Steak University News

Free Shipping

Chicago Steak Company — Wed, 10 Aug 2011 18:01:24 +0000

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

Free Steak Seasoning

Chicago Steak Company — Wed, 10 Aug 2011 17:54:54 +0000

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

Free Lobster Tails

Chicago Steak Company — Wed, 10 Aug 2011 17:48:03 +0000

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

Beef Steak Recipe – Easy Beef Steak Diane

Chicago Steak Company — Thu, 26 May 2011 16:02:51 +0000

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.

Makes 4 servings

Beef Steak Recipe – Mustard Bourbon Sauce

Chicago Steak Company — Thu, 26 May 2011 15:54:25 +0000

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

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.

Makes 4 servings

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).

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.

Beef Tenderloin Recipe – Porcini Wine Sauce

Chicago Steak Company — Thu, 26 May 2011 15:40:47 +0000

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

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.

Flat Iron Steak Recipe – Spicy Lemon Pesto

Chicago Steak Company — Thu, 26 May 2011 15:34:36 +0000

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

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.

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.

T Bone Steak Recipe – Whiskey Glaze

Chicago Steak Company — Thu, 26 May 2011 15:26:13 +0000

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.

Ribeye Steak Recipe – Tomato Tapenade

Chicago Steak Company — Thu, 26 May 2011 15:17:44 +0000

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

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.

Makes 2 to 4 servings

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.

Top Sirloin Steak Recipe – Smoky Orange Sauce

Chicago Steak Company — Thu, 26 May 2011 15:06:27 +0000

Grilled Top Sirloin Filets with Smoky Orange Sauce

Total Recipe Time: 35 to 45 minutes

1 to 1-1/4 pounds beef top sirloin center filets, cut 1 inch thick, tied

Rub:
1 tablespoon chopped fresh oregano or 1 teaspoon dried oregano leaves
2 teaspoons chopped fresh cilantro
1 teaspoon smoked paprika
1 clove garlic, minced

Smoky Orange Sauce:
1 cup chopped orange segments
1/3 cup fresh orange juice
2 tablespoons chopped fresh cilantro
2 teaspoons extra-virgin olive oil
1-1/2 teaspoons freshly grated orange peel
1-1/2 teaspoons smoked paprika
1/4 teaspoon salt

1.	Combine rub ingredients; press evenly onto beef steaks. Place steaks on grid over medium, ash-covered coals. Grill, covered, 12 to 17 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare to medium doneness, turning occasionally.
2.	Meanwhile, prepare Smoky Orange Sauce. Combine sauce ingredients in medium bowl. Set aside.
3.	Carve steaks into slices. Serve with Smoky Orange Sauce.

Makes 4 servings

Cook’s Tip: To cut orange segments, cut off both ends of orange with paring knife. Stand orange on 1 cut end and slice vertically (top to bottom) to remove peel and white pith in strips. Follow curve of orange with paring knife to remove as little flesh as possible. Cut each segment free by slicing down on both sides of surrounding membranes.

Nutrition information per serving: 214 calories; 8 g fat (2 g saturated fat; 4 g monounsaturated fat); 49 mg cholesterol; 201 mg sodium; 9 g carbohydrate; 1.7 g fiber; 27 g protein; 7.9 mg niacin; 0.7 mg vitamin B₆; 1.5 mcg vitamin B₁₂; 2.1 mg iron; 30.9 mcg selenium; 5.0 mg zinc.

This recipe is an excellent source of protein, niacin, vitamin B₆, vitamin B₁₂, selenium and zinc; and a good source of iron.