Premium Angus Beef 6 Month Plan

Description

Details

To browse our other Steak Gift Club options click here

Your steaks will ship for FREE every month!

Our Premium Aged Six-Month Gift Plan lets you show your friends, family, clients, and colleagues how much you care with this generous, six-month supply of Chicago Steak Company's Premium Angus Beef Steaks. You select whether you would like your steaks to be delivered every other month on Odd months (Jan, Mar, May, Jul, Sept, Nov) or Even months (Feb, Apr, Jun, Aug, Oct, Dec).

      • Jan or Feb: 4-(6oz) Premium Angus Beef Filet Mignons
        • Mar or Apr: 4-(10oz) Premium Angus Beef Boneless Strips
          • May or Jun: 12-(2oz) Premium Angus Beef Medallion Filets
            • Jul or Aug: 16-(8oz) Gourmet Steak Burgers
              • Sept or Oct: 4-(10oz) Premium Angus Beef Ribeyes
                • Nov or Dec: 4-(14oz) Premium Angus Beef T-Bones
                • All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

Included in Your 1st Month

1 - 5oz Bottle of Signature Steak Seasoning

It's just enough of our original Chicago Steak Company seasoning for the entire plan. We are told time and time again by our clients how much they LOVE this gourmet steak seasoning blend. Light on intensity, but not sparing in flavor, this custom blend of spices is sure to liven up your grilling. Perfect for burgers, steaks, or pork.

January or February

4 (6oz) Premium Angus Beef Filet Mignons

Ensuring our promise of excellence, these Premium Filet Mignon steaks are individually hand-cut and completely trimmed of all exterior fat, yet marbled enough to deliver full flavor.

March or April

4 (10oz) Premium Angus Beef Boneless Strips

It doesn't matter whether you call them New York Strips, Kansas City Strips, or simply Boneless Strips because your experience will be the same with our Premium Angus Beef Strip Steaks: rich marbling, delicate texture and an incredibly flavorful steak that is sure to satisfy any steak lover.

May or June

12 (2oz) Premium Angus Beef Medallion Filets

The same buttery tenderness you would expect from our filet mignons in a smaller size!

July or August

16 (8oz) Gourmet Steak Burgers

These juicy, gourmet Angus half pound burger patties are made from 100% Midwestern corn-fed Angus beef. These customer favorites are ready to be fired up on the grill and sure to be a hit at the next cookout.

September or October

4 (10oz) Premium Angus Beef Ribeyes

The Ribeye is distinguished by its rich marbling and natural "flavor kernel" that runs through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process, imparting a mellow, Prime rib flavor.

November or December

4 (14oz) Premium Angus Beef T-Bones

This cut has a size that will satisfy any appetite while encompassing two different cuts all in one steak. On one side is a generous portion of the rich and meaty strip loin cut from the end of the short loin. On the opposite side of the bone is a rich, buttery, melt-in-your-mouth, Filet Mignon.

**Discount promotions cannot be applied to steak gift clubs. 

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

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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
Reviews
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.



 For more information please see the Full Shipping Deatils page

Item #: PSOM 6
Item Number: PSOM 6
Steak Of The Month

6 Month Plan

Availability: In stock

Starting at $849.95

starting at $849.95

Choose an Option...

    * Required Fields

    Starting at $849.95

    starting at $849.95

    • GRADE:Premium Angus
    • AGED:4-6 weeks to enhance flavor & tenderness
    • PACKAGING:Individually wrapped & vacuum sealed
    • Individually Registeredwith its own unique registration number - guaranteeing uncompromising quality
    • Gift Box:Delivered in a classic black & gold gift box

    Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed

    Description

    Details

    To browse our other Steak Gift Club options click here

    Your steaks will ship for FREE every month!

    Our Premium Aged Six-Month Gift Plan lets you show your friends, family, clients, and colleagues how much you care with this generous, six-month supply of Chicago Steak Company's Premium Angus Beef Steaks. You select whether you would like your steaks to be delivered every other month on Odd months (Jan, Mar, May, Jul, Sept, Nov) or Even months (Feb, Apr, Jun, Aug, Oct, Dec).

        • Jan or Feb: 4-(6oz) Premium Angus Beef Filet Mignons
          • Mar or Apr: 4-(10oz) Premium Angus Beef Boneless Strips
            • May or Jun: 12-(2oz) Premium Angus Beef Medallion Filets
              • Jul or Aug: 16-(8oz) Gourmet Steak Burgers
                • Sept or Oct: 4-(10oz) Premium Angus Beef Ribeyes
                  • Nov or Dec: 4-(14oz) Premium Angus Beef T-Bones
                  • All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

    Included in Your 1st Month

    1 - 5oz Bottle of Signature Steak Seasoning

    It's just enough of our original Chicago Steak Company seasoning for the entire plan. We are told time and time again by our clients how much they LOVE this gourmet steak seasoning blend. Light on intensity, but not sparing in flavor, this custom blend of spices is sure to liven up your grilling. Perfect for burgers, steaks, or pork.

    January or February

    4 (6oz) Premium Angus Beef Filet Mignons

    Ensuring our promise of excellence, these Premium Filet Mignon steaks are individually hand-cut and completely trimmed of all exterior fat, yet marbled enough to deliver full flavor.

    March or April

    4 (10oz) Premium Angus Beef Boneless Strips

    It doesn't matter whether you call them New York Strips, Kansas City Strips, or simply Boneless Strips because your experience will be the same with our Premium Angus Beef Strip Steaks: rich marbling, delicate texture and an incredibly flavorful steak that is sure to satisfy any steak lover.

    May or June

    12 (2oz) Premium Angus Beef Medallion Filets

    The same buttery tenderness you would expect from our filet mignons in a smaller size!

    July or August

    16 (8oz) Gourmet Steak Burgers

    These juicy, gourmet Angus half pound burger patties are made from 100% Midwestern corn-fed Angus beef. These customer favorites are ready to be fired up on the grill and sure to be a hit at the next cookout.

    September or October

    4 (10oz) Premium Angus Beef Ribeyes

    The Ribeye is distinguished by its rich marbling and natural "flavor kernel" that runs through each steak. It is this marbling that slowly melts and bastes the meat throughout the cooking process, imparting a mellow, Prime rib flavor.

    November or December

    4 (14oz) Premium Angus Beef T-Bones

    This cut has a size that will satisfy any appetite while encompassing two different cuts all in one steak. On one side is a generous portion of the rich and meaty strip loin cut from the end of the short loin. On the opposite side of the bone is a rich, buttery, melt-in-your-mouth, Filet Mignon.

    **Discount promotions cannot be applied to steak gift clubs. 

    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

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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

    ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 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
    Reviews
    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.



     For more information please see the Full Shipping Deatils page

    Chicago Steak company Difference

    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.
    Watch the video »

    Proudly serving Premium Angus Beef

    Premium Angus Beef - Midwest Raised 

    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. Learn More »

    Steakalicious Rewards

    Redeem your reward points for Gift Cards to your favorite national brands or discounts off your online order. Simply register for an account and make sure to login before placing your order.

    Learn More
    Welcome to
    CHICAGO STEAK COMPANY
    Sign up to receive emails from us and be the first to hear about new products, exclusive savings & more. Plus, as a warm welcome, you'll get
    Free Shipping plus 3 Free Gifts
    with your first order of $99 or more.
    No thanks