Question about Pittsburgh Blue steak

EggPlant · January 2017

I have a friend that's dropping by this weekend and wants his steak Pittsburgh Blue.

Should I caveman the steak, or place it on the grill, or use a cast iron pan?

Thanks

Grilltastic · January 2017

Check this out for explanation https://en.wikipedia.org/wiki/Pittsburgh_rare
First time attaching link, hope it is ok

EggPlant · January 2017

I guess what I'm trying to figure out what would be the best method to get the best char/crust on the outside of the meat.

Bowne1 · January 2017

Try using some Char Crust . http://www.charcrust.com/ lol

fishlessman · January 2017

direct and have the grid close to the lump or use the cast iron, i would probably use the cast iron. says the internal is supposed to be a cows temp, 101.5 f degrees

pat the steak dry before searing so it sears faster and you could waterbath it in luke warm water first to take the chill out

KiterTodd · January 2017

Yeah, you need high enough heat to pretty much burn the outside but leave the inside as rare as possible. Put some seasoning on the outside of it and give it a hot direct cook, that should do it. Don't need to get too fancy as, to be honest, folks that eat their steak Pittsburgh style reaaaallly aren't too picky about their meat.

And then the blue cheese or blue cheese sauce on top. The sharp blue bite will mask the flavor of any bits that went too far on the line between "charred" and "burnt"

That's how I'd do it, anyway. Keep it simple. You're basically burning a steak on too hot of a fire.

bajatom2 · January 2017

Use a screaming hot cast iron skillet.

Question about Pittsburgh Blue steak

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