling Moderate

Nutrition

For nutrition information, select Quantity.
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