Name: Order Beef Online - Boneless Steak | Chicago Steak Company
Brand: My Chicago Steak
SKU: PSD152 4 10OZ
Price: 299.95 USD
Availability: InStock
Rating: 5 (25 reviews)

Item # PSD152 4 10OZ

USDA Prime - Dry Aged Beef

USDA Prime Dry Aged Boneless Strip

$299.95

$464.99

Size:

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

Variant

Buy 2 or more to save an extra 12%

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Description

USDA Prime - Dry Aged Boneless Strip

This package of USDA Prime Dry Aged Boneless Strips embodies everything a steak lover enjoys about dry-aged steaks. Our USDA Prime, Dry Aged Boneless Strips have the mellow taste and tenderness that only comes from the longstanding dry aging process. Make your own 5-Star Steakhouse dinner with these gourmet dry aged boneless strips.

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.

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.

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 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

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

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