HOME > Chowhound > General Topics >

Discussion

Anyone had Chicago-style steak

  • 6

Has anyone had there stak cooked Chicago-style, i.e., cooked to the desired level and then quickly charred. I'd like to try my next restaurant steak cooked this way, but am curious about how charred the outside is done. I understand near the end of the cooking process the outside of the steak is covered in butter to do the charring.

Thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
  1. Um. I live in Chicago and have never heard the term Chicago style when talking about a steak. You may mean char-crust? That usually involves seasonings similar to blackening. Ruth Chris Steakhouse uses butter on their steaks but they're out of New Orleans originally. Perhaps you could provide a little more information so you'll get the answer you desire

    1. I've never heard of Chicago-style steak. Not sure why you'd cook a steak to the right doneness and then sear it. It seems counterintuitive to me. The only cooking methodology I've hear of regarding the outside would be to order a steak black and blue or Pittsburgh style which means seared on the outside but still rare in the middle.

      1. the way i've heard chicago-style defined is charred on the outside, still quiveringly-rare on the inside.

        3 Replies
        1. re: tuqueboy

          where? when? by who? I've been eating steak in Chicago since the mid 60's and have never heard of anything other than rare, medium rare, medium, medium well....

          1. re: renov8r

            Yes. Exactly. Charred on the outside, very rare on the inside is called Kansas City or black and blue here in Chicago. I wish the OP would post back.

            1. re: bryan

              Thanks for the insight everyone.
              Charred on the outside, very rare on the inside is Pittsburgh style/ Black and Blue around my neck of the woods. Here in Canada, we have the steak chains "The Keg" and "Hy's" who offer "Chicago-style" i.e. charred on the outside, to order on the inside. For example, you can order a "Chicago-medium" vs a "Chicago-rare". "Chicago-rare" of course woul dbe the same as Pittsburgh style/ Black and Blue around here. Anyone been to Hy's (Vancouvers, Whistler, Toronto, Ottawa, Calgary, Winnipeg); or The Keg (accross Canada and also Arizona, Colorado Texas, Washington)?