The shell steak is one of the two muscles that form the Porterhouse/T-bone. Also know as a Bone-In Strip Steak, it is the longer muscle on the Porterhouse and the filet is the shorter/rounder muscle on the other side of the bone. Running from the end of the rib to the beginning of the hip, it makes for a leaner cut than the rib steak but is still well-marbled. This keeps it tender with a robust beef flavor. With or without the bone, the strip steak is great for grilling.
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I ordered a bone-in strip steak and rib-eye steak, a half-rack of lamb, and a box of burgers. I have feasted on all of the meat items so far with the exception of the burger box. With regard to the half-rack, I expected the rack to be spectacular and it was. There are few items to cook and serve that are more spectacular than a rack (or half-rack) of lamb. The lamb was delicious without being gamey and was gobbled up by the chef (me) and my guest. The steaks were thick and beautifully marbled and equalled any steak I have been served at an elite steakhouse. I am looking forward to the burgers on subsequent dinners. Master Purveyors is a top-notch operation with the highest-quality products packaged and shipped with care. You definitely get what you pay for and more.
I cooked these steaks at home, 1 was good enough for two people. I seared it on the stove in my heavy cast iron skillet with a few tsps of oil on high heat for about 3 minutes on one side for a good sear, then flipped it over and put in a pre-heated oven at 320 degrees for about 17 minutes, took it out and let it sit for about 5 minutes before cutting to keep in the juices. It was perfect medium - so tender that I wished I had made a whole one just for myself. Very high quality meat. I recommend.