USDA Prime Dry Aged Boneless Strips

Description

Details

Apply Promo Code: FREEGIFTS to receive FREE Shipping, 12 Steak Burgers, Seasoning & a $25 promotional gift check on orders of $99+ 

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.

Dry Aged Prime Strip Steak

Every boneless strip 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 dry aged boneless strips are among the most flavorful, juicy, and tender strip steaks you'll ever eat. They're the same amazing strip steaks you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

Our USDA Prime, Dry Aged Boneless Strips have the mellow taste that only comes from the longstanding dry aging process. Both tender and flavorful, these Boneless Strips will be a hit.

 An Endless Debate

What should you choose? USDA Prime Dry Aged or Wet Aged are both excellent choices, but the preference will depend on your personal taste. A dry-aged steak imparts a flavor that can be described as earthy and nutty - while others say it has a tart taste like bleu cheese. Wet-aged steaks produce a vibrant fresh flavor, a bonus for steak lovers who prefer their meat newly harvested. 

Order beef online with us and checkout the video below to learn how you can pan fry these Boneless Strips at home with our Boneless Steak Recipe. Also, for an enhanced flavor, try our Bone-In Strip Steaks.

 

Cooking

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.

2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.

3. Season your steak with salt & pepper or a blended mix to taste.

4. Lightly oil your cooking surface.

5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.

6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.

7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.

8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 

For more tips on how to cook your steak, check out the video tab above.

 

FILETS MIGNON & BONELESS RIBEYES

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1.5" 3 min EACH SIDE 3.5 min EACH SIDE 4 min EACH SIDE
1.75" 3.5 min EACH SIDE 4 min EACH SIDE 4.5 min EACH SIDE
2" 4 min EACH SIDE 4.5 min EACH SIDE 5 min EACH SIDE


SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1" 5 min First Side
3 min Second Side
4.5 min EACH SIDE 6 min First Side
4 min Second Side
1.25" 5 min First Side
4 min Second Side
5.5 min EACH SIDE 7 min First Side
5 min Second Side
1.5" 6 min First Side
4 min Second Side
6 min EACH SIDE 7 min EACH SIDE
1.75" 6 min First Side
5 min Second Side
6.5 min EACH SIDE 8 min First Side
7 min Second Side
2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE
Reviews
Wine

What Wine Complements a New York Strip?

The New York Strip is full of flavor and marbling, making it one of the most popular cuts around. You’ll need a full-flavored wine with high acidity to break down the fat from the steak to create a mesh of bold flavors in your mouth.

If you prefer white wine, then champagne is your best bet. Champagne has similar acidic and flavor characteristics of red wine, so it can stand up to the boldness of the New York Strip. If you’d rather have a red wine, then you can go a few different ways. Merlot is a popular choice but can have a more substantial taste than others and could overpower the steak. You can choose a lighter Rosé with spicy undertones to bring out the natural flavors of the Strip.

For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

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.



 For more information please see the Full Shipping Deatils page

Item #: PSD152
Item Number: PSD152
USDA Prime - Dry Aged

Boneless Strips

Availability: In stock

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Starting at $189.95

starting at $189.95

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    Starting at $189.95

    starting at $189.95

    • GRADE:USDA Prime Dry Aged
    • WEIGHT:12oz, 16oz
    • AGED:4-6 weeks to enhance flavor & tenderness
    • PACKAGING:Individually wrapped & vacuum sealed
    • Individually Registeredwith its own unique registration number - guaranteeing uncompromising quality
    • Gift Box:Delivered in a classic black & gold gift box

    Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed

    Description

    Details

    Apply Promo Code: FREEGIFTS to receive FREE Shipping, 12 Steak Burgers, Seasoning & a $25 promotional gift check on orders of $99+ 

    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.

    Dry Aged Prime Strip Steak

    Every boneless strip 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 dry aged boneless strips are among the most flavorful, juicy, and tender strip steaks you'll ever eat. They're the same amazing strip steaks you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.

    All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

    Our USDA Prime, Dry Aged Boneless Strips have the mellow taste that only comes from the longstanding dry aging process. Both tender and flavorful, these Boneless Strips will be a hit.

     An Endless Debate

    What should you choose? USDA Prime Dry Aged or Wet Aged are both excellent choices, but the preference will depend on your personal taste. A dry-aged steak imparts a flavor that can be described as earthy and nutty - while others say it has a tart taste like bleu cheese. Wet-aged steaks produce a vibrant fresh flavor, a bonus for steak lovers who prefer their meat newly harvested. 

    Order beef online with us and checkout the video below to learn how you can pan fry these Boneless Strips at home with our Boneless Steak Recipe. Also, for an enhanced flavor, try our Bone-In Strip Steaks.

     

    Cooking

    If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

    Season with our signature steak seasoning.

    When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

    Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

    Steak Cooking Tips

    1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.

    2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.

    3. Season your steak with salt & pepper or a blended mix to taste.

    4. Lightly oil your cooking surface.

    5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.

    6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.

    7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.

    8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 

    For more tips on how to cook your steak, check out the video tab above.

     

    FILETS MIGNON & BONELESS RIBEYES

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
    1.5" 3 min EACH SIDE 3.5 min EACH SIDE 4 min EACH SIDE
    1.75" 3.5 min EACH SIDE 4 min EACH SIDE 4.5 min EACH SIDE
    2" 4 min EACH SIDE 4.5 min EACH SIDE 5 min EACH SIDE


    SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
    1" 5 min First Side
    3 min Second Side
    4.5 min EACH SIDE 6 min First Side
    4 min Second Side
    1.25" 5 min First Side
    4 min Second Side
    5.5 min EACH SIDE 7 min First Side
    5 min Second Side
    1.5" 6 min First Side
    4 min Second Side
    6 min EACH SIDE 7 min EACH SIDE
    1.75" 6 min First Side
    5 min Second Side
    6.5 min EACH SIDE 8 min First Side
    7 min Second Side
    2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE
    Reviews
    Wine

    What Wine Complements a New York Strip?

    The New York Strip is full of flavor and marbling, making it one of the most popular cuts around. You’ll need a full-flavored wine with high acidity to break down the fat from the steak to create a mesh of bold flavors in your mouth.

    If you prefer white wine, then champagne is your best bet. Champagne has similar acidic and flavor characteristics of red wine, so it can stand up to the boldness of the New York Strip. If you’d rather have a red wine, then you can go a few different ways. Merlot is a popular choice but can have a more substantial taste than others and could overpower the steak. You can choose a lighter Rosé with spicy undertones to bring out the natural flavors of the Strip.

    For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

    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.



     For more information please see the Full Shipping Deatils page

    Chicago Steak company Difference

    When buying a Steak, make sure it really is the BEST!

    Learn what makes a steak from Chicago Steak Company the Ultimate Steak Experience: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration.
    Watch the video »

    Proudly serving Premium Angus Beef

    Premium Angus Beef - Midwest Raised 

    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 – a program that has defined excellence in steak since 1963.

    Each steak is hand-cut by Chicago butchers with five generations of experience. In short, the Ultimate Steak Experience. Learn More »

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