Steak Bites With Garlic Butter- Prime Angus Steak Review

Steak bites with garlic butter is the new craze that is trending right now. Mothers Day is slowing approaching and there is no better time than to celebrate with your mom or any other holiday for that matter with a tasty dish made with Prime Angus Boneless Strips from Chicago Steak Company. Are you guys ready?

In this review, you are going to learn about the Prime Angus Beef Steak and how to get them online. Nearly everybody loves steak that I know of.

Since I’ve never steak before, I think I might give it a try to see how it tastes. If you are a regular consumer of steak then this article is definitely for you.

Who Is Chicago Steak?

Chicago Steak has been running its operations since 1865 with the founding of the Union Stock Yards.

Chicago Steak Company proudly carries on that tradition and has been at the heart of high-quality American meats.

They specialize in hand-cut, Mid-West raised, Premium Angus USDA Prime beef cut by Chicago butchers with five generations of experience.

If you’re looking for the very best steaks on the market, then you’ve come to the right place. Sounds great, isn’t it?

Origin Of Steak

The word steak originates from the mid-15th century Scandinavian word steik, or stickna’ in the Middle English dialect, along with the Old Norse word steikja. Oxford English Dictionary’s refers steak as “a thick slice of meat cut for roasting, grilling or frying, sometimes used in a pie or pudding. A steak is a meat generally sliced across the muscle fibers including a bone.

Prime Dry Aged Boneless Strips

Every boneless strip they offer is certified USDA Prime or upper-1/3 USDA Choice, putting their 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 its either dry or wet aged to intensify its naturally delicious flavor.

That is why their dry aged boneless strips are among the most flavorful, juicy, and tender strip steaks you’ll ever eat.

They’re the same amazing strip steaks you’ll get at 5-star restaurants like Jordan’s or Ditka’s.

They are the very best steaks your money can buy. Amazing! Both tender and flavorful, these Boneless Strips will be a hit.



Size:12 oz, 16 oz

Guarantee: Gift certificates are sent free of charge via USPS

Pros: Promo codes are codes they used to offer special pricing or products to you. You can use the promo code by simply enter the code in the promo code field when placing an order.


  • Only one promotion code may be redeemed per order.
  • Unfortunately, they are unable to ship outside of the United States.

Avg Customer Ranking: 5/5 stars


    • Graded as USDA Prime Dry Aged
    • Ages at 4 to 6 weeks to enhance flavor & tenderness
    • Individually wrapped & vacuum sealed
    • Individually registered with its own unique registration number, guaranteeing uncompromising quality
    • Delivered in a classic black & gold gift box

Here is a video of how your steak will be delivered:

How Should You Cook Steak?

  • Once frozen, it is recommended to have it thawed in a pan which helps to catch any drippings that may occur, under refrigeration for 24 hours.
  • Season with their signature steak seasoning.
  • When turning your steak, use tongs and not a fork as it will puncture the steak and allow for the juices to escape.
  • 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.

Tips On Cooking Steak

  • Plan ahead by knowing the cut of steak you are cooking, more flavorful and tender if not overcooked.
  • 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.
  • Season your steak with salt & pepper or a blended mix to taste.
  • Lightly oil your cooking surface.
  • 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.
  • Cook your steaks on the second side using 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.
  • Gauge using 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 which registers at 130° F, medium steaks will offer resistance when touched at a temperature of 140° -145° F.
  • Well-done steaks will be firm with an internal temperature of 160° F.
  • Rest your steak allowing them 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.

Where To

Garlic Butter Vs Regular Butter

Both types of these butter have different uses. The only difference is that the regular butter is split into 2 uses which are salted and unsalted. Salted butter is known as the “normal” stuff according to the Americans.

Great on waffles, pancakes and toast, salted butter is a versatile finishing butter you most likely know, love and have in your fridge right now.

Commercial butter in the U.S. usually contains at least 80 percent butter fat and is considered the “sweet cream” butter which is made from fresh pasteurized milk versus cultured or fermented milk.

Aren’t They Not All The Same?

