The Classic Prime Steak Assortment

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Description

Details

Apply Promo: Santa179 on orders of $179+ to receive Free Shipping, 12 Steak Burgers, Seasoning Packet, & $25 Gift Check. Offer Expires: December 31, 2018

Prime Wet Aged Steak Assortment

Our vintage collection of aged beef for sale is composed of our wet-aged USDA prime cuts of the most popular artisan-cut steaks for the cultivated palate. Our chefs hand cut each steak to divulge the maximum advantage for every facet of tenderness. We then wet-age the succulents strips of beef for a minimum of 28 days to enhance the flavor.

The Perfect Gift

Know a steak-lover whose birthday is right around the corner? Or a beloved foodie wishing to try something new? This diverse assortment offers the best of the best. Gift giving can be tedious, but it shouldn't be that way. The Classic Prime Steak Assormtent is sure to be rewarding for both giver and recipient.

Assortment Includes:
2 (6oz) USDA Prime - Filet Mignons
2 (12oz) USDA Prime - Boneless Strips
2 (12oz) USDA Prime - Ribeyes
6 (6oz) USDA Prime - Top Sirloins
16 (4oz) Gourmet Angus Steak Burgers
1 (5oz) Bottle Chicago Steak Company Seasoning

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

Cooking

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.

2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.

3. Season your steak with salt & pepper or a blended mix to taste.

4. Lightly oil your cooking surface.

5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.

6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.

7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.

8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 

For more tips on how to cook your steak, check out the video tab above.

 

FILETS MIGNON & BONELESS RIBEYES

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1.5" 3 min EACH SIDE 3.5 min EACH SIDE 4 min EACH SIDE
1.75" 3.5 min EACH SIDE 4 min EACH SIDE 4.5 min EACH SIDE
2" 4 min EACH SIDE 4.5 min EACH SIDE 5 min EACH SIDE


SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1" 5 min First Side
3 min Second Side
4.5 min EACH SIDE 6 min First Side
4 min Second Side
1.25" 5 min First Side
4 min Second Side
5.5 min EACH SIDE 7 min First Side
5 min Second Side
1.5" 6 min First Side
4 min Second Side
6 min EACH SIDE 7 min EACH SIDE
1.75" 6 min First Side
5 min Second Side
6.5 min EACH SIDE 8 min First Side
7 min Second Side
2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE
Reviews
Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you’ll see at a dinner party. It’s not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness, while the tannins enhance the steak flavor.

While red wine with steak may be the classic pairing, white wines shouldn’t be exempt from the party. The acid in a glass of dry white wine has a similar impact on beef as tannins. Whites also tend to taste best when served chilled, which can create a lovely temperature contrast between a sizzling steak and cool sip of white or rose. In short, if you’re more of a chardonnay fan, you are still invited to the steak and wine pairing party.

For more information on how to pair the perfect wine to your steak, as well as cut-specific wine paring suggestions checkout the full article on Wine & Steak Pairing Steak University.

Shipping

Packaged with Care
When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page.

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly.



 For more information please see the Full Shipping Deatils page

Video
Item #: ASSRT501
Item Number: ASSRT501
USDA Prime

The Classic Prime Steak Assortment

Availability: In stock

Reg $424.95 Now Only $329.95
OR
  • GRADE:USDA Prime Wet Aged
  • AGED:4-6 weeks to enhance flavor & tenderness
  • PACKAGING:Individually wrapped & vacuum sealed
  • Individually Registeredwith its own unique registration number - guaranteeing uncompromising quality
  • Gift Box:Delivered in a classic black & gold gift box

Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed

Description

Details

Apply Promo: Santa179 on orders of $179+ to receive Free Shipping, 12 Steak Burgers, Seasoning Packet, & $25 Gift Check. Offer Expires: December 31, 2018

Prime Wet Aged Steak Assortment

Our vintage collection of aged beef for sale is composed of our wet-aged USDA prime cuts of the most popular artisan-cut steaks for the cultivated palate. Our chefs hand cut each steak to divulge the maximum advantage for every facet of tenderness. We then wet-age the succulents strips of beef for a minimum of 28 days to enhance the flavor.

The Perfect Gift

Know a steak-lover whose birthday is right around the corner? Or a beloved foodie wishing to try something new? This diverse assortment offers the best of the best. Gift giving can be tedious, but it shouldn't be that way. The Classic Prime Steak Assormtent is sure to be rewarding for both giver and recipient.

Assortment Includes:
2 (6oz) USDA Prime - Filet Mignons
2 (12oz) USDA Prime - Boneless Strips
2 (12oz) USDA Prime - Ribeyes
6 (6oz) USDA Prime - Top Sirloins
16 (4oz) Gourmet Angus Steak Burgers
1 (5oz) Bottle Chicago Steak Company Seasoning

All steaks are USDA inspected...but is your steak GRADED? Chicago Steak Company only sells the very best.

