Beef Strip Steak, Bone-In (Frozen)

Comes from:

A strip comes from the short loin.

Best cooking method:

This high-end aged steak is leaner than a ribeye, though it still has a nice, thin fat cap. It’s cut to 1 inch thick unless custom ordered otherwise. You can buy it bone-out or bone-in, it all depends on your preference. Cook it using our perfect steak method, or you can grill it either on a grill or at a campfire. If you’re grilling, a bone-in is preferable as the bone protects the meat from overcooking. A meat thermometer is never a bad idea.

Tips:

Either you’re a ribeye person or you’re a strip person; we recommend trying both.

Similar cuts:

Other dry aged cuts like ribeye and sirloin top.

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.