When it comes to steak, there are many different ways to cook it, each with its own unique flavor and texture. One of the most popular methods is cooking a steak Chicago style, also known as a Chicago-style steak or a steak cooked “in the pan.” This method involves cooking the steak in a hot skillet with a small amount of oil, which helps to create a crispy crust on the outside while keeping the inside juicy and tender.
What is a Chicago-Style Steak?
A Chicago-style steak is a type of steak that is cooked in a hot skillet with a small amount of oil. The steak is typically cooked for a short amount of time on each side, which helps to create a crispy crust on the outside while keeping the inside juicy and tender. This method of cooking is often associated with the city of Chicago, where it is said to have originated.
The History of the Chicago-Style Steak
The Chicago-style steak has a long history that dates back to the early 20th century. During this time, many restaurants in Chicago began serving steaks that were cooked in a hot skillet with a small amount of oil. This method of cooking was popularized by restaurants such as Gene & Georgetti, which is still open today and is said to be one of the oldest steakhouses in the United States.
How to Cook a Steak Chicago Style
Cooking a steak Chicago style is a relatively simple process that requires just a few ingredients and some basic cooking skills. Here’s a step-by-step guide to cooking a steak Chicago style:
Ingredients
- 1-2 steaks (depending on size and number of servings desired)
- 1-2 tablespoons of oil (such as vegetable or canola oil)
- Salt and pepper to taste
- Optional: garlic powder, paprika, or other seasonings of your choice
Instructions
- Preheat your skillet: Heat a skillet or cast-iron pan over high heat until it is almost smoking. You can test the heat by flicking a few drops of water onto the pan – if they sizzle and evaporate quickly, the pan is ready.
- Season your steak: Sprinkle both sides of your steak with salt, pepper, and any other seasonings you like.
- Add oil to the pan: Add 1-2 tablespoons of oil to the preheated pan and let it heat up for a few seconds.
- Sear your steak: Place your steak in the hot pan and sear it for 2-3 minutes on each side, depending on the thickness of the steak and the level of doneness you prefer. You may see a nice crust forming on the steak – this is a good sign!
- Finish cooking your steak: After searing your steak, reduce the heat to medium-low and continue cooking it to your desired level of doneness. Use a meat thermometer to check the internal temperature of the steak – it should be at least 135°F for medium-rare, 145°F for medium, and 155°F for medium-well or well-done.
- Let your steak rest: Once your steak is cooked to your liking, remove it from the pan and let it rest for a few minutes. This will help the juices to redistribute and the steak to retain its tenderness.
Tips and Variations
Here are a few tips and variations to help you get the most out of your Chicago-style steak:
Tips for Cooking a Perfect Chicago-Style Steak
- Use a hot pan: A hot pan is essential for creating a crispy crust on your steak. Make sure your pan is preheated to the right temperature before adding your steak.
- Don’t overcrowd the pan: Cook your steaks one at a time to ensure they have enough room to cook evenly. Overcrowding the pan can lead to steaks that are cooked unevenly or even steamed instead of seared.
- Don’t press down on the steak: Resist the temptation to press down on the steak with your spatula – this can squeeze out juices and make the steak tough.
Variations on the Chicago-Style Steak
- Add some flavor with aromatics: Saute some onions, garlic, or shallots before adding your steak to the pan for added flavor.
- Try different seasonings: Experiment with different seasonings such as paprika, garlic powder, or dried herbs to add more flavor to your steak.
- Add some acidity: Add a squeeze of fresh lemon juice or a splash of vinegar to the pan to add brightness and balance out the richness of the steak.
Conclusion
Cooking a steak Chicago style is a simple yet flavorful way to prepare a delicious steak. By following the steps outlined in this guide, you can create a crispy crust on the outside and a juicy, tender interior that’s sure to please even the pickiest eaters. Whether you’re a steak aficionado or just looking for a new way to cook a steak, the Chicago-style steak is definitely worth trying.
What is a Chicago-style steak, and how does it differ from other styles?
