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I like a good crusty char tbh, I believe it’s called Pittsburgh style. Or minced up raw as a tartare. Not really what many would consider a steak, but a fine u
by gunfighthacksaw 5y ago
I like a good crusty char tbh, I believe it’s called Pittsburgh style.
Or minced up raw as a tartare. Not really what many would consider a steak, but a fine use for a good piece of meat anyhow.
- bradleyjg 5y agoThe Pittsburgh style is a very hard sear but rare or blue on the inside. It’s said, perhaps apocryphally, to have been developed at steel mills where the steaks were seared on the extremely hot plant piping.
- csdvrx 5y agoInteresting, that's what I do with my method (rare inside)
- dilap 5y agoThis is the ideal for me -- a nice good crust on the outside, more or less raw on the inside. Something about the contrast just makes it pop. Sublime. (Also love steak tartare.)