Dry aging is the secret to the rich, meaty flavor and buttery texture of these extraordinary steaks. They’re expertly chosen and finished by Strassburger, a 150-year-old family-owned New York butcher that supplies some of the country’s top steakhouses and restaurants.
Porterhouse Steak: Includes both the flavorful New York strip and tender filet mignon from the tenderloin. 1 1/2" thick, 20 oz. (serves 1–2).
Boneless Rib Eyes: A natural “flavor kernel” runs through each well-marbled steak, which melts to baste the meat during cooking. Two 1 1/4"-thick steaks, 14 oz. each (serves 2).
Bone-In Filets: These exceptionally juicy cuts include the bone, which makes the meat exceptionally juicy – and contributes to its deep, rich flavor. Two 1 1/2”-thick bone-in steaks; 14 oz. each (serves 2).