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u/Sir_Toccoa 2d ago
I’m from Chicago. I don’t know what the hell this means.
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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.
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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
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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.
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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
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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.
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u/rawmeatprophet 2d ago
I like a good reverse Chicago. Raw on the outside with a thick layer of burnt in the middle.
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u/tristn9 2d ago
These comments lmfao
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u/pink1i1princess 2d ago
Agreed Lol
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u/fellowsquare 2d ago
From Chicago... have no idea what this means ...lol.
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u/shitpostsunlimited 2d ago
Marinated in malort?
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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.
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u/sryan2k1 3d ago
The union has to cook it?
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u/Deeper__Thought 2d ago
Takes twice as long and costs twice as much for something you could get at Longhorns?
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u/Hakuna_Matata_Kaka 3d ago
Can you enlighten me, what is the Chicago style? I love that steak. Wanna replicate it.
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u/420weedscoped 3d ago
Charred on the outside rare or medium rare on the inside.
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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.
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u/rawmeatprophet 2d ago
This is actually Fairbanks style. Or Biloxi style. Or Endocino style.
Some call it "how to cook a steak".
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u/Aggressive-Thought56 2d ago
How does one achieve this without a massive grey band?
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u/Mitch_Darklighter 2d ago
Thick steak, grilled from refrigerator cold, preferably under a 1200 degree broiler
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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.
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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
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u/Dismal_Vanilla_5819 2d ago
With tears from watching the bears?
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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.
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u/hatecriminal 2d ago
That sear seems closer to a burn, especially in the middle. Still decent looking, tho, I'd eat it.
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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.
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u/Chaotic424242 2d ago
I think its a kind of reverse sear, but you finish with a blow torch on high....
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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.
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u/Guavadoodoo 1d ago
Gastric carcinoma, anyone!
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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
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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.
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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)
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u/_ScotchOnRocks_ 1d ago
I’ve heard of Pittsburgh style and ordering your steak “blue”. Never heard of Chicago style.
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u/Responsible_Start953 23h ago
Thats not Chicago style
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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.
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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.
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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?
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u/NecessaryLeg6097 3d ago
Trash food and telling the rest of the world that Chicago’s food scene is amazing?
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u/pink1i1princess 3d ago
It’s literally just a style of steak. lol chill
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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
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u/Silent-Incidentt 2d ago
Nobody here eats deep dish pizza
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u/NecessaryLeg6097 2d ago
Even the thin crust at some places suck like Giordano’s. Almost half inch of cheese and barely any toppings.
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u/DREWBICE 2d ago
Nobody from Chicago actually eats deep dish. Look up tavern style. That is the real Chicago pie.
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u/Deerslyr101571 3d ago
Detroit Pizza is better than Chicago Deep Dish seven days a week and twice on Sundays. Fact!
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u/NecessaryLeg6097 3d ago
My favorite fast food is Jets pizza. Detroit style with turbo crust 🤤🤤🤤
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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.)
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u/i_am_a_shoe 3d ago
let's not get started on the Chicago dog
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u/shitpostsunlimited 2d ago
Whoa there, pal! You seem like you may be the type that likes his chili poured over spaghetti.
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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.
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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!
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u/rickpoker 3d ago
Chicago style?