You’re on your way to becoming a grilling expert with this short video on how to handle, prepare, and cook your steaks. In just 5 easy steps, get ready to rule the kitchen and wow your guests! Thaw steaks for…
Category: Steak
Steak University is here to help turn grilling into The Ultimate Steak Experience! Chicago Steak Company’s quality USDA Choice and USDA Prime steaks are the perfect choice for any grill. Full of flavor and perfected through our unique aging processes, our steaks are synonymous with the ultimate steak-grilling experience. But, you still need to know how to do it right. We provide the steaks and the knowledge so you can provide the perfect grilled steak.
It’s tough to beat a filet mignon hot off the grill, but grilling steak isn’t always the easiest or most convenient option. Try pan-seared filet mignon instead when you want a home-cooked filet mignon without the fuss of firing up…
Learning how to cook ribeye in a pan is as easy as following four simple steps that deliver on texture and flavor. Whether you love bone-in or boneless ribeye, you can get a delicious ribeye steak seared to perfection in…
Flat iron steak comes from the muscled shoulder area of a cow. Although this area gets a workout, the way a butcher cuts flat iron keeps it surprisingly tender. However, it’s still a relatively thin steak, so if you don’t…
Strip steak is a steakhouse staple, and it might even be a common addition to your favorite dinner recipes at home. But instead of grilling it or pan searing it, have you tried the reverse sear method? If not, continue…
The long and skinny skirt steak may not look like those bulky, mouthwatering steaks at the local steak restaurant, but that doesn’t mean it’s unworthy of your dinner plate. In fact, skirt steak comes from one of the most flavorful…
Cut from the sirloin area of a cow near the place the T-bone and porterhouse come from, sirloin steak has plenty of the beefy flavor that steak enthusiasts yearn for. However, it can be relatively thin compared to some more…
Grilling may be your usual go-to method to cook T-bone steak, but it’s certainly not the only way to get this delicious cut ready to serve. In this guide, we’re going to talk about reverse searing and why it’s one…
You might have thought that the only way to sear a porterhouse steak — or any steak, for that matter — was to crisp it up in a pan first and then finish it off in the oven if it…
Flank steak comes from the abdominal area of a cow, so as you’d expect, it can become tough if not cooked properly. That’s because of its muscle content that needs some extra TLC during the cooking process. Reverse searing is…
Picanha steak is unique in that it has a layer of fat, known as a fat cap, on its outer side. Although many cuts get the fat trimmed off, this cut of steak is known for it. Therefore, we leave…
Flat iron steak is one of the newer cuts to become mainstream. Cut from the shoulder area, it used to be considered a waste cut because it was too full of connective tissue to eat. However, experts have learned how…