Name: USDA Prime Beef Strip Steaks | Chicago Steak Company
Brand: My Chicago Steak
SKU: VFSP152 4 10oz
Price: 199.95 USD
Availability: InStock
Rating: 4.8 (41 reviews)

Item # VFSP152 4 10oz

USDA Prime - Wet Aged Beef

USDA Prime Boneless Strip

$199.95

$309.99

Size:

4 (10oz) 4 (12oz) 4 (16oz) 4 (20oz)

Variant

Buy 2 or more to save an extra 25%

Use Code: SIR159
To receive 6 FREE 6oz Premium Angus Top Sirloins on $159+
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Description

USDA Prime Boneless Strip

It doesn't matter whether you call these USDA Prime steaks New York Strips, Kansas City Strips, or simply Boneless Strips because your experience will be the same with our Premium Angus Beef Strip Steaks: rich marbling delicate texture and an incredibly flavorful steak that is sure to satisfy any steak lover. These customer favorite Premium Strip Steak cuts are handpicked, hand-cut, slowly aged, and perfect for your next backyard grilling with friends and family.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+

A Taste of Tradition

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.

USDA Prime Boneless Strip Steak

Every New York strip steak we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our New York strips are among the most flavorful, juicy, and tender strips you'll ever eat. They're the same amazing New York strips you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

Our USDA Prime Boneless Strips are one of our most popular cuts here at Chicago Steak Company. Cut just below the ribs in the short loin primal, this satisfying meaty steak has a strong texture and subtle flavor.

What is a Boneless Strip?

Sometimes called a New York Strip, this superb steak is hand selected, hand cut, and will startle your palate with its sumptuous flavor.The strip steak comes from the short loin of the animal, right behind the rib area. This area isn't an especially muscular area, so the cut remains tender.

Check out the cooking tab to learn how to cook these juicy strip steaks.

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Wine

T-Bone & Wine Pairing

The T-Bone steak has a higher degree of marbling (good fat content) which should be taken in consideration when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. It‚Äö√Ñ√∂‚àö√ë‚àö¬•s also safe to say that your chardonnay may not be the best choice for this steak.

Both Cabernet Sauvignon and Zinfandel work perfectly with the T-Bone. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly