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pittsburg seak

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mr toad
mr toad Posts: 779
edited October 2011 in Beef

i would love to smoke/grill the “pittsburg style” steak. A
rare steak is one that has been
cooked so it is charred on the outside but still rare on the inside.

 any suggestions ? what cut of beef works best for this
cook?

thanks, and have a good weekend - mr toad

 

mr toad

See no Evil - Hear no Evil - Speak no Evil
                    Smoke no Evil

BGE - Mini, Small, Medium, Large
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Comments

  • lewis
    lewis Posts: 14
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    Hey Mr toad
    I also love my steak kinda rare. A good cut is a must. T-bone or tenderloin , cut nice and thick Take the egg to 600 , be careful when opening it !!!!   2min. then flip then 2 mins then flip again  shut the air of for 2 more min.  Perfect evertime, as long as it at least and inch thick.
    I always put some kind of rub on in. Dizzy pig or Montreal steak spice.
    Enjoy !!!

    Lewis
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  • Squeezy
    Squeezy Posts: 1,102
    edited November 2011
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    What is Pittsburg style?

    I just looked it up ... never heard that term on this side of the border ... according to Wikipedia, it is also known as Chicago-style and in Pittsburg as 'black & blue"

    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • billyray
    billyray Posts: 1,275
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    Ribeye is my first choice, then New Yorks or T-Bone, Porter House. Cooked similar to Lewis. Rubbed with Worcestershire and seasoned with McCormicks Montreal Steak Seasoning. Seared @ 600 on cast iron grate for 2 minutes, flip for 2 minutes, closed the vents and raised to the felt line on regular grid for another 2 minutes. Great grill marks, rare inside. In our area Costco seems to have the best prices on USDA Choice or Prime beef, I would never use a grade less than USDA Choice.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Squeezy
    Squeezy Posts: 1,102
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    I don't think you can go wrong with any of those cuts ... I love 'em all!
    Never eat anything passed through a window unless you're a seagull ... BGE Lg.
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  • gte1
    gte1 Posts: 379
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    I have tried this method, but the steaks seem to get very smokey when shutting down all the vents. T-Rex method doesn't give the heavy smokey flavor.
    George
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  • stike
    stike Posts: 15,597
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    The smoke is dripping fat burning when it hits coals that have no oxygen to burn. That is pretty bad smoke. Only steak that i think works ok with the 'shut the vents' trick is maybe a filet, because there's virtually no fat.

    I frankly gave up on the sear/dwell method after it gave my rib eyes a sooty fatty flavor a few too many times

    ed egli avea del cul fatto trombetta -Dante
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  • ChokeOnSmoke
    ChokeOnSmoke Posts: 1,942
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    I'm not real big on closing the vents either.  Sear it and then cook it at around 350 until it reaches 125-130 internal.
    Packerland, Wisconsin

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  • stike
    stike Posts: 15,597
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    Yeah. Seems to be about twenty ways to cook a steak, yet BGE keeps pimping the worst one. Well, second to worst. Maybe microwaving a steak would be the worst.
    ed egli avea del cul fatto trombetta -Dante
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  • billyray
    billyray Posts: 1,275
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    I should have said close the vents down, I didn't mean shut them off completely.
    Felton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
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  • Lit
    Lit Posts: 9,053
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    Just hot tub the steaks first and all you have to do is sear them. I usually get the mini or large with the spider to 700 and then sear 1 minute each side flipping every minute for a total of 4 minutes.
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  • demo
    demo Posts: 163
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    Rib eyes always work the best.  They have a higher fat content.
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