Dry Aged Striploin - New York Cut

In the world of premium steaks, the Dry Aged Striploin, also known as New York Strip-Steak, stands out as a true culinary delight. Derived from the rear part of the beef loin, specifically the Striploin, this tender and lean cut undergoes a meticulous dry aging process of at least 56 days on the bone. The result? A Dry Aged Steak that is not only exquisitely tender but also bursting with flavour, making it a perfect choice for those who appreciate leaner steaks.

Rumpsteak (EN), Striploin (EN), New York Strip-Steak (EN)

Exploring the Strip Loin (New York Strip)

The Striploin, or Roastbeef, is sourced from the posterior section of the beef back and is a component of the renowned T-Bone steak, where it shares its place alongside the Filet. What sets it apart is its lower fat content compared to the Entrecôte, making it a lean and delectable option among premium steaks. Its versatility shines through, whether you prefer a quick sear on the grill or a high-temperature grilling experience.

The Origin of Our Striploin

Not all beef qualifies for our exclusive Dry Aged Beef selection. At Gourmet-Experts, we exclusively offer carefully curated cuts such as the Striploin in top-notch Dry Aged quality. Our meat comes exclusively from Heifers, a term used to describe female cows that have not yet calved. Unlike young bulls, Heifers have inherently higher intramuscular fat content from the beginning. This feature results in a consistent marbling throughout the meat, delivering a wonderfully tender, juicy, and aromatic Striploin Steak.

As a premium meat supplier, we source only the finest heifers, ensuring top-quality. Post-slaughter, the beef cuts are categorized based on various quality criteria, and we select only the best, upholding our commitment to excellence.

The Art of Dry Aging

The magic of Dry Aged Beef lies in the carefully controlled aging process within our butchery's cold room, lasting a minimum of 56 days on the bone. Dry Aged Beef is a nod to traditional meat aging techniques, reminiscent of the days of our ancestors. Unlike the now common method of Wet-Aging, where meat is aged in vacuum-sealed bags, Dry Aging involves open-air hanging of the meat on the bone.

Recommended Preparation Methods

On the Grill

1. Remove the steak from the refrigerator an hour before cooking.
2. Unwrap the steak and pat it dry with kitchen paper.
3. Prepare the grill with two zones: direct and indirect heat.
4. Preheat the direct zone to maximum heat.
5. Season the steak generously with high-quality salt.
6. Place the steak on the hot, direct zone and grill for approximately 1 1/2 minutes per side.
7. Move the steak to the indirect zone (ideal temperature 120°C).
8. Insert a meat thermometer into the center of the steak and cook to your desired internal temperature.
9. Once the target temperature is reached, remove the steak from the grill and let it rest for 4-5 minutes.
10. Slice and serve, optionally adding a high-quality Salt & Pepper or rub for extra flavour.

In the Pan and Oven

1. Remove the steak from the refrigerator an hour before cooking.
2. Unwrap the steak and pat it dry with kitchen paper.
3. Season the steak generously with high-quality salt.
4. Preheat a heavy pan (preferably cast iron) over high heat.
5. Add a small amount (2-3 tablespoons) of high-heat cooking oil (e.g., sunflower or rapeseed oil) to the pan and wait until the oil is hot.
6. Preheat the oven to 120°C.
7. Place the steak in the pan and sear for about 1 1/2-2 minutes per side until it achieves a beautiful sear.
8. After searing, insert a meat thermometer into the center of the steak, remove it from the hot pan, and transfer it to an ovenproof dish.
9. Cook in the oven to your desired internal temperature.
10. Once the target temperature is reached, remove the steak from the oven and let it rest for 4-5 minutes.
11. Slice and serve, optionally adding a high-quality Salt or rub for extra flavour.

Recommended Internal Temperatures

• Rare (English): 48 - 52°C
• Medium Rare: 52 - 54°C
• Medium: 56 - 58°C
• Medium Done: 58 - 60°C
• Well Done: 60 - 62°C