Cooking

If your steak is frozen, we recommend thawing it in a pan, thawing in a pan helps catch any drippings that may occur, under refrigeration for 24 hours.

Season with our signature steak seasoning.

When turning your steak, be sure to use tongs and not a fork. A fork will puncture the steak and allow for the juices to escape the steak.

Allow your steak to rest for half of the cooking time. This allows for the juices to flow back into the center of the steak.

Steak Cooking Tips

1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.

2. Preheat your grill or broiler to high. Charcoal coals should be ashen grey and red-hot. When cooking on top of the range, the cast iron skillet or grill pan should be hot, but not smoking.

3. Season your steak with salt & pepper or a blended mix to taste.

4. Lightly oil your cooking surface.

5. Sear the steaks on first side using the times listed on the Steak-Cooking Chart as a guide. Flip when juices begin to bead on the surface.

6. Cook your steaks on the second side and use the steak cooking chart below as a guide for time. Less time will be needed on the second side. Steaks may cook quickly, so be attentive.

7. Gauge doneness. This may be determined by touch or meat thermometer. A rare steak will feel very soft when touched and will have an internal temperature of 120° - 125°F. Medium rare steak will feel soft and spongy to the touch and register 130° F, medium steaks will offer resistance when touched and register 140° -145° F. Well-done steaks will be firm with an internal temperature of 160° F.

8. Rest your steak. Allow steaks to stand for 5 minutes before serving. This lets the juices flow from the center of the meat to the exterior, resulting in a juicy & succulent steak. 

For more tips on how to cook your steak, check out the video tab above.

 

FILETS MIGNON & BONELESS RIBEYES

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1.5" 3 min EACH SIDE 3.5 min EACH SIDE 4 min EACH SIDE
1.75" 3.5 min EACH SIDE 4 min EACH SIDE 4.5 min EACH SIDE
2" 4 min EACH SIDE 4.5 min EACH SIDE 5 min EACH SIDE


SIRLOIN STRIP STEAKS, BONE-IN RIBEYE STEAKS & PORTERHOUSE STEAKS

ThicknessRare 110° To 120° FMedium Rare 120° To 130° FMedium 130° To 140° F
1" 5 min First Side
3 min Second Side
4.5 min EACH SIDE 6 min First Side
4 min Second Side
1.25" 5 min First Side
4 min Second Side
5.5 min EACH SIDE 7 min First Side
5 min Second Side
1.5" 6 min First Side
4 min Second Side
6 min EACH SIDE 7 min EACH SIDE
1.75" 6 min First Side
5 min Second Side
6.5 min EACH SIDE 8 min First Side
7 min Second Side
2" 6 min EACH SIDE 7 min EACH SIDE 8 min EACH SIDE
Reviews
Wine

Wine & Steak Pairing

The Cabernet Sauvignon is one of the most common wines you’ll see at a dinner party. It’s not only considered the best red wine to have with steak, but also one of the most well received wines overall. Cabernet Sauvignon tends to stand out with its fruity flavors that give contrast to the beefy flavors. Red wines pair well with more marbled steaks because the fat will decrease how much you taste the bitterness, while the tannins enhance the steak flavor.

While red wine with steak may be the classic pairing, white wines shouldn’t be exempt from the party. The acid in a glass of dry white wine has a similar impact on beef as tannins. Whites also tend to taste best when served chilled, which can create a lovely temperature contrast between a sizzling steak and cool sip of white or rose. In short, if you’re more of a chardonnay fan, you are still invited to the steak and wine pairing party.

For more information on how to pair the perfect wine to your steak, as well as cut-specific wine paring suggestions checkout the full article on Wine & Steak Pairing Steak University.

Shipping

Packaged with Care
When you place an order with Chicago Steak Company, we do everything we can to ensure that your package arrives in excellent condition. All of our steaks are vacuum wrapped and flash frozen in their natural juices to lock in the flavor. The steaks are then wrapped in our attractive food grade paper, sealed with the Chicago Steak Company gold label, and placed in our gorgeous gift box. Those gift boxes are placed inside our reusable insulated cooler with enough dry ice to keep them cold until arrival. For more information on shipping, and other Frequently Asked Questions see our FAQ page.

Watch the Video to see how your order is packed, how it will arrive, and how to thaw it properly.



 For more information please see the Full Shipping Deatils page

Video

Chicago Steak company Difference

When buying a Steak, make sure it really is the BEST!

Learn what makes a steak from Chicago Steak Company the Ultimate Steak Experience: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration.
Watch the video »

Proudly serving Premium Angus Beef

Premium Angus Beef - Midwest Raised 

At Chicago Steak Company, we invite you to taste tradition. Since 1865 with the founding of the Union Stock Yards, Chicago has been at the heart of high-quality American meats. Chicago Steak Company proudly carries on that tradition. We specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef – a program that has defined excellence in steak since 1963.

Each steak is hand-cut by Chicago butchers with five generations of experience. In short, the Ultimate Steak Experience. Learn More »

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