Porterhouse steak is cut from the short loin, right at the meeting point of the top loin and tenderloin. This steak is cut from the same area as the popular T-bone steak and contains both a strip steak and a…
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.
When you think of cooking filet mignon, you probably automatically think of sautéing it in a cast-iron skillet with a little bit of butter or bacon drippings. Maybe you think of a perfect bacon wrapped filet cooked in the oven…
Once you get the hang of it, steak is actually one of the quickest and easiest foods to cook. Using the traditional cooking methods of grilling or pan-searing, you can cook most steaks under 20 minutes, ready for you to…
Are you a true steak enthusiast if you don’t know what a picanha steak is? Well, yes, you probably are. And don’t feel bad if you haven’t heard of this cut because you’d be in the same group as many…
Photo by hfossmark licensed under CC0 If you’re a steak die-hard, it’s pretty much a given that you have a favorite way to cook your steaks. Ask any steak lover and you’ll get a different answer. For some, the smoky flavor…
Source: Bob Peters via Flickr licensed under CC BY 2.0 You prepared a delicious steak dinner, but, to your surprise, you have some tender, juicy steaks leftover. Your first thought is that you don’t want it going to waste, but…
Tasty is a subjective term in most cases, but it’s not likely that you won’t agree that ribcap steak is one of the tastiest cuts you’ll encounter. The cap of ribeye steak is primarily hailed as one of the best cuts…
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…
Steak is one of the most versatile foods you can make and eat. If you haven’t had a chance to check out Steak University in a while, you might want to hop on over to see several different ways you…
Photo by PDPPhotos licensed under Pixabay License At Steak University, we like to think there’s no bad way to cook a steak (unless it’s any more than medium-rare, but that’s another article). Braised, pan fried, grilled, oven roasted or finished,…
The steak aisle. There’s no doubt we love this section of the local supermarket. But it can also be an overwhelming experience. What cuts of steak are the best? How can you tell a good cut from a bad one?…