Jul 13 2026
Restaurants›Hugo's Frog Bar & Fish House›W.r's Chicago Cut (22 Oz) Recipe

W.r's Chicago Cut (22 Oz) Recipe

Inspired by Hugo's Frog Bar & Fish House
Time2h
Serves2

Make W.r's Chicago Cut (22 Oz) Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Meat

Marinade

Optional Toppings

Method

Preparation

  1. 1

    Prepare the Marinade

    In a medium bowl, whisk together olive oil, soy sauce, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Mix well until combined.

  2. 2

    Marinate the Steak

    Place the bone-in ribeye steak in a large resealable plastic bag or a shallow dish. Pour the marinade over the steak, ensuring it is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for maximum flavor.

Cooking

  1. 3

    Preheat the Grill

    Preheat your grill to high heat (about 450-500°F or 230-260°C).

  2. 4

    Remove the Steak from Marinade

    Take the steak out of the marinade and allow it to come to room temperature for about 30 minutes before grilling.

  3. 5

    Grill the Steak

    Place the steak on the hot grill and cook for 6-7 minutes on one side without moving it. Flip the steak and cook for another 6-7 minutes for medium-rare, or adjust the time according to your desired doneness.

  4. 6

    Add Optional Toppings

    If desired, during the last minute of cooking, add butter and a sprig of fresh rosemary on top of the steak to enhance flavor.

Resting and Serving

  1. 7

    Let it Rest

    Remove the steak from the grill and let it rest for at least 5-10 minutes before slicing. This allows the juices to redistribute for a more tender result.

  2. 8

    Slice and Serve

    Slice the steak against the grain and serve immediately. Enjoy your W.R's Chicago Cut!

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