Pat LaFrieda Prime Dry Aged NY Strip Steak - 1 lb - $42

The Ultimate Steakhouse Experience

Experience the pinnacle of beef craftsmanship with Pat LaFrieda's Prime Dry Aged NY Strip Steak. This exceptional 1-pound cut represents the perfect intersection of premium sourcing, traditional aging techniques, and butchery mastery—delivering a steakhouse-quality experience in your own home.

What Makes This Steak Extraordinary:

• USDA Prime grade—the highest quality designation awarded to only 2-3% of all beef
• Sourced through Pat LaFrieda, fourth-generation master butcher and purveyor to Michelin-starred restaurants
• Dry aged for 28-35 days in specialized temperature and humidity-controlled chambers
• Hand-selected for optimal marbling, texture, and aging potential
• Cut to a perfect 1.5-inch thickness for ideal cooking performance
• Never frozen, maintaining optimal moisture and texture

The dry aging process creates a transformation that cannot be replicated by any other method—concentrating flavors, breaking down muscle fibers for exceptional tenderness, and developing complex umami notes with subtle hints of blue cheese and nuttiness that define a truly world-class steak experience.

At Hubbard's Bald Mountain Farm Market, we're proud to offer select Pat LaFrieda products that complement our own heritage meats, giving you access to the extraordinary quality that has made LaFrieda the preferred supplier for some of New York's most celebrated steakhouses and fine dining establishments.

Cooking Recommendation: This premium cut deserves simple preparation. Season generously with kosher salt and freshly ground pepper, bring to room temperature, and cook in a cast iron pan or over high heat on a grill to medium-rare (130-135°F). Rest for 5-10 minutes before slicing against the grain.

Chef's Note: The dry aging process creates a protective exterior that's trimmed before sale, resulting in a slightly smaller but infinitely more flavorful final product worth every penny.

Dry-Aging Process

Pat LaFrieda's proprietary dry-aging chambers maintain precise temperature (34-36°F), humidity (85-90%), and air flow to create the perfect aging environment. During this process, natural enzymes break down connective tissues while moisture evaporates, concentrating flavor and creating the characteristic tenderness of properly aged beef.

Prime Designation

USDA Prime certification requires exceptional marbling and is awarded to less than 3% of all beef. This marbling melts during cooking, creating unparalleled juiciness and flavor.

Serving Suggestion

This 1-pound NY Strip steak is an ideal portion for one very generous serving or two moderate servings when accompanied by sides. Pairs beautifully with roasted potatoes, grilled asparagus, or a classic steakhouse creamed spinach.

Wine Pairing

This steak's complex, concentrated flavors pair exceptionally well with full-bodied red wines like Cabernet Sauvignon, Malbec, or Syrah.