Chicago's Famous Steak That's Almost Raw

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Steak doneness is usually pretty straightforward. Well done, medium, medium rare, rare, blue. But Chicago-style steak doesn’t really fit anywhere on that scale. It’s charred hard on the outside, basically raw in the middle, and somehow that’s exactly the point.
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In this video, I’m digging into the history behind Chicago’s famous “black and blue” steak, why this style exists in the first place, and how you actually cook it without blowing past that cold red center. This is not a steak I ever order, so for me this was part history lesson, part cooking experiment, and part trying to figure out whether this thing is actually great or just completely unhinged.
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We get into old-school Chicago steakhouse culture, the city’s meatpacking history, and the technique behind getting that intense crust while keeping the inside blue. Then we cook one and taste it for ourselves.

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RECIPE: https://www.adamwitt.co/allrecipes/ch...
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TIMESTAMPS…
00:00 Steak Doneness Scale
00:05 What Is Black and Blue?
00:54 Typhur Thermometer Sponsor Break
02:28 Chicago's Meat Packing Empire
03:35 Classic Chicago Steakhouse Era
04:06 Black & Blue Chicago Style
05:02 The Steel Worker Steak Legend
06:27 Choosing Thick Prime Steaks
06:51 Seasoning and Dry Brine
07:38 Beef Tallow Before the Fire
08:21 Grilling on the Coals
09:56 The Crust Reveal
10:34 Tasting the NY Strip
12:46 Ribeye Breakdown and Marrow Butter
15:11 Ribeye Tasting and Farewell

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#ChicagoSteak #Steak #Cooking #FoodHistory

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