Does anyone like Pittsburgh style steak?

Nasty!!!

When I managed a steak house in Atlanta back in 1996, we did not allow customers to order it

Not a fan, burn the shite out of the outside and cold and raw on the inside

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).

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.

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.

Pittsburg, black and blue,Indian style,charred rare, crispy and cold yes indeed.

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Pittsburg, black and blue,Indian style,charred rare, crispy and cold yes indeed.

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GOAT Raichlen episode

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.

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Pitts Med Rare Guy here

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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".

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I do, I like a good crust

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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.

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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.