75-Day Wet Aged Australian Ribeye + Strip Steaks - 4 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaAge matters. To achieve maximum flavor, Gibsons Grassfed Australian steaks are wet-aged to a minimum of 75 days. Like a fine wine, steak only gets better with age. During this 75-day aging process, enzymes have time to break down the sinuous muscle fibers, creating an incredibly tender steak. Only the finest cuts of beef are chosen to be aged for this length of time.
Gibsons Grassfed Australian beef is sourced from the top five percent of all grass-fed cattle produced in Southeast Australia and raised with zero antibiotics. Free-range cattle produce better beef.
Be sure to season with Gibsons Famous Seasoning Salt, a proprietary blend of salt, spices, onion, and garlic that is a closely held restaurant secret that’s used by the chefs on meat, seafood, chicken, pork, potatoes, and vegetables. And don’t forget to add on some of their legendary Steakhouse Burgers!
Gibsons Bar & Steakhouse was founded in 1989 on Rush Street in the heart of Downtown Chicago. It quickly caught on with locals, who flocked there for its exceptional service, upscale ambiance, extensive wine list, and – most importantly – truly incredible steaks. In fact, Gibsons was the first restaurant in America to be awarded its own USDA certification program! Gibsons is regarded as one of the absolute best steakhouses in America, serving Prime Angus steaks as well as Australian grass-fed beef that’s wet-aged for an astonishing 75 days.
This package serves 6-8 people and includes
- 2 GGA New York Strip Steaks, uncooked (each 14 oz.)
- 2 GGA Ribeye Steaks, uncooked (each 14 oz.)
- 1 bottle Gibsons Seasoning Salt (6 oz.)
- Choose to add on more!
Add On Options Include
- 4 Gibsons Grassfed Australian Steakhouse Burger Patties (each 8 oz.)
- Gibsons Steak Knives
- Steak ships frozen with dry ice
- Dry ice may evaporate in transit
- Do not remove dry ice with bare hands
- Gibsons Seasoning Salt may be stored at room temperature for up to 2 years.
- Place boxes (with the vacuum-packaged steaks inside) into the refrigerator or freezer depending on desired use.
- When fully thawed, keep items for no more than 15 minutes at room temperature as you prepare.
- Items may be stored in the refrigerator for 4 days, or in the freezer for up to 3 months.
To Serve
Steak – Grill Method
- Thaw overnight in the refrigerator
- Take the meat out of the vacuum-sealed package
- Baste melted butter or Vegetable, Grape Seed, or Avocado oil entirely over the meat (It’s important to use an oil that does NOT burn at a high temperature)
- Generously cover both sides of the steak with Gibsons Famous Seasoning Salt
- Preheat the grill for 10-15 minutes. Before you start cooking be sure to use a clean grill and get it nice and hot. Approximately 500 degrees
- Apply Steaks to Grill
- Cook until a seared crust forms then flip the steak. The meat will stick to the grate if you try to lift it before it is ready. This should take approximately 2-4 minutes. Once the desired amount of char or caramelization is reached, move the steak off of direct heat. Cover the grill
- With meat thermometer, take temperature to reach desired cook. Average of 10 minutes to rare 3-5 minutes for each temp increase.
- Rare – 110°
- Medium Rare – 115°-120°
- Medium – 125°-130°
- Medium + – 130°-150°
- Medium Well – 150°-155°
- Well Done – 160°-165°
- Remove and rest steaks for the same number of minutes the steaks were cooked before slicing.
- After rest is complete, slice steak against the grain of meat.
- Enjoy!
Steak – Oven Method
- Thaw overnight in the refrigerator.
- Take the meat out of the vacuum-sealed package.
- Baste melted butter or Vegetable, Grape Seed, or Avocado oil all over the meat (It’s important to use an oil that does NOT burn at a high temperature).
- Generously cover both sides of the steak with Gibsons Famous Seasoning Salt.
- Preheat your oven to 400 F.
- Heat a pan on the stovetop to Medium High/High Heat.
- Add steak to heated pan.
- Develop a seared crust in the hot pan on your stovetop by cooking 2-4 minutes
- Remove from stove top and place the meat on a pan and continue cooking in the 400 F oven until desired temperature is reached.
- Check the internal temperature with a thermometer for desired internal temperature. Chef recommends pulling out the steak when the internal temperature has reached about 125 F for a perfectly cooked medium steak.
- Let the finished oven-cooked steak rest for about 5 minutes so it can continue to cook and the juices can redistribute evenly.
- Slice the steak against the grain.
- Enjoy!
Steak Burger – Grill Method
- Thaw overnight in the refrigerator.
- Take the meat out of the vacuum-sealed package.
- Generously cover both sides of each steakburger with Gibsons Famous Seasoning Salt.
- Preheat the grill for 10-15 minutes. Before you start cooking be sure to use a clean grill and get it nice and hot. Approx. 500 F.
- Apply steak burgers to Grill
- Cook the 1/2 lb steakburgers for 5 minutes.
- Flip the steak burgers (the meat will stick to the grate if you try to lift it before it is ready).
- Cook an additional 4-6 minutes
- With meat thermometer, take temperature to reach desired cook
- Rare – 110°
- Medium Rare – 115°-120°
- Medium – 125°-130°
- Medium+ – 130°-150°
- Medium Well – 150°-155°
- Well Done – 160°-165°
- Remove and rest steak burgers for 5 minutes
- Enjoy!
Steak Burger – Stove Top Method
- Thaw overnight in the refrigerator.
- Take the meat out of the vacuum-sealed package.
- Generously cover both sides of the steak burgers with Gibsons Famous Seasoning Salt.
- Heat a pan on the stovetop to Medium High/High Heat.
- Add steakburger to heated pan.
- Develop a seared crust in the hot pan on your stovetop by cooking 3-4 minutes.
- Flip the steakburger and cook an additional 3-4 minutes.
- Remove the steak burger.
- Enjoy!
- Steak – Australian Grass Fed Beef
- Gibsons Seasoning Salt – Salt, Spices, Dehydrated Onion, Garlic
Aged Steaks From Chicago’s Iconic Steakhouse
Aged Steaks From Chicago’s Iconic Steakhouse
Gibsons Bar & Steakhouse was founded in 1989 on Rush Street in the heart of Downtown Chicago. It quickly caught on with locals, who flocked there for its exceptional service, upscale ambiance, extensive wine list, and – most importantly – truly incredible steaks. In fact, Gibsons was the first restaurant in America to be awarded its own USDA certification program!
Today, Gibsons is regarded as one of the absolute best steakhouses in America, serving Prime Angus steaks as well as Australian grass-fed beef that’s wet-aged for an astonishing 75 days. Gibsons Restaurant Group is one of Chicago’s premier hospitality groups, with acclaimed restaurants including Hugo’s frog Bar & Fish House, Gibsons Italia, and Bazaar Meat Chicago, but Gibsons is where it all started, and now they’re shipping the steaks that put them on the map nationwide!
