In today’s article we would like to offer this guide on dry aged NY strip steak. We will be covering everything you need to know from how to purchase a bone in or boneless New York Strip Loin, how to prepare NY Strip for dry aging, how to Dry Age this cut and how to butcher it into steaks. NY strip, otherwise known as ‘club steak’ is one of the most popular steaks. Dry aged NY strip is perfectly marbled, flavorsome and tender.
About the Dry Aged NY Strip
The New York Strip is the boneless longer section of a T-Bone or Porterhouse, also called a Club Steak if it’s a bone in cut. When purchasing a single steak, the cut from the rib end or center of the strip loin is recommended. The best way to tell the difference is by the shape of the steaks. A strip steak in the shape of a question mark is a lesser quality cut.
The strip loin and the ribeye, also known as the longissimus dorsi, extends from the shoulder blade to the hip bone. Because it’s a single muscle, there is less connective tissue and fat found between this muscle. The flavor and moisture come from the fat found throughout this muscle, known as marbling. This marbling makes the ribeye more flavorful, but because the strip loin has a bit less marbling it’s a healthier option.
Purchasing a NY strip
When purchasing a sub-primal bone-in Strip Loin, communicate with the butcher to ensure there is a full fat cap covering the top side and the rib bone with feather bones are still intact. At the time of this order ask the butcher if they’d be willing to prepare this sub-primal into steaks after it’s been dry aged in the Steak Locker. Many butchers would be willing for a fee.
Preparing to make a dry aged NY Strip
To prepare this sub-primal for the Steak Locker to make your dry aged NY strip, begin by patting it as dry as possible with paper towels to remove all of the excess moisture. Place it in the Steak Locker with the bone side down and fat cap on top. The fat cap will protect the meat and the bone side will keep the structure of the muscle. Set the Steak Locker to 35 degrees and 65% humidity for the first ten days then increase humidity by 5% for the remainder of the dry age process. We recommend this sub-primal cut to be dry aged for a minimum of 45 days but can go for as long as 75 days.
The alternative to placing it on the shelf is to hang it from the bar by a meat hook. Be sure to hook it at the tip of the rib bone, approximately one and a half inch of the muscle. Use the Steak Locker Smart App to track the days in the dry aging process.
Butchering and Cooking dry aged NY strip
To prepare this sub-primal dry aged NY strip into steaks in house refer to the link below for
The Butcher's Info Blog An information blog about the art and craft of butchery. Published by Chef/Butcher Tom SchnellerTo cook each dry aged NY strip steak, once butchered, refer to our dry aged ribeye recipe- the Reverse Sear Method blog post and follow the same steps.