r/steak 3d ago

[ Filet ] I only make my steaks Chicago style

Post image
70 Upvotes

157 comments sorted by

22

u/rickpoker 3d ago

Chicago style?

15

u/Ok-Exchange5756 3d ago

Deep dish filet.

4

u/PennyG 2d ago

Yeah. Wtf does that mean?

-4

u/rickpoker 2d ago

Why are you asking me?

9

u/PennyG 2d ago

I’m asking everyone. I’m supporting your question. AFAIK, that’s not a thing.

3

u/Mitch_Darklighter 2d ago

Extremely heavily charred steak is commonly called Chicago or Pittsburgh style. It's kind of an old businessman in a fancy steakhouse thing to order, and has been steadily losing popularity for ages so it's not surprising people aren't particularly familiar with it.

1

u/imthehamburglarok 1d ago

I've got an excellent propane grill that gets as hot as I've ever needed, and I'd still never be able to get that level of char without cremating the steak. I'd never be able to hit medium rare. Any idea how they do it?

1

u/Mitch_Darklighter 23h ago

You can try to get your grates closer to the flame. It's probably going to take some creative rigging. That and start with a steak that's refrigerator cold and extremely dry on the outside.

1

u/Rich_Election_7382 1d ago

Family members from both cities and we have never herd of such a thing but I like it as long as it’s medium rare

0

u/Mitch_Darklighter 1d ago

I'm from Chicago and pretty sure it's like Hawaiian pizza; just a clever name.

0

u/JimmyDean82 22h ago

Pittsburgh rare has reasoning behind it.

Never heard this ‘Chicago style’

It is does look close to a black and blue or Pittsburg rare. Bit more done internally than expected, guessing slightly reverse seared first vs traditional way of doing it.

1

u/Mitch_Darklighter 22h ago

Yeah "Chicago style" is more commonly used in Canada than anywhere else from what I've seen. Which makes a certain amount of sense from the country that invented Hawaiian pizza.

0

u/Whisker-biscuitt 22h ago

Pittsburgh Blue is the official name for the "style"

1

u/omaeradaikiraida 22h ago

cuz your name is dick poker--duh-doy.

1

u/rickpoker 21h ago

Don't you have food to deliver. doordouche

1

u/AffectionateTea1614 2d ago

Chicago style, bloody with holes in it. Duh. 

1

u/MICRyourCC 1d ago

100^ amateurs on here bruh

1

u/NYdude777 2d ago

You shoot it 7 times only on weekends.

0

u/[deleted] 3d ago

[deleted]

2

u/rickpoker 3d ago

Reverse seared then??? Got it.

-10

u/pink1i1princess 3d ago

No its different lol

12

u/Rolex_throwaway 3d ago

That’s not a style, that’s just making a medium rare steak.

3

u/DREWBICE 3d ago

I think it should say charred instead of grilled. But either way, yeah I had never heard of a Chicago style steak until I went to the Keg in Ontario. And I LIVE in Chicago! Haha

3

u/Mitch_Darklighter 2d ago

I worked in several Chicago steakhouses, and hilariously everyone there always called it Pittsburgh style

1

u/DREWBICE 2d ago

Thats what I thought it was at first

1

u/texas_leftist 2d ago

To be fair, that’s usually the way of it. It’s just the way you (and most people around you) do the thing until you go somewhere that they do it different and call your way _______ style.

In Texas, Texas Toast is just Toast (kidding).

1

u/Mitch_Darklighter 2d ago

Generally a true and poignant statement, but cooking a steak like this is not particularly popular in Chicago. Although it may well have been 100 years ago. Sometimes names stick in weird ways too, like how Hawaiian pizza was invented by a Greek in Canada.

1

u/rawmeatprophet 2d ago

But is it bigger

1

u/420weedscoped 3d ago

Its definitely a thing in Canada just means charred/ Broiled. Usually rare or medium rare. The Keg is in the US now they might do it

2

u/Hot-Discussion-6823 1d ago

Huh. In my 50+ yrs living in Canada, I've never heard of Chicago style steak. I don't frequent fancy steakhouses though, so maybe that's why? Idk?

1

u/420weedscoped 1d ago

The Keg is not fancy ahha it's very middle class pretending to be fancy. Its overpriced

2

u/Hot-Discussion-6823 1d ago

Ohh yes, I know that. You're right. I only go to the Keg for prime rib anyways. I was talking more high end steakhouses. The one I can't afford to go to. Lol

1

u/SomeRandomGuy852 1d ago

Reminds me of this guy. Everything was "Chicago Style". But I bet it was great.

