This high end classic steak has been dry aged for 28 days. It’s leaner than a ribeye, but it still has a nice, thin fat cap. We cut to 1” thick unless you specify otherwise.
Cooking Instructions: Sear a strip in a cast iron skillet for two minutes on either side, then transfer the skillet to the oven for 6 to 8 minutes at 300 degrees.
Ordering Instructions: The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.