"Pittsburgh style" steaks

Unknown

On page 18 of the "Cookbook and Manual, reference is made to this technique "which produces steaks crunchy on the outside and rare on the inside..........." What's the recipe?

Wise One

Phrogge, youmust not have ready the replies to your post yesterday. Basically, it consists of getting the BGE up as high as you can (1000 degrees or so) and cooking quickly on one side, flipping and cooking quickly on the other. You get a rare inside with a crisp outside. KennyG has a great site for this.

[ul][li]Kenny G's Pittsburgh style[/ul]

Spin

Phrogge,[p]A steak cooked "Pittsburgh" style is rare inside with a crunchy crust outside. The goal of the cook is a just warmed rare inside with a very serious sear to the outside surface. The end result is something that a decent vet should be able to revive the meat, but would require lots of skin grafts. The cook is a simple 2-minute sear on each side prior to removal and serving.[p]You will need a very hot, very well heated Egg and a very cold (not frozen) steak. You will need the infrared heat of the fire to help with the sear, so lowering the grill nearer the coals is beneficial. Cooking temp should be no lower than 800°F, with the higher the better. A well heated Egg very quickly regains cooking temperature after a dome opening.[p]I have heard of those that lay the steak directly on the coals. I am not a fan of this practice.[p]Spin

Big Ed

Spin,[p]This is my favorite way of cooking steak. Sometimes also called "Black & Blue". I don't eat steak when dining out. No one can match what the Egg can do. [p]Big Ed