Certified 1855 aged strip loin
Certified 1855 aged strip loin
- 3 kg box (8 to 10 frozen and vacuum-sealed steaks)
Our certified 1855 strip steak has been aged for 50 days to give you the most intense beef flavor and the most tender, juicy bite you've ever tasted. It easily ranks first among all cuts of steak and is definitely unrivaled in the Canadian strip steak market.
This extraordinary strip steak is highly marbled giving it a pronounced and rich beef taste, succulent as can be. Although it has good marbling, it remains rather lean. In addition to being less fatty than other cuts, it is an excellent source of protein, vitamin B, zinc and selenium.
Not only is it incredibly delicious, the value for money of our strip steak is truly remarkable. Thanks to these premium steaks, meat lovers and all those ardent barbecue masters will now be able to enjoy a high-end meal like in great restaurants, but in the comfort of their home and at almost half the price in addition. For the most tempting results, cook the strip steaks on the grill, under the broiler (the broil function in English), or sear them in a cast iron pan on the stove. Don't hesitate to add butter since this cut is leaner than the others. Strip loin is a meat that is easy to prepare and lends itself perfectly to marinades and seasonings. One last little tip: remember that simplicity is the key here in order to savor these divine strip steaks in their purest essence.
Each box contains 3 kg of strip steak for a total of 8 to 10 individual vacuum-sealed servings.
Cooking mode
Thaw before cooking, either the day before in the refrigerator or in cold water for 30 to 35 minutes. Seasoned and/or marinated according to your preference.
Baking: Preheat the oven to 375°F. Sear in fat for 1 to 2 minutes per side over medium-high heat before cooking in the oven. On a baking tray, transfer to the oven and cook for 10 to 20 minutes (depending on desired doneness) and turn halfway through cooking.
BBQ cooking: On high power, sear for 2 to 4 minutes per side, depending on the desired doneness.
Suggestion :
Before cooking: it is recommended that the meat be at room temperature
After cooking: let rest for 8 to 12 minutes before enjoying