Pittsburgh steak compared to Rare

I’ve always known of it as Philadelphia style, and if it’s the same thing they take an extremely cold to frozen steak and seer it quickly on the hottest temp. It leaves the inside completely raw with a charred surface.


Then again I could be completely misinformed. All of this comes from a friend I had years ago that loved it this way.

As for comparing to rare, rare still gets a slight texture change from the heat of cooking. The inside of the Phili style was barely warm and completely raw.

It's overdone on the outside and under done on the inside. Yum.

Yep as said it’s just charred on the outside and rare on the inside, and when I say rare I mean rare. Not just that the inside is less done than the outside.

How I eat all ribeyes

Here is a zoomed in screenshot from their menu:



They have it listed as a warm red center.

Funny I had never heard of Pittsburgh rare either and one day working at a country club in BR a lady ordered it. I asked the manager if we could do it and he said yes. After the cook, me and him were work buddies, handed me the steak he goes "Thad don't ever fricking take a Pittsburgh steak order again, tell them we can't do it. That shite is such a pain in the arse to cook and clean up after."

So they’re doing it Pittsburgh mid-rare…which seems alright for the masses, Pittsburg blue is the traditional preparation.

Sounds OK for the ribeye. Filet to rare though.