Unsalted butter is similar to salted butter but with no salt. It is best used when baking or making a pan sauce just to make sure your end product isn’t overly salty.

Since it has little taste, it wouldn’t be a good idea to use it on waffles or toast as it would be bland. Something I definitely would not want and neither do you.

On the other hand, garlic butter is a paste made of butter and mashed garlic. It originally belonged to the French cuisine and was known as Beurre d’Ail in French.It is mainly used as an appetizer and as a spread on garlic bread.

The thing I like the most about this type of butter is that it has the spicy taste of garlic with a creamy consistency.

Butter is blended with mashed garlic and chilled before use. Other ingredients such as garlic salt, parsley, ground black pepper, Parmesan cheese and other herbs are also added.

In my opinion, garlic butter is mostly suitable on steak because of its spicy and herbal flavor while the unsalted butter can be used as a sauce for it.

How To Make Steak Bites With Garlic Butter

There are various ways which you can cook steak with garlic butter You can use the same Prime Angus Brand is an example: Here is a link:


I think that making steak bites with garlic butter using Prime Angus Boneless Strips would be excellent combination.

What do you think? Let us know by leaving your comments down below. Learn more in my previous article about Best Oils To Use For Cooking.


9 thoughts on “Steak Bites With Garlic Butter- Prime Angus Steak Review”

  1. It was interesting to read your article. My only problem is that no shipping is carried outside the US. Thank you fror the tips you have offered here. Garlic butter can be a good try for me as well as I’m fond of garlic in general and you mention that garlic butter keeps the taste of garlic! Do you often cook your steaks? Which recipe do you like most?

    • As you have seen in the article. I have never tried steak before and the recipe I liked the garlic butter with bread which is very nice.

  2. This is the first that I have heard of Chicago steak, can’t believe that they have been around this long and I don’t know about them. I always hear Omaha steak because they advertise heavily and I also get the cash back on my credit card as well, but I am willing to give Chicago Steak a try. I love steak, especially prime ribeye cooked medium rare, dry age is my favorite. Thanks for the fun fact about the word steak, who knew it came from Scandinavian! I thought those people eat mostly seafood. So, for the package, how many dry age strip do you get? I only see the weight but not how many. Thanks in advance 🙂

    • The 12oz package usually contains 4 strips at 189.95 while you can buy 4 or 8 strips at 16oz which is more expensive.

  3. Hello Carmeta. I saw the video it has really nice packaging. And also vacuum sealed. Good to see good quality products.

    I agree with you that garlic butter is better for steak than normal butter because it gives it more spice.

    These days of toxic and chemically adjusted foods, It is a relief to see people caring so much about their products. Of course in holidays or in special occasion days (like Mother’s day), it’s advisable to get good quality food to enjoy the holiday.

    Keep up the good work!

  4. Thanks for a suggestion on steaks you can buy that are comparable to restaurants. This is a good thing because you can get good food you want without sitting at a restaurant table for an hour. I am a vegan personally but I think your site is interesting because you give info on restaurants.

  5. Honestly, this article made me hungry and looking for food. I love steak so much that my mother is reprimanding me as to take caution for my health’s sake. But then, I argued that because of the garlic and the big onions, the bad effects to our blood pressure is somewhat neutralized. 

    Thanks for pointing me out to where I can buy good steak online. I trust they are of good quality based on the track record of the company you’ve mentioned here. You’re my trusted resource with regard to finding steaks but also for tips in cooking. 

    • I am grateful and honored in hearing that I’m a trusting resource for persons to find steaks. Steak is a strong meat to consume and having it with garlic and onions will help to break the steak in small pieces when it is digested into the body like a balanced diet.

  6. After reading your article I have benefited greatly.You discuss in your article about Steak Bites With Garlic Butter. You also said Chicago Steak,Origin Of Steak,Prime Dry Aged Boneless Strips, Tips On Cooking Steak, How To Make Steak Bites With Garlic Butter. That’s really awesome. After reading your article i have learned in this topics clearly. So, Thank you very much for sharing your article.

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