When it comes to steak, residents of the Windy City have perfected a decadent and flavorful approach that leaves meat lovers’ taste buds dancing in delight. Chicago style steak, characterized by its unique seasoning, cooking style, and richness, is not just a meal; it’s an experience. In this comprehensive guide, we will explore how to cook Chicago style steak at home, from selecting the right cut of meat to serving it with the perfect complement. Let’s embark on this culinary adventure that promises to bring a piece of Chicago right to your kitchen.
The Origins of Chicago Style Steak
To truly appreciate Chicago style steak, it’s important to understand its origins. The bustling city of Chicago, known for its vibrant culinary scene, has a love affair with beef. The city is home to some of the finest steakhouses in the country, where the emphasis is on high-quality cuts of meat and robust seasoning. The city’s unique culinary culture has made Chicago style steak a celebrated dish across the nation.
Choosing the Right Cut of Steak
The foundation of any great steak lies in the cut of meat. When preparing Chicago style steak, selecting the right cut is essential for achieving that juicy, flavorful finish.
Common Cuts for Chicago Style Steak
- Ribeye: Known for its marbling and rich flavor, ribeye is a favorite among steak aficionados.
- New York Strip: This cut offers a balance between tenderness and flavor, making it a popular choice for Chicago style preparations.
- Porterhouse: Combining the tenderloin and strip, the porterhouse is perfect for those who want the best of both worlds.
Factors to Consider When Choosing Steak
- Freshness: Always choose fresh, high-quality steak from a reputable butcher or grocery store. Look for a bright red color and firm texture.
- Marbling: Good marbling, or the small flecks of fat within the muscle, adds flavor and tenderness to the steak.
- Thickness: A thicker cut (around 1.5 to 2 inches) allows for better control over cooking temperatures, ultimately resulting in a juicier steak.
Essential Chicago Style Seasoning
Chicago style steak is not only defined by the quality of the meat but also by its distinctive seasoning. The seasoning blend is meant to enhance, rather than overpower, the natural flavors of the beef.
Classic Seasoning Blend Ingredients
To create the perfect seasoning mix, you will typically need:
- Coarse kosher salt
- Freshly cracked black pepper
- Garlic powder
- Onion powder
Creating Your Own Perfect Blend
- Combine the coarse kosher salt and freshly cracked black pepper in a bowl in a 2:1 ratio.
- Add in garlic powder and onion powder to taste, typically about half the amount of the salt and pepper mixture.
- Mix thoroughly and set aside to let the flavors meld.
The Cooking Method: Grilling vs. Pan-Seared
The method you choose to cook your Chicago style steak can greatly impact the final dish. Here, we explore the two most popular cooking methods: grilling and pan-searing.
Grilling Chicago Style Steak
Grilling is a quintessential way to prepare Chicago style steak, imparting a smoky flavor that complements the seasoning blend beautifully.
Steps to Grill Chicago Style Steak
- Preheat your grill to high heat (around 450°F to 500°F).
- Generously season your steak with the seasoning blend, ensuring every angle is fully coated.
- Place the steak on the grill and cook for 4-5 minutes per side for medium-rare. Adjust the cooking time according to your preferred doneness.
- During the last minute of cooking, close the grill lid to create a slight steam effect, enhancing the steak’s juiciness.
- Remove the steak and let it rest for at least 5 minutes before slicing.
Pan-Seared Chicago Style Steak
Pan-searing is an excellent alternative, particularly when grilling is not an option. This method allows for a beautiful crust while keeping the inside tender.
Steps to Pan-Sear Chicago Style Steak
- Heat a cast-iron skillet or heavy-duty pan over medium-high heat until it is shimmering.
- Season your steak generously with the seasoning blend.
- Add a tablespoon of high-heat oil, such as canola or avocado oil, to the hot skillet.
- Carefully place the steak in the pan and sear for 4-5 minutes without moving it to achieve a nice crust.
- Flip the steak and cook for an additional 4-5 minutes for medium-rare doneness.
- For a richer flavor, add a couple of tablespoons of butter and fresh herbs (like rosemary or thyme) to the pan toward the end of cooking, basting the steak with the melted butter.
- After cooking, remove the steak from the pan, cover with foil, and let it rest for 5-10 minutes.
Serving Chicago Style Steak
Once your steak has rested, it’s time to serve! The way you present and complement your Chicago style steak can elevate the dining experience.
Classic Side Dishes
While the steak takes center stage, please consider pairing it with sides that enhance the meal’s flavor profile.
| Side Dish | Description |
|---|---|
| Garlic Mashed Potatoes | Creamy potatoes with a hint of garlic, creating a comforting side. |
| Sautéed Asparagus | Fresh asparagus, lightly sautéed to maintain a bright color and crunch. |
| Chicago Style Giardiniera | A spicy and tangy pickled vegetable mix that adds brightness and crunch. |
Accompaniments and Sauces
- A1 sauce or chimichurri: Great for those who enjoy a tangy kick.