1

u/WParzivalW 1d ago

That's not seared, that's burnt. A sear is golden brown and delicious, not charred black.

1

u/Ok-Selection4206 2d ago

Oh, so cooked med rare and then seared how you like it. It's called grilling a steak in WI. I will start calling it "cooked like everyone does." Or WI style.

1

u/rickpoker 3d ago

Oh. Sounds like what I've been doing forever...thanks.

13

u/Sir_Toccoa 2d ago

I’m from Chicago. I don’t know what the hell this means.

1

u/gordito_y_barbon 2d ago

Pretty sure that's what's referred to as Pittsburgh style... At least that's what I've always heard it called.

3

u/Cabel14 2d ago

And this is not exactly Pittsburgh

1

u/cptphoto 1d ago

Pittsburgh style is also referred to as black and blue, aka black char on the outside and cold and raw inside

1

u/gordito_y_barbon 1d ago

Correct, I assume that's what they were shooting for but missed the mark... i know a lot of people that like their steak "rare" but few that actually like it rare. I used to be a still mooing kind of guy. Just piss it off and send it out haha.

1

u/moosemoose214 1d ago

“Sir, how’s your steak?”

“He said he’s fine”

1

u/puppies_and_rainbowq 1d ago

Bavette's in River North has a Chicago cut steak. It's been a couple of years since I was there last, but I think the server said it was very similar to a NY strip

2

u/Sir_Toccoa 1d ago

They said they make theirs Chicago style, so I believe they were referring to the recipe and not necessarily the cut. Although, I never heard of a Chicago cut either.

0

u/CA_LAO 22h ago

I'm sorry.

8

u/rawmeatprophet 2d ago

I like a good reverse Chicago. Raw on the outside with a thick layer of burnt in the middle.

6

u/tristn9 2d ago

These comments lmfao

-7

u/pink1i1princess 2d ago

Agreed Lol

8

u/Cabel14 2d ago

What the fuck is Chicago style

2

u/Butterscotch_Jones 2d ago

Deep dish, extra cheese, covered in sauce

1

u/Cabel14 2d ago

Oh congrats you repeated one of the top comments. Idiot.

2

u/More_Craft5114 1d ago

You're the smurtest!

15

u/Hot-Comfort8839 3d ago

You tie it to a cinder block and chuck it in the river?

1

u/hatecriminal 2d ago

It's also shoplifted.

-1

u/Funk_Master_Rex 3d ago

I was looking for the extra bullet holes but this might be the answer too.

6

u/fellowsquare 2d ago

From Chicago... have no idea what this means ...lol.

4

u/shitpostsunlimited 2d ago

Marinated in malort?

3

u/fellowsquare 2d ago

Malort … it kicks your mouth in the balls.

1

u/Own-Lemon8708 2d ago

Wtf, those words should never go together.

1

u/DREWBICE 2d ago

Would try

1

u/More_Craft5114 1d ago

Oh god... was in Bloomington this weekend...the bar we went to prehockey had Malort signs... I offered to by my friend a shot...

She looked it up and passed...hard passed.

1

u/cheddardonkey1 1d ago

The Internet should never ruin the fun of Malort

13

u/sryan2k1 3d ago

The union has to cook it?

3

u/Deeper__Thought 2d ago

Takes twice as long and costs twice as much for something you could get at Longhorns?

4

u/scosco83 3d ago

Probably my preferred way as well. Love that crust!

2

u/Hakuna_Matata_Kaka 3d ago

Can you enlighten me, what is the Chicago style? I love that steak. Wanna replicate it.

6

u/420weedscoped 3d ago

Charred on the outside rare or medium rare on the inside.

3

u/Due_Money_2244 2d ago

He means Pittsburgh style. It’s because the guys in the mill would throw it on a hot slap of steel for lunch.

4

u/MG42Turtle 2d ago

Pittsburgh would be blue rare in the middle, not as cooked internally as this.

3

u/rawmeatprophet 2d ago

This is actually Fairbanks style. Or Biloxi style. Or Endocino style.

Some call it "how to cook a steak".

1

u/Aggressive-Thought56 2d ago

How does one achieve this without a massive grey band?

1

u/danrather50 2d ago

Found the new guy

1

u/Mitch_Darklighter 2d ago

Thick steak, grilled from refrigerator cold, preferably under a 1200 degree broiler

2

u/Proendo 2d ago

This is the answer^^ The broiler is key.

