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Went to Chophouse on Magazine last night
Posted on 11/17/11 at 12:32 pm
Posted on 11/17/11 at 12:32 pm
Maybe because the steaks are all "Pittsburgh" style, but no one really liked their steaks. And all four of us had a different cut. The sides were decent. Too many good restaurants and steakhouses here to spend any money here.
2
Posted on 11/17/11 at 12:35 pm to saderade
quote:
Maybe because the steaks are all "Pittsburgh" style
What the hell does this mean?
Posted on 11/17/11 at 12:36 pm to saderade
wait so all the steaks are only cooked Pittsburg style?
(Charred on the outside, rare on the inside; you have to dip it in butter or oil and set it on fire to do this)
(Charred on the outside, rare on the inside; you have to dip it in butter or oil and set it on fire to do this)
Posted on 11/17/11 at 12:38 pm to Napoleon
Never heard of the term.
Posted on 11/17/11 at 12:47 pm to Napoleon
quote:
(Charred on the outside, rare on the inside; you have to dip it in butter or oil and set it on fire to do this)
tha motherfrick?
sounds awful. how much was this gem of a meal?
Posted on 11/17/11 at 12:55 pm to Rohan2Reed
quote:
A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term 'Pittsburgh rare' is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and blue.
Also called a (black and blue)
(but this next one looks raw)
It's rare when I worked at Copeland's and Ruth's a long time ago, I only did maybe five or six of these.
quote:
According to local Pittsburgh lore, Pittsburgh steelworkers would often bring hunks of meat for lunch, rather than sandwiches. When lunchtime came, they would slap the piece of steak against a slab of hot metal in the mill to sear a blackened exterior around a red, rare core - a cooking style now known as "Pittsburgh Rare." Even the area bars got into the act, serving up Pittsburgh Rare steak, followed by a "boiler maker," or shot of whiskey and a bottle of beer.
Posted on 11/17/11 at 1:00 pm to Napoleon
wow those look absolutely terrible. you ever had one like that NZ?
Posted on 11/17/11 at 1:04 pm to Rohan2Reed
I went a few weeks ago. I like the piano bar area - nice place to grab a few drinks and listen to some music. As far as the meal, it was decent. Steaks were just ok and the sides were average.
Posted on 11/17/11 at 1:06 pm to Napoleon
quote:
(Charred on the outside, rare on the inside; you have to dip it in butter or oil and set it on fire to do this)
or just have a grill that gets really really hot. I love mine this way and I don't do anything but season the meat and throw it on the searer.
2 minutes a side....then I go 60 seconds a side with the grill pattern going the other way for good presentation.
This post was edited on 11/17/11 at 1:08 pm
Posted on 11/17/11 at 1:06 pm to Roach
quote:I agree the place was very nice, it is former location of Cuvee I believe.
I went a few weeks ago. I like the piano bar area - nice place to grab a few drinks and listen to some music.
Posted on 11/17/11 at 1:10 pm to LSUintheNW
quote:
2 minutes a side....then I go 60 seconds a side with the grill pattern going the other way for good presentation.
5 minutes = med rare to med
depending on the cut and temp, obviously; but I'm speaking in generatlities here. those steaks Zach posted pics off look like that were pressed down for about 30 seconds.
Posted on 11/17/11 at 1:18 pm to Rohan2Reed
quote:
wow those look absolutely terrible. you ever had one like that NZ?
Yeah, I actually like my steaks as rare as possible when eating Filet.
Personally when I do it, I put redfish seasoning on it and blacken it, then crust some bleucheese on top.
Sometimes I take some crown royal and cook it with butter and put some blue cheese in that and pour it on top. It's my take on the "Jack and Bleu"
I couldn't find a good picture, but I have done some nice looking Pittsburghs, but my method was to set them on fire on the grill, then char them in the broiler then serve. Total cook time six-seven minutes.
(really short for a filet)
Posted on 11/17/11 at 1:19 pm to LSUintheNW
quote:
or just have a grill that gets really really hot. I love mine this way and I don't do anything but season the meat and throw it on the searer.
2 minutes a side....then I go 60 seconds a side with the grill pattern going the other way for good presentation.
an infa-red grill would do it, but the places I worked at dipped all steaks in butter first before cooking anyway.
Posted on 11/17/11 at 1:30 pm to Rohan2Reed
quote:
depending on the cut and temp, obviously
It's always thick cuts otherwise it would be even faster. temp is typically 900.
eta....maybe it's just me but I like the pic of the first steak.
This post was edited on 11/17/11 at 1:41 pm
Posted on 11/17/11 at 1:32 pm to Napoleon
quote:
an infa-red grill would do it, but the places I worked at dipped all steaks in butter first before cooking anyway.
tbh....I never even knew there was a name for that. A friend did it for me once and I loved and like normal I always pay attention when others cook.
Posted on 11/17/11 at 1:54 pm to LSUintheNW
I feel like I'm missing something here. How is this any different than how most people cook their steaks ? Is it just that it's totally rare instead of medium-rare? Are they overly-charred on the outside?
Posted on 11/17/11 at 1:57 pm to kfizzle85
quote:
totally rare instead of medium-rare? Are they overly-charred on the outside?
sounds like a combination of the two
Posted on 11/17/11 at 2:19 pm to Napoleon
I wouldn't touch that.
Posted on 11/17/11 at 2:44 pm to kfizzle85
what R2R said.
Posted on 11/17/11 at 4:49 pm to kfizzle85
quote:
I feel like I'm missing something here. How is this any different than how most people cook their steaks ? Is it just that it's totally rare instead of medium-rare? Are they overly-charred on the outside?
At a steak house you can order "under-rare" (yeah sounds funny) that's basically what it is, a little less cooked than rare. A raw center. Then the outside should be scorched.
The broilers we used were infa-red, and were between 900-1200 depending on placement on the steak (the tray angled away from the flame, back to front).
A good Pittsburgh on an aged filet is just an awesome steak.
If you ever go to a Sullivan's or Ruth's type place ask for it. Broil cooks, love the challenge of making a good Pittsburgh.
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