Description: High end steak that’s been dry aged for 28 days. Leaner than a ribeye, but still has a nice, thin fat cap. Cut to 1” thick unless specified. The strip steak is the larger portion of a Porterhouse steak.
Cook Instructions: Sear in a cast iron skillet for two minutes on either side, put in oven for 6-8 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.