USDA Prime Wet Aged Boneless Strips - 4 12oz
Use Promo Code: BURGERS149
To receive 8 FREE 6oz Steak Burgers on any order of $149+
Expires: Friday, December 13, 2024
BEEF UP YOUR CART WITH ADDED SAVINGS
-
USDA Prime Wet Aged Boneless Strips - 4 12oz$12.18/serving* On Sale $194.95 Reg. $324.99 -
8 - Half Pound Gourmet Steak Burgers$13.74/serving* On Sale $109.95 Reg. $159.99 -
1 Bottle Chicago Steak Seasoning$11.99/serving* On Sale $11.99 Reg. $16.99
USDA Prime - Wet Aged Boneless Strip
It doesn't matter whether you call these 4 12oz USDA Prime steaks New York Strips, Kansas City Strips, or simply Boneless Strips because your experience will be the same with our Premium Angus Beef Strip Steaks: rich marbling delicate texture and an incredibly flavorful steak that is sure to satisfy any steak lover. These customer favorite Premium Strip Steak cuts are handpicked, hand-cut, slowly aged, and perfect for your next backyard grilling with friends and family.
We specialize in
Angus USDA Prime
Only 2% of all beef
qualifies as USDA Prime
express
shipping
Packages are shipped overnight to ensure your steaks arrive frozen.
wagyu
Beef
We proudly offer Wagyu and Premium Angus Beef.
superior
marbling
Each steak is hand-selected and hand-cut to ensure impressive marbling and excellent flavor.
Aged
28 days
Our steaks are wet-aged or dry-aged 28-40 days, resulting in tender steaks with extraordinary flavor.
Packed
with
dry ice
Your steaks are packed in a reusable cooler with plenty of dry ice to ensure they arrive frozen.
A Taste of Tradition
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 - cut by Chicago butchers with five generations of experience. If you're looking for the very best steaks on the market, then you've come to the right place.
USDA Prime New York Strip Steak
Every New York strip steak we offer is certified USDA Prime or upper-1/3 USDA Choice, putting our steaks in the top 2% of beef worldwide. Each steak is hand-selected and hand carved to ensure you get the best cut possible, and then dry- or wet-aged to intensify its naturally delicious flavor. That is why our New York strips are among the most flavorful, juicy, and tender strips you'll ever eat. Paired with our BURGERS12 promotion code for 12 free (4oz) steak burgers, this package comes out to 16 servings at just $11.56 each. They're the same amazing New York strips you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy.
Our USDA Prime Boneless Strips are one of our most popular cuts here at Chicago Steak Company. Cut just below the ribs in the short loin primal, this satisfying meaty steak has a strong texture and subtle flavor.
What is a Boneless Strip?
Sometimes called a New York Strip, this superb steak is hand selected, hand cut, and will startle your palate with its sumptuous flavor.The strip steak comes from the short loin of the animal, right behind the rib area. This area isn't an especially muscular area, so the cut remains tender.
Check out the cooking tab to learn how to cook these juicy strip steaks.
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
| Thickness | Rare 110° To 120° F | Medium Rare 120° To 130° F | Medium 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
| Thickness | Rare 110° To 120° F | Medium Rare 120° To 130° F | Medium 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 |
T-Bone Wine Pairing
The T-Bone steak has a higher degree of marbling (good fat content) which should be taken in consideration when pairing a wine. With that in mind, a red wine is the perfect pairing for this steak. It’s also safe to say that your chardonnay may not be the best choice for this steak.
Both Cabernet Sauvignon and Zinfandel work perfectly with the T-Bone. Your choice will depend on how robust you like your wine flavors. Both score right in the middle of the wine sweetness scale, but the Zinfandel has some spiciness weaved into its fruity flavor
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 Details page