Steak University - Recent Posts

How to Reverse Sear Tomahawk Ribeye Steak on the Grill

Our friends over at the Wolfe Pit have created an excellent video tutorial to teach you how to cook your Bone-In Tomahawk Ribeyes from Chicago Steak Company. Video Transcript: Reverse Sear Tomahaw...

How to Cook Boneless Strip Steaks & a Twice Baked Potato

Check out Episode 1 of Steak University TV as host Mark Kranenburg shows the average Joe how to cook a great boneless strip steak and baked potato in the comfort of your own home. Video Transcript...

How to Cook Cold Water Lobster Tails on the Grill

Check out Episode 2 of Steak University TV as host Mark Kranenburg shows how to cook Cold Water Lobster Tails on the Grill. Video Transcript: Steak University Episode 2 - Cold Water Lobster Tails ...

How to Broil Maryland Crab Cakes in the Oven

Watch Chef Philippe as he teaches us how to broil the perfect Maryland Crab Cakes. Follow along at home and see how easy it is to cook the perfect crab cakes for friends and family. Video Transcri...

Making Tarte Flambée & Beef Carpaccio

Chef Philippe teaches us how to make Tarte Flambée for a quick and easy appetizer at your next friendly gathering. Also, learn how to make Beef Carpaccio Video Transcript: Learn to make Tarte Flam...

Grilling USDA Prime Boneless Strip Steaks

Chef Philippe teaches us a bit about Dry Aged Beef and then shows us how to grill the perfect Boneless Strip Steak in this episode of Steak University TV. Video Transcript: Learn to Grill USDA Pri...

Mail Order USDA Prime Dry Aged Ribeye

Ever wonder what makes a Ribeye so flavorful? In this episode, chef Philippe examines Mail Ordered USDA Prime Dry Aged Ribeye from Chicago Steak Company. Video Transcript: Mail Order USDA Prime Dr...

Blue Cheese Bonanza Burgers

Your guests will howl with delight when offered these with a wedge salad and bacon on the side. Ingredients: 4 Gourmet Steak Burgers from My Chicago Steak 4 ounces blue cheese 4 ounces cream cheese...

The Delicacy of Dry-aged Beef

When it comes to beef, there is nothing better than a dry-aged steak. No other type of steak compares with the tenderness and the exploding beefy taste that a perfectly dry aged steak provides. It...

Chateaubriand Tenderloin Roast Recipe

Ingredients: • 1 (2 lb) Chateaubriand Tenderloin Roast • 5 Cloves of Fresh Garlic • 5-6 Sprigs of Fresh Rosemary • 1 - 3* tsps. Kosher Salt (Sea Salt will work as well) • 1 - 3* tsps. Black Pepper ...

Chicken Cooking Instructions

1. Thaw in refrigerator 2. Preheat broiler or grill to medium heat 3. Cook 10-15 minutes on each side until the juices run clear 4. Continue to cook until the internal temperature reads 165° F

Turkey Cooking Instructions

Hams & turkeys are fully cooked, shipped frozen, need to allow time to thaw in the refrigerator. Fast thaw by keeping the item in is vacuum seal and submerging in cool water, changing often. Th...