How To Cook Pittsburgh Style Steak

Cooking a Pittsburgh style steak, often known as "black and blue" or "Pittsburgh rare," is a culinary technique that steak enthusiasts swear by. This method involves searing the outside of the steak at a very high temperature, so it develops a charred crust, while keeping the inside rare and cool. Achieving this perfect contrast requires a blend of timing, temperature control, and a bit of courage to let the flames kiss the meat just right. Whether you're a seasoned grill master or a curious home cook, mastering the Pittsburgh style steak promises a flavorful and juicy delight that's hard to match.

Essential Ingredients for a Perfect Pittsburgh Style Steak

• Thick-cut steak (1.5 to 2 inches preferred)
• High-temperature cooking oil (such as canola or grapeseed)
• Kosher salt
• Freshly ground black pepper
• Garlic powder (optional)
• Butter (for finishing, optional)

Must-Have Tools for Cooking the Ultimate Pittsburgh Style Steak

• Cast Iron SkilletIdeal for achieving a high-heat sear.

• Meat ThermometerEnsures steak reaches the desired internal temperature.

• TongsFor safely flipping the steak without piercing it.

• Paper TowelsEssential for patting the steak dry before searing.

• Oven MittsProtects hands from high temperatures when handling the skillet.

• Cutting BoardProvides a stable surface for slicing the steak after cooking.

• Sharp Chef's KnifeMakes cutting the steak into precise slices easier.

• Aluminum FoilHelps in resting the steak to retain its juices.

The Art of Cooking a Pittsburgh Style Steak: Why It Matters

Cooking Pittsburgh style steak creates a unique culinary experience, blending a charred exterior with a rare or medium-rare interior. This technique, originating from steel workers in Pittsburgh who favored quick, high-heat cooking, offers a robust flavor and texture contrast that steak aficionados cherish.

Opting for this method highlights the steak's natural flavors, allowing the high heat to sear the surface while preserving the meat's tenderness inside. It's a testament to the city's industrial heritage, transforming simple ingredients into a dish that's both bold and satisfying.

Mastering the Pittsburgh Style Steak: A Step-by-Step Guide

How To Cook Pittsburgh Style Steak

• Select the Right Cut: Opt for high-quality, thick cuts like ribeye or New York strip. Thickness should be at least 1.5 inches to ensure the inside remains rare while the outside gets charred.

• Room Temperature: Allow your steak to reach room temperature. This step ensures even cooking. Typically, leaving it out for about 30 to 40 minutes should suffice.

• Season Generously: Season the steak with coarse salt and freshly ground black pepper. These bold flavors complement the charred exterior and juicy interior characteristic of Pittsburgh style.

• Preheat the Grill: Crank up your grill to the highest setting. For Pittsburgh style, you need extreme heat—think 500°F or higher. This intense heat is crucial for creating that signature charred crust.

• Oil the Steak, Not the Grill: Lightly brush your steak with high-smoke-point oil such as canola or vegetable oil. Oiling the steak instead of the grill prevents flare-ups and ensures a non-stick experience.

• Sear on High Heat: Place your steak on the grill and sear each side for about 2 to 3 minutes. The goal is to achieve a deep, dark crust without overcooking the middle.

• Check for Doneness: Use a meat thermometer to ensure the steak's interior temperature is around 130°F for rare. Remember, the steak will continue to cook slightly after being removed from the grill.

• Rest Before Serving: Let the steak rest for about 5 minutes before slicing. Resting allows the juices to redistribute throughout the meat, ensuring every bite is as flavorful as possible.

• Serve Immediately: Pittsburgh style steak is best enjoyed fresh off the grill. Pair with sides that complement its robust flavor, like roasted vegetables or a simple salad.

Following these steps will help you master the art of cooking a Pittsburgh style steak, characterized by its charred exterior and rare interior. Perfect for steak lovers who appreciate a bold, smoky flavor.

Mastering the Art of Pittsburgh Style Steak

Cooking a Pittsburgh style steak is an art form that brings out bold flavors and textures. Remember, high heat and quick cooking are your best friends here. By searing the steak on an extremely hot surface, you create that signature charred crust while keeping the inside juicy and rare. Don't forget to let your steak rest before slicing; this ensures all those delicious juices stay locked in. Experiment with different seasonings and cuts of meat to find your perfect match. With practice, you'll soon be serving up a steak that's not just a meal, but a culinary experience. So, grab your skillet, fire up the grill, and get ready to impress with your Pittsburgh style steak skills.