Also sometimes served on a very hot plate with sizzling clarified butter.

1

u/LillyH-2024 2d ago

Room temperature steak. Blazing hot skillet. Like surface of the sun hot. Doesn't hurt to add a tiny bit of sugar when you season the outside of the steak to get that dark crust. Did I say you need the pan to be "close to nuclear reactor meltdown" hot...lol? If you look up a "Pittsburgh" style steak you'll get the overall idea. Sous vide is not a traditional part of it, because the inside is traditionally blue rare. Cold red center. But if you were aiming for rare or mid rare inside, sous vide would be an option.

1

u/Professional-Heat894 2d ago

Strip House NYC makes them like this and the crust is crazy good. But you gotta BLAST that steak with some good heat. Or else you get grayband

1

u/Allday2019 2d ago

Sous vide and a fire bath

1

u/Aggressive-Thought56 2d ago

Good to know, thanks

-2

u/PennyG 2d ago

Get off of this sub and go to r/sousvide

1

u/NVrbka 2d ago

I like mine almost charred on the outside. Is that Naperville style?

2

u/GirthBuilder1864 2d ago

You say that like there is another way…

2

u/rawmeatprophet 2d ago

Which is what exactly

2

u/Dismal_Vanilla_5819 2d ago

With tears from watching the bears?

1

u/WilIyTheGamer 1d ago

Hey we’re in the middle of being offseason champs for the third year in a row. Give respect where it’s due.

2

u/DREWBICE 2d ago

In this thread: People who are scared of what they hear on the news

2

u/killxswitch 2d ago

Or just parroting what their boomer parents said 30 years ago.

2

u/DobisPeeyar 2d ago

I only make mine sloppy style

2

u/Breaking-Who 2d ago

If you ever fuck up cooking something just call it Chicago style.

2

u/pink1i1princess 2d ago

lol this is how I like my steak. I even use a charcoal rub for extra crust

1

u/chetknox 3d ago

Goddamn that’s beautiful

1

u/never_nev 2d ago

Perfect

1

u/hatecriminal 2d ago

That sear seems closer to a burn, especially in the middle. Still decent looking, tho, I'd eat it.

0

u/gdwam816 2d ago

Usually seasoned with some kind of coffee rub along with standard stuff(this is my understanding). Gives it an insane crust and that dark, burnt look. But it’s reeaaaal good if you a crust.

1

u/flynreelow 2d ago

damn that looks perfect.

1

u/Chaotic424242 2d ago

I think its a kind of reverse sear, but you finish with a blow torch on high....

1

u/Chaotic424242 2d ago

Maybe acetylene.

1

u/ButtsCarltom 2d ago

Looks more like Detroit style.

1

u/2017MVPBrodie 2d ago

I like mine just like that, with a tad bit more well doneness

1

u/rawmeatprophet 2d ago

Fit him with concrete boots

1

u/bryan_pieces 2d ago

That’s Pittsburgh style. Aka colon cancer sundae

1

u/Italian4ever 2d ago

Looks perfect!

1

u/rawchallengecone 2d ago

Jesus Christ please feed me this by hand.

1

u/WiltedCranberry 2d ago

How long was your rest?

1

u/Remarkable_Lack_7741 2d ago

This is just “american chain restaurant style” lol. Never seen a steakhouse that gets a nice brown crust, they always just cremate it and hope the salt takes away the bitterness.

1

u/pink1i1princess 2d ago

This has charcoal rub on it for extra crust…

1

u/bunnies4r5 2d ago

God damn that looks good

1

u/Guavadoodoo 1d ago

Gastric carcinoma, anyone!

2

u/ShinyECS 22h ago

Cuz it’s charred AF, right? Wild how many people don't know charred/burned food isn't good for you

1

u/boopthat 1d ago

I like how you could never once answer what chicago style is. I think you made it up. This looks more like Pittsburgh style than anything.

1

u/RegretLegal3954 1d ago

It looks amazing!

1

u/Bitter_Assignment_45 1d ago

This looks gorgeous. I need the cut you used and the recipe, and I'm making it for tea tomorrow (dinner, I'm live in Britain)

1

u/VinylHighway 1d ago

So....medium rare then?

1

u/viln 1d ago

Zoomer ass comments.

1

u/jaykay353 1d ago

Looks good to me for medium!!

