USDA Prime NY strip steak 18 oz.

Dry-Aged Bone-In NY Strip

DOUBLE R RANCH

Each 18 oz. bone-in New York strip is aged at least 30 days to ensure the peak level of flavor. Each strip is highly marbled and flavorful. Average weight is 18 oz.
Select Grade: Prime
Proprietary Dry-Aged Process

Proprietary Dry-Aged Process

Cut by Master Butchers

Cut by Master Butchers

Dry-Aged in NYC

Dry-Aged in NYC

Our USDA Prime bone-in New York strip has earned an avid following. Only 8 to 10% of all beef in the US meets the stringent USDA Prime requirements ensuring our steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. We’ve now added the element of dry-aging which increases tenderness and adds a more intense beef flavor. 

Our dry-aged beef represents a higher echelon of our USDA Prime and Choice steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, has researched dry-aging and invested in an impressive facility that carefully controls lighting, airflow, humidity, temperature, and cleanliness. Our bone-in New York strips emerge as rich, full-flavored steaks which provide a unique, pure eating experience.

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 American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling Score Gold Plus 11-12
Details

Our USDA Prime bone-in New York strip has earned an avid following. Only 8 to 10% of all beef in the US meets the stringent USDA Prime requirements ensuring our steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. We’ve now added the element of dry-aging which increases tenderness and adds a more intense beef flavor. 

Our dry-aged beef represents a higher echelon of our USDA Prime and Choice steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, has researched dry-aging and invested in an impressive facility that carefully controls lighting, airflow, humidity, temperature, and cleanliness. Our bone-in New York strips emerge as rich, full-flavored steaks which provide a unique, pure eating experience.

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 American Wagyu

Understand the Marbling Scale

Marbling, or intramuscular fat, fills beef with flavor, juiciness and tenderness. The more marbling, the higher the beef grade. USDA Prime is the highest grade for American beef. Snake River Farms beef grades are based on a proprietary BMS grading scale.

Understand the Marbling Scale
USDA ChoiceUSDA PrimeSRF Black®SRF Gold®SRF Gold Plus™
Best For: Weeknight steak dinnersBest For: Consistently great steak dinnersBest For: Premium steak lovers seeking exceptional valueBest For: Special occasions and elevated steak dinnersBest For: Ultimate indulgence and once-in-a-lifetime meals
Experience: A step above typical grocery store steaksExperience: The classic steakhouse benchmark for qualityExperience: Our most popular grade—rich, tender, deeply flavorfulExperience: Intense marbling with bold flavor and exceptional juicinessExperience: Ultra-marbled with unmatched tenderness, richness and flavor
Marbling Score BMS 3–4Marbling Score BMS 4–5Marbling Score Black 6-8Marbling Score Gold 9-10Marbling Score Gold Plus 11-12

Ranch to Table

Every step is managed by us, from ranching and feeding to processing and delivery. That's how we ensure exceptional quality in every cut.

  • Ranching

    Ranching

    Carefully raised American Wagyu on Northwest ranches.

  • Cattle Feeding

    Cattle Feeding

    Extended feeding programs create rich marbling and flavor.

  • Beef Processing

    Beef Processing

    Hand-trimmed, expertly prepared, and shipped directly to your door.

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 top sirloin steaks and the picanha (coulotte). The front portion of the loin is known as the short loin and is home to the New York strip, Porterhouse, T-bone and filet mignon steaks. 

beef-diagram

FAQ

Everything you need to know before your first bite.

Find answers to our customers' most commonly 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.

Customer Reviews

Overall rating: 4.7 / 5 from 40 reviews.

AI Generated Review Summary

This USDA Prime bone-in New York strip steak is highly marbled and flavorful, with a proprietary dry-aging process enhancing tenderness and beef flavor. Customers praise its rich taste and perfect cut, making it a top choice for steak lovers.

Summary topics

  • Flavor (25%): Many customers brought up the great flavor of the product, with multiple reviews mentioning it as the best tasting piece of beef they have ever eaten.
  • Cut (10%): In general, customers found the cut to be great, perfect, and never bad at SRF.
  • Steak Quality (67%): A significant amount of customers expressed appreciation for the steak, describing it as the best they've ever had.

Review topics: ["flavor","quality","thickness","steak","cut","aging","fat","restaurants","change","bone","age","wagyu","piece","cooked"].

Review highlights

  • "Great flavor, nice thickness making cooking much easier for Med." — Anonymous
  • "Having tried real A5 wagyu and Fullblood domestic steak these are just as good in their own way." — Ian
  • "The best tasting steak ever!" — Jennifer Z.

Reviews

great steak

"great steak"

— Jim C. (5/5)

Amazing quality, time and again

"Amazing quality, time and again"

— Andrew W. (2/5)

Perfection!

"Perfection!"

— Mark C. (5/5)

Great steak!

"Great steak!"

— Mike M. (5/5)

Excellent steaks!

"Excellent steaks!"

— Chris S. (5/5)

My favorite steak to cook

"My favorite steak to cook hands down. I re-order monthly."

— Kevin S. (5/5)

Perfection!

"Perfection!"

— Harold S. (5/5)

Fantastic steaks!

"Fantastic steaks!"

— Joe C. (5/5)

Was terrific

"Was terrific"

— Mark P. (5/5)

Steak was delicious, I was

"Steak was delicious, I was a bit disappointed that I paid more for “bone in” however the NY Strip I received def did not have any bone in it."

— James M. (4/5)

Q&A

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