Fleming’s Prime Steakhouse In River North Chicago & Wine Bar Goes a Cut Above

In launching it’s New Steak and Wine Menu Highlighting Dry-Aged and New Steak Classics, Flemings move up one big notch in the list of Best Steak Chicago.

Steak With King Crab and Herb Butter

Today, Fleming’s Prime Steakhouse & Wine Bar, launched its new menu nationwide featuring dry-aged steaks, bold cuts and enticing Steak Companions. The restaurant debuted dry aging preparation for richer, bolder flavor on select cuts and delicious Steak Companions and sauces for an elevated taste experience that goes above and beyond the classic steak.

Chicago Steakhouse Fleming’s

“We’ve crafted an indulgent menu with a spotlight on steak, but take each cut to the next level,” said Chef Russell Skall, Fleming’s Corporate Executive Chef. “We’re introducing preparation techniques like dry aging our Prime beef on popular cuts, to serving each steak with surprising flavor profiles – we’ve got something for the purists and the adventurers.”

All steak cuts are classically and expertly seasoned with kosher salt and black pepper then broiled at 1600 degrees or iron-crusted and finished with butter and fresh parsley. Delicious new items and preparation techniques include:

• Steak Companions:
  • Truffled Poached Lobster with bernaise sauce and caviar
  • Diablo Shrimp baked with a spiced barbeque butter sauce
  • King Crab with Herb Butter simmered with fresh herbs and garlic and topped with caviar
  • Flavor Trio with three steak spreads –  gorgonzola and mascarpone brulee´, sweet onion bacon jam and cabernet mustard
• Varied Preparation Techniques:
  • Dry Aged – Cuts aged a minimum of 21 days allowing a richer, bolder flavor with a distinctive nutty note (available for the Prime New York Strip and the Prime Dry Aged Ribeye);
  • Wet Aged  – Cuts aged a minimum of 21 days providing a juicy, flavorful and savory bite (available for Prime Bone-In, New York Strip, Prime Bone-In Ribeye and Filet Mignon);