Some steak recipes call for marinating a steak before cooking it. This method does take more time than pulling steak from the refrigerator and cooking it, so you might naturally wonder if it’s worth the extra time and if it’s…
If you’re looking for a steak that almost resembles a filet mignon but has an even more robust flavor (and will likely save you a few dollars per pound!), then the baseball steak might be your dream come true. Just…
Your dog is part of your family, so of course, you want them to be happy, healthy, and enjoy getting treated once in a while. Dogs and bones seem to go hand-in-hand, with bones being many dogs’ most prized possessions. …
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 –…
As your go-to source for everything steak, the team at Chicago Steak Company wants to answer a question we get asked often: Is a tenderloin steak the same as a perfect filet mignon? The two cuts appear to be similar…
What Is Chuck Roast? The chuck portion of a cow is in the shoulder area, right above the brisket and in front of the rib. This area is heavily exercised because it contains the muscles for the front legs. Therefore,…
Few steaks come close to the flavors and tenderness of top cuts of steak like the ribeye and filet mignon. Ribeye has long been known to steak lovers as the epitome of steak flavor they crave. The filet mignon is…
When it comes to knowing the difference in cuts of steak, not everyone is an expert. That’s okay because Steak University is here to help! It can be confusing choosing the best part of steak to eat, so we’re going…
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…
Photo by Ernesto Andrade licensed under CC BY-ND 2.0 Steak is simple. You throw it on the barbeque or in the oven, flip it over half way through, and when it’s finally done cooking you cut into it and find that it’s grey, chewy,…
Photo by George N licensed under CC BY 2.0 Dig into your pantry, and you’ll find everything you need to make this quick and easy steak marinade that makes the incredible, well-marbled flat iron steak even more flavorful and tender than it already is.…
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…
Photo by Tim Pierce licensed under CC BY 2.0 Most steaks are perfect just the way they are. There’s no need for gravy, steak sauce , or any spices that cover up the beefy flavors you love, save for a…
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…
When you think about the Los Angeles dining scene, you may be inclined to focus on the acclaimed sushi houses in the financial district or innovative seafood and chicken dishes at one of the numerous bistro’s that dot the area’s…
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…