Oil or Butter for Pittsburg Style Steaks?

LFGEnergy

Hot tubbing and then finishing on cast iron griddle (as hot as I can get it) for Pittsburg :woohoo: .

Some older posts talk about olive oil (and brown sugar - pass on that one). Do folks have an opinion? I was thinking butter dropped on griddle right before dropping steak (already seasoned and hot tubbed). Not a big oil fan, but butter sounds tasty@!!! Or do you go commando?

Thanks!

Dave in Keller, TX

Little Chef

Dave: The butter will burn in your skillet. A nice compound butter of some sorts on the steak after the cook will be a bonus though!

Groundhog66

Pardon my cluelessness, but what is Pittsburg Style?

Little Chef

Also known as 'black and blue'. Seared hard on the outside, and rare as rare can be on the inside.

Frank from Houma

Michelle - Its a little unusual, but I actually like it that way sometimes. baste the steak with butter just before it goes on and sear the moo out it.

Kind of like blackened fish - in fact PP makes a blackened steak seasoning but I don't care for it. I have to try blackened with some DP Raisin the Steaks or Cowlick.

LFGEnergy

Thanks LC. Am sticking with butter after sear!

BTW, my first Pittsburg was at Smith and Wollensky's in NYC about 12 years ago, a huge porterhouse....I can't remember my kids birthdays....but that steak, I will always remember!!!!

Dave in Keller, TX

Celtic Wolf

We all thought you were weird, but now we know it :woohoo:

A skilled vet could still revive my steak..

Celtic Wolf

Yep severe 3rd Degree burns but the vet can revive it.. :woohoo:

Frank from Houma

What's with the thought stuff? :huh:

I thought my traveling companion told you at the 2008 fest.

Celtic Wolf

I was trying to be polite HAHAHA

But then again she said a yankee couldn't make a good bread pudding too!!!

Little Chef

Wait, wait Pete...who is "she" in this equation? :huh:

Fidel

For what it's worth, if you hot tub your steak then you are not going to have a pittsburgh style after the sear. You'll have rare or rare plus.

Pittsburgh style steaks are still cold (i.e. raw) in the middle and charred black on the outside, thus the sugar.

Nothing wrong with what you are doing, but don't want you to fall in love with it, order it in a restaurant and be surprised that it is quite different.

Fidel

As I order them, "knock the horns off and walk it past a candle on the way to the table."

Celtic Wolf

Mrs Frank from Houma...

Celtic Wolf

AMEN !!!!

Little Chef

LOL...Ok cool! Because I would be the LAST Yankee to say a Yankee can't make a good bread pudding!! :laugh:

Little Chef

Fidel is absolutely correct here! Totally missed the hot tubbing part! :huh: (I mean it's only the first word of the post! Doh!) :pinch:

Frank from Houma

My traveling companion liked CW's bread pudding - even though there was artificial sweetner in it.

Chubby

I wouldn't "hot tub" it either...fwiw.

Gettin' it "rockin' hot"!!



I use Ghee...(clarified butter). works great!



"Pittsburg Rare"...one of my favorites!

Evans

Groundhog66

I see, thank you......

thirdeye

Hey Dave,

I would think for the taditional black and blue steak, oil would work just fine, or maybe lard. You need something for a buffer on hot steel.

I actually know guys that worked for US Steel and J&L in the old days. The Pittsburgh (or Pittsburg if you're old fashioned) steak is still alive and well (or medium well) in many bars. Heheee.

Hoss

Hi heated steel and a nice lube ri cant!

Hoss

I had to back up one nite.We were in a PRIME steakhouse.I told the waitress....Cut it's throat,wipe it's Butt and serve it.I think she did.I GOTTA have a WARM red center. :side: My bad,but TRUE!

reccitron

Little Chef wrote:

Also known as 'black and blue'. Seared hard on the outside, and rare as rare can be on the inside.

Where I live, if a restaurant has a black and blue special it is a blackened steak with blue cheese on top. I guess I should be aware of that when I travel. Not that it matters too much because I love them both ways.