When it comes to steak, few cooking styles are as iconic and revered as the Pittsburgh medium. This preparation method combines high heat to achieve a superb crust while maintaining a tender and juicy interior, resulting in a delicious cut of meat that satisfies even the most discerning palate. In this comprehensive guide, we will delve into the history, techniques, and tips for cooking the perfect Pittsburgh medium steak. By the end, you’ll be ready to impress your family and friends with your culinary skills.
Understanding the Pittsburgh Medium Style
The term “Pittsburgh medium” refers to a specific doneness that falls between medium and medium-well. Originally originating from the steelworkers of Pittsburgh, Pennsylvania, this cooking style is distinguished by its unique sear on the outside while retaining a warm, slightly pink center. Achieving this perfect balance requires precision and a good understanding of cooking techniques.
Why Choose Pittsburgh Medium?
Choosing to cook your steak Pittsburgh medium comes with several benefits:
- Flavor: The high heat creates a caramelized crust that locks in the juices, enhancing the steak’s natural flavors.
- Texture: The outside is crispy, while the inside remains tender and moist.
- Versatility: This style works well with various cuts of steak, including ribeye, sirloin, and filet mignon.
Whether you’re hosting a dinner party or enjoying a quiet meal at home, a Pittsburgh medium steak is sure to be a crowd-pleaser.
Choosing the Right Steak Cut
The cut of steak you choose significantly impacts the flavor and texture of your final dish. Here are some of the best cuts for a Pittsburgh medium preparation:
1. Ribeye
Ribeye is known for its marbling, which contributes to its rich flavor. It can easily achieve a perfect crust while keeping the interior juicy.
2. New York Strip
The New York strip is a well-rounded cut with a good balance of tenderness and flavor, making it a popular choice for many steak lovers.
3. Filet Mignon
Filet mignon is exceptionally tender and rich, providing a luxurious eating experience. It’s a more delicate option that requires careful cooking.
When selecting your steak, ensure it is fresh and ideally at least 1-1.5 inches thick. This thickness allows the steak to cook evenly, making it easier to achieve the Pittsburgh medium finish.
Preparing Your Steak
Preparation is key to cooking a perfect Pittsburgh medium steak. Follow these steps to ensure you’re on the right track.
1. Bring the Steak to Room Temperature
Allow your steak to sit outside of the refrigerator for about 30-60 minutes before cooking. This step promotes even cooking as the meat will heat more uniformly.
2. Seasoning
A simple seasoning goes a long way. Use coarse sea salt and freshly cracked black pepper. Generously season both sides of the steak, ensuring that the seasoning adheres well.
Optional Marinade
While Pittsburgh medium steak can be flavorful with just seasoning, you can opt for a marinade to enhance the flavor profile. Consider using a mixture of olive oil, garlic, rosemary, and a splash of balsamic vinegar. Marinate for up to two hours, but avoid longer periods as too much time can alter the texture of the meat.
3. Equipment Needed
Before you start cooking, ensure you have the right tools handy:
- Heavy skillet (cast iron preferred for best heat retention)
- Instant-read thermometer (for precision)
- Tongs (for flipping the steak)
- Resting plate (to let the steak rest after cooking)
Cooking the Pittsburgh Medium Steak
Now that you’re prepared, it’s time to cook. Here are the essential steps to follow:
1. Preheat Your Skillet
Preheat your cast iron skillet over high heat for about 5 to 10 minutes. The skillet must be very hot to achieve that signature crust. You can test if the skillet is ready by flicking a few drops of water into the pan; they should sizzle and evaporate almost immediately.
2. Add Oil
Once your skillet is preheated, add a small amount of high-smoke point oil such as canola or grapeseed oil. Swirl the oil in the pan to coat it evenly.
3. Searing the Steak
Place the steak in the skillet and let it sear without moving it for about 2-3 minutes. This period allows a good crust to form. After 2-3 minutes, flip the steak using tongs and sear the other side for another 2-3 minutes.
