Upgrade to Double R Ranch NY strips, hand-cut 1½ inches thick and dry-aged 30 days to concentrate their full of beefy flavor.
Upgrade to Double R Ranch NY strips, hand-cut 1½ inches thick and dry-aged 30 days to concentrate their full of beefy flavor.
Dry-Aged for 30+ Days
Proprietary Dry-Aged Process
Cut by Master Butchers
Dry-aged steaks are a staple of high-end steakhouses and our Double R Ranch New York strips are the ideal candidates for this flavor-enhancing treatment. Each steak is professionally hand-cut to 1½ inches thick and features the amazing depth of flavor that comes from dry-aging.
Our partner, Prime Food Distributor, employs 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 from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days.
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.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
Details
Dry-aged steaks are a staple of high-end steakhouses and our Double R Ranch New York strips are the ideal candidates for this flavor-enhancing treatment. Each steak is professionally hand-cut to 1½ inches thick and features the amazing depth of flavor that comes from dry-aging.
Our partner, Prime Food Distributor, employs 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 from start to finish. Large sub-primal cuts are aged in a meticulously controlled dry-aging environment for a minimum of 30 days.
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
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
The two top USDA grades are Prime and Choice, which have the highest levels of marbling.
USDA Prime is the top grade on the USDA scale with the highest amount of marbling. Only 8 to 10% of all U.S. beef achieves this grade.
USDA Choice falls directly below USDA Prime. Choice beef is high quality and has less marbling but offers an excellent value.
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 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.
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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: 4.589286 / 5 from 56 reviews.
AI Generated Review Summary
Customers highly praise the Dry-Aged NY Strip for its exceptional flavor, tenderness, and quality. The steaks are described as amazing and the best they have ever had, with a meticulous dry-aging process ensuring top-notch quality.
"Amazing flavor and tenderness and so easy to cook." — Tom C.
"Tremendous quality and flavor." — Andrew W.
Reviews
STUNNING!!
"STUNNING!!"
— John S. (5/5)
My oldest son thoroughly enjoyed
"My oldest son thoroughly enjoyed the high quality steaks!"
— Brian M. (5/5)
Excellent! Thank you
"Excellent! Thank you"
— Margaret G. (5/5)
Love SRF! I can’t bring
"Love SRF! I can’t bring myself to add any seasoning beyond salt to cook these and am never disappointed. I put steak sauce on the table for friends, but have yet to see anyone even reach for it. THANK YOU SRF!!"
— Tom C. (5/5)
This was and gift and
"This was and gift and one that was so appreciated and well received! They loved it, so much so, they documented their preparation!"
— John S. (5/5)
Very good and worth the
"Very good and worth the price"
— Paul S. (5/5)
As usual your Dry-Aged NY
"As usual your Dry-Aged NY Strip is delicious. SRF products are always really yummy."
— Patricia M. (5/5)
I don't think I'll pay
"I don't think I'll pay extra for dry aged again. It was good, as good as any other SRF steaks, but didn't really taste any different from the regular steaks."
— Joseph W. (3/5)
Simply incredible loving every bite
"Simply incredible loving every bite from this magnificent cut"
