Name: Chicago's Butcher Assortment
Brand: My Chicago Steak
SKU: ASSRT200
Price: 274.95 USD
Availability: InStock

Assorted steaks and vegetables on plates and a cutting board with a dark background

Item # ASSRT200

Premium Angus Beef

Chicago's Butcher Assortment

$274.95

$494.99

Assortment Includes:

2 - 6oz Premium Angus Filet Mignon
2 - 10oz Premium Angus Boneless Strip
2 - 8oz Premium Angus Top Sirloin
2 - 8oz Premium Angus Ribeye
8 - 8oz Premium Angus Steak Burgers
1 - Signature Seasoning Packet
Free Shipping

Buy 2 or more to save an extra 12%

Use Code: SIR159
To receive 6 FREE 6oz Premium Angus Top Sirloins on $159+
This Offer Expires:x

Description

Chicago's Butcher's Assortment

This fine assortment combines our juicy 8 - 8oz Premium Angus Choice burgers and our customers' favorite Premium Angus Choice steak cuts, such as 2 - 6oz Filet Mignons, 2 - 10oz Boneless Strips, 2 - 8oz Top Sirloins, and 2 - 8oz Boneless Strips. This is the perfect gift that will be sure to please all steak and burger lovers at the dinner table.

We specialize in Angus USDA Prime

Only 2% of all beef qualifies as USDA Prime

use promotion BURGERS12 to get 12 FREE steak burgers with your order of $159.95+

Assortment Includes:

2 - 6oz Premium Angus Filet Mignon
2 - 10oz Premium Angus Boneless Strip
2 - 8oz Premium Angus Ribeye
2 - 8oz Premium Angus Top Sirloin
8 - 8oz Premium Angus Steak Burgers
1 - Signature Steak Packet

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.

The Butcher's Best Assortment

Whether you prefer tender, lean, or well marbled steaks this is an excellent choice that includes all of the above. Cut through the Filet with a fork and take a bite to see just how tender it is. Prefer a lean steak with plenty of flavor? You'll love the Top Sirloins and Boneless Strips. Now while the Ribeye may have the most fat and marbling, it only enhances the flavor. Of course you can't forget our hearty steak burgers will be the hit of your next cook out. Everyone has their personal preferences, but why not give them all a try! Paired with our FREEGIFTS promotion code for 12 free (4oz) steak burgers, signature seasoning and free shipping, this package comes out to 28 servings at just $9.28 each.

Try Them All

Whether you prefer tender, lean, or well marbled steaks this is an excellent choice that includes all of the above. Cut through the Filet with a fork and take a bite to see just how tender it is. Prefer a lean steak with plenty of flavor? You'll love the Top Sirloins and Boneless Strips. Now while the Ribeye may have the most fat and marbling, it only enhances the flavor. Everyone has their personal preferences, but why not give them all a try!

Cooking Instructions

How to Cook Your Steak – Quick Guide

Thawing
If frozen, thaw your steak in a pan under refrigeration for about 24 hours to catch any natural drippings.

Season & Handle
Season just before cooking. Always use tongs when flipping—never a fork, which can puncture the steak and lose some of those flavorful juices.

Resting
After cooking, let your steak rest for at least 5 minutes so the juices redistribute evenly.

Steak Cooking Tips

Below are a few additional pointers to help you get the most out of your steak:

1. Know the cut.
Steaks are most tender and flavorful when cooked to the proper doneness- avoid overcooking.

2. Preheat well.
Your grill or broiler to hot. Charcoal should be ashen gray; cast iron should be hot but not smoking.

3. Season simply.
Salt and pepper are all you need- or elevate the flavor with Chicago Steak Company Seasoning.

4. Lightly oil the surface.
This helps prevent sticking and promotes a proper sear.

5. Sear the first side.
Cook until juices begin to bead on the surface, using the Steak Cooking Chart as a guide.

6. Flip & Finish.
The second side cooks faster, so keep a close eye on it.

7. Check Doneness.

Rare: 120°–125° F (very soft; cool red center)
Medium Rare: ~130-135°F (springy, warm red center)
Medium: 140°–145°F (slight resistance; warm pink center)
Well Done: ~160° (firm; little to no pink)

Make sure to measure temperatures at the thickest part of the steak and keep in mind steak temperature will rise 5–10°F during resting (carryover cooking).

8. Rest & serve.
Let the steak rest for at least 5 minutes before serving for a juicy, flavorful result.

See our Steak Cooking Chart for more information.

Nutrition Facts

Filet Mignon
Recommended Serving Size	6oz
Calories	249
Total Fat	11.31
Sodium	74.55
Protein	36.75

Top Sirloin
Recommended Serving Size	6oz
Calories	363
Total Fat	24.30
Sodium	86.40
Protein	33.75

Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you'll see at a dinner party. It's not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness

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