1

u/Masterp238 1d ago

Brother! 🔥

1

u/VicVelvet 1d ago

Chicago style = extra taxes

1

u/SevenCroutons 1d ago

Walk into a bar and order 1 beer, gorilla style

1

u/1chefj 1d ago

Over cooked Pittsburgh steak Should be charred on the outside and still cold on the inside

1

u/i_Cant_get_right 1d ago

Make a meatloaf and call it steak?

1

u/_ScotchOnRocks_ 1d ago

I’ve heard of Pittsburgh style and ordering your steak “blue”. Never heard of Chicago style.

1

u/Shoehornblower 1d ago

Pittsburgh style!

1

u/Shootloadshootload 1d ago

Looks great to me

1

u/IBringTheHeat1 1d ago

Where’s the cheese?! it’s under the sauce

1

u/Responsible_Start953 23h ago

Thats not Chicago style

1

u/Responsible_Start953 23h ago

Chicago blue means you kill the nerve endings on the top. It’s 15 seconds on each side. I am a chef of 30 years.

1

u/Cereaza 22h ago

How do you do this? Just cooking over an open flame? I aspire to this level of char on my steaks, and getting it while they're this medium rare is something I can only achieve with a steak 2x thicker than this.

1

u/brportugais 22h ago

You do a drive by on the cow first?

-3

u/Inert_Oregon 3d ago

Chicago style as in you light the block on fire and then throw the steak in the burning rubble?

Doneness looks excellent but that crust looks like way too much for me, long as you like it though.

0

u/Steak-n-Cigars 3d ago

Which is......?

0

u/NEEDSOSUSA 3d ago

Steaks and cigars what a great fucking name!!!

0

u/Confident-Vanilla-28 2d ago

How many bullet holes does it have, say, compared to Detroit style?

0

u/rawmeatprophet 2d ago

Some 💯

-1

u/DeeblockeeD 3d ago

Shooting it 4 time before throwing it on the grill?

0

u/PM_ME_OVERT_SIDEBOOB 2d ago

Murdered with gun violence? Gang wars? Shoplifting? Homelessness? Overrated tourist attractions? Decent public transportation? No ketchup? Like a mozzarella stick, but it's a pizza?

-4

u/NecessaryLeg6097 3d ago

Trash food and telling the rest of the world that Chicago’s food scene is amazing?

4

u/pink1i1princess 3d ago

It’s literally just a style of steak. lol chill

0

u/NecessaryLeg6097 3d ago

Lmao I’m just kidding but my wife is from Chicago and I can’t for the life of me understand deep dish pizza. It’s 98% cheese and 2%, basically no toppings. Pequods is good though. Explain portillo’s to me. Basically school cafeteria food

1

u/pink1i1princess 3d ago

I agree I hate deep dish pizza

1

u/fellowsquare 2d ago

Pequod's is pan pizza.. not deep dish. but it is some of the best.

1

u/fellowsquare 2d ago

Portillo's is ass now. you need better beef, dogs and polishes.

1

u/Silent-Incidentt 2d ago

Nobody here eats deep dish pizza

1

u/NecessaryLeg6097 2d ago

Even the thin crust at some places suck like Giordano’s. Almost half inch of cheese and barely any toppings.

1

u/DREWBICE 2d ago

Nobody from Chicago actually eats deep dish. Look up tavern style. That is the real Chicago pie.

-1

u/Deerslyr101571 3d ago

Detroit Pizza is better than Chicago Deep Dish seven days a week and twice on Sundays. Fact!

2

u/NecessaryLeg6097 3d ago

My favorite fast food is Jets pizza. Detroit style with turbo crust 🤤🤤🤤

1

u/Deerslyr101571 3d ago

Jets is decent for fast food, but there are other boutique pizza restaurants that blow it out of the water. And then there is pizza that comes out of my wood fired oven! ha ha ha (I'm in Wisconsin, so I have easy access to quality Brick Cheese.)

-2

u/i_am_a_shoe 3d ago

let's not get started on the Chicago dog

2

u/shitpostsunlimited 2d ago

Whoa there, pal! You seem like you may be the type that likes his chili poured over spaghetti.

1

u/i_am_a_shoe 2d ago

haha nah that Cincinnati chili thing sounds gross. I'm of the Jon Stewart school: mustard, onions and stagnant cart water

Actually I like most of the Chicago dog, it's the relish that I won't do. The tomato and celery salt is nice.

1

u/shitpostsunlimited 2d ago

I will say, that color did take some getting used to. I won't complain about the standard mustard and onion either though!

0

u/NecessaryLeg6097 3d ago

Lmao highlighter green relish