Double R Ranch

USDA Prime Dry-Aged Bone-In New York Strips

Our USDA Prime Bone-In New York strips have earned an avid following. Only 3% of all beef in the U. S. meets the stringent USDA Prime requirements ensuring our steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. We’ve now added the element of dry-aging which increases tenderness and adds a more intense beef flavor.

Snake River Farms dry-aged beef represents a higher echelon for our USDA Prime steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, has researched dry-aging and invested in an impressive facility that carefully controls lighting, airflow, humidity, temperature, and cleanliness. USDA Prime beef is extremely compatible with the dry-aging process. Our bone-in New York strips emerge as rich, full-flavored steaks which provide a unique, pure eating experience.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

2 - Dry-Aged USDA Prime Bone-In New York Strip

$115.00

Availability: In stock

Dry-Aged DRR Prime Bone-In New York Strip (1 Unit) - K0900   +$57.50
  • Grade: USDA Prime
  • Weight: 18 oz. per steak.
  • Two steaks per package
  • Dry-aged 30+ days
  • Each steak is hand cut by a master butcher
  • Individually wrapped
  • Product ships fresh using Expedited Shipping

USDA Prime Dry-Aged Bone-In New York Strips

Our USDA Prime Bone-In New York strips have earned an avid following. Only 3% of all beef in the U. S. meets the stringent USDA Prime requirements ensuring our steaks are highly marbled and flavorful. Leaving the bone intact keeps moisture loss to a minimum and makes for a hearty, aesthetically pleasing plate appearance. We’ve now added the element of dry-aging which increases tenderness and adds a more intense beef flavor.

Snake River Farms dry-aged beef represents a higher echelon for our USDA Prime steaks. To achieve these extraordinary results, we utilize a proprietary system which controls and measures each step of the dry-aging process. Our partner, Prime Food Distributor, has researched dry-aging and invested in an impressive facility that carefully controls lighting, airflow, humidity, temperature, and cleanliness. USDA Prime beef is extremely compatible with the dry-aging process. Our bone-in New York strips emerge as rich, full-flavored steaks which provide a unique, pure eating experience.

At this time, we unfortunately cannot accept promo codes on dry-aged orders.

 

Steak Temperature Guide

Here are the magic numbers you’ll need to determine when your steak is cooked to the degree of doneness you most prefer. The internal temp is when the steak should be removed from the heat. The steak will continue to cook so the temperature will rise during the rest period.

PreferenceDescriptionInternal Temp
Rare Red center, very cool 110°F
Medium Rare Red, warm center 120°F
Medium Pink throughout 130°F
Medium Well Pink center 140°F
Well No pink Not recommended

*Consuming raw or undercooked meats may increase your risk of foodborne illness. The USDA recommends an internal temp of 145°F and resting for at least 3 minutes.

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Review(s)

  • Awesome

    Melt in your mouth perfection

    Posted 8/15/2020 by

  • outstanding steak

    best steak i have had in a long time

    Posted 8/13/2020 by

  • Awesome

    We ate these steaks tonight. We started them in a HOT cast iron pan on the stovetop. When they had a nice crust we put the pan in a preheated 500-degree oven to finish. Awesome, like the finest steakhouse. DO NOT overcook!

    Posted 7/30/2020 by

  • Great Bone In Ribeye

    Cooked the SRF bone in Ribeyes this past weekend. They were wonderful! Smelled and tasted just like the steaks I've enjoyed in the finest restaurants across the nation! I'll be buying more real soon!

    Posted 7/21/2020 by

  • Great Steak!

    Great flavor, nice thickness making cooking much easier for Med. Rare. Dry aged is a nice flavor change from wet aged.

    Posted 6/5/2020 by

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