Philadelphia, PA
- When you ask a steakhouse about the rareness of a steak, you might be surprised to learn that Pittsburgh style is actually a variation of rare. In Pittsburgh, rare means that the outside of the steak is charred but still rare on the inside.
Pittsburgh Rare: Unveiling the Secrets of the Steel City's Signature Steak
In the world of steak preparation, few styles carry as much regional identity and intriguing history as "Pittsburgh rare," or "Pittsburgh-style." This unique and flavorful method has become synonymous with the Steel City's robust culinary heritage. Characterized by its dramatically charred exterior and an interior that remains strikingly raw or rare, Pittsburgh rare offers a captivating contrast in both texture and taste, a combination that has delighted steak enthusiasts for generations.
The Art of the Open Flame: Achieving the Perfect Char
The unmistakable hallmark of a Pittsburgh rare steak lies in its preparation over an open flame at intensely high temperatures. This extreme heat is crucial:
- Intense Searing: The high heat instantly sears the exterior of the meat, forming a dark, flavorful crust (often referred to as "black and blue"). This rapid searing locks in juices and creates a robust, smoky flavor profile.
- Untouched Interior: Despite the fierce exterior heat, the brief cooking time ensures that the interior remains virtually untouched, preserving its raw or very rare state.
- The Result: The outcome is a steak that is remarkably tender and juicy on the inside, beautifully complemented by the smoky, charred flavor and crisp texture of the outside.
A Culinary Legacy Rooted in Industry
The precise origins of Pittsburgh rare are shrouded in a bit of mystery, yet the style is deeply intertwined with the city's industrial past, particularly its iconic steel mills.
- Steelworker Ingenuity: Legend has it that steelworkers, with their demanding jobs and limited lunch breaks, would ingeniously cook their steaks directly on the incredibly hot metal surfaces of the mills. This method allowed for a rapid and satisfying meal, creating the distinctive seared exterior and rare interior that defines the style.
- Evolution of a Technique: While born out of necessity, this technique has since been refined and adapted, making its way from the factory floor to the kitchens of renowned restaurants and home cooks alike. Traditionally, thick-cut ribeye or New York strip steaks are favored for this preparation, though the Pittsburgh rare method can be skillfully applied to various other cuts of beef.
How to Cook Pittsburgh Rare at Home: A Simplified Guide
Replicating the perfect Pittsburgh rare steak at home requires a keen eye and precision, but it's certainly achievable. Here’s a simplified approach:
- Prep the Grill for Extreme Heat:
- Gas Grill: Preheat your gas grill to its absolute highest possible temperature, turning all burners to high.
- Charcoal Grill: For charcoal, use a chimney starter to ensure the coals are burning scorching hot and evenly distributed for intense direct heat.
- Sear the Steak Rapidly:
- Once the grill grates are scorching hot, place your steak directly on them.
- Sear for a very short duration, typically 1 to 2 minutes per side. The objective is to achieve a dark, almost black, charred crust on the exterior.
- Finish in the Oven (Optional, for a slightly warmer center):
- If you prefer the center to be slightly warmer than completely cold-rare, you can transfer the seared steak to a preheated oven at 450°F (232°C).
- Cook for only a few minutes, depending on the steak's thickness and your exact desired level of doneness. Be careful not to overcook.
- Rest and Serve:
- Crucially, allow the steak to rest for several minutes after cooking. This allows the internal juices to redistribute evenly throughout the meat, ensuring a tender and more flavorful bite.
- Slice and serve immediately to enjoy the unique contrast.
Whether you're a proud Pittsburgh native or a culinary adventurer eager to experience the city's rich traditions, trying a Pittsburgh rare steak is an essential gastronomic adventure. Its daring combination of a deeply charred crust and a tender, cool rare center makes it a truly unforgettable dining experience – a bold flavor statement that perfectly embodies the spirit of the Steel City.
