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Estimated delivery Tues. for orders placed before 1pm EST and Wed. for orders placed after 1pm.

NY Strip Center Cut, Elite Prime

$2699
Description
About This Cut
  • One of the most popular steakhouse cuts, this steak is bursting with rich flavor.
  • The New York Strip Steak got its name from Delmonico's Restaurant in Manhattan in the 1800's.
  • This is our favorite steak and will surely impress anyone who tries it.
  • This includes One 12/16oz Elite Boneless New York Strip Steak
  • 12oz size for Chop Box Subscription Box

            

      Why Elite Prime?
      • Top 1/3 of USDA Prime
      • Purebred cattle, born and raised in the US
      • High consistency, thick steaks
      • Unbelievable tenderness, juiciness & flavor
      • Aged for at least 21 days
      • Hand-cut by our artisan butchers
      About Our Beef
      • 100% Vegetarian fed, no animal by-products
      • Aged for at least 21 days
      • Purebred cattle, born and raised in the US
      • Exceptional marbling for remarkable juiciness and flavor
      • USDA Choice or Higher
      • Either antibiotic-free or no unnecessary antibiotics
      • Minimally processed, with no artificial ingredients or added colors
      • Hand-cut by our artisan butchers
      Cooking Tips

      Steaks:

      • Watch our how-to steak video for a comprehensive guide.
      • On the grill, season your steak with salt and pepper, then grill on medium heat for 6 minutes. Flip and grill for another 4 minutes or until desired doneness is reached. Finish with salt and pepper.

      Burgers:

      • Cook burgers on a grill over medium heat for 8 to 10 minutes or until desired doneness is reached.
      • Place buns on the grill, cut side down, for the final minute to toast.
      • Add cheese slices to each burger during the last minute of grilling to melt.

      Roasts:

      • Preheat your oven to 325-350°F.
      • Place the roast on a rack in a shallow roasting pan and insert an ovenproof meat thermometer.
      • Roast in the oven, about 12-15 minutes per pound, or until desired doneness is reached.

      Less Tender Cuts:

      • Brown the beef on all sides in a large stockpot with hot oil over medium heat.
      • Add broth, wine or other liquids and aromatics/seasoning to the pot.
      • Bring to a boil then simmer for 1-3/4 to 2-1/2 hours, depending on the cut, until the beef is fork-tender.
      • For a slow cooker, add beef, salt and pepper, broth, wine or other liquids and aromatics/seasoning to a 4-1/2 to 5-1/2 quart slow cooker. Cook on high for 4 to 6 hours or low for 8 to 10 hours until beef is fork-tender.

      Beef doneness guide:

      • Rare - 120-125°F
      • Medim Rare - 130-135°F
      • Medium - 140-145°F
      • Medium Well - 150-155°F
      • Well done - 160-165°F
      • USDA guidance - min 160°F
      Shipping Information

      Where do you ship and how much does it cost?

      For deliveries to the Northeast (excluding New Hampshire & Maine) shipping is $9.99 and FREE on orders over $150.

      For deliveries outside of the Northeast see shipping rates below based on the order size.

      When will you get your delivery?

      Packaging Information

      You order is carefully packed with a thick 1.5" insulation and dry ice. Most orders are delivered in 1 day transit, however, we package them to last up to 72 hours in most conditions*. 

      The box and insulation are fully curbside recyclable..

      packaging image

      *Items may partially thaw in shipment but should arrive cold—below 40°F as measured with a food thermometer—if not solid frozen. As per the USDA Freezing and Food Safety Guidelines — meats that are refrigerator cold, partly frozen (solid), or frozen can be placed into the freezer for later use.

      Thawing Instructions

      BEST WAY (Recommended) 

      Our recommendation is to thaw in a pan or tray to catch any possible leaks. Defrost in the refrigerator prior to cooking. Meat, poultry, and seafood can be thawed in their packaging. It should take no longer than a day to fully thaw one pound of meat; larger cuts of meat will take longer. Most seafood can defrost in as little as 12 hours. 
        

      FAST WAY 

      Need to quick thaw — vacuum sealed products should be placed in cold water for 30 to 60 minutes. We suggest using a waterproof package or bag to keep water out. In cold tap water submerge the sealed bag, changing the water every 30 minutes as it continues to thaw. Smaller packages of seafood/meat will typically thaw in an hour or less. Larger pieces can take several hours. 

      Chimichurri-Marinated NY Strip Steaks

      Chimichurri-Marinated NY Strip Steaks

      A homemade Chimichurri sauce brings bright flavor and a bit of heat to a favorite cut - NY Strip Steaks - impress your guests with this quick and easy recipe.
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      GRILLED NY STRIP OVER SUMMER SQUASH AND ONION SALAD

      GRILLED NY STRIP OVER SUMMER SQUASH AND ONION SALAD

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      GRILLED STEAK FLAT BREAD

      GRILLED STEAK FLAT BREAD

      Grilled flatbread topped with sliced steak, fresh arugula, caramelized onions and creamy blue cheese.
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