Information for Steaks and Burgers

How to Handle and Store your Steaks and Burgers
  1. Chicago Steak Company products should always be thawed on a dish in the refrigerator in the vacuum-sealed package. This is the safest way to thaw food and allows it to retain their natural juices and extraordinary flavor. Do not thaw products at room temperature or under hot water. Thawed steaks and chops may be refrozen as long as they have remained refrigerated and have not been thawed longer than one day. Important: Sometimes the vacuum - package can leak while the product is thawing. This is a result of small pinholes that can occur during freezing or shipping. As long as the product remained frozen and was refrigerated while thawing, this should not be a concern. We recommend using a baking dish or pan to catch fluids.
  2. All packaging is for product preservation and shipping purposes. Before cooking any product, please make sure to remove all packaging.
  3. When the steaks are vacuum sealed, the oxygen is taken out of the package. This typically results in a deep, brown color in the steaks. Once the steak is thawed and exposed to oxygen again, some of the red color should return. Keep in mind that an aged steak will often have a darker color than a fresh steak as a result of the aging process.
  4. For the best flavor and tenderness, we recommend that you cook thawed steaks within 2-4 days and do not keep the steaks frozen longer than 6 months.
Suggestions How to Cook your Steaks and Burgers
  1. Plan ahead. Know the cut of steak you are cooking. A steak is more flavorful and tender if not overcooked.
  2. The steaks and burgers should always be thawed on a dish in the refrigerator in the vacuum-sealed package. This is the safest way to thaw food and allows it to retain their natural juices and extraordinary flavor. Do not thaw products at room temperature or under hot water. Steaks and burgers usually thaw within 24 hours in the refrigerator. A general guideline is 5-6 hours per pound.
  3. Thawed steaks may be refrozen as long as they have remained refrigerated and have not been thawed longer than one day. Important: Sometimes the vacuum - package can leak while the product is thawing. This is a result of small pinholes that can occur during freezing or shipping. As long as the product remained frozen and was refrigerated while thawing, this should not be a concern. We recommend using a baking dish or pan to catch fluids.
  4. 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.
  5. Season your steak with salt and pepper or a blended mix to taste.
  6. Lightly oil your cooking surface.
  7. Sear the steaks on first side using the times listed on the Cooking Chart as a guide. Flip when juices begin to bead on the surface.
  8. 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.
  9. 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 degrees F. Medium rare steak will feel soft and spongy to the touch and register 130 degrees F, medium steaks will offer resistance when touched and register 140 -145 degrees F. Well-done steaks will be firm with an internal temperature of 160 degrees F.
  10. 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 and succulent steak.
Cooking Chart
Filets Mignon and Boneless Ribeyes
Thickness 1.5"
Thickness 1.75"
Thickness 2"
Sirloin Strip Steaks, Top Sirloin, Flat Iron Steak
Thickness 1"
Thickness 1.25"
Thickness 1.5"
Thickness 1.75"
Thickness 2"