Posted by Chicago Steak Company
Chicago’s tradition of delivering the World’s Finest Beef started in 1864 – with the birth of the Chicago Union Stockyards. Some of America’s largest beef companies such as Swift, Morris, and Hammond at the turn of the century produced 82 percent of the meat consumed in the United States. In 1882 Gustavus Swift created the first refrigerated car making it possible to ship the best cuts of steak coast to coast. Today, Chicago Steak Company is the premier provider of USDA Prime Steaks, Fresh Seafood, and Cheesecakes that are served in America’s finest restaurants. Mike Ditka, a famed retired NFL Coach and owner of Ditka’s restaurant, says “The best I’ve ever had. You’ll never find a better steak anywhere.” The Chicago Steak Company is proud to continue the long and rich tradition of delivering Mid-Western Corn-Fed USDA Prime, Black Angus, and Premium USDA Choice steaks to homes and businesses across America.
According to USDA Market news prices of meat is on the rise. Some online steak providers chose to offer grades of steak less than USDA Prime or USDA Choice. These steak offerings may be more affordable but do not carry the distinct flavor, marbling, or texture. Chicago Steak Company only offers USDA Choice and USDA Prime steaks. The highest grade you can buy, USDA Prime beef represents only 2.9% of all American beef. Described by the United States Department of Agriculture as “The ultimate in tenderness, juiciness and flavor”, it is a coveted designation that any beef seller would be proud to boast. However, because only a small portion of all US beef earns this grade, and demand for it is so high, many beef sellers are unable to offer it. More than likely, if it’s not labeled USDA Prime – it’s not. USDA Choice is the second highest grade assigned to 53.7% of all American beef that has slightly less marbling than USDA Prime. Matt Crowley, VP of Chicago Steak Company, states commitment to sell only the best for the consumers.
Each perfectly aged steak is individually vacuum sealed and placed in attractive gift box. These boxes are then placed in a reusable cooler packed with plenty of dry ice to keep it frozen during shipment. Every order is individually registered with its own unique registration number to guaranteeing uncompromising quality. The care put into each package ensures that every order is well received, whether given as a gift or simply as a way to treat yourself.
Posted by Chicago Steak Company
Free Shipping Sitewide! You read it right – SITEWIDE with no restrictions! That means you can purchase any one of our mouthwatering selections and get it shipped Free. Only one promo code can be used per order. Taste the difference of Chicago Steak Company – Biggest Selection. Best Quality.
Use Promo Coupon Code: FREESHIP1
Posted by Chicago Steak Company
Free Steak Seasoning with your purchase of $75 or more and receive Free Shipping plus a complimentary bottle of our Steak Seasoning to liven up your grilling. Only one promo per order. Valid while supplies last.
Use Promo Coupon Code: GIFT300
Posted by Chicago Steak Company
Place an order for mouthwatering steaks today and we’ll throw in two Certified Maine Lobster Tails FREE. Valid on orders $99 or more. Only one promo code can be used per order. Offer valid on new orders only. Limited supplies.
Use Promo Coupon Code: LOBSTER
Posted by Chicago Steak Company
Easy Beef Steak Diane
Total Recipe Time: 25 minutes
2 boneless beef top loin steaks, cut 1 inch thick (about 1-1/4 pounds)
1 teaspoon grated lemon peel
1/4 teaspoon pepper
Sauce:
1 tablespoon vegetable oil
1/2 pound small mushrooms, sliced
2 tablespoons finely chopped shallots or green onion
1 tablespoon brandy (optional)
1/4 cup half-and-half
1 tablespoon fresh lemon juice
2 teaspoons Dijon-style mustard
2 teaspoons Worcestershire sauce
| 1. |
Heat oil in large nonstick skillet over medium heat until hot. Add mushrooms and shallots; cook and stir 3 minutes or until tender. Remove. |
| 2. |
Wipe skillet out with paper towels; spray with cooking spray. Heat over medium heat until hot. Combine lemon peel and pepper; press onto beef steaks. Place steaks in skillet; cook 12 to 15 minutes for medium rare to medium doneness, turning occasionally. Remove; keep warm. |
| 3. |
Add brandy to skillet; cook and stir until browned bits attached to skillet are dissolved. Stir in half-and-half, lemon juice, mustard and Worcestershire sauce. Stir in mushroom mixture; heat through. Carve steaks. Serve with sauce. |
Posted by Chicago Steak Company
Beef Steaks with Mustard-Bourbon Sauce
Total Recipe Time: 25 to 30 minutes 2 beef shoulder top blade steaks (flat iron) (about 8 ounces each)
1/2 teaspoon pepper
1/2 cup whipping cream
1/4 cup country Dijon-style mustard
2 tablespoons bourbon
1 tablespoon finely chopped fresh chives or green onions |
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| 1. |
Press pepper evenly onto beef steaks. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 13 to 15 minutes for medium rare (145°F) to medium (160°F) doneness, turning twice. Remove steaks; keep warm. |
| 2. |
Combine cream, mustard and bourbon in small bowl. Add to skillet; cook and stir 1 to 2 minutes or until browned bits attached to bottom of skillet are dissolved. Season with salt, as desired. |
| 3. |
Carve steaks into slices; season with salt, as desired. Spoon sauce over steaks; sprinkle with chives. |
Cook’s Tip: Four beef tenderloin steaks, cut 3/4 to 1-inch thick, may be substituted for the shoulder top blade steaks. Cook 3/4-inch tenderloin steaks 7 to 9 minutes, turning once (1-inch tenderloin steaks 10 to 13 minutes, turning occasionally).
