Premium Angus Beef Boneless Strips

Description

Details

Premium Angus Boneless Strip Steak

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.

New York Strip

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.

  1. Allow your steaks to come to room temperature for about 30 minutes before cooking.
  2. Place the cast iron skillet on a stove burner over high heat.
  3. Dip your steaks in melted butter, and then sprinkle the seasoning over the steaks, being sure to coat both sides.
  4. 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.
  5. 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.
  6. 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!

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

Boneless Strip Nutrition Facts

Serving Size 10oz
Calories 610
Calories from Fat 360
Total Fat 40.5g
Sodium 140mg
Protein 56.5g
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
Wine

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, then you can go a few different ways. Merlot is a popular choice but can have a more substantial taste than others and could overpower the steak. You can choose a lighter Rosé with spicy undertones to bring out the natural flavors of the Strip.

For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

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

Video
Item #: PSC152
Item Number: PSC152
Premium Angus Beef

Boneless Strips

Availability: In stock

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Starting at $69.95

starting at $69.95

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    Starting at $69.95

    starting at $69.95

    • GRADE:Top One-Third USDA Choice or Higher
    • WEIGHT:10oz, 12oz, 16oz, 20oz
    • 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

    Premium Angus Boneless Strip Steak

    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.

    New York Strip

    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.

    1. Allow your steaks to come to room temperature for about 30 minutes before cooking.
    2. Place the cast iron skillet on a stove burner over high heat.
    3. Dip your steaks in melted butter, and then sprinkle the seasoning over the steaks, being sure to coat both sides.
    4. 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.
    5. 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.
    6. 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!

    All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

    Boneless Strip Nutrition Facts

    Serving Size 10oz
    Calories 610
    Calories from Fat 360
    Total Fat 40.5g
    Sodium 140mg
    Protein 56.5g
    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
    Wine

    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, then you can go a few different ways. Merlot is a popular choice but can have a more substantial taste than others and could overpower the steak. You can choose a lighter Rosé with spicy undertones to bring out the natural flavors of the Strip.

    For more information on how to pair the perfect wine to your steak checkout the full article on Wine & Steak Pairing Steak University.

    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

    Video

    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 »

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