Chicago-style Steak
Chicago is the mecca of American beef. The Union Stock Yards, the railways, the trading floors, all of it ran through this city, and it makes sense that Chicago would also be home to one of the most extreme ways to cook a steak. Chicago-style, also known as black and blue, is defined by a nearly burnt, jet-black crust and a cool, ruby-red center that barely registers on the doneness scale. It sits somewhere outside the normal conversation around steak doneness entirely, and that is exactly the point. Places like Gene & Georgetti and Gibsons have been firing these things under 1200°F broilers for decades, and if you grew up in this city around steakhouse culture, you just know what it means when someone says Chicago style.
Here's the thing though. Ask most chefs outside of Illinois and they have never heard of it. They know Pittsburgh rare, which is the same technique, a different city, and a different legend built around steelworkers, blast furnaces, and industrial heat. Pittsburgh claims it too, and honestly there is no definitive record of who got there first. What I do know is that Chicago built its entire culinary identity around beef and high heat, and this style of steak is the most extreme expression of both. To pull it off at home you need a dry brine, beef tallow, and more heat than you think is reasonable. Pull it off before 120°F and do not second guess yourself.
The Union Stockyards (1865-1971)
The Union Stock Yards opened in 1865 and turned Chicago into the meat capital of the world, processing millions of cattle and hogs while the city's rail lines made it the hub where every farmer, rancher, and butcher in America eventually did business.
The Steak
Chicago-style steak is less a recipe and more a technique defined entirely by temperature and timing. The goal is to char the exterior of the steak to an aggressive, near-black crust without completely destroying it, all while keeping the interior cool enough that it never pushes past rare. The moment it creeps into medium-rare territory, you’ve lost. Strange as it sounds, that contrast between a blackened outside and an almost “mooing” inside is not a mistake. That’s the entire point.
Chicago-style Steak
Ingredients
Instructions
- Season the steak aggressively on all sides with salt and black pepper. Place on a wire rack set over a sheet tray and refrigerate uncovered overnight.
- The next day, lightly rub the entire surface of the steak with a thin layer of beef tallow. Let it sit at room temperature for 30 to 45 minutes before cooking.
- Prepare a charcoal grill for extreme direct heat. Remove the grill grate and mound fully lit, ripping hot coals in the center. Place a wire rack directly over the coals and let it preheat for 30 seconds.
- Carefully lay the steak on the hot rack directly over the coals. As flames flare up, flip frequently using tongs to build an even, deeply charred crust while keeping the interior rare. You are looking for a hard, almost blackened exterior with an internal temperature around 115 to 120°F (46 to 49°C) for rare.
- Remove the steak and rest 8 to 10 minutes. While it rests, mix the butter with garlic and parsley.
- Slice and serve with a spoonful of herbed garlic butter. Best enjoyed with mashed potatoes, creamed spinach, and a teeth staining red wine.
Herbed Bone Marrow Compound Butter
Ingredients
Instructions
- Submerge the split femur bones in cold water with the kosher salt and soak for 25 minutes to draw out excess blood.
- Remove the bones, pat dry, lightly season with salt, and roast at 400°F (205°C) for about 15 minutes until the marrow is soft and beginning to bubble.
- Scoop the roasted marrow into a food processor.
- Add roasted garlic, tarragon, parsley, softened butter, black pepper, and MSG.
- Process until smooth and fully combined.
- Transfer the mixture onto plastic wrap and roll into a tight cylinder about 1½ inches (4 cm) thick.
- Refrigerate for about 1 hour until firm and fully set.
- Slice into coins and place over hot steak so the butter melts and coats the meat.
Creamed Spinach
This is how you get that tight, glossy, steakhouse hold without over-reducing the dairy.
Creamed Spinach
Ingredients
Instructions
- If using fresh spinach, cook it in a large dry pot over medium heat until fully wilted, about 3 to 4 minutes. Transfer to a colander, cool slightly, then squeeze out as much liquid as possible. Roughly chop. If using frozen spinach, make sure it is completely thawed and squeezed aggressively dry. Wet spinach equals loose sauce.
- In a large sauté pan over medium heat, melt the butter. Add shallot and cook 2 to 3 minutes until soft but not browned. Add garlic and cook 30 seconds until fragrant.
- Pour in the cream and milk. Bring to a gentle simmer and cook 3 to 4 minutes to slightly reduce and concentrate the flavor.
- Whisk together the cornstarch and cold water to form a smooth slurry. While the cream mixture is gently simmering, slowly drizzle in the slurry while stirring constantly. Let it simmer 1 to 2 minutes until lightly thickened and glossy.
- Lower the heat and whisk in the cream cheese until smooth. Add Parmesan, nutmeg, black pepper, and salt. Taste and adjust.
- Fold in the spinach and cook 2 to 3 minutes until fully heated and thick. It should sit on a spoon without running. If it tightens too much, loosen with a splash of milk.
- Optional but smart: a small squeeze of lemon right at the end to cut the richness.
Mashed Potatoes
Because you can’t go to a steakhouse and skip the potatoes. Whether they’re mashed or fried.
Garlic & Herb Mashed Potato Gratin
Ingredients
Instructions
- Add potatoes and minced garlic to a large pot of well-salted water. Bring to a boil and cook until fork-tender, about 20 minutes.
- Drain and return potatoes to the pot. Add milk, butter, and a generous pinch of kosher salt. Mash until smooth and creamy.
- Stir in parsley and thyme. Season with additional salt and black pepper to taste.
- Transfer the mashed potatoes to a piping bag fitted with a star tip. Pipe into an even layer or decorative pattern in a heatproof dish.
- Grate Parmesan generously over the top.
- Broil until lightly browned and crisp on top, watching closely, 2–4 minutes.
Disclaimer: I earn commission income with qualifying purchases made through Amazon’s Affiliate program and other affiliate links in this description.
