Chicago Steak Gift Box III

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

Porterhouse Wine Pairing

The Porterhouse steak has a higher degree of marbling (good fat content) which should be taken in consideration when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. It’s also safe to say that your chardonnay may not be the best choice for this steak.

Both Cabernet Sauvignon and Zinfandel work perfectly with the Porterhouse. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor