Name: 8 (8oz) Wagyu Beef Gourmet Steak Burgers
Brand: My Chicago Steak
SKU: WAG200
Price: 109.95 USD
Availability: InStock

8 (8oz) Wagyu Beef Gourmet Steak Burgers

Item # WAG200

American Wagyu Beef

8 (8oz) Gourmet Steak Burgers

$109.95

$159.99

Save 31%

Price Per Serving: $16.24

Savor the flavor of Kobe-Waygu steak, with these gourmet steak burgers made from delectable American Waygu beef trimmings.

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Description

Wagyu Steak Burgers

Whether you're a foodie or a downright burger lover you cannot go wrong with this package of 8 8oz Kobe-Style Wagyu Steak Burgers. Made from trimmings of our Kobe-Wagyu Steaks these burgers are cut extra thick to ensure each bite is juicy and packed with flavor. Perfect for backyard grilling or to share with a friend while entertaining indoors.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

Amazing American Wagyu Beef

If you've ever had a Kobe-Wagyu steak then you know about the impeccable tenderness and flavor. The cream of the crop in the steak world, Kobe-Wagyu steaks are simply the best. So what do you get when you take the steak trimmings of these delectable steaks? You get an American Wagyu Beef Burger from Chicago Steak Company of course!

A Half-Pound of Pure Deliciousness!

Our American Wagyu steak burgers are a ½ pound of thick, juicy, tasty beef. These burgers are perfect for grilling or pan-frying and will deliver a melt-in-your-mouth texture with every bite. Top them with your favorite cheeses, veggies, and condiments for a truly remarkable burger.

Aged to Perfection

All of our steak burgers here at Chicago Steak Company are aged with our unique, artisan aging techniques to create the perfect balance of flavor and tenderness. These burgers are aged from four to six weeks to deliver mouth-watering taste to each one.

8 half pound Kobe-Wagyu steak burgers
Made from Kobe-Wagyu steak trimmings
Aged 4-6 weeks

Cooking

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.3. Season your steak with salt & pepper or a blended mix to taste.4. Lightly oil your cooking surface.5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120°- 125°F. Medium rare steak will feel soft and spongy to the touch and register 130°F, medium steaks will offer resistance when touched and register 140°-145°F. Well-done steaks will be firm with an internal temperature of 160°F.8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak.

For more tips on how to cook your steak, check out the video tab above.

FILETS MIGNON & BONELESS RIBEYES

Thickness
Rare 110°To 120°F
Medium Rare 120°To 130°F
Medium 130°To 140°F
1.5"
3 min EACH SIDE
3.5 min EACH SIDE
4 min EACH SIDE
1.75"
3.5 min EACH SIDE
4 min EACH SIDE
4.5 min EACH SIDE
2"
4 min EACH SIDE
4.5 min EACH SIDE
5 min EACH SIDE

SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

Thickness
Rare 110°To 120°F
Medium Rare 120°To 130°F
Medium 130°To 140°F
1"
5 min First Side3 min Second Side
4.5 min EACH SIDE
6 min First Side4 min Second Side
1.25"
5 min First Side4 min Second Side
5.5 min EACH SIDE
7 min First Side5 min Second Side
1.5"
6 min First Side4 min Second Side
6 min EACH SIDE
7 min EACH SIDE
1.75"
6 min First Side5 min Second Side
6.5 min EACH SIDE
8 min First Side7 min Second Side
2"
6 min EACH SIDE
7 min EACH SIDE
8 min EACH SIDE

Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you'll see at a dinner party. It's not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness

Shipping

Packaged with Care

When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly

Grilled steak on a slate surface with a close-up inset showing the texture.

For more information please see the Full Shipping Details page

8 (8oz) Wagyu Beef Gourmet Steak Burgers

$109.95

$159.99