Smoque Steak Chicago
Brined and Smoked Meat
These cuts have been salted, peppered, lightly smoked over oak for flavor, and then rapidly chilled and vacuum bagged. Still raw on the inside, they can be easily cooked to temp at home using sous vide equipment, and then seared in a cast iron pan or on a hot charcoal or gas grill. These are the steaks we use daily in the restaurant, and you can create the identical experience at home. We will provide you with detailed instructions when you pick up your purchase.