Why Steak Thickness Matters When it comes to buying great steak, steak thickness often gets overlooked. Between the best cuts, the best coloring, marbling levels, and USDA grading, there’s a lot to take into account with any given steak. So,…
Author: Matt Crowley
If you’re a steak die-hard, it’s pretty much a given that you have a favorite way to cook your steaks. Steak can be cooked using various methods, each offering a unique flavor and texture: Grilling provides a smoky flavor and…
The Art & Science of Preparing Steaks (Part I) Great steaks start with great seasoning and flavoring techniques. Whether you prefer a simple, pre-grill salting, a homemade marinade, or a thorough dry rub, your steak’s flavor rests (as always) on…
A lot of people will try to tell you there isn’t a difference between a porterhouse steak and a T-bone steak. All it takes, they say, is one look at the same T-shaped bone – meat on one side, more…
You see it mentioned in every steak recipe: Use seasoning on your steak before you cook it. Usually, that seasoning is kosher salt and black pepper, but some recipes call for a steak rub, onion powder, paprika, cayenne pepper, thyme,…
Photo by RyanMcGuire licensed under CC0 With all the talk about grain-fed vs. grass-fed beef, steak eaters might be curious to know separates one from the other when these steaks hit the plate. Both sides have their advocates. Grain-fed steak…
Summer’s finally here, and if you stand in your backyard and listen carefully, you’ll hear the beautiful sound of millions of grills being lit across the country. There is – of course – no better food to grill than a…
The ins and outs of food safety and storage is knowledge essential for any meat-lover. All meats pose significant risks when not handled properly. Most people have suffered, or know someone who’s suffered, a major bout of food poisoning –…
Photo by Darren Ridgway licensed under CC BY 2.0 Many people ask us at Chicago Steak Company which of the wet-aged beef or the dry-aged beef tastes better when they order steaks. We answer, “yes!” since both our wet aged steak and our dry…
Most cooks think freezing their steaks means having to thaw them before cooking. Not only are they wrong, they’re cooking drier, less-evenly cooked steaks. And, really, who can blame them? For years, conventional wisdom has said that you always thaw…
As any grocery store can tell you, the redder the steak, the faster it sells. One look at a meat counter, and it’s not hard to understand why. Our brains have been wired to connect that rosy-red color with quality…
Every ribeye is a steak, but not all steaks are ribeyes. A similar rule applies to Kobe and Wagyu beef: Every Kobe steak is Wagyu, but not all Wagyu beef is Kobe. What You Need to Know About Kobe Beef Kobe,…
What Marbling Means for Your Steak When it comes to steak, no quality is so highly prized as marbling. From USDA inspectors, to Michelin-rated chefs, to backyard steak aficionados, if you ask what matters most in a quality cut, anyone…
Learn what makes a Chicago Steak Company Steak better than what you can find at your local butcher and why the USDA classifies it as the top 2% of beef.
Our friends over at the Wolfe Pit have created an excellent video tutorial to teach you how to cook the perfect burger using our USDA Prime Steak Burgers
Ever wonder what makes a Filet Mignon so tender? In this episode of Steak University TV, Mark Kranenburg & Chef Philippe examine one of our USDA Prime Wet Aged Filet Mignon Steaks and teach us what to look for in…