Each SRF Black® bone-in New York strip is aged at least 30 days for the peak level of flavor. A tender and juicy steak with tremendous plate appeal at the table. Average weight is 18 oz.
Each SRF Black® bone-in New York strip is aged at least 30 days for the peak level of flavor. A tender and juicy steak with tremendous plate appeal at the table. Average weight is 18 oz.
Dry-Aged for 30+ Days
Family-Owned & Operated
Cut by Master Butchers
This dry-aged SRF Black® bone-in New York strip is a unique steak that looks remarkable on the plate and has dazzling flavor from the intense marbling. We keep the bone in place, which adds to visual appeal, minimizes moisture loss and insulates the steak from the heat so it is tender and juicy. Our special dry-aging process ensures this steak is packed with plentiful flavor and a savory aroma. Seasoned butchers hand-cut each steak to a target weight that is consistently close to 18 oz.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days.
Average weight: 18 oz.
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Details
This dry-aged SRF Black® bone-in New York strip is a unique steak that looks remarkable on the plate and has dazzling flavor from the intense marbling. We keep the bone in place, which adds to visual appeal, minimizes moisture loss and insulates the steak from the heat so it is tender and juicy. Our special dry-aging process ensures this steak is packed with plentiful flavor and a savory aroma. Seasoned butchers hand-cut each steak to a target weight that is consistently close to 18 oz.
Snake River Farms dry-aged beef represents a higher echelon for our American Wagyu steaks. Our partner, Prime Food Distributor, developed a proprietary method with strict protocols and quantifiable performance standards at every stage of the dry-aging process. When our beef is received, it is measured and tagged so it can be tracked electronically from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days.
Average weight: 18 oz.
Cooking Tips
New York strip steaks are full of marbling and are best cooked medium rare to medium to allow the intramuscular fat to liquify and distribute throughout the steak.
The reverse sear, heating the steak at a low temperature and finishing in a skillet, produces an evenly cooked interior. A final sear in a cast iron skillet creates a flavorful, savory crust.
This is one of our favorite steaks for grilling. Although New York strips are highly marbled, they do not have the large sections of fat like a ribeye and are not as prone to flare ups.
The grain of the New York strip runs across the short side of the steak. Cut the steak diagonally across the grain for the most tender texture.
Beef Grading
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Snake River Farms beef grades start at USDA Prime, the top grade on the USDA scale. The majority of SRF beef is marbled well beyond this level. To grade SRF, we use a 12-point Beef Marbling Score (BMS), which measures marbling that exceeds the USDA scale.
SRF Silver® - BMS of 4 to 5. Marbling comparable to USDA Prime.
SRF Black® - BMS of 6 to 8. Significantly more marbling than USDA Prime.
SRF Gold® - BMS of 9 to 10. Dramatically more marbling than USDA Prime.
SRF Gold Plus™ - BMS of 11 to 12. The highest marbling available from Snake River Farms.
Ranch to Table
Curious about what makes us different? We oversee our entire supply chain. This comprehensive approach allows us to achieve perfection at every stage of the process.
RANCHING
CATTLE FEEDING
BEEF PROCESSING
Loin
The loin primal supplies some of the most desirable steaks and is located below the backbone, between the rib and round sections. The sirloin is the portion toward the rear of the loin and is the source of SRF Wagyu™ top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the SRF Wagyu™ New York strip, Porterhouse, T-bone and filet mignon steaks.
You May Also Like
Quick Add
Frequently Asked Questions
What is dry-aged beef?
Snake River Farms have partnered with the Prime Food Distributor out of New York to deliver a dry-aged experience unmatched by anyone in the industry. Their proprietary system carefully controls and measures every step of the dry-aging process. Lighting, airflow, humidity, temperature, and cleanliness are carefully controlled to create an environment which produces the purest essence of beef. All subprimals are aged to a minimum of 30 days and cut to perfection by master butchers.
Wet-Aged vs. Dry-Aged
At its most basic, dry-aging involves allowing large primal cuts of beef to rest in a climate-controlled place for a period of time. Natural enzymes start to break down the muscle tissue, tenderizing the meat. Wet-aging involves those same large cuts. They are vacuum-sealed to retain moisture and kept in refrigerators while the enzymes do the tenderizing work.
What cut is the New York strip?
The New York strip is cut from a muscle located within the loin primal. This muscle starts in the rib primal and extends to the round primal.
How to cook the New York strip
For 1.5” steaks, heat a skillet over medium-high heat. Add a light coat of vegetable oil to the skillet. Season steaks with salt and pepper. Place steaks in hot skillet and sear for 4 minutes, turning once. If a steak sticks to the skillet, it’s not ready to turn. Wait until it releases on its own. Place skillet in a 350°F oven for 10 to 20 minutes depending on desired doneness. Turn once halfway through the cooking time. Internal temperature is the most accurate way to know if your steak is done. Keep a good quality thermometer on hand. Remove from oven when preferred internal temperature is reached. Remove steaks from skillet and cover loosely with aluminum foil. Let stand 5 to 10 minutes. The steaks will continue to cook and the temperature will rise about 5°F. Learn how to cook any steak perfectly.
Overall rating: 4.6969695 / 5 from 33 reviews.
AI Generated Review Summary
This dry-aged bone-in New York strip steak from Snake River Farms is highly praised for its remarkable appearance, intense marbling, and dazzling flavor. The special dry-aging process ensures plentiful flavor and a savory aroma. The quality and flavor are consistently highlighted by customers, making it a worthwhile splurge.
"These are the best steaks we have ever had, absolutely amazing flavor and quality!" — Jon H.
"Excellent taste and quality, Worth an occasional splurge" — Mike S.
"Amazing quality and flavor!" — Julio P.
Reviews
Steaks and burgers are good
"Steaks and burgers are good but more than half of my packages were leaking after defrosting. Honestly I don’t know if I can order again because of that."
— Joseph L. (3/5)
Absolutely awesome as usual!
"Absolutely awesome as usual!"
— MACK M. (5/5)
Great meats and the experience
"Great meats and the experience from ordering to the dinner table."
— Kye C. (5/5)
Simply wonderful. For me, dry
"Simply wonderful. For me, dry aged wagyu is as good as it gets!"
— David F. (5/5)
Excellent Marble and taste
"Excellent Marble and taste"
— Dave P. (5/5)
Cook it right, and it’s
"Cook it right, and it’s perfect"
— mark o. (5/5)
Perfectly aged! Buttery soft. Delicious
"Perfectly aged! Buttery soft. Delicious"
— Andrew W. (5/5)
Tastiest steak ive ever eaten!
"Tastiest steak ive ever eaten! I have recommended this to others and definitely will be buying these again. Ive had nothing but top quality across the board from all SRF products and this was one of the best that ive tried so far."
— Jeff K. (5/5)
Perfect
"Perfect"
— Sergey S. (5/5)
These are the best steaks
"These are the best steaks we have ever had, absolutely amazing flavor and quality! The aging sets them apart from the standard wagyu steaks. By far the best we have ever eaten!!👍"
