What is the difference between Pittsburgh and black and blue?

Many restaurant guests use the term Pittsburgh to describe a steak that is extra charred on the outside, no matter what internal temperature is desired. Black refers to the char and blue refers to the rare interior of the steak.

What does it mean to order a steak black and blue?

One of the oldest ways to eat a grilled steak is called Black and Blue, or Pittsburgh style. You can achieve it by charring the outside while maintaining a rare to medium-rare internal temperature, or blue steak. I’m actually not too fond of the Pittsburgh style steak because it’s just a bit too charred for my liking.

What is Chicago-style steak?

A Chicago-style steak is charred on the surface and cooked to your desired doneness on the inside, according to The BBQ Experiment. Any type of steak can be prepared Chicago-style, though it’s best to choose lean cuts such as strip steak or T-bone steak.

Why is it called Chicago-style steak?

According to one legend, Chicago-style grilling first came about because workers only had a short amount of time for lunch. They brought raw steaks to work, and threw them on the sides of blast furnaces and other industrial equipment to quickly sterilize the exterior so they could be eaten.

How do you cook Pittsburgh rare?

A steak Pittsburgh style, or Pittsburgh rare, is basically burned on the outside at a very high temperature. Char-grilled on an open flame until almost black. 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.

What does butterfly your steak mean?

The second option is to cut a thicker steak into a thinner steak through a technique called “butterflying”. Essentially, you make a cut across the steak, stopping before you cut all the way through it. When you open the steak up, it now has two matching sides, resembling a butterfly.

How do you cook Pittsburgh Rare?

What is an extra rare steak called?

Also known as simply ordering a steak “extra rare,” a blue steak is just shy of serving the cut of beef raw (via Char-Griller). If you’re ordering a blue steak, it’s most certainly not getting to know the grill for too long, and the interior temperature probably isn’t much higher than 115 degrees Fahrenheit.

Why do they call it blue rare steak?

What exactly is blue steak? A blue steak is cooked for just long enough to sear and brown the outside, while the inside remains raw. Blue steak is called blue because when it is freshly cut, raw meat has a faint purple/blue-ish hue. This is due to oxygen-depleted residual blood within the meat.

Why is my raw steak blue?

Blue steak is called blue because when it is freshly cut, raw meat has a faint purple/blue-ish hue. This is due to oxygen-depleted residual blood within the meat.

Does anyone like Pittsburgh style steak?

Today, however, most people prefer to cook their Pittsburgh-style steaks on a traditional open-flame grill. This offers a delicious smokey flavor, along with the high heat needed for this unique cooking method. Pittsburgh-style steaks are particularly delicious because of their juiciness. By searing the outside, it locks in the steak’s juices.

What’s the origin of ‘Pittsburgh rare’ steak?

There are many local legends as to the origin of the term “Pittsburgh Rare.” The most common revolves around the region’s steel mills. It’s said that steel workers would cook steak on a piece of the cooling metal.

What are the different levels for cooking steak?

RARE (120F) It is typically seared quickly for it to remain mostly red in the center.

  • MEDIUM RARE (125F) Also seared and after doing so,it should be warm with the center mostly pink and becoming red towards the center.
  • MEDIUM (134F)
  • MEDIUM WELL (150F)
  • WELL DONE (160F)
  • What is “Pittsburgh style” searing?

    The term “Pittsburgh-style” refers to a specific grilling method in which the outside of the steak is charred while the inside remains rare or medium-rare . The outside is exposed to a hot flame, essentially searing it without cooking up the inside.