4. Check for Doneness
To achieve Pittsburgh medium, you should aim for an internal temperature of 150-155°F (65-68°C). Use an instant-read thermometer inserted into the thickest part of the steak. The steak will continue to cook slightly upon removal from the heat, so it’s okay to take it off when it reaches around 145°F (63°C).
5. Rest the Steak
Once you reach the desired doneness, transfer the steak to a resting plate and cover it loosely with aluminum foil. Let it rest for at least 5 to 10 minutes. Resting is vital as it allows the juices to redistribute throughout the meat, ensuring every bite is succulent.
Serving Your Pittsburgh Medium Steak
After resting, it’s time to slice and serve your Pittsburgh medium steak.
1. Slicing
Always slice against the grain to maximize tenderness. Use a sharp knife for clean cuts, and aim for slices that are about 1/2 inch thick.
2. Accompanying Sides
A Pittsburgh medium steak pairs beautifully with various sides, enhancing the overall dining experience. Here are some popular options:
| Side Dish | Description |
|---|---|
| Garlic Mashed Potatoes | Rich and creamy mashed potatoes with a hint of garlic complement the steak perfectly. |
| Grilled Vegetables | Seasonal vegetables like asparagus, bell peppers, and zucchini add freshness to the meal. |
| Caesar Salad | A crisp Caesar salad provides a refreshing contrast to the richness of the steak. |
| Creamed Spinach | This classic steakhouse side dish adds a velvety richness that pairs perfectly with steak. |
3. Sauces and Seasonings
While a Pittsburgh medium steak is delicious on its own, you may choose to enhance it further with sauces. Consider serving with:
- Chimichurri sauce for a vibrant, herby kick.
- Red wine reduction for a touch of elegance.
Tips for Perfection
To ensure your Pittsburgh medium steak turns out flawlessly every time, keep these tips in mind:
1. Invest in Quality Meat
The quality of your steak significantly impacts the flavor and texture. Opt for grass-fed or hormone-free beef for the best results.
2. Be Patient
Don’t rush the process. Allowing the skillet and the steak to heat adequately ensures the best sear and maintains moisture.
3. Use an Instant-Read Thermometer
Precision is key when cooking steak. An instant-read thermometer ensures that you hit the desired doneness without cutting into the steak prematurely.
Conclusion
Cooking a Pittsburgh medium steak is a skill that enhances your culinary repertoire. The combination of a perfect crust and juicy interior creates a memorable dining experience. Follow the steps outlined in this guide, and with a little practice, you’ll be serving Pittsburgh medium steaks that are sure to impress. Whether for a special occasion or a casual family dinner, your savory Pittsburgh medium steak will be the highlight of the meal! Enjoy your cooking journey, and indulge in the deliciousness that comes from mastering this classic steak preparation.
What is a Pittsburgh medium steak?
A Pittsburgh medium steak is a unique cooking style characterized by a heavily charred exterior and a warm pink center. This style originates from the Steel City of Pittsburgh, Pennsylvania, and is typically used for thicker cuts of beef, particularly ribeyes or sirloins. The high-heat cooking method creates a crust that seals in the juices, providing a delightful contrast between the sear and the tender interior.
This method is often achieved by using a very hot grill or skillet, allowing the steak to cook quickly. While the exterior is crusty and caramelized, the interior remains medium rare to medium, with a temperature range of about 135°F to 145°F. This cooking style is beloved by many steak enthusiasts for its bold flavors and pleasing textures.
What is the best cut of meat for a Pittsburgh medium steak?
The best cuts of meat for a Pittsburgh medium steak are those that can withstand high heat and develop a nice crust. Ribeye steaks are a popular choice due to their marbling, which enhances flavor and juiciness. Other suitable cuts include sirloin, T-bone, and filet mignon, but the thickness of the steak is also critical. Thicker cuts, ideally around 1.5 to 2 inches, allow for a good char without overcooking the inside.
Choosing high-quality meat is essential when aiming for a Pittsburgh medium steak. Look for beef that has good marbling and a vibrant color. Grass-fed or grain-fed beef can be chosen based on personal preference, but the cut should ideally have a nice layer of fat to ensure it remains moist and flavorful after cooking.
How do I prepare a Pittsburgh medium steak?
