at NYY Steak
NYY Steak's signature Butcher Shop perfects the old-world practices of dry-aged beef to deliver arguably the best meats you have ever tasted. Speak with an NYY Steak butcher and select your perfect hand-cut USDA Prime steak to be exquisitely prepared and served with class. Our butchers will even recommend the perfect steak based on your temperature preference.
NYY Steak uses certified USDA Prime beef and lamb in select entrées to ensure an unbeatable steakhouse experience. The certified USDA Prime beef served at NYY Steak is less than 2% of all beef produced in the U.S.
NYY Steak utilizes the dry-aging process to perfect each cut of beef and lamb to ensure that its quality and flavor are second-to-none. Dry-aging is the process by which large cuts of beef are aged through natural enzymatic processes that break down the connective tissue and fibers. This process enhances the beef and lamb’s flavor and tenderness before they are trimmed into steaks and chops. NYY Steak’s USDA Prime steaks are dry-aged 21-28 days and USDA Prime lamb is dry-aged 14-21 days. In order to maximize flavor and tenderness, NYY Steak uses Himalayan Pink Salt to absorb the beef and lamb’s intramuscular moisture within the in-house dry-aging room.
Himalayan Pink Salt
Himalayan Pink Salt is mined by hand from deep within the Himalayan Mountains, the tallest mountain range in the world. Kept in a pristine environment that is surrounded by snow and ice year-round, this salt is not affected by pollution now present in most of the world’s seas and oceans where sea salt is produced. Himalayan Pink Salt is extracted from the mine by hand, according to longstanding tradition, without the use of any mechanical devices or explosion techniques. After being brought from beneath the mountain, this diamond-like crystal salt is hand-selected, hand-crushed, hand-washed and sun-dried. Analyses of this pure salt reveals 84 minerals and trace elements essential to health. Because food preserved in the salt retains its nutritional properties for several months, Himalayan people have long used it to keep fish and meat all year long. Similarly, at NYY Steak, we use Himalayan Pink Salt blocks to line the walls of our dry-aging room to reduce moisture and assist in the meat aging process.