Premium Angus Beef Boneless Strips
Use Promo Code: BURGERS149
To receive 8 FREE 6oz Steak Burgers on any order of $149+
Expires: Saturday, December 14, 2024
BEEF UP YOUR CART WITH ADDED SAVINGS
-
Premium Angus Beef Boneless StripsStarting at $119.95 -
8 - Half Pound Gourmet Steak Burgers$13.74/serving* On Sale $109.95 Reg. $159.99 -
1 Bottle Chicago Steak Seasoning$11.99/serving* On Sale $11.99 Reg. $16.99
Premium Angus Boneless Strips
It doesn't matter whether you call these USDA graded Premium Angus Choice steaks 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. These customer favorite Premium Strip Steak cuts are handpicked, hand-cut, slowly aged, and perfect for your next backyard grilling with friends and family.
We specialize in
Angus USDA Prime
Only 2% of all beef
qualifies as USDA Prime
express
shipping
Packages are shipped overnight to ensure your steaks arrive frozen.
wagyu
Beef
We proudly offer Wagyu and Premium Angus Beef.
superior
marbling
Each steak is hand-selected and hand-cut to ensure impressive marbling and excellent flavor.
Aged
28 days
Our steaks are wet-aged or dry-aged 28-40 days, resulting in tender steaks with extraordinary flavor.
Packed
with
dry ice
Your steaks are packed in a reusable cooler with plenty of dry ice to ensure they arrive frozen.
A Taste of Tradition
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 - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.
Premium Angus Boneless Strip
Every boneless strip we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our boneless strips are among the most flavorful, juicy, and tender boneless strips you'll ever eat. Paired with our FREEGIFTS or BURGERS12 promotion code for 12 free (4oz) steak burgers, you'll get an additional 12 servings for free on your order. They're the same amazing boneless strips you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.
These customer favorite Premium Strip Steak cuts are handpicked, slowly aged, hand-cut and perfect for your next backyard grilling with friends and family. A New York Strip may be lean, but it's packed with flavor! Want to try something different?
How To Cook Blackened Steak:
Now, it’s time to learn how to blacken steak! For this process, you’ll need a cast iron skillet and your favorite blackened steak seasoning.
- Allow your steaks to come to room temperature for about 30 minutes before cooking.
- Place the cast iron skillet on a stove burner over high heat.
- Dip your steaks in melted butter, and then sprinkle the seasoning over the steaks, being sure to coat both sides.
- Once the skillet is preheated, place a steak on it carefully. You may want to wear an oven mitt for safety, as the high heat can cause splattering.
- Sear one side for 3 to 4 minutes, or until it has a blackened crust. Then, flip to the other side and sear for another 3 to 4 minutes until a crust forms.
- Turn down the heat to low and finish cooking to your desired doneness, if necessary. Thin steaks may already be cooked through at this point, so use your meat thermometer to check the internal temperature.
Conclusion: Blackening Steaks with a Perfect Crust
Blackened steaks will pair perfectly with some of our recipes over at Steak University. Don’t forget to browse our selection of wet aged steaks to find a delicious ribeye or New York Strip to use with this cooking method!
Boneless Strip Nutrition Facts |
|
| Serving Size | 10oz |
| Calories | 610 |
| Calories from Fat | 360 |
| Total Fat | 40.5g |
| Sodium | 140mg |
| Protein | 56.5g |
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.Â
For more tips on how to cook your steak, check out the video tab below.
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 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 |
Â
| Nutrition Facts | Boneless Strip Steak |
| Serving Size: | 6 oz (170grams) |
| Amount Per Serving: | Â |
| Calories 390 | Calories from Fat 243 |
| Â | % Daily Value* |
| Total Fat 27 | 42% |
| Â Â Saturated Fat 10.5 | 53% |
| Â Â Trans Fat 1.5g | Â |
| Cholesterol 97.5 | 33% |
| Sodium 82.5 | 3% |
| Total Carbohydrates 0g | 0% |
| Protein 34.5 | Â |
| Iron | 15% |
 Percent Daily Values are based on a 2000 calorie diet.
What Wine Complements a New York Strip?
The New York Strip is full of flavor and marbling, making it one of the most popular cuts around. You’ll need a full-flavored wine with high acidity to break down the fat from the steak to create a mesh of bold flavors in your mouth.
If you prefer white wine, then champagne is your best bet. Champagne has similar acidic and flavor characteristics of red wine, so it can stand up to the boldness of the New York Strip. If you’d rather have a red wine
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 Details page