A Chicago-style steak is charred on the surface and cooked to your desired doneness on the inside, according to The BBQ Experiment. Any type of steak can be prepared Chicago-style, though it's best to choose lean cuts such as strip steak or T-bone steak. Traditional Chicago-style steak recipes incorporate butter, though you can prepare a similar, lower fat version with oil, says cookbook author Mark Bittman.
Preparing the Steak
Take the steak out of the refrigerator, remove it from its packaging and put it on a plate. Cover the plate with a sheet of plastic wrap and leave the steak sitting at room temperature for 30 to 40 minutes.
Pour corn oil into a large, shallow dish and add the steak. Turn to coat the other side, then allow the excess oil to drip off before placing the steak on a clean plate.
Sprinkle the steak with pepper and kosher salt, using enough to generously coat each surface. Set the steaks aside.
Cooking on the Grill
Preheat a gas or charcoal grill to high heat. Use tongs to put the steak on the grill's hottest section.
Grill the steak for three minutes. Use tongs to turn it over and allow the meat to grill three minutes on the opposite side.
Continue to grill the steak, turning it every three minutes, until the meat is charred on both sides. Use an instant-read meat thermometer to confirm that the internal temperature of the steak has reached 145 degrees Fahrenheit.
Put the steak on a cutting board or serving platter. Allow it to rest, undisturbed, for three to four minutes before cutting and serving.
Cooking on the Stovetop
Turn on your stove's exhaust fan, if available. Heat a heavy skillet over medium-high heat for four to five minutes.
Put the steak into the center of the heated skillet. Cook for three to five minutes without turning down the heat or moving the steak.
Turn the steak over with tongs and allow to cook for three to five minutes more depending on your desired level of doneness. Remove the steak from the skillet, confirm the internal temperature has reached 145 degrees Fahrenheit and rest the meat for three to four minutes before serving.