A Chicago-style steak is a type of steak that originated in the city of Chicago and is known for its unique cooking method. Unlike other styles of steak, such as grilled or pan-seared, a Chicago-style steak is cooked in a hot oven using a specialized broiler. This method allows for a crispy crust to form on the outside of the steak while keeping the inside juicy and tender.
The key to a Chicago-style steak is the high heat of the broiler, which is typically set between 500°F to 600°F. This intense heat sears the steak quickly, locking in the juices and creating a flavorful crust. The result is a steak that is both tender and full of flavor, with a texture that is crispy on the outside and juicy on the inside.
What type of steak is best suited for cooking Chicago-style?
When it comes to cooking a Chicago-style steak, the type of steak used is crucial. The best type of steak for this method is a thick-cut steak, preferably 1-2 inches thick. This thickness allows for even cooking and helps to prevent the steak from becoming overcooked.
Ribeye and strip loin are popular choices for Chicago-style steak, as they have a good balance of marbling and tenderness. The marbling, or fat content, of the steak helps to keep it juicy and flavorful, while the tenderness ensures that it is easy to chew. Other types of steak, such as filet mignon or sirloin, can also be used, but they may not be as suitable due to their leaner nature.
How do I prepare my steak for cooking Chicago-style?
Before cooking a Chicago-style steak, it’s essential to prepare the steak properly. This involves seasoning the steak with a blend of spices and herbs, such as garlic powder, paprika, and thyme. The steak should also be brought to room temperature to ensure even cooking.
In addition to seasoning, the steak should be patted dry with a paper towel to remove excess moisture. This helps to create a crispy crust on the steak during cooking. Some chefs also like to add a small amount of oil to the steak, such as olive or vegetable oil, to help with browning.
What is the best way to cook a Chicago-style steak?
To cook a Chicago-style steak, preheat the broiler to its highest setting, typically between 500°F to 600°F. Place the steak on a broiler pan or a rimmed baking sheet lined with foil, and position it under the broiler. Cook the steak for 2-4 minutes per side, depending on the thickness and desired level of doneness.
It’s essential to use a thermometer to check the internal temperature of the steak, especially when cooking to a specific level of doneness. For medium-rare, the internal temperature should be around 130°F to 135°F, while medium should be around 140°F to 145°F. Once the steak is cooked to the desired level of doneness, remove it from the oven and let it rest for a few minutes before serving.
How do I achieve a crispy crust on my Chicago-style steak?
Achieving a crispy crust on a Chicago-style steak is a matter of technique and timing. The key is to cook the steak at a high temperature, typically between 500°F to 600°F, for a short period. This intense heat causes the outside of the steak to sear quickly, creating a crispy crust.
In addition to high heat, it’s essential to not overcrowd the broiler pan or baking sheet. This can cause the steak to steam instead of sear, resulting in a soft and soggy crust. By cooking the steak individually and using a small amount of oil, you can achieve a crispy crust that complements the tender and juicy interior.
Can I cook a Chicago-style steak in a skillet or on a grill?
While traditional Chicago-style steak is cooked in a broiler, it is possible to cook a similar style of steak in a skillet or on a grill. To cook a Chicago-style steak in a skillet, heat a small amount of oil in a hot skillet over high heat. Add the steak and sear for 2-3 minutes per side, depending on the thickness and desired level of doneness.
To cook a Chicago-style steak on a grill, preheat the grill to its highest setting. Place the steak on the grill and cook for 2-4 minutes per side, depending on the thickness and desired level of doneness. Keep in mind that cooking a steak on a grill or in a skillet will not produce the same level of crust as cooking it in a broiler, but it can still result in a delicious and flavorful steak.
How do I serve a Chicago-style steak?
A Chicago-style steak is typically served on its own, sliced against the grain to showcase its tender and juicy interior. However, it can also be served with a variety of sides, such as mashed potatoes, roasted vegetables, or a salad.
Some popular toppings for a Chicago-style steak include garlic butter, sautéed mushrooms, or a drizzle of Béarnaise sauce. The key is to keep the toppings simple and not overpower the natural flavor of the steak. By serving the steak with a few well-chosen sides and toppings, you can create a delicious and memorable dining experience.