12oz New York Strip


12oz New York Strip

$42.00 $21.00

All orders can be picked up at Huntress, 376 5th Ave, on Fridays between 1 and 6pm. Orders are not available for shipping.

12 oz New York Strip, aged for 28 days, from Creekstone Farms

Cooking Instructions
Preparation: Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes. Season generously on both sides with salt and pepper.
Cooking: Preheat your skillet or grill over high heat. Add a touch of oil to the skillet if pan-searing. Place the steak on the grill or in the skillet and cook for about 4-5 minutes on each side for medium-rare, or longer depending on your desired level of doneness.
Resting: Let the steak rest for 5-10 minutes under a loose foil tent to allow the juices to redistribute.
Additional Tips:  Always preheat your cooking surface before adding the steak to ensure it sears properly. Use a meat thermometer to check for doneness: 120-125°F for rare, 130-135°F for medium-rare, 140-145°F for medium, 150-155°F for medium-well, and 160-165°F for well done. Resting the steak after cooking is crucial as it allows the juices to redistribute throughout the meat, ensuring a moist and flavorful steak.
What is 28-Day Wet-Aged Meat?
When meat is wet-aged, it is sealed in airtight plastic packaging immediately after butchering and then stored in a controlled, refrigerated environment. The 28-day period allows the meat’s natural enzymes to break down the muscle fibers and connective tissues, enhancing both the flavor and tenderness of the meat. The specific timeframe of 28 days is often chosen to balance achieving noticeable improvements in texture and flavor without the meat becoming overly soft or losing its integrity.
Comparing Wet Aging to Dry Aging
While both wet and dry aging improve tenderness and flavor, the processes have distinct outcomes. Dry aging involves aging meat uncovered in a controlled environment, leading to moisture evaporation and a more pronounced concentration of flavor, along with a unique outer crust that must be trimmed away before cooking. Wet aging, on the other hand, focuses on enhancing tenderness and maintaining moisture without the intense flavor concentration or outer crust associated with dry aging.
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