- Béarnaise sauce: A rich, buttery sauce that pairs beautifully with steak.
Tips for the Perfect Chicago Style Steak
To achieve a perfect Chicago style steak every time, keep these tips in mind:
- Room Temperature: Allow your steak to come to room temperature before cooking; this ensures even cooking.
- Don’t Overflip: Only flip the steak once while cooking to achieve a perfect crust.
- Invest in a Meat Thermometer: This tool takes the guesswork out of achieving your desired doneness.
Conclusion
Cooking a Chicago style steak is not merely about the ingredients or techniques; it’s about creating a memorable dish bursting with flavor, history, and passion. Whether you choose to grill or pan-sear, using the right cut of meat, seasoning it well, and serving it with delicious accompaniments will transport you straight to Chicago, even if you’re miles away. So gather your ingredients, fire up your grill or stove, and prepare for a delightful steak experience that will leave you and your guests craving more.
What is a Chicago Style Steak?
Chicago Style Steak typically refers to a method of preparing a specific cut of beef, usually a ribeye or porterhouse, that emphasizes a well-seasoned, high-heat sear to create a flavorful crust. This cooking technique is often combined with a dry-aging process that enhances the meat’s tenderness and flavor, making it a favorite among steak enthusiasts.
The steak is usually cooked at a high temperature to achieve a perfect balance between a crispy exterior and a juicy interior. The result is a steak that is rich in flavor and texture, distinctively different from other regional steak cooking styles.
How do I properly season a Chicago Style Steak?
To season a Chicago Style Steak, it’s essential to use a generous amount of kosher salt and freshly cracked black pepper. Begin by patting the steak dry with paper towels, allowing the seasoning to adhere better. Sprinkle the salt and pepper evenly across both sides, ensuring all areas are well-coated. For added flavor, you can also include garlic powder, onion powder, or even some smoked paprika, depending on your preference.
Let the seasoned steak sit at room temperature for at least 30 minutes before cooking. This allows the salt to penetrate the meat and helps achieve a better crust during the searing process. Remember, the simplicity of the seasoning is key to letting the natural flavors of the steak shine.
What cooking methods are best for Chicago Style Steak?
The classic method for cooking a Chicago Style Steak involves searing it in a cast iron skillet or on a grill. When using a skillet, preheat it until it’s extremely hot, then add a small amount of oil with a high smoke point, like canola or avocado oil. Sear the steak for about 2-3 minutes on each side, allowing for a beautiful crust to form.
For grilling, heat your grill to high temperatures and sear the steak directly over the flames for the same duration. After searing, reduce the heat (or move the steak to an indirect heat area) to finish cooking to your preferred doneness, frequently checking with a meat thermometer.
How do I achieve the perfect doneness for my steak?
Achieving the perfect doneness for a Chicago Style Steak requires monitoring the internal temperature closely. For rare, aim for about 120-125°F (49-52°C); medium-rare is 130-135°F (54-57°C); medium is 140-145°F (60-63°C); medium-well is 150-155°F (65-68°C); and well done is above 160°F (71°C). Using an instant-read meat thermometer is the best way to ensure accuracy.
After you reach the desired temperature, remove the steak from the heat and allow it to rest for about 5-10 minutes. This resting period is crucial as it helps the juices redistribute throughout the meat, resulting in a more flavorful and tender bite when you slice into it.
What sides pair well with Chicago Style Steak?
Chicago Style Steak goes wonderfully with a variety of side dishes that complement its rich flavors. Classic options include creamy mashed potatoes, roasted vegetables, or a fresh leafy salad with vinaigrette. You could also consider sides like grilled asparagus or sautéed mushrooms to enhance the steak’s robust profile.
For a heartier complement, consider serving your steak with a baked potato topped with sour cream and chives or macaroni and cheese. The key is to choose sides that balance the richness of the steak without overshadowing its flavors, allowing for a well-rounded and satisfying meal.
Can I cook Chicago Style Steak in the oven?
Yes, you can cook a Chicago Style Steak in the oven if you don’t have access to a grill or skillet. Start by searing the steak in a hot skillet for a couple of minutes on each side to create that beautiful crust. Then, transfer the skillet directly into a preheated oven at 400°F (204°C) to finish cooking to your desired doneness.
Alternatively, you can also use the reverse sear method, where you cook the steak gently in the oven at a low temperature until it’s nearing your desired internal temperature, followed by a high-heat sear in a skillet to finish. This method ensures even cooking and helps retain maximum juiciness.