USDA Prime New York Strip Steak, 21 day aged (6 ct, 10oz. each)

This USDA Prime Boneless NY Strip Steak is the classic steak-perfected and shipped directly to your home. Wet-aged for 21 days for the deepest flavor, hand-trimmed and perfectly portioned, this well-marbled and tender NY Strip Steak is best when pan-seared and oven-finished. This is way-better-than restaurant-quality steak, plus you get to skip the waiting for a seat! Great Cooking Methods On the Grill - This tends to be the method of choice for meat-lovers. Make sure your barbecue is hot (at least 450°F). Brush and rub the steaks with olive oil, and season with kosher salt and black pepper. Add your steak to the grill. Once it’s on the grill, reduce the heat to medium. After 4-5 minutes (depending on the thickness), it’s time to turn the steak over and let it go another 4-5 minutes on the other side. Based on a ¾ to 1 inch steak this will cook the steak to medium. Adjust cooking time to your desired liking. Let stand for about 5 minutes before cutting. On the Stovetop Fire up a pan on medium heat, and warm up a teaspoon of oil for one minute. Season both sides of your steak with kosher salt and black pepper. Lay your seasoned steak in the pan. Cook for about four minutes on each side, depending on how you like it cooked and the thickness of each steak. In the Oven Preheat the oven to 450°F and grab a heavy frying pan that’s oven-safe (Cast Iron). Turn the stove top burner to medium high heat, and warm up the skillet until it’s hot. Drop a teaspoon of oil in the pan and let it heat up. Season your steak with olive oil, kosher salt and black pepper. Sear the steak for about 60 seconds on each side. This helps seal in the juices. Place the pan in the oven (or transfer the steak to a cookie sheet and place in the oven). Roast the meat for 6-9 minutes, depending on thickness and desired temperature. Recipe: Garlic Beef Stir Fry Ingredients: 1/10 oz. Prime NY Strip Steaks (Fully Thawed and Cut into 1/2 inch Strips) (3) tbsp. Lime Juice (6) tbsp. Low sodium Soy Sauce (7) tsp. Fresh Minced Garlic (4) tbsp. Peanut Oil (Divided) or Substitute with Vegetable Oil (2) lbs. Frozen Stir Fry Mix or Fresh Vegetables of Choice (Optional) 3-4 Cups Fully Cooked Rice (Keep Warm) Cooking Instructions: Defrost overnight. Remove steaks from refrigerator and let steaks come to room temperature for 20-30 minutes. Remove steaks from outer packaging. To make marinade, combine low sodium soy sauce, fresh lime juice and fresh minced garlic into a large plastic zip sealed bag or container with lid. Add sliced steaks to marinade and let sit for at least 15-20 minutes at room temperature, or overnight in your refrigerator. Preheat large skillet or wok to medium-high heat with oil. Add in sliced steak (reserve marinade) and brown for 1-2 minutes, stirring continually to cook meat. Remove steak and set aside. Add stir fry mix or fresh sliced vegetables to skillet or wok and cook for 3-4 minutes, stirring to keep from burning. Combine remaining marinade, steak and cooked vegetables together in skillet or wok and stir, cooking for 1 minute. Remove and serve over rice if desired.