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Does anyone like Pittsburgh style steak?
Posted on 8/7/18 at 8:09 pm
Posted on 8/7/18 at 8:09 pm
I have never had one before, how are they?
Posted on 8/7/18 at 8:11 pm to al_cajun
Nasty!!!
When I managed a steak house in Atlanta back in 1996, we did not allow customers to order it
When I managed a steak house in Atlanta back in 1996, we did not allow customers to order it
Posted on 8/7/18 at 8:17 pm to al_cajun
Charred and rare? Iwei. Although as I get older I'm more of a medium rare guy
Posted on 8/7/18 at 8:17 pm to al_cajun
Not a fan, burn the shite out of the outside and cold and raw on the inside
This post was edited on 8/7/18 at 8:18 pm
Posted on 8/7/18 at 8:24 pm to al_cajun
It’s my preference at high end places. Don’t trust the average place to serve a steak that rare and eat it. But I do love a boneless prime strip Pittsburg (or black and blue).
Posted on 8/7/18 at 8:25 pm to al_cajun
Your filet in the WFDT is medium almost medium well imo. If that's how you like your steak you would not like Pittsburgh style. As mentioned above the center of the steak may not even reach room temperature
Posted on 8/7/18 at 8:25 pm to al_cajun
I’ve tried it once. It’s the reason I eat steak medium rare now. It’s just so damn chewy. I do like a slight crust though.
Posted on 8/7/18 at 8:28 pm to little billy
I’m more of medium rare person but I lost track of time and let it go a couple minutes too long
Posted on 8/7/18 at 8:43 pm to al_cajun
Pitts Med Rare Guy here... yes. Love a good sear on outside w Rare/Med Rare inside. I order it often, but honestly I never know how it will come out. Not only does it depend on the establishment, it depends on the cook handling your particular order. U would think all the high end places have a system for Pitts... but they don’t.
Some will taste like a piece of charcoal, but some will be the best steaks u have ever eaten. It’s a roll of the dice my man, for anywhere that doesn’t proclaim themselves for their ability to do it.
If u eat at a lot of steakhouses...give it a couple whirls. If it sucks, you don’t lose much. If u go out for steaks on occasion, b careful risking it.
Some will taste like a piece of charcoal, but some will be the best steaks u have ever eaten. It’s a roll of the dice my man, for anywhere that doesn’t proclaim themselves for their ability to do it.
If u eat at a lot of steakhouses...give it a couple whirls. If it sucks, you don’t lose much. If u go out for steaks on occasion, b careful risking it.
Posted on 8/7/18 at 8:44 pm to al_cajun
Pittsburg, black and blue,Indian style,charred rare, crispy and cold yes indeed.
Posted on 8/7/18 at 8:57 pm to RetiredTiger
I like mine Scranton style. Dipped in motor oil before the char.
Posted on 8/7/18 at 8:59 pm to RetiredTiger
quote:
Pittsburg, black and blue,Indian style,charred rare, crispy and cold yes indeed.
GOAT Raichlen episode
Posted on 8/7/18 at 9:05 pm to BRgetthenet
BR have you ever tried that?
This post was edited on 8/7/18 at 9:06 pm
Posted on 8/7/18 at 9:10 pm to al_cajun
I can see how people like it, but it's not my choice. Medium rare to medium for me, depending on the cut off steak.
Meats can taste good at a wide range of temperatures. From tartare to braised roast.
Meats can taste good at a wide range of temperatures. From tartare to braised roast.
Posted on 8/7/18 at 9:18 pm to BottomlandBrew
I eat a lot of my venison back strap steaks basically pittsburg I make it a lot like seared tuna but cooked a tad longer. My wife doesn't eat venison really so its always when i'm by myself or just the kids, or she has another steak I guess.
Anyway, I sear them in the cast iron with plenty of butter and try to get a good crust. Haven't had beef that way in awhile, I like my beef rare but with some texture to enjoy the fatiness.
Anyway, I sear them in the cast iron with plenty of butter and try to get a good crust. Haven't had beef that way in awhile, I like my beef rare but with some texture to enjoy the fatiness.
Posted on 8/7/18 at 10:39 pm to bossflossjr
quote:The whole premise of a Pittsburgh filet is that it's rare/raw in the center. If you're ordering it medium rare it's no longer "Pittsburgh".
Pitts Med Rare Guy here
Posted on 8/7/18 at 11:15 pm to Degas
I'm from Pittsburgh. Actually, many places refer to any steak that's charred on the outside as Pittsburgh-style, no matter what the internal temperature is.
Posted on 8/8/18 at 4:23 am to the paradigm
quote:
I do, I like a good crust
quote:
I'm from Pittsburgh. Actually, many places refer to any steak that's charred on the outside as Pittsburgh-style, no matter what the internal temperature is.
Have people been misunderstanding what Pittsburg really is? Because if what you say is correct, all my steaks are Pitt-style...good char, 125-128* internal.
Posted on 8/8/18 at 6:04 am to the paradigm
quote:
Actually, many places refer to any steak that's charred on the outside as Pittsburgh-style, no matter what the internal temperature is.
This is correct. Whether people have lost the “actual meaning of Pittsburgh” or not, most restaurants - when it is ordered - will ask you internal temp. To most steakhouses today (and I frequent them across the US), the term “Pittsburgh” is using butter to externally char the steak.
This also why very few places do it well....
This post was edited on 8/8/18 at 6:05 am
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