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  • MAIL ORDER
    Delivered Overnight
    FRESH!
  • Open 7 Days
    Rosyln, New York
DRY AGED USDA PRIME STEAKS
Boneless Sirloin
$0.00

Availability: In stock

This is one of the most popular steaks we serve in our restaurant is the famous “New York Strip”. Robust in flavor, our beautiful strip steaks come from the heart of the loin, richly marbled and delicious. They are hand trimmed of unnecessary fat and boneless.

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Boneless Sirloin

STORING STEAKS:
Your steaks will arrive vacuum sealed. They may be stored in your refrigerator this way for at least a week if you do not rupture the package. Opened packages will last in the refrigerator for a few days. Vacuum sealed steaks will remain good in your freezer for up to six months.

HOW DO YOU LIKE YOUR STEAK:
The thickness of the steak and style desired will determine the cooking time. Listed below are approximate total cooking times for a preheated oven. A hot gas or charcoal grill may take less time.

THICKNESS1 INCH1 1/4 INCH1 3/4 INCH
rare 10 minutes 12 minutes 15 minutes
medium 15 minutes 17 minutes 20 minutes
medium well 20 minutes 22 minutes 25 minutes
 

TYPES OF STEAKS:
SIRLOIN - The famous ”New York Strip“, it comes from the heart of the loin, richly marbled and robust in flavor.

FILET MIGNON - Hand-cut from the tenderloin of specially fed mid-western steers, our filet mignon are carefully aged, fork tender and delicate in flavor.

RIB EYE - Highly marbled, tender and flavorful, this fine-textured meat comes from young, specially fed cattle. Cut from the rib, our bone-in rib steak is thick and robust in flavor.

PORTERHOUSE - Our hefty porterhouse is like two steaks in one: an extra large portion of delicate tenderloin (where filet mignon comes from), plus the heartier sirloin strip, juicy and marbled, on the otherside of the distinctive t-bone.

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Photo Credits

Food & Details: Jan Van Pak Photography
Cipollini Interiors: Carol Bates Photography
Toku & Hendricks Interiors: Ed Hueber / Arch Photo
Portrait of Gillis & George Poll: Rick Wenner Photography