Steak Burgers near me

Fried Cheese Wontons (8)

Crab rangoon. Contains imitation crab meat and cream cheese.

Singapore Mei Fun

Thin rice noodle.

Shrimp With Broccoli

Served with your choice of rice.

General Tso'S Chicken

Deep fried chicken with General Tso's sauce on bed of broccoli. Served with your choice of rice. Hot and spicy.

Italian Beef

With fries and can pop.

Special Gyros

With fries and can pop.

Gyros Cheese Burger

With fries.

Philly Cheese Steak

With fries and can pop.

Sprite

Season's Greetings Gift Box VI

Every cut of steak in each of the gift boxes 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 the Chicago Steak Gift Box VI offers steaks that are among the most flavorful, juicy, and tender steaks you'll ever eat. They're the same amazing steaks you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy. This balanced collection of grilling treats makes the perfect gift for that person who is hard to buy for! These flavorful Ribeyes and bold beefy Sirloins are sure to please! This limited time offer isn't here for long. So make sure to order yours today and send someone a taste of the Ultimate Steak Experience. PACKAGE DETAILS: - 2 (10oz) Premium Angus Beef Ribeyes - 2 (8oz) Premium Angus Beef Top Sirloins - 4 (4oz) Premium Angus Steak Burgers - 1 (2oz) Packet of Steak Seasoning GRADE:Top One-Third USDA Choice or Higher AGED:4-6 weeks to enhance flavor & tenderness PACKAGING:Individually wrapped & vacuum sealed INDIVIDUALLY REGISTEREDwith its own unique registration number - guaranteeing uncompromising quality GIFT BOX:Delivered in a classic black & gold gift box HOW IT SHIPS - Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed TO SERVE 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.

4 (12 oz) Premium Angus Beef Boneless Strips

Every boneless strip 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 boneless strips are among the most flavorful, juicy, and tender boneless strips you'll ever eat. They're the same amazing boneless strips you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy. These customer favorite Premium Strip Steak cuts are handpicked, slowly aged, hand-cut and perfect for your next backyard grilling with friends and family. A New York Strip may be lean, but it's packed with flavor! PACKAGE DETAILS - 4 (12oz) Premium Angus Beef Boneless Strips GRADE: Top One-Third USDA Choice or Higher WEIGHT: 12oz AGED: 4-6 weeks to enhance flavor & tenderness PACKAGING: Individually wrapped & vacuum sealed INDIVIDUALLY REGISTERED with its own unique registration number - guaranteeing uncompromising quality GIFT BOX: Delivered in a classic black & gold gift box TO SERVE 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.

4 (12 oz) Premium Angus Beef Ribeyes

Every ribeye 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 ribeyes are among the most flavorful, juicy, and tender ribeyes you'll ever eat. They're the same amazing ribeyes you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy. The Ribeye is distinguished by its rich marbling and natural "flavor kernel" that runs through each steak. It is this incredible marbling that slowly melts and bastes the meat throughout the cooking process which creates a rich flavor and juicy texture. With just the right amount of marbling to give you a juicy, flavorful Ribeye steak that's second to none. PACKAGE DETAILS - 4 (12oz) Premium Angus Beef Ribeyes GRADE: Top One-Third USDA Choice or Higher WEIGHT: 12oz AGED: 4-6 weeks to enhance flavor & tenderness PACKAGING: Individually wrapped & vacuum sealed INDIVIDUALLY REGISTERED with its own unique registration number - guaranteeing uncompromising quality GIFT BOX: Delivered in a classic black & gold gift box TO SERVE 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. Ribeyes have a high fat content which can be somewhat dangerous for grilling. They run a higher risk of being dried out quickly from the high heat of the grill. Pan searing a Rib Eye with a small amount of butter would be a much better choice. By pan searing the Rib Eye the steak would cook a little slower and allows the fat to tenderize. 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.

Chicago's Best Seller

Every cut of steak in each of the assortments 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 the Chicago's Best Seller offers steaks that are among the most flavorful, juicy, and tender steaks you'll ever eat. They're the same amazing steaks you'll get at 5-star restaurants like Jordan's or Ditka's. In short, the very best steaks your money can buy. Our Most Popular Package It's no wonder this simple package is our Best Seller year after year. It has a sampling of the best cuts of steak and it makes the perfect gift for any steak enthusiast. This assortment includes tender Filet Mignons, succulent Boneless Strips, mouthwatering Ribeyes and flavorful Top Sirloins. Try Them All Whether you prefer tender, lean, or well marbled steaks this is an excellent choice that includes all of the above. Cut through the Filet with a fork and take a bite to see just how tender it is. Prefer a lean steak with plenty of flavor? You'll love the Top Sirloins and Boneless Strips. Now while the Ribeye may have the most fat and marbling, it only enhances the flavor. Everyone has their personal preferences, but why not give them all a try! PACKAGE DETAILS Assortment Inclues: - 2 (6oz) Premium Angus Complete Trim Filet Mignons - 2 (10oz) Premium Angus Boneless Strips - 2 (8oz) Premium Angus Top Sirloins - 2 (8oz) Premium Angus Ribeyes GRADE: Top One-Third USDA Choice or Higher AGED: 4-6 weeks to enhance flavor & tenderness PACKAGING: Individually wrapped & vacuum sealed INDIVIDUALLY REGISTERED with its own unique registration number - guaranteeing uncompromising quality GIFT BOX: Delivered in a classic black & gold gift box HOW IT SHIPS Product is flash frozen before shipping to lock in flavor and will arrive frozen or partially thawed TO SERVE 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.

Fresh Aged Filet Mignon (6 Oz.)

One of the most sought-after cuts of beef that is guaranteed to impress. It is tender, flavorful and lean. Wet aged for 28 days. Individually vacuum sealed. Fresh never frozen. Use or freeze within two weeks from purchase.

Fresh Aged Filet Mignon (8 Oz.)

One of the most sought-after cuts of beef that is guaranteed to impress. It is tender, flavorful and lean. Wet aged for 28 days. Individually vacuum sealed. Fresh never frozen. Use or freeze within two weeks from purchase.

Fresh Aged Center Cut NY Strip (12 Oz.)

28 days wet aged, center cut and thick cut with plenty of marbling for incredible tenderness. Individually vacuum sealed. Fresh never frozen. Use or freeze within two weeks from purchase.

Fresh Aged Super Prime Barrel Cut Filet Mignon (6 Oz.)

Less than ½% of beef in America qualifies as Super Prime Beef. This is our best filet mignon in house. Individually vacuum sealed. Fresh never frozen. Use or freeze within two weeks from purchase.