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Strip Steak Recipe

Strip Steak Recipe With Chicago Steak Seasoning

Indulge your taste buds with our succulent grilled steak recipe, featuring the bold flavors of Chicago Steak Seasoning. Whether it's a strip steak, ribeye, New York strip, or filet mignon, this dish promises a perfect balance of tenderness and taste.

strip steak recipe


  • 1 steak, 1/2"-1 3/4" thick (such as ribeye, New York strip, or filet mignon)

  • 2-3 teaspoons of Chicago Steak Seasoning

  • 1-2 tablespoons of olive oil


  1. Remove the steak from the refrigerator and let it sit at room temperature for at least 30 minutes before grilling. This will allow the steak to cook more evenly.

  2. Preheat your grill to high heat. Make sure to clean the grates with a wire brush to remove any residue from previous grilling sessions.

  3. Season the steak on both sides with Chicago Steak Seasoning. Use your fingers to gently press the seasoning into the meat so that it adheres well. If you prefer, you can also sprinkle salt and pepper on the steak at this stage.

  4. Drizzle olive oil over the steak, using a brush or your hands to make sure it is evenly coated.

  5. Place the steak on the hot grill and cook for about 5-6 minutes per side, depending on the thickness of the steak and your desired level of doneness. For medium-rare, the internal temperature of the steak should be around 130-135°F.

  6. Once the steak is cooked to your liking, remove it from the grill and transfer it to a plate. Cover it loosely with foil and let it rest for 5-10 minutes. This will allow the juices to redistribute, resulting in a more tender and flavorful steak.

  7. Slice the steak against the grain.

Suggested Sides/Wine & Drink Parings:

  1. Grilled Vegetables: Grilled vegetables such as zucchini, eggplant, bell peppers, and asparagus are a great choice to complement a steak. You can toss them in some olive oil, salt, and pepper, and grill them alongside the steak.

  2. Roasted Potatoes: Roasted potatoes are a classic side dish that go well with steak. Cut the potatoes into wedges or cubes, toss them with some olive oil, garlic, rosemary, and salt, and roast them in the oven until crispy and golden.

  3. Creamed Spinach: Creamed spinach is a delicious and indulgent side dish that pairs well with steak. Saute some garlic in butter, add chopped spinach and heavy cream, and cook until the spinach is wilted and the cream is thickened. Season with salt, pepper, and a pinch of nutmeg.

  4. Red Wine: Cabernet Sauvignon: The robust and bold flavors of a Cabernet Sauvignon complement the rich and savory notes of a Chicago Steak seasoned strip steak. The wine's tannins and acidity can cut through the richness of the meat, creating a well-balanced combination. Look for a Cabernet Sauvignon with notes of black fruit, leather, and a hint of smokiness to complement the seasoning.

  5. Craft Beer: Stout or Porter: A hearty stout or porter beer can be an excellent choice to pair with a well-seasoned steak. The roasted malt flavors in these dark beers can complement the caramelization on the steak and the spices in the seasoning. The beer's creaminess can also provide a pleasant contrast to the meat's texture. Choose a stout with chocolate and coffee undertones or a robust porter for a delightful pairing.


  • Make sure to let the steak come to room temperature before grilling. This will prevent it from cooking unevenly.

  • If you have the time, marinate the steak in the Chicago Steak Seasoning and olive oil for several hours or overnight in the refrigerator. This will allow the flavors to penetrate the meat more deeply.

  • Use a meat thermometer to check the internal temperature of the steak, rather than relying solely on cooking time. This will help you achieve the perfect level of doneness.

  • Letting the steak rest after grilling is an important step that should not be skipped. It will help the steak retain its juices and result in a more tender and flavorful final product.

  • You can also serve the steak with a side salad or grilled vegetables for a complete meal.


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