Pittsburgh rare

Pittsburgh Rare

Pittsburgh rare is a term used in the culinary world to describe a method of preparing steak. The steak is seared on a very hot grill or pan to create a charred crust, while the inside remains rare or nearly raw. This method of cooking is also known as "black and blue" or "black on the outside, blue on the inside".

History

The term "Pittsburgh rare" originated in the steel mills of Pittsburgh, Pennsylvania. Steelworkers would bring a raw steak to work and cook it on the hot metal surfaces of the mills. The intense heat would quickly sear the outside of the steak, while leaving the inside rare.

Preparation

To prepare a Pittsburgh rare steak, the grill or pan must be extremely hot. The steak is seasoned with salt and pepper, then placed on the grill or pan. It is cooked for a short time on each side, just long enough to create a charred crust. The inside of the steak remains rare, with a cool, red center.

Serving

Pittsburgh rare steak is typically served with traditional steakhouse sides, such as baked potato, steamed vegetables, or salad. It is often accompanied by a sauce, such as béarnaise or peppercorn sauce.

Variations

While Pittsburgh rare is traditionally associated with steak, the method can be used to prepare other types of meat, such as pork chops or lamb chops. However, due to food safety concerns, it is not recommended to serve pork or lamb rare.

See Also

• Steak
• Cooking methods
• Pittsburgh

References

• Steak: From Field to Table
• The Art of Grilling
• Pittsburgh: A Culinary History

External Links

• Pittsburgh Rare: A Culinary Tradition
• How to Cook a Pittsburgh Rare Steak

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