At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef a program that has defined excellence in steak since 1963. Each steak is hand-cut by Chicago butchers with five generations of experience. In short, the Ultimate Steak Experience...
The Ultimate Steak Experience Cooking Guide
Expert Tips for Exceptional Results
1. Choose the Right Doneness
Different cuts shine at different temperatures. For the best flavor and tenderness, avoid overcooking and use the chart below as your guide.
2. Start with High Heat
Preheat your grill, broiler, or skillet thoroughly before cooking. Proper heat creates the flavorful sear that exceptional steaks deserve.
3. Season Simply
Salt and pepper are often all you need. For added flavor, try Chicago Steak Company Signature Seasoning.
4. Monitor Temperature
Always measure temperature at the thickest part of the steak. Keep in mind that steaks continue to cook while resting and may rise 5–10°F after being removed from heat.
5. Rest Before Serving
Allow your steak to rest for at least 5 minutes before serving. This helps the juices redistribute for a more tender, flavorful steak.
Filet Mignons & 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, Bone-In Ribeye, Flat Iron & Porterhouse Steaks
| Thickness | Rare 110° To 120° F | Medium Rare 120° To 130° F | Medium 130° To 140° F |
|---|---|---|---|
| 1" | 5 min First Side 3 min Second Side |
4.5 min EACH SIDE | 6 min First Side 4 min Second Side |
| 1.25" | 5 min First Side 4 min Second Side |
5.5 min EACH SIDE | 7 min First Side 5 min Second Side |
| 1.5" | 6 min First Side 4 min Second Side |
6 min EACH SIDE | 7 min EACH SIDE |
| 1.75" | 6 min First Side 5 min Second Side |
6.5 min EACH SIDE | 8 min First Side 7 min Second Side |
| 2" | 6 min EACH SIDE | 7 min EACH SIDE | 8 min EACH SIDE |
Temperatures should be measured at the thickest part of the steak. Allow for 5–10°F of carryover cooking during resting.
Steak Burgers
Thickness: ~½" Burgers
| Doneness | Internal Temp (°F) | Approx. Total Time* |
|---|---|---|
| Medium Rare | 130°–135°F | ~4–5 min |
| Medium | 140°–145°F | ~5–6 min |
| Medium Well | 150°–155°F | ~6–7 min |
| Well Done | 160°F + | ~7–8 min |
*For ~½" thick burgers. Flip once halfway through cooking time.
Thickness: ~¾"–1" Burgers
| Doneness | Internal Temp (°F) | Approx. Total Time* |
|---|---|---|
| Medium Rare | 130°–135°F | ~6–7 min |
| Medium | 140°–145°F | ~7–8 min |
| Medium Well | 150°–155°F | ~8–9 min |
| Well Done | 160°F+ | ~9–10+ min |
*For ~¾"–1" thick burgers. Flip once halfway through cooking time.
Proudly Serving PREMIUM ANGUS BEEF
Chicago Steak Company - The Ultimate Steak Experience
When buying a Steak, make sure it really is the BEST! Learn what makes a steak from Chicago Steak Company the Ultimate Steak Experience: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration.