Joe's Food Blog
Hi I’m Josh Barbour and welcome to my kitchen! With the holidays around the corner, chances are you are looking for that “perfect gift” to give to you friends, family, or co-workers. And if you’re watching this video as you shop around - you’ve come to the right place. These hand-cut steaks are the absolute best in the world. And it’s for that reason that we won the Great Steak Debate. 

Today I want to talk about our Bone-In Ribeye Steaks. This steak goes by many names: “Bone-In Ribeye”, “Delmonico”, “Cowboy Ribeye” and it is one of my favorite cuts of steak. The ribeye steak is known for its abundant marbling that’s actually going to melt flavor as you cook the steak. Keeping the bone on while cooking not only imparts an added flavor, but it also makes for a great presentation when you plate it. These gourmet steaks will make a great gift for anyone on your holiday gift list this year. They are one of our most popular cuts of steak and just like any steak from Chicago Steak Company, these are artisan aged, hand-cut, and individually registered. Like always, we ship your steak in a reusable cooler packed with plenty of dry ice to ensure they stay frozen during shipping. 

What do you get someone that has everything? You get them “the ultimate steak experience”. A Bone-In Ribeye from Chicago Steak Company is a great gift for this holiday season.

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How to Cook a steak indoors in the oven =
How to Cook a Burger On the Grill =
How to cook filet mignon on the grill and oven =
How to Cook Tomahawk Ribeye Steak & Grill = 
How to Pan Fry a Steak & Cook a Baked Potato =
Unlocking the Secrets of Dry-Aged Beef
Learn how to cook delicious steak kebabs on the grill with this step by step instructional video from Chicago Steak Company.

In this video we added a savory marinade to our Filet Mignon Steak Tips and added in some veggies and fruit on the skewer for a great tasting kebab. Here are the instructions (including the ingredients for the marinade):

 Step 1. Remove steaks from package, towel dry, and let them bloom for 10 minutes

Step 2. Prepare Marinade

Whisk together the following ingredients:
1/4 Cup Worcestershire Sauce
3 tbsp Soy Sauce
1 tbsp Lemon Juice
1 tbsp Dijon Mustard
1 tbsp Minced Garlic (approx 3 cloves)
2 teaspoons brown sugar
1/4 cup virgin olive oil
2 tsp fresh ground pepper

Step 3 Marinade
Place in Ziplock bag, release air, mix meat in marinade. Put in fridge for 1-24 hours

Soak Skewers in water for 30 minutes so they don't burn on the grill.

Step 4. Skewer! Add desired veggies/fruit to your skewer along with the marinated steak.

Step 5. Oil & Preheat your grill (make it hot!).

Step 6. Grill your Kebabs (approx 3 minutes on each size). Add marinade and any seasoning to taste.


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How to Cook a steak indoors in the oven =
How to Cook a Burger On the Grill =
How to cook filet mignon on the grill and oven =
How to Cook Tomahawk Ribeye Steak & Grill =
 How to Pan Fry a Steak & Cook a Baked Potato  =
Filet mignon is a steak of the tenderloin.Learn how to cook Filet mignon Perfectly on the Grill/oven by Chicago Steak Company Recipe episode. Watch All Steak Recipe

Filet mignon cooking Transcript:

Hi I’m Chef Philippe, corporate chef for Chicago Steak Company, and welcome to my kitchen. Today, we are looking at the most popular gift item, USDA Prime Filet Mignon. First, I want to talk a little bit about the steak, and then we will dive into step by step cooking instructions so you can make the perfect Filet Mignon.
0:12 Introducing Filet mignon steak:

Filet mignon steak is also called the Tenderloin and is known for just that, its tenderness. This Filet mignon steak is sure to please anyone who receives it and because of its popularity it makes a great gift if you don’t know what to get someone.

0:52 Why Chicago Steak Company Filet mignon steak best:

Let’s take a look at our Filet Mignon Prime steak. This is a USDA Prime Filet Mignon, which means it comes from the top 2% of beef in the US. Now we also offer an Upper One Third USDA Choice line of steaks which are steaks that just missed the USDA Prime grade, but don’t have the ticket price associated with USDA Prime. Today we are going to be cooking a USDA Prime, Wet Aged Steak. Now, you might be asking “What is a Wet Aged Steak?” That is a great question, and I encourage you to watch our Distinction Video where I talk about that in more detail, but in short, aging is a process that makes a steak more flavorful, juicy, and delicious. There are two methods of aging: Wet Aging & Dry Aging and we offer both. Today we are going to be cooking a USDA Prime Filet Mignon steak that has been wet aged for 6 weeks.

1:48 How to ready Filet mignon for cooking

You have now received our USDA Prime Filet Mignon from Chicago Steak university. And as you will open up your packaging you will see that the product is frozen as described on our website We need to be sure to place it in a refrigerator for a minimum of 24 hours to make sure that our product has had the opportunity to thaw all the way through. Now that we had the opportunity to thaw them out properly we want to make sure we take them out and give them a chance to bloom for 30 minutes. This will allow the steaks to come to room temperature making it easier for the cooking process so that you have the same temperature all the way through. Let’s take the product out and let’s get it ready!

2:28 Preparing Filet mignon for cooking on the Grill

What we want to do in the meantime is make sure that we oil our grill to make sure that your steaks will not stick. 2:41  A little bit of vegetable oil and a brush and just lightly brush the grill. If it flares up it will stop very shortly. Here we are with our Chicago Steak seasoning blended specifically for our incredible steaks.
3:05 How to use Chicago Steak seasoning:

What we want to make sure is 5 minutes before cooking the product on your grill that has been oiled; we want to make sure we season generously on both sides giving the Filet mignon steaks an opportunity to absorb the flavors without the salt drying out the moisture. We will let these sit for 5 minutes. Next step, we are going to put our products on our pre-oiled grill, 5 minutes later. You can hear the steaks sizzling on your grill.

3:33 How to Grill Filet mignon steaks Properly

Let’s talk about the cooking process and what we’re going to do. Basically, we are going to cook the Filet mignon steaks. Since they’re 2 and half inches thick we are going to grill for about 1 minute to 1 minute and 10 seconds on both sides. Giving it a nice sear and a nice crust so that all the wonderful juices from the marbling of your USDA Prime Filet Mignon will stay in your steak and melt in your mouth versus burning on your grill. It’s been about a minute so let’s flip these Filet mignon steaks. As you can see, you have nice grill marks on here already which are really a tell-tale that your seasoning is crusting on top of your filet mignon. Perfect! Let’s give em another minute.

4:45 Put On the Oven For 450 degree temperature
While we’re waiting for this last minute we have our oven pre-heated to 450 degrees Fahrenheit so it’s nice and hot. We’re going to put these two filets, in the frying pan, in the oven for about 7 minutes. Also, you can check out our website where we have a grilling chart available that will show you how long to cook your Filet mignon steak depending on how you like it.

5:42 Decorating Filet mignon for Serving
Now that we’ve put our filet mignon in the oven we’ll let them cook for 6-7 minutes, come back, check them out and get ready to eat. Can you hear the sizzle? I can smell the seasoning and flavor; it’s just incredible. I can’t wait to dive into this. Now Filet mignon steak had 2-3 minutes to rest for the juices to settle and make sure they stay inside of your Filet mignon steak. With a sharp slicer let’s see what we have. Wow! Perfectly cooked, you can see these juices come out of here. Perfect medium just like the way we wanted it. I like to steal a little bit so I’m going to steal a little bit of this one. I’m at a loss for words.

This is just the best USDA Prime Filet Mignon here at Chicago Steak Company. You will love this filet and come back for more.

Don’t forget to subscribe to our YouTube channel and we’ll see you next time on Steak University TV!

More Steak Recipe

How to Cook a steak indoors

Today I am Sharing how can easily buy USDA prime steak Online from USA top 5 company. There provide high-quality Prime Steak and also supply steak in five-star restaurant.

1. Chicago Steak Company

At Chicago Steak Company we dedicate ourselves to the highest quality of service. It is with a sense of warmth, pride, and commitment that we sell and Deliver the World's Finest Beef, Seafood, and Desserts. Our juicy steaks must pass many quality and safety inspections or they do not get branded by the Chicago Steak Company. We guarantee that these succulent steaks are the finest in every way, from marbling to packaging. We also guarantee that our steaks are aged 4-6 weeks to ensure maximum flavor. Each box of steaks is given its own registered number that confirms our promise of excellence. Chicago Steak Company further guarantees that we will ship exactly what you ordered, in excellent condition, to the designated recipient, on time according to our shipping policies. Although we will make every effort to validate addresses before shipping, we cannot guarantee arrival if we are provided with an incorrect address. We guarantee your order to be in excellent condition up to 8 hours after delivery. If we fail to live up to any aspect of this guarantee, please notify us at 888-970-1118 and claims will be assessed and processed at the discretion of the Company. Authorized returns may be required.Continue to learn About Chicago steak company how to cook,
Wants to Buy steak online from Chicago steak company? they are Also Youtube Channel For Cooking steak Recipe. Wants to teach How to cook restaurant-style steaks, ribeye steak,burger and also others cooking video

2.Omaha Steaks Company

Omaha Steaks manufactures, markets and distributes a wide variety of premium steaks, red meats and other gourmet foods. These products are custom cut and packaged to serve the needs of our various markets. We are a family business and have been since our founding in 1917.
Headquartered in Omaha, Nebraska, our state-of-the-art business facilities include three manufacturing plants, a distribution center, and a freezer warehouse. In 1999, our new corporate and marketing offices opened, adjacent to our expanded telemarketing facility.
Markets nationwide and overseas include food service, mail order,incentive, telesales, retail stores, licensed restaurants sales to specialty and food stores, and in 1990, online sales., Inc. was founded as a separate company to provide more comprehensive service and an incredible shopping experience for our customers. The brand, Omaha Steaks, has been promoted and advertised for 40 years and is positioned as the ultimate in superb service and quality.
Now more than 1,800 dedicated employees share in the success of the company and work diligently to assure customer satisfaction. Striving to be a premier employer, Omaha Steaks has won public recognition and awards for its benefits package and family-friendly policies, both locally and nationwide. web Link
they are also have a  youtube Channel

3.certified steak and seafood online Steak Company

Because of our commercial heritage, our customers enjoy the benefits of TLC and professionalism every step of the way. All of the products we sell come from inspected and certified sources. Ranchers and fisheries have to undergo a rigorous process to become a source and are reviewed on a regular basis. USDC and USDA inspectors are on-premises and keep a constant watch over our processes and each and every product undergoes a chemical and/or pathogen analysis and is certified by an outside lab to ensure safety and quality. We employ an institute-trained chef in our test kitchens and sample all of our products for quality in presentation, consistency, and taste, on a regular basis. Our standards are tough and demanding, but our customers expect and deserve only the best product available. Web Link =

4.Kansas City Steak Company

Thank you for choosing the Kansas City Steak Company®. We pride ourselves on providing a fantastic value on the highest quality meats and other delicious fine foods. And we’ve been doing just that since 1932.

5.Allen Brothers Steak Company

Since 1893 Allen Brothers has been serving the exacting standards of top chefs and restaurants nationally. We have earned our reputation based upon one guiding principle — never compromise. From the hand-selection of our meats to our meticulous aging methods and hand-cut custom portioning, every step of our processes is precise and performed to your exact specifications.
web link

Want Learn How to Cook Steak, ribeye steak, Burger click Here 

Looking for the best mail order steaks online? Look no further! Try the Ultimate Steak Experience with our USDA Prime steaks (only the top 2% of beef in the US qualifies) Learn more about these coveted steaks from Lisa in this video. 

Learn what sets a steak from Chicago Steak Company apart from any other: Grade, Artisan Aging, Hand Selection & Hand Cut, and Individual Registration. These points of distinction make these hand-cut steaks the Ultimate Steak Experience and perfect for holiday gifts and business incentives.

This video is sponsored by Chicago Steak Company. Steak University is dedicated to teaching you how to cook the Ultimate Steak Experience. 
Hi, I’m Lisa Evagelou and today we’re going to be talking about the Ultimate Steak Experience. 
Some online steak providers choose to offer grades of steak less than the 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. And that’s what sets us apart! The highest grade you can buy, USDA Prime beef, represents only 2 percent of all American beef-described by the United States Department of Agriculture as the ultimate in tenderness, juiciness, and flavor. It is the most sought after designation that any beef seller would be proud to boast. However, because only a small portion of all US beef earns this grade, a demand for it is so high many beef sellers are unable to offer it. More than likely, if it is not labeled USDA Prime it’s not. 
USDA Choice is the second highest grade assigned to beef that has slightly less marbling than USDA Prime. Chicago Steak Company only offers upper 1/3 USDA Choice and USDA Prime cuts.
It really does start with the quality of the beef. Even within the USDA Prime and Choice grades there are different qualities. Variations in marbling texture and color are just a few of the variables that can affect flavor and tenderness. We carefully select our beef from the top of the grade to ensure that we’re delivering on our promise of excellence. 
Let’s talk about aging, one of the key components of a quality steak. How do you take a great steak and make it exquisite? You age it. Aging meat is a process that breaks down a steak and makes it more tender and flavorful. Meat is placed in special temperature and humidity-controlled refrigerators that are carefully monitored. The meat ages in this environment while its natural enzymes break down the steak. There are two types of aging: Wet and Dry. So Chicao steak Company Steak Best Steak and easily buy steak online 
The wet aging process is carried out with the meat carefully packaged to prevent oxidation. These bags are then placed into coolers for wet aging. Before the beef is finally cut and packaged. This extra time, in a controlled atmosphere, allows the fibers of the meat to break down and reach an extra level of tenderness. Because wet aged beef isn’t exposed to air like its dry aged counterpart it doesn’t lose much moisture through evaporation and the result is delicious, flavorful, and tender meat. 
The dry-aging processing, a little different, begins in a strictly controlled temperature and humidity level where beef ages for approximately 28-40 days. During dry-aging two things take place. First the additional time of aging allows the breakdown of fibers and tissues. Second, the monitored atmosphere causes evaporation meaning that the meat loses its moisture. As moisture decreases and the meat consequently shrinks the remaining flavor intensifies. Because of the extra time and shrinkage of the meat, dry aged beef commands a significantly higher price than wet aged beef does and a stronger beefy flavor. 
Each perfectly aged steak is individually vacuumed sealed and placed in our 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 guaranteeing uncompromising quality. The care that we put in to each package ensures that every order is well received whether given as a gift or simply as a way to treat yourself. 

Take a look at some of our many other videos where we’ll show you how to cook the Ultimate Steak Experience. I’m Lisa Evagelou; don’t forget to follow us on:
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Learn how to cook Tomahawk Ribeyes steak? Today I'm gonna showing grill a Tomahawk Ribeye steak from Chicago Steak Company.

Hey everybody welcomes to the Wolfe Pit.These are USDA Prime Ribeyes that have been dry aged for six weeks so let's get started. The gourmet meat used for today's video were provided by my friends at the Chicago Steak Company who supply steaks to 5 star restaurants across the US and who ship these steaks directly to your home on dry ice so you can enjoy the Ultimate Steak Experience. By the way, they have excellent video and article resources on their site Just click the Steak University link on top of the page.

Now let's open the box and see how our steaks are shipped. Now let's see what we have here we have a brochure, a $25 gift check and a packing slip. Now let's get our meat out. Everything is really nicely packed with plenty of dry ice left. I feel like a kid on Christmas morning! Alright, a nice grillmaster apron and a bottle of steak seasoning and now for what I have been waiting for, the Tomahawk Ribeyes. Still frozen solid and sealed tight with the Cryovac. Look at that monster and right now while there still frozen solid you can put them in a freezer or do what I'm gonna do and put them on a cookie sheet and let them thaw slowly in the fridge for about 24 hours.

24 hours later and there completely thawed so let's get them out of the Cryovac and get them ready to grill look at all that beautiful marbling and what I'm going to do is drizzle some extra virgin olive oil all over the steaks now I'm gonna very liberally season both sides of the steak with Chicago Steak Company Steak Seasoning. This is a large piece of meat and it's gonna take a lot of seasonings now rub the seasoning into the meat and repeat on the other side with these steaks being so thick.

I'm gonna start off with a reverse sear and cook these indirect at 250 degrees until the ribeye steaks reach an internal temperature of between 110 and 115 degrees. After 45 minutes at 250 degrees, our steaks have an internal temperature of an 115 degrees now I'm gonna remove them and let them rest while I crank up the heat to about 600degrees. And now for the sear I'm gonna sear these for about 5 minutes per side until they reach an internal temperature of a 135 degrees.

Now after a 10-minute rest that will give us a medium finish. After about 2 and a half minutes, I'm gonna give them a quarter turn for the nice hash marks. Now after 5 minutes I'm gonna give them a flip for 5 minutes on the other side.

And there you have it Prime and Aged for 6 weeks Tomahawk Ribeyes. I have never had a steak this good the flavor and the tenderness and the richness is absolutely amazing! One of the best steaks I'll ever have! Thank you guys very much for watching. I hope you give these a try and I'll see you next time. Thanks for watching Steak University TV.

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In this short product highlight, Chef Philippe talks about what makes a New York Cheesecake from Chicago Steak Company so delicious. Stay tuned to the end of the video for a quick and easy way to make the perfect plating of this classic dessert.

Hi I’m Chef Philippe, corporate chef for Chicago Steak Company, and welcome to my kitchen. Today, I want to talk to you about our delicious, creamy, New York Cheesecake from our Decadent Dessert Line. As you will see, each item in our dessert line has been handpicked to ensure that we offer you unique and elegant desserts to accompany your gourmet meal. 

Here we have our New York Style Cheesecake. Also, called Original or Plain Cheesecake, I can assure you there is nothing PLAIN about this cheesecake. As with all of our cheesecakes, this cheesecake is built on a custom blend of honey-graham-cracker-pecans crust and topped with a smooth cream cheese filling. Between these two, you get the perfect balance of rich creamy filling and crisp graham cracker crunch in each bite. You’ll notice this cake is pre-cut for you so it’s ready to serve to 12 friends. And what I like to do is offer some fresh fruit, maybe strawberries or raspberries to top it off. 

So there you have our New York Cheesecake from our Decadent Dessert Line. As you can see, this makes the perfect addition to any gourmet steak order. Be sure to check out the rest of our Decadent Dessert line.

One of the keys to cutting a New York cheesecake is that cold cheesecake is the easiest to cut. Cheesecake that are frozen cannot be cut well and hot cheesecake may get soften and fall apart while cutting. Use a neat and hot blade to share through your cheesecake. The thinner the blade, the better pieces you will get of your cheese cake. Do not try to use a cake cutting knife as this will not allow you having clean slices. Dip the blade into warm water between each piece you cut. This will lessen the chance of the blade getting sticky. 

Following are some tips on how to serve a New York Cheesecake so you have a perfectly sliced New York style cheesecake for your guests:

§ First of all you need to know what should be the size of your cake you want for your party. A cake with three pound weight can be sliced into 12 pieces. Not all of the guests will have one full sized piece and some them will search for a half piece. So you can take that a three pounded cake is enough for 12-15 person of the party.

§ Do use a spatula which is for a pie and place the pieces on plates. Try to keep the full shape by not breaking the crust. To add an extra mastery to it garnish it in a way that compliments it.

§ If you have fresh strawberry slice them and put them on each plate. Put some strawberry swirl on the cake adding strawberry jam on it and if the cake is a mocha cheesecake then you can also have a chocolate swirl on it.

§ Dress up your dessert and have fun!

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