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| Nutrition information per serving, using shoulder top blade: 326 calories; 22 g fat (11 g saturated fat; 8 g monounsaturated fat); 111 mg cholesterol; 437 mg sodium; 4 g carbohydrate; 0.1 g fiber; 25 g protein; 3.3 mg niacin; 0.3 mg vitamin B6; 5.1 mcg vitamin B12; 2.5 mg iron; 32.3 mcg selenium; 7.8 mg zinc.This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron.
Nutrition information per serving, using tenderloin (3/4-inch thick): 307 calories; 18 g fat (10 g saturated fat; 6 g monounsaturated fat); 108 mg cholesterol; 422 mg sodium; 4 g carbohydrate; 0.1 g fiber; 28 g protein; 7.1 mg niacin; 0.5 mg vitamin B6; 1.5 mcg vitamin B12; 1.6 mg iron; 28.8 mcg selenium; 4.7 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
Nutrition information per serving, using tenderloin (1-inch thick): 392 calories; 22 g fat (11 g saturated fat; 7 g monounsaturated fat); 142 mg cholesterol; 448 mg sodium; 4 g carbohydrate; 0.1 g fiber; 41 g protein; 10.6 mg niacin; 0.8 mg vitamin B6; 2.2 mcg vitamin B12; 2.4 mg iron; 43.2 mcg selenium; 6.9 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc.
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Posted by Chicago Steak Company
Porcini-Dusted Beef Tenderloin with Porcini-Wine Sauce
Total Recipe Time: 1-1/4 to 1-1/2 hours1 center-cut beef tenderloin roast (2 to 3 pounds)
1 can (14 to 14-1/2 ounces) ready-to-serve beef broth
1 cup dried porcini mushrooms, divided
2 tablespoons grated Parmesan cheese
1 teaspoon pepper
3 cups finely diced fresh tomatoes
1 cup dry red wine
Salt and pepper
| 1. |
Bring broth to a boil in medium saucepan; remove from heat. Stir in 3/4 cup mushrooms; let stand 10 to 15 minutes or until mushrooms are softened. |
| 2. |
Meanwhile, heat oven to 425°F. Place remaining 1/4 cup mushrooms in food processor container. Cover; process until finely ground. Combine ground mushrooms, cheese and pepper; press evenly onto all surfaces of beef roast. |
| 3. |
Place roast on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef. Do not add water or cover. Roast in 425°F oven 35 to 40 minutes for medium rare; 45 to 50 minutes for medium doneness. |
| 4. |
Meanwhile, add tomatoes and wine to mushroom mixture; bring to a boil. Reduce heat; simmer 30 to 45 minutes or until sauce is reduced to 2-1/2 cups and turned a rich, brown color, stirring occasionally. Season with salt and pepper, as desired. |
| 5. |
Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Transfer roast to carving board; tent loosely with aluminum foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) |
| 6. |
Carve roast into slices. Season with salt, as desired. Serve with Porcini-Wine Sauce. |
Makes 8 to 10 servings
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| Nutrition information per serving, 1/8 of recipe: 233 calories; 8 g fat(3 g saturated fat; 3 g monounsaturated fat); 68 mg cholesterol; 278 mg sodium; 6 g carbohydrate; 1.6 g fiber; 28 g protein; 7.5 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.8 mg iron; 28.9 mcg selenium; 4.8 mg zinc.This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.Nutrition information per serving, 1/10 of recipe:
186 calories; 6 g fat(2 g saturated fat; 2 g monounsaturated fat); 55 mg cholesterol; 222 mg sodium; 5 g carbohydrate; 1.3 g fiber; 22 g protein; 6.0 mg niacin; 0.5 mg vitamin B6; 1.2 mcg vitamin B12; 2.3 mg iron; 23.2 mcg selenium; 3.8 mg zinc.
