As an acclaimed steak expert and owner of a popular steakhouse, I’m often asked to describe what exactly makes a Chicago steak so special. In this article, I’ll explain what is a Chicago steak? Everything you need to know about the history, cuts, preparation, cooking methods, flavors, and best places to enjoy an authentic Chicago-style steak.
A Brief History of the Iconic Chicago Steak
While steaks have been popular in Chicago since the 1800s cattle boom, the specific preparation known as a Chicago steak emerged in the 1930s and 40s.
During this time period, many Italian immigrants were working as butchers in Chicago’s famous Union Stock Yards. They would take the less expensive, tougher cuts of beef that were difficult to sell to fine dining establishments and prepare them using slow, moist cooking methods. This resulted in incredibly tender and flavorful steaks, even from typically tough cuts.
As word spread, restaurants around Chicago picked up on these techniques and started proudly serving “Chicago-style” steaks. They became so popular that Chicago steaks were being shipped to steakhouses and restaurants across the country. Soon the name “Chicago steak” became synonymous nationwide with a slow-cooked, heavily seasoned steak made from less expensive cuts.
What Cut of Beef is Used for Chicago Steaks?
To create an authentic Chicago-style steak, you need to start with the right cuts of beef. Traditionally, Chicago steaks are made from the less expensive, tougher cuts that benefit the most from slow, moist cooking. Here are the most common cuts used:
Bottom Sirloin
This comes from the backside of the cow, just above the rear leg. It’s a large, lean cut with a coarse grain. Bottom sirloin lacks the fat marbling of pricier cuts, but it becomes tender and juicy when braised. It has a robust beef flavor that sings when seasoned well.
Top Round
Top round sits adjacent to the sirloin. It’s another lean, sinewy cut from the cow’s hindquarters above the leg. Top round can turn tough when cooked improperly. But slowly cooking top round renders out the connective tissues, leaving meat that pulls apart easily. It has a slightly milder flavor than sirloin.
Eye of Round
This cylindrical cut comes from the rear leg of the cow. It’s extremely lean and compact with very little fat. Eye of round has a milder taste and fine grain that absorbs spices and marinades well. Once braised until fork tender, it has a melt-in-your-mouth texture.
Shoulder / Chuck
The well-exercised shoulder area of the cow produces tougher cuts like the chuck. Chuck is flavorful and beefy but needs moist cooking to achieve tenderness. Cubed chuck makes an excellent choice for Chicago steak tips.
Flank Steak
Flank steak comes from the lower belly area of the cow. It has a distinct longitudinal grain and intense beefy flavor. Sliced properly, braised flank has a pleasant chewy texture. It’s often used for Chicago steak sandwiches.
The unifying factor is that traditional Chicago steaks utilize these lesser-known cuts from the most heavily exercised areas of the cow. They have great flavor, but they require TLC through proper cooking techniques to unlock their full potential.
Step-by-Step Preparation of a Genuine Chicago Steak
What is a Chicago steak? Preparing an authentic Chicago-style steak is an art form perfected over decades by Chicago’s Italian immigrants. Here are the steps to preparing Chicago steaks just like the pros:
1. Select the Cut
Pick a cut like bottom sirloin, top round, or chuck that will benefit from braising. Choose cuts 1-2 inches thick for the best results. Examine the cuts for good marbling and fresh color.
2. Trim and Portion the Meat
Trim off any excess fat or silverskin. Cut the meat into individual portions if necessary. Chicago steaks are often served in portions between 8-12 oz.
3. Pound the Meat
Use a meat mallet or tenderizer to gently pound the steaks. This helps break down tough muscle fibers. Be careful not to over-pound to the point of shredding the meat.
4. Apply a Generous Spice Rub
Coat both sides of the steaks with a flavorful dry rub. Typical Chicago steak rubs contain black pepper, garlic powder, onion powder, oregano, cayenne, paprika, dry mustard, and salt. The meat should be visibly caked in spices.
5. Allow the Rub to Penetrate
Let the steaks rest for at least 15-30 minutes once seasoned to allow the rub to thoroughly permeate the meat. This builds a rich depth of flavor.
6. Sear the Steak
Heat a skillet with oil over high heat. Sear the steaks briefly on both sides just until browned. This adds a touch of crispness without fully cooking the interior.
7. Slow Cook via Braising or Pot Roasting
Transfer the seared steaks to a Dutch oven or braising pan. Barely cover with broth, wine, or water. Cook covered on low heat at 250-300°F for 2-3 hours until fork tender.
