Prime Dry-Aged New York Steaks

Choose your Delivery Date at Check Out!

Two-Steak Minimum Order Choose between Midwestern or California Reserve, in 12-oz or 16-oz cut.

Boneless, hand-cut and trimmed of excess fat, NY Steaks are Flannery’s most popular cut and are positively delicious. The NY steak presents a robust flavor, with a marbelization and texture that are as close to perfect as a steak can get.

  • Midwestern – Prime, dry-aged, and meticulously hand-cut the day they ship, Flannery’s Midwestern beef is beautifully marbled and full of deep, rich flavor.
  • California Reserve- All-natural beef sourced exclusively from small California producers, then dry-aged a minimum of 28 days, Flannery’s prime CA Reserve beef is truly in a league of its own. It also tends to have a smaller eye than the Midwestern steaks so the cut is slightly thicker.

Ships Monday through Thursday via 2-Day or faster
Order by Wednesday at 9 AM (ET) for delivery by Friday

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Storage & Care:

Steaks and Burgers from Flannery Beef can be kept refrigerated in their sealed packaging for 3 to 4 days after arrival. All the steaks, except the filets, are dry-aged and can be frozen in their sealed packaging for up to 6 months with no loss of quality, texture, or taste. Defrost frozen steaks overnight in the refrigerator

Preparation:

The two best ways to cook your steaks are “Stove & Oven”, or “Grilling”. However you cook them, remove your steaks from the refrigerator about an hour before cooking. If using the oven to cook your steaks, preheat your oven to 350°. Just before cooking, season your steaks liberally with kosher salt and freshly ground pepper. For tender, juicy steaks, always let your steaks “rest” for 5 to 7 minutes after cooking (before slicing/serving). This will give the juices time to flow back into the meat, and not onto the plate or cutting board.