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Dry Aged Bone In Strip Steak - The Butcher Shoppe

By A Mystery Man Writer

We dry age these center cut striploins in-house for more than thirty days, before we hand cut them and ship them to your door.
“A steak to write home about.” The Quick Facts on Dry-Aged Bone-In Strip Steak 100% Canadian dry-aged beef striploin Dry aging is just like magic, isn’t it? During the dry aging process, the moisture is slowly drawn out, giving each striploin more flavour and tenderness. We dry age these center- cut strip steaks in-house for more than thirty days, before we hand cut them and ship them to you. Plus, by choosing a cut with the bone in, you’re getting even more premium flavour. Goes Great With Though roasted vegetables and tender roasted or mashed potatoes are traditionally paired with this kind of steak, we find pairing it with another protein enhances the flavor of both while creating a truly luxurious dining experience. Enjoy well-seasoned and perfectly seared dry aged bone- in strip steak with one (or more!) of the following: The lightly sweet richness of our Atlantic Canadian Lobster provides a delicate contrast to the savory, robust flavors of this cut of meat. Fans of surf ‘n turf will love pairing the buttery succulence of our Canadian Atlantic Salmon Filets alongside a medium-rare strip steak. The combination of the steak's meatiness with the fish's natural oils can create a satisfying dining experience. Impress dinner party attendees by topping your dry-aged steak with our tender Canadian Frenched Lamb Chops. The lamb’s gamey earthiness offers a delicious contrast to the beef’s meatiness. Our Muscovy Duck Breast’s rich, fatty flavor, velvety texture, and crispy skin play nicely against the taste and texture of our dry-aged strip steaks. This pairing makes for a truly indulgent main dish. Our Preferred Preparation for Dry Aged Strip Steak Proper seasoning is vital to bringing out all the nuanced flavors in this prime cut of beef. We recommend seasoning both sides of each steak with kosher salt and freshly ground black pepper. You can then sear the steak in a pan or grill on high heat for 4 to 5 minutes per side. This method helps the meat develop a flavorful crust. Allow your steak to rest for 5 to 10 minutes after cooking to allow the juices to redistribute, ensuring all the flavors and moisture are locked inside your steak.ime steak. How Much Does Dry-Aged Bone-In Strip Steak Cost? Our dry-aged bone-in strip steaks are priced at $35.99 for a 16oz. serving, placing it at just about $2.50 per ounce. *Prices are subject to change. Please see the top of this page for the most current pricing. How It Ships Our dry-aged bone-in strip steak is cut to order, then immediately vacuum sealed at its freshest, before being sent directly to your door on our own fleet of refrigerated trucks within 12-24 hours of your order.

What??? Akaushi Wagyu Beef that has been dry aged?? Heck yeah! We don't mess around over here. We've been told that we dry aged more Akaushi beef than