Prime is defined by its juicy and flavorful marbling found only in the top 2% of all US Beef.
Marbling and maturity make the grade. Exceptional flavor, tenderness and juiciness. USDA Prime beef is served at some of the finest restaurants in the United States by top chefs.
We make sure you get a truly no vein center cut New York Strip Steak aged up to 4 weeks for maximum tenderness and flavor.
Experience the bold, beefy flavor of a steakhouse favorite with our Prime Angus New York Strip Steak. Hand-cut from USDA Prime Certified Angus Beef, this iconic steak is known for its perfect balance of tenderness, rich marbling, and robust taste. Aged for flavor and precision-trimmed for quality, it’s the ideal choice for grilling, pan-searing, or broiling.
- Grades: USDA Prime.
- Aged: 21+ days wet aged.
- Weight: 12oz, 14oz or 16oz.
- Description: Center Cut & Hand-Crafted.
- Packaging: Individually wrapped & vacuum sealed.
- Gift Box: Delivered in a classic black gift box.
- Condition: Product is frozen before shipping to lock in flavor and will arrive frozen or partially thawed.
Method 1: Pan-Seared & Oven-Finished
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Bring to Room Temperature
Remove steak from the fridge 30–45 minutes before cooking. -
Season Generously
Pat dry and season both sides with salt and pepper. Optional: rub with garlic and fresh herbs. -
Sear the Steak
Heat a cast iron skillet over high heat until very hot. Add a splash of high smoke-point oil.
Sear steak for 2–3 minutes per side until a golden-brown crust forms. -
Add Aromatics & Butter
Add butter, crushed garlic, and herbs to the pan. Baste the steak for extra flavor. -
Finish in the Oven
Transfer skillet to a preheated oven at 425°F (218°C).
Cook for 5–7 minutes for medium-rare (internal temp: 130–135°F / 54–57°C). -
Rest Before Serving
Let steak rest for 5–10 minutes to retain juices and enhance flavor.
Method 2: Grilled New York Strip Steak
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Preheat Grill
Set up a two-zone grill: high heat for searing, medium heat for finishing. -
Sear Over High Heat
Grill steak directly over high heat for 2–3 minutes per side. -
Move to Indirect Heat
Finish cooking over medium heat until desired doneness.
Use a meat thermometer:- Rare: 120–125°F
- Medium-Rare: 130–135°F
- Medium: 140–145°F
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Rest & Serve
Let rest 5–10 minutes before slicing.
Serving Suggestions:
Pair with roasted potatoes, grilled vegetables, and a bold red wine like Cabernet Sauvignon or Merlot.
Prime Angus New York Strip Steak
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