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1
Posted on 8/8/18 at 8:53 am to LSUintheNW
Old friend of mine gets a pittsburghed strip every time we are at a steakhouse.
Posted on 8/8/18 at 9:06 am to al_cajun
I generally order my steaks 'blue rare' and a couple of times I've received them Pittsburg Blue. Sort of shocking to see a burnt-arse steak when you ordered it raw, but if they keep the center blue I'm fine with it.
At one place that did this to me the chef was sitting at the bar after...I said that was an interesting preparation of my steak...he said, I don't think people like it that way, I think they just order it to be cool. WTF buddy, you burnt my steak on your own accord.
At one place that did this to me the chef was sitting at the bar after...I said that was an interesting preparation of my steak...he said, I don't think people like it that way, I think they just order it to be cool. WTF buddy, you burnt my steak on your own accord.
Posted on 8/8/18 at 9:15 am to al_cajun
Pittsburgh Rare is the only way to eat a steak.
Posted on 8/8/18 at 9:21 am to Degas
quote:
The whole premise of a Pittsburgh filet is that it's rare/raw in the center. If you're ordering it medium rare it's no longer "Pittsburgh".
Maybe, I don't know. I don't eat at steakhouses very often.
But when I worked in restaurants it was never just Pittsburgh, it was always Pittsburgh rare. Given Id never had anyone order Pittsburgh medium. But my point was I always herd and associated the two together. I don't see the issue with doing a Pittsburgh med-rare though.
Posted on 8/8/18 at 9:24 am to baldona
It wouldn’t be Pittsburg. Gotta be basically raw inside. I’ll only order it this way at nice steakhouses where I trust them to be safe. 
Posted on 8/8/18 at 2:04 pm to bossflossjr
If someone asks for a Pittsburgh filet, I expect they want it rare in the center. If you want it anything but rare, that's fine, but call it charred, not Pittsburgh. Medium rare charred steaks exist and are delicious, but they surely aren't Pittsburgh.
Posted on 8/8/18 at 3:38 pm to Degas
Not true. “Pittsburgh” style means charred. “Pittsburgh rare” means charred with a rare center. You can order Pittsburgh-style with any internal temp. Nowadays, many people just say “Pittsburgh” style without specifying rare, which is why many places cook them incorrectly. Like I said, I’m from Pittsburgh and for years my dad was plant manager of US Steel on Neville Island, and the mills where were the term originated.
Posted on 8/8/18 at 3:44 pm to al_cajun
A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside.
like this?
like this?
Posted on 8/8/18 at 4:01 pm to al_cajun
I love it but it gives me the shits. I can't do rare but medium rare is okay.
Posted on 8/8/18 at 4:35 pm to al_cajun
I call the way I order my steak a modified version of Pittsburgh style. I like filets with a crust and rare but any other steak I like them with a crust and medium rare to melt some of the fat.
Posted on 8/8/18 at 4:47 pm to MorbidTheClown
That’s a little over, but looks great.
Posted on 8/8/18 at 4:50 pm to djangochained
quote:charred and rare? frick yes. where can i get this?
I do, I like a good crust
Posted on 8/8/18 at 5:17 pm to TH03
quote:
That’s a little over
It's hard to get the steak that dark on the outside and still have it blue rare in the center. What I do is make a melted butter, soy, garlic(powder) mixture. I brush it on liberally, then to the hot grill it goes. I baste the top side, then flip, lather, rinse, repeat. I never let it cook more than 45 seconds or so on each side, only enough to baste. After 3 or 4 flips, you get a shiny, flavorful crust with a cool rare center.
Posted on 8/8/18 at 5:27 pm to Btrtigerfan
I don’t have anything that gets hot enough to do it at home. I’ll just sear and flip until it has a nice crust and comes out basically raw.
This could use a better crust, but I didn’t want to cook the inside. It was pretty raw and delicious.
This could use a better crust, but I didn’t want to cook the inside. It was pretty raw and delicious.
This post was edited on 8/8/18 at 5:30 pm
Posted on 8/8/18 at 5:37 pm to TH03
Sous Vide to R > char with butter on chimney
Perfect Pitts every time
Perfect Pitts every time
Posted on 8/8/18 at 8:26 pm to al_cajun
Love them this way but have had even very nice restaurants mess it up so while I cook them like that at home I’ll order something else out.
Posted on 8/8/18 at 8:41 pm to al_cajun
Yes.
Posted on 8/8/18 at 8:51 pm to Degas
quote:
If someone asks for a Pittsburgh filet, I expect they want it rare in the center. If you want it anything but rare, that's fine, but call it charred, not Pittsburgh. Medium rare charred steaks exist and are delicious, but they surely aren't Pittsburgh.
I don’t disagree w you, but paradigm is right too. Whether places know the true defintion or not - who knows. Sometimes I will say Pittsburgh Medium Rare... if the waiter doesn’t know what that is, I will tell them - Seared Medium Rare. Is what it is.
Posted on 8/8/18 at 8:59 pm to TH03
Try cast iron directly on hot coals or on top of a crawfish cooking rig
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