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"Pittsburg Style" steaks

edited 2:43AM in EggHead Forum
Want to know how to do this.[p]Thanks


  • KennyGKennyG Posts: 949
    Phrogge,[p]I've done these a few times with great results if you like an intense char and bleeding rare center.[p]follow the link[p]chileside.gif
    [ul][li]the Cleveland version of Pittsburgh steaks[/ul]
  • SundownSundown Posts: 2,970
    Get Mr. Egg up to 800º - 1000º bottom vent all the way open and the top vent off.
    Open Mr Egg and place your steaks ont eh grill (I hope they are at least 2" thick) Sear for 2 minutes maybe three in your case flip wait 2 -3 minutes then take them off

  • Phrogge,[p]If you have (or have access to) a Brinkman smoker, get one of the grills. They fit perfectly down into the large egg right at the top of the firebox. Fill the firebox, get a good fire going, drop the grill into the egg (I use heavy oven mitts and a pair of vice grips). The meat winds up just inches from the lump and surrounded by fire...two minutes per side and you have the charred, seared outside and perfect, rare inside to just about any good cut of steak.
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