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"Pittsburg Style" Steaks

edited 9:01AM in EggHead Forum
In the beginning of the Big Green Egg Cook Book, they mention a "Pittsburg Style" for cooking steaks on the Egg. Unfortunately, I can't find anywhere in the book where they tell you how to cook steak this way. Anybody out there who can tell me? Thanking you in advance for your help, I am,[p]Sincerely yours,[p]Dr. Snore
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Comments

  • SpinSpin Posts: 1,375
    Dr. Snore,[p]The "Pittsburg" style of cooking represents the far end of rare steak cooking. The ultimate "Pittsburg" being a bleeding charred steak.[p]This cook requires very high temps (1000+F) and very short cooking times. On your Egg, the steak MUST be very close to the coals to achieve the goal.[p]Spin

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  • Tim MTim M Posts: 2,410
    Spin,[p]I think you can also achive the Pittsburg char by omitting the dwell time and just searing it to perfection - even at 700 deg. I often do mine at 5-5-2 on the large Egg at 700 deg. I might try a 6-6-0 to see what that would do. My filets are usually 2" thick too so they are still pretty pink inside - not rare though. [p]Tim
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