Pittsburgh rare

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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. This has the effect of intensifying the meat's flavor by cooking, without destroying the flavor of the uncooked meat. It can also produce a slightly crunchy layer on the outside that will complement the soft interior. The degree of rareness and the amount of charring on the outside may vary according to taste. The term 'Pittsburgh rare' is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and blue.

1 Ordering
2 Restaurant Preparation
3 Home Preparation
4 External links

[edit] Ordering

Most upscale steak houses will be able to achieve a good Pittsburgh rare steak, but it is best to ask first if they are familiar with the preparation. You may have to explain the desired effect to your server. If attempting to explain Pittsburgh rare to waitstaff, be sure your server does not confuse 'charring' the outside with 'blackening' the outside. Unlike Cajun style blackening, there are no spices involved with cooking a steak to Pittsburgh rare.

[edit] Restaurant Preparation

A Pittsburgh rare steak may be prepared using a very hot grill, griddle, frying pan, or oven. The high temperature allows the steak to char in a short enough time that the inside remains uncooked.

[edit] Home Preparation

It has been said that the 'original' method of preparation was by searing the meat with a welding torch. Whether this is true or simply a play on Pittsburgh's industrial image is unknown. In any case, it is difficult to attain high enough temperatures with a common blowtorch. A very hot griddle may be used, as well as a frying pan, but these also fail to achieve higher levels of charring. When limited to lower cooking temperatures, the Pittsburgh effect may be imitated by first refrigerating or even freezing the steak before cooking. This will allow for longer cooking time without overcooking the inside. Allow the steak to stand uncovered in the refrigerator for an hour or so before cooking so that the surface is not wet to the touch. Place the steak on a grate so that it can be accessed from underneath and roast with the blowtorch evenly on all sides.