8. Make a Pan Sauce
Once cooked, use the braising juices to make a simple pan sauce. Cook down to reduce and thicken. Finish with butter or olive oil.
9. Let the Steaks Rest
Allow the steaks to rest for 10-15 minutes before slicing to evenly redistribute the juices. This rewards you with the most tender, juicy interior.
10. Slice Against the Grain
Always slice Chicago steaks very thinly against the grain of the meat fibers. This ensures the most tender bite possible.
When prepared properly, these economical cuts become insanely delicious Chicago steaks brimming with flavor. Now let’s explore exactly why the cooking methods make such a difference.
Keys to Cooking a Genuine Chicago Steak
What is a Chicago steak? From the specialty spice rub to the slow cooking techniques, every step of preparing a Chicago steak is designed to turn tough cuts meltingly tender while building big, bold flavors. Here are the keys:
Generous Seasoning
The hallmark of a Chicago steak is an aggressive seasoning rub that permeates the meat with spice flavors. The base rub is loaded with black pepper, garlic powder, paprika, oregano, and other spices. This masks any gaminess while adding layers of flavor.
Whole peppercorns can also be used to encrust the exterior of the meat before cooking. As the steak braises, those peppercorns deeply season the exterior while also adding texture.
Low, Moist Heat Environment
Unlike grilled steaks which use high, dry heat, Chicago steaks must be cooked low and slow in a moist environment. This gives the meat time to break down tough collagen while preventing it from drying out.
Braising and pot roasting are ideal methods. The meat cooks gently immersed in a small amount of broth or wine. Enclosed in a covered pan, the steam keeps the meat succulent as the connective tissues soften.
Adequate Cooking Time
Be prepared to cook a Chicago steak for up to 3 hours to achieve the proper fork-tender texture. The extended cooking tenderizes the meat completely while marrying the flavors of the rub.
Rushing the cooking or using high heat will result in tough, dry meat. Patience during the long, slow cooking is essential.
Resting Period
Allowing the steaks to rest after cooking is another vital step. Resting gives time for the juices redistributed uniformly throughout the meat instead of spilling out when sliced.
Ideally rest Chicago steaks for 10-15 minutes loosely tented with foil before slicing and serving. This rewards you with the juiciest interior.
Slicing Against the Grain
Always cut Chicago steaks across the grain of the meat fibers, rather than parallel with the grain. This severs the tougher muscle fibers, yielding the most tender bite.
Slicing against the grain also allows the meat to absorb more juices, preventing a dry steak. Cut no thicker than 1/4 inch for perfect Chicago steak slices.
Mastering these tricks from seasoning to slicing transforms economical beef cuts into fork-tender Chicago steak perfection. Next let’s explore the special flavor profile.
The Distinctive Flavors of Chicago Steak
When a Chicago steak comes off a low, slow braise, the flavor profile is incredible. Here are some of the unique tastes you’ll savor in every bite:
Rich, Beefy Flavor
While the cuts used may not be prime rib, they still have a wonderfully beefy flavor. The meaty taste is enriched and intensified through the prolonged cooking process.
Infusion of Spice Rub
The liberal spice rub permeates the whole steak during braising. You’ll taste notes of black pepper, paprika, oregano, garlic, and other spices in every bite.
Savory Braising Liquid
The braising broth, wine, or jus interact with the meat to create tremendous umami depth. This savory flavor balances the spice rub beautifully.
Peppery Kick
A hallmark of Chicago steak is an aggressive black pepper flavor. Cracked peppercorns often encrust the exterior while black pepper is prominent in the rub. This adds a lively heat.
Hints of Garlic and Onion
Garlic powder and onion powder in the rub add a aromatic sweetness that rounds out the stronger spice flavors. You get hints of these without sharp allium bite.
When done right, every component builds incredible depth of flavor – no steak sauce required! Now let’s explore some popular ways to serve Chicago steak.
Conclusion
With its rich history intertwined with Chicago’s famous stockyards and immigrant communities, the Chicago steak has become an iconic local specialty. The unique style of heavily seasoning economical cuts of beef and then braising them for hours results in a fork-tender, flavor-packed steak experience you can only find in Chicago.
From Italian beef sandwiches to deep dish pizza, Chicago is brimming with famous foods. But the Chicago steak stands out for its memorable flavor profile and reflection of the city’s heritage.