![]() ![]() How to Cook A Pittsburgh Style Steak At Home?įirst, make sure your steak is completely thawed and at room temperature. I’ve ordered it that way and they have delivered. Heck, you can even try to cook a good hamburger Pittsburgh rare if you want. However, I’ve had a good ribeye steak cooked Pittsburgh rare, and even a Pittsburgh rare New York strip steak at one of Pittsburgh’s best steak restaurants. The best type of meat for a Pittsburgh rare steak is probably Filet Mignon, due to it’s soft texture. What Type Of Meat is Best for a Pittsburgh Rare Steak? Those who could afford it, would choose their cut of meat from the live cow, and it would be immediately seared to kill any bacteria and then served, with the inside still being rare. There is even another story that says a local slaughterhouse opened a steak restaurant in front during the depression. While the restaurant claims the story is true, the cook, the year it happened and the diner have never been revealed. This legend says that a diner’s steak was burnt by accident, and the cook decided to call it “Pittsburgh Style” when confronted with the error. There is a local story that circulates regarding The Colony Restaurant, which opened in 1958. Another story is that they would sear the meat with a welding torch. Some stories cite the short 30 minute lunch and the high heat of the steel mill blast furnaces. To finish, they would toss the other side against the same tub. It would burn the outside almost immediately and then drop off. It’s said that they would bring the uncooked steaks to work and throw them on the molten steel tubs. The temperature of which was so high that it would almost instantly char the outside of the meat, and since it happened so quickly, they couldn’t leave it on for more than a minute or so, as it would actually burn. It’s said that steel workers would cook steak on a piece of the cooling metal. There are many local legends as to the origin of the term “Pittsburgh Rare.” The most common revolves around the region’s steel mills. If the heat is high enough, it seals the outside layer of meat, containing all of the juices and flavor on the inside of the steak leaving it soft, buttery rare. ![]() Char-grilled on an open flame until almost black. A steak Pittsburgh style, or Pittsburgh rare, is basically burned on the outside at a very high temperature. What is Pittsburgh Rare? Is it the same as a Pittsburgh Style Steak? Now if you’re a vegetarian or vegan, then this article is not for you… I’ve probably ordered hundreds… no… thousands of steaks at many steak houses in Pittsburgh… and every time, I order my steak Pittsburgh rare. ![]() I was served a delicious ribeye steak, charred on the outside with that crunch flavor, and soft, delicious and very rare on the inside, all juicy and perfect. “If you like a great steak… you’ll like it Pittsburgh rare… you live here and you’ve never heard of a pittsburgh style steak?” she said. “Oh… you mean Pittsburgh rare.” said my server. “As rare as you’ll cook it.” was my usual tag line. One night, in my 20s… I was out with friends at a good steak restaurant in Pittsburgh, and ignoring the usual protests (you see, it’s rare you find someone who loves rare steak as much as I do) about the dangers of eating under-cooked meat, I ordered it… rare. So growing up, I learned to order my burger, or steak, or lamb rare. Since I was a little boy, I’ve always loved rare meat. I’ve since discovered that the term “pittsburgh steak”is also used when you cook a steak Pittsburgh style. Now that’s a term that I had not heard until I became a Pittsburgher. In my book, the only way to eat it is Pittsburgh Rare… or as some call it, Pittsburgh Style Steak. ![]()
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