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(10 oz.) All-Natural Prime Dry-Aged Boneless Strip Steak

Fine marbling, hearty flavor and a resilient, meaty bite are the hallmarks of what many call the "steak lover’s" steak and certainly one of our most popular steaks.
(10 oz.) All-Natural Prime Dry-Aged Boneless Strip Steak $62.9500


It’s also known as New York Strip, but its real name is shell steak—named for the part of the short loin from which it is cut. Dry-aged to the peak of tenderness and juiciness, the boneless strip is less heavy on the plate and easy to cut.Boneless Strip Steak is best grilled, pan-seared, or pan-roasted.

3 Review(s)
  • 5
(based on 3 Reviews)
100% of respondents recommend this product
Reviewed by 3 Customers
Reviewed Dec 13, 2019
By Cary
PERFECTION ON A PLATETypical New Yorker, never been to the Statue of Liberty, Empire State Building, etc. Another thing I never did was visit the meatmarket of the Gods, Lobels. Well, one day the stars were aligned, so I ordered a boneless Strip Steak ..... Man oh Manischewitz, was it BEYOND delicious. In fact, it was SO good, after one bite, I dragged myself away, whipped-out my iPhone and ordered another. PLEASE treat yourself and pick one up. You WILL NOT believe just how good a Prime Beef Steak can be.
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Reviewed Apr 9, 2019
By Frank
Best Strip I’ve Ever Had These steaks are without a doubt the best I’ve come across. I’ve tried everything from online competitors as well as the local groceries and butcher shops. Lobel’s meat wins hands down. If you want to impress buy any of the Lobel’s Steaks. I’ve tried them all and I basically enjoy these Natrual Prime Strips. I do enjoy the Wagu and USDA Prime too but this is the steak I buy most. Of course just buying a wonderful steak is only half the battle. Do your homework and make sure you follow a proper preparation and cooking process. \n\nHere’s mine for what it’s worth:\n\nI have a Primo Ceramic Cooker and I load up the grill with natural wood charcoal. I get the grill to 800 to 900 degree. The steaks get a phenomenal sear. \n\nTo prepare the steaks I’ve tried many methods but have come to the decision that “dry brining” works the best. Simply sprinkle the steaks with Kosher Salt as many hours prior to cooking as possible. Set the steaks in the fridge and alow the salt to make its way into the meat a few hours works best @ min but I like dry brining for 24 hours. Before cooking take the steaks out and let them come to room temp. Following the method and process allows for a wonderful sear and meat that’s packed with flavor. \n\n
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Reviewed Apr 9, 2019
By Scott
boneless strip have been buying this steak for years and has many fans in my household along with my friends.
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