Cooking steak is both an art and a science; it requires the right combination of technique, timing, and temperature. If you’ve ever been intrigued by the unique cooking style known as “Pittsburgh rare,” you’re in for a treat. This method produces an exquisitely seared exterior with a cool, red, juicy interior that steak aficionados crave. In this article, we will explore how to cook a Pittsburgh rare steak, covering everything from selecting the perfect cut to the intricacies of cooking and serving.
What is Pittsburgh Rare Steak?
Before diving into the cooking process, let’s clarify what Pittsburgh rare means. Often associated with the steelworkers of Pittsburgh, this steak is characterized by a phenomenal char on the outside while maintaining a cool, red center—a temperature approximately between 120°F and 125°F (49°C to 52°C). The technique typically involves searing the steak at an extremely high temperature, often using a grill or a cast-iron skillet.
The History Behind Pittsburgh Rare
The origins of Pittsburgh rare steak can be traced back to the industrial era of Pittsburgh, where steelworkers would cook their steak over open flames, leading to a well-done outer crust with a barely cooked inside. This method became a cultural touchpoint for the working class in the region, representing both hardworking tradition and culinary innovation.
Choosing the Perfect Steak
The type of steak you choose plays a pivotal role in achieving that perfect Pittsburgh rare experience. Here are some guidelines:
Best Cuts for Pittsburgh Rare
Ribeye: Known for its marbled fat and rich flavor, the ribeye is an excellent choice for Pittsburgh rare. The fat enhances the juiciness and complements the charred crust.
Sirloin: This leaner cut can also work well, offering a blend of tenderness and flavor.
Filet Mignon: If you’re looking for tenderness, filet mignon is unsurpassed. It may require more careful cooking to get the right texture while maintaining a rare center.
Strip Steak: The New York strip is another flavorful option that can yield excellent results when cooked Pittsburgh rare.
What to Avoid
While many cuts are suitable for Pittsburgh rare, you should avoid tougher, leaner cuts like flank or skirt steak, as they may become chewy and less enjoyable when cooked in this style.
Essential Tools for Cooking Pittsburgh Rare Steak
To achieve the best results, having the right tools is crucial. Below is a list of equipment you will need:
- Cast-iron skillet or grill: For achieving high temperatures quickly.
- Tongs: To handle the steak without piercing it.
- Instant-read thermometer: For checking the internal temperature accurately.
- Meat resting plate: To allow the steak to rest properly after cooking.
- High-smoke point oil: Such as avocado or canola oil.
Preparing the Steak
Preparation is key for cooking a Pittsburgh rare steak. Let’s walk through the essential steps before even turning on the heat.
Choosing the Right Temperature
Start by bringing your steak to room temperature. This usually takes about 30 minutes. Cooking a cold steak can lead to uneven cooking, as the outer layer may char while the inside remains undercooked.
Seasoning
For a Pittsburgh rare steak, you want to keep the seasoning simple to let the meat’s natural flavors shine. Here’s a quick seasoning guide:
- Generously sprinkle both sides with kosher salt and freshly ground black pepper.
- Optionally, add some garlic powder or a touch of smoked paprika for a kick.
Cooking Pittsburgh Rare Steak
Now we arrive at the most exciting part—cooking! Whether you’re using a grill or a cast-iron skillet, the steps are quite similar.
Grilling Method
Preheat the Grill: Set your grill to high heat. The goal is to reach temperatures of 600°F (315°C) or higher.
Oil the Grate: Before placing your steak on the grill, oil the grate to prevent sticking. Use a cloth or paper towel dipped in high-smoke point oil.
Sear the Steak:
- Place the steak directly on the grill grates.
Sear for about 2 to 3 minutes on each side, or until a deep brown crust forms.
Check the Temperature: Using the instant-read thermometer, check the internal temperature. For Pittsburgh rare, you’re looking for 120°F to 125°F (49°C to 52°C).
Cast-Iron Skillet Method
Preheat the Skillet: Heat your cast-iron skillet over high heat for about 5 minutes.