Preparing a Pittsburgh medium steak begins with selecting the right cut, as mentioned earlier. Once you’ve chosen your meat, bring it to room temperature by letting it sit out for about 30 minutes before cooking. This helps ensure more even cooking. Season generously with coarse salt and freshly ground black pepper, or your favorite steak rub, to enhance the crust and flavor.
Next, you will need a very hot grill or skillet—cast iron is ideal—preheated to high heat. Sear the steak on one side for about 3-5 minutes until a dark crust forms. Flip the steak and sear the other side for another 3-5 minutes. Use a meat thermometer to check the internal temperature; for Pittsburgh medium, aim between 135°F to 145°F. After cooking, allow the steak to rest for a few minutes before serving, enabling the juices to redistribute.
What is the ideal cooking time for a Pittsburgh medium steak?
The ideal cooking time for a Pittsburgh medium steak can vary depending on several factors, including the thickness of the steak and the heat level of your grill or skillet. Generally, a steak that is about 1.5 inches thick will take around 6 to 10 minutes total cooking time. Start by searing each side for about 3-5 minutes, depending on how hot your cooking surface is.
Another crucial aspect is to use a meat thermometer to accurately gauge the internal temperature. For a Pittsburgh medium steak, you’re aiming for 135°F for medium-rare to 145°F for medium. Because these steaks are often cooked quickly at high temperatures, constant monitoring is essential to prevent overcooking.
Can I achieve a Pittsburgh medium steak in the oven?
Yes, you can achieve a Pittsburgh medium steak in the oven, although traditional methods typically involve grilling or pan-searing. To do this, preheat your oven to broil and allow your oven to get very hot. First, sear your steak on the stove in a cast-iron skillet for 3-5 minutes per side to create that essential crust. After searing, move the skillet to the oven to finish cooking.
Broil the steak for about 3-5 minutes on each side, checking the internal temperature with a meat thermometer. Like the grill method, you’re aiming for a temperature of around 135°F to 145°F. The oven method gives you control over the cooking process, but ensure that your skillet is oven-safe to maintain the high heat necessary for a proper sear.
How can I tell when my Pittsburgh medium steak is done?
The most reliable way to determine if your Pittsburgh medium steak is done is to use a meat thermometer. Insert the thermometer into the thickest part of the steak, making sure not to touch any bones or fat pockets. For a Pittsburgh medium steak, you should aim for an internal temperature between 135°F for medium-rare and 145°F for medium.
Another method is to use the touch test, wherein you compare the firmness of your steak to specific parts of your hand. A medium steak should feel similar to the fleshy part of your hand beneath your thumb when you touch your thumb to your index finger. Practicing this will help you gauge doneness over time, but using a thermometer provides the most accurate results, especially for pinpointing your ideal level of doneness.
What are some recommended side dishes for a Pittsburgh medium steak?
When serving a Pittsburgh medium steak, you’ll want side dishes that complement the robust flavors of the meat. Classic choices include creamy mashed potatoes, roasted vegetables, or a simple Caesar salad. Each of these sides provides a nice balance to the richness of the steak and adds freshness to the meal.
For a more gourmet touch, consider pairing your steak with garlic herb butter or a zesty chimichurri sauce, which can enhance its flavors beautifully. Grilled asparagus, sautéed mushrooms, and a robust red wine reduction can elevate the dining experience even further. Ultimately, choose sides that reflect your tastes and enhance the overall meal.
What’s the best way to rest a Pittsburgh medium steak after cooking?
Resting your Pittsburgh medium steak after cooking is crucial for achieving optimal texture and flavor. After removing the steak from heat, transfer it to a cutting board and loosely cover it with aluminum foil. This will keep the heat in while allowing the juices to redistribute throughout the meat. Resting for at least 5-10 minutes is often recommended, depending on the thickness of the steak.
During the resting period, the steak continues to cook slightly from residual heat, so be mindful not to cover it too tightly or it may steam rather than rest. After resting, slice the steak against the grain to enhance tenderness. Enjoy your perfectly cooked Pittsburgh medium steak with its rich, juicy flavor!