Mr. Steak Certified: Gibsons Italia

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Chicago – It takes more than a great steak to make a great steakhouse. Gibsons Italia has an amazing pedigree and serves up world-class steaks in an extraordinary glass and steel environment.

The view down the Chicago River and skyline is so stunning that it defies description. Dining on the deck with massive buildings surrounding you and the moonlit Chicago River flowing beneath you is worthy of comparison to dining on the grand canal in Venice.

The restaurant does have Italia in its name so I opted for the nightly pasta special. It came with shredded truffle mushrooms sprinkled lavishly, pancetta, and a secret butter sauce blend (at least secret for me) that was nothing short of fabulous.

Gibsons Italia isn’t really an Italian steakhouse, it’s an urban masterpiece of architecture that offers creative Italian dishes, superb seafood, fabulous steaks and the best bar in town.

Gibson’s Italia covers all the bases. They even have fabulous French fries. Bravo Gibsons Restaurant Group for creating another classic. “Gibsons Italia” makes a not so subtle statement. “I am as good as it gets in Chicago.” I intend on becoming a Gibsons Italia regular.

If you want to cook like Gibson’s, get the right grill, the right accessories and the right meats so you can call yourself a grill master.

Meat Grades: Prime vs Choice

The USDA determines this primarily based on marbling, but there are two factors they use to do this: quality grades for tenderness, juiciness, and flavor; and yield grades for the amount of usable lean meat on the carcass.

Prime beef is produced from young, well-fed beef cattle. It has abundant marbling (the amount of fat interspersed with lean meat), and is generally sold in restaurants and hotels. Prime roasts and steaks are excellent for dry-heat cooking such as broiling, roasting, or grilling.

Choice beef is high quality but has less marbling than Prime. Choice roasts and steaks from the loin and rib will be very tender, juicy, and flavorful and are suited for dry-heat cooking. Many of the less tender cuts can also be cooked with dry heat if not overcooked. Such cuts will be most tender if braised, roasted or simmered with a small amount of liquid in a tightly covered pan.

Read More About Meat Grades

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We ship 2-day ground and 2-day express depending on your location.

Orders ship every Monday, Tuesday, and Wednesday for Wednesday, Thursday, and Friday delivery.

In order to receive your meats the same week please place your order by Tuesday at midnight.

Orders placed Wednesday through Sunday will ship the following Monday.

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