Skirt steak is a popular choice for dishes that require thinner slices of steak, like fajitas or steak salads. When cooked properly, skirt steak has an excellent chew and flavor. However, its thin profile can make it easy to overcook…
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Some steak cooking methods leave you wondering how to get a tender pink middle without overcooking the outside. Sous vide leaves the guesswork out of the equation by cooking flank steak in a water bath to allow for even cooking…
If you’ve followed along with the Chicago Steak Company blog — better known as Steak University — you’ve probably seen some guides on sous vide cooking popular cuts of steak. This guide focuses on a cut that you don’t usually…
If you’re interested in trying out sous vide cooking with steak, then the strip steak is an excellent cut to try with. It’s a relatively simple cut to cook with just about any method, and a couple of hours in…
A favorite of true steak enthusiasts, T-bone steak is one of the largest cuts of beef. In fact, it actually holds two different types of steak on either side of the bone: the tenderloin and the strip steak. When you…
Known for its massive size — this cut could easily take up your whole plate — porterhouse steak includes a portion of tenderloin and a portion of strip steak. It’s a two-for-one deal that steak enthusiasts can’t get enough of,…
Skirt steak is a long piece of beef cut from just under the cow’s rib section. It’s relatively thin compared to other steaks. Unfortunately, some people quickly write it off as being a tough, chewy piece because of its appearance.…
Tomahawk ribeye is surely a sight to behold on your plate. This eye-catching cut includes the popular ribeye, a steak cut that people love for its delicious taste and tender texture. However, unlike a regular ribeye, the tomahawk ribeye is…
Picanha steak comes from the top of the rump area of the cow, which is why it’s sometimes referred to as a rump cap. This piece of steak has a fat cap that covers its full length and typically stays…
Nutrition might not be the first thing you think of when you’re digging into a big plate of T-bone steak. This steakhouse favorite is huge, beefy, and tasty, making it a menu staple. But if you’re on the path to…
Strip steak is a primary option on most steakhouse menus, fitting right up there with ribeye, T-bone, and porterhouse. Interesting fact: Strip steak is also included in T-bone and porterhouse steaks, taking up one side of the bone while tenderloin…
Have you ever picked up a beef roast — or chicken or pork, for that matter — from the grocery store or a local butcher that’s been tied with string both lengthwise and widthwise? If so, you’ve found a trussed…
At Steak University, we dive into all kinds of steak-focused topics, like incredible recipe ideas, cooking instructions, and resources to help you become a steak connoisseur in your own home. This guide focuses on one of the more creative yet…
There’s a lot of information out there about cooking steak, from the simple New York strip to the more challenging filet mignon. Most cooking instructions sound similar, even for different cuts: Let one side sear, carefully flip the steak, and…
While it has been said that there is an art to cooking the perfect steak, there is also an art to knowing which side dishes to pair that steak with. Steak dinners always come with so many side dish choices,…
As steak lovers know, a mediocre piece of meat is incredibly uninspiring and disappointing. Struggling to cut and chew each bite after hoping for a delicious steak isn’t easy. While we should be grateful to even have food, steak lovers…