Add Oil: Add a tablespoon of high-smoke point oil and let it become hot but not smoking.
Sear the Steak:
- Place the steak in the skillet carefully.
Sear each side for about 2 to 3 minutes, pressing down slightly for an even sear.
Temperature Check: Similar to the grilling method, use your thermometer to check for the desired temperature.
Resting and Serving the Steak
Resting the steak is an essential step that many cooks overlook. Once you’ve achieved the desired temperature, transfer the steak to a resting plate.
Why Resting Matters
Resting allows the juices to redistribute throughout the meat, ensuring a juicy bite. A good rule of thumb is to rest your steak for about 5 to 10 minutes, covered loosely with foil.
Serving Suggestions
Once your steak has rested, it’s time to serve. Here are some ideas:
Accompaniments
- Garlic Herb Butter: A dollop on top while serving adds a rich layer of flavor.
- Sides: Consider serving with grilled asparagus, roasted potatoes, or a simple side salad.
- Sauce: A light drizzle of chimichurri or a balsamic reduction can elevate your steak.
Common Mistakes to Avoid
Even seasoned cooks may fall into common pitfalls. Here are a few to be aware of:
Not Using the Right Temperature: Cooking at too low a temperature will prevent achieving the characteristic sear needed for Pittsburgh rare.
Skipping the Resting Period: Cutting into your steak immediately will result in lost juices and a drier texture.
Overcooking: Given the unique nature of Pittsburgh rare, it can be easy to accidentally overcook the steak if you’re not attentive to its internal temperature.
Conclusion
Cooking a Pittsburgh rare steak is a rewarding culinary adventure that requires attention to detail, understanding of techniques, and a bit of practice. From selecting the right cut to mastering the cooking method, every step contributes to an unforgettable dining experience.
Now that you’re armed with the knowledge needed to cook a Pittsburgh rare steak, gather your ingredients, fire up your grill or skillet, and impress your friends and family with this unique and flavorful cooking style. Enjoy the thrill of creating a dish that is both rustic and sophisticated—all while celebrating the rich history behind it. Happy cooking!
What is Pittsburgh rare steak?
Pittsburgh rare steak is a unique cooking style for steak where the outer layer is seared at an extremely high temperature, usually resulting in a charred crust, while the inside remains almost completely raw or very lightly cooked. This method not only adds an intense flavor from the caramelization of the meat but also creates a striking contrast between the crispy exterior and the cold, tender interior. Typically, the steak is cooked quickly over an open flame or on a very hot grill to achieve this distinctive finish.
This style of cooking became popular in Pittsburgh, Pennsylvania, hence the name. It’s important to note that the term “rare” in this context refers more to the condition of the inside of the meat rather than a traditional medium-rare doneness. If you’re a fan of bold flavors and a unique mouthfeel, Pittsburgh rare steak might become your new favorite way to enjoy this classic cut of beef.
How do I prepare a Pittsburgh rare steak at home?
Preparing a Pittsburgh rare steak at home requires choosing the right cut of meat, such as a ribeye or sirloin, and ensuring you have a very hot grill or cast-iron skillet. Start by bringing the steak to room temperature, which typically takes about 30 minutes after removing it from the refrigerator. While it’s warming up, season both sides generously with salt and pepper, allowing the flavors to penetrate the meat as it sits.
To cook the steak, preheat your grill or pan to the highest heat possible—this is crucial to achieving that signature char. Place the steak on the grill or skillet for a very short amount of time, usually around 1-2 minutes per side. Keep an eye on it to develop a deep crust while ensuring the center remains chilled. Allow it to rest for a few minutes before slicing to let the juices redistribute, and then enjoy your perfectly cooked Pittsburgh rare steak.
What cuts of meat work best for Pittsburgh rare steak?
When it comes to Pittsburgh rare steak, the best cuts of meat are those that are tender and flavorful, making the most of the high-heat cooking method. Ribeye is often considered the top choice due to its marbling and rich flavor, which can stand out beautifully against the intense cooking. