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Pittsburgh steak

This is one of my Big Green egg cook book. Ate one in Boston last year but can't find recipe for it.


  • KennyGKennyG Posts: 949
    barry wood,[p]If you define it as a bleeding rare CHARRED steak, you have the right cooker. You'll need to run in excess of 1000* and have meat at least 1.5 inches thick. If we are on the same page so far, 2-3 minutes per side and NO dwell will do it. These are a favorite here.[p]K~G

  • Tim MTim M Posts: 2,410
    <p />barry wood,[p]I like my steaks Pittsburged and I like them pink in the middle but not blood red raw. I do filet mignon almost 99% so fattier cuts might take less time. Mine are also 2" thick and anything under 1" will never make it since the center will cook too fast.[p]I get my small Egg upto 600-700 deg and sear until done. No Dwell just sear. I usually do something like 5-4-1-1 or something like that. It's black outside and very pink inside. Times are too short to measure but a good quick reading thermometer is important to avoid guessing. If you're using a med or large Egg, then 700-800 deg would work best (or hotter if you care to). [p]After the first couple flips I take a reading on a steak to check for doneness (as in the picture).[p]Tim
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