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re: Does anyone like Pittsburgh style steak?
Posted on 8/7/18 at 9:10 pm to al_cajun
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.
1
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.
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