This recipe is an excellent source of protein, niacin, vitaminB6, vitaminB12, selenium and zinc; and a good source of iron.
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Posted by Chicago Steak Company
Spicy Lemon Pesto Flat Iron Steaks
Total Recipe Time: 25 to 30 minutes
4 beef shoulder top blade (flat iron) steaks (6 to 8 ounces each)
3 large cloves garlic, minced
Salt
Freshly grated lemon peel (optional)
Spicy Lemon Pesto:
1/3 cup prepared basil pesto sauce
1 tablespoon fresh lemon juice
2 teaspoons freshly grated lemon peel
1/2 teaspoon crushed red pepper
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| 1. |
Combine Spicy Lemon Pesto ingredients in small bowl. Set aside. |
| 2. |
Press garlic evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Season with salt, as desired. |
| 3. |
Top steaks with pesto. Garnish with lemon peel, if desired. |
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Makes 4 servings |
| Nutrition information per serving: 349 calories; 20 g fat (6 g saturated fat; 4 g monounsaturated fat); 68 mg cholesterol; 250 mg sodium; 2 g carbohydrate; 0.6 g fiber; 38 g protein; 10.2 mg niacin; 0.8 mg vitamin B6; 2.0 mcg vitamin B12; 2.4 mg iron; 41.0 mcg selenium; 6.5 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron. |
Posted by Chicago Steak Company
STEVE’S WHISKEY GLAZED T-BONE STEAK
4 beef T-bone steaks, 1″-thick
2 tsp. black pepper
1 tsp. salt
3 tbsp. canola oil
3/4 tsp. flour
1/4 cup bourbon whiskey
3 tbsp. water, dash sugar
Sprinkle both sides of steaks with salt and pepper.
In a large skillet, over high heat, add oil. Add steaks, cooking 4 minutes, turning once. Reduce heat to medium-high, cook for an additional 4 minutes, turning once.
Remove from heat to platter, keep warm. Pour off all but 1 tablespoon of the drippings. Stir in flour, cook over medium heat 60 seconds, stirring constantly.
Whisk in whiskey, water and sugar. Bring to boil, scraping up any browned bits from bottom of skillet. Spoon sauce over steaks.
Posted by Chicago Steak Company
Ribeye Steaks with Fresh Tomato Tapenade
| Total Recipe Time: 21 – 24 minutes
2 beef ribeye steaks, cut 1-inch thick (about 12 ounces each)
2 teaspoons course ground black pepper
1 teaspoon salt
Fresh Tomato Tapenade:
1 cup cherry or grape tomatoes, cut in half
1 can (2-1/4 ounces) sliced ripe olives, drained
1/4 cup chopped fresh basil
3 tablespoons shredded Parmesan cheese
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| 1. |
Press pepper evenly onto beef steaks. |
| 2. |
Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, 9 to 14 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. |
| 3. |
Meanwhile combine Fresh Tomato Tapenade ingredients in small bowl. |
| 4. |
Season steaks with salt, as desired. Top each steak evenly with Fresh Tomato Tapenade. |
Cook’s Tip: To broil, place steaks on rack in broiler pan so surface of beef is 3 to 4 inches from heat. Broil 14 to 18 minutes for medium rare to medium doneness, turning once.
| Nutrition information per serving (1/2 of recipe): 462 calories; 2 g fat (7 g saturated fat; 9 g monounsaturated fat); 151 mg cholesterol; 1692 mg sodium; 7 g carbohydrate; 2.6 g fiber; 6 g protein; 16.6 mg niacin; 1.3 mg vitamin B6; 3.2 mcg vitamin B12; 5.4 mg iron; 68 mcg selenium; 10.9 mg zinc.This recipe is an excellent source of niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber and protein.
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