In this short product highlight, Chef Philippe shows us what makes the perfect Red Velvet Chocolate Cake and why it makes the perfect addition to any order from Chicago Steak Company. [the_ad id=”2915″]
Learn how to cook our most popular gift item, a USDA Prime Filet Mignon.
Steak University Minute – How to sear your steak on a grill.
Mark Kranenberg unlocks the secrets to Dry Aged Beef.
In this short product highlight, Chef Philippe shows us what makes the perfect Strawberry Cheesecake and why it makes the perfect addition to any order from Chicago Steak Company. Stay tuned to the end of the video for a quick…
Learn how to cook delicious steak kebabs on the grill with this step by step instructional video from Chicago Steak Company.
We woke up this morning and had a intriguing craving, Lobster salad. So imagine my surprise when our local seafood market had an abundance of them just waiting for us to take them home. Needless to say we did just…
Photo by Larry Hoffman licensed under CC BY 2.0 95 degrees and cold steamed shrimp are calling for a perfectly crisp and refreshing Shrimp salad by the pool. I love the crunch mixed with the spice profile of the shrimp sitting between artisan bread…
Bring the flavors of France to your dinner table with one of my all-time favorite meals bringing back child hood memories; sitting around the dinner table with my family and sharing stories. This is one that you will want to write…
Here is a great recipe to use as an alternative to avocado guacamole as well as a topping for your favorite sandwich or burger. You will be the hit of the party. Enjoy and Bon Appetit. Ingredients: • 1 LB…
Photo by AVID Vines licensed under CC BY 2.0 The South of France is calling at your door, the scent of lavender cooking in your kitchen and the sweet music is calling you for a little dance. This ratatouille will tantalize your taste buds…
Photo by Anoldent licensed under CC BY-SA 2.0 What do I do when I am close to the ocean? Look for the harbor and the freshest seafood I can lay my fingers on. Fresh shrimp was on my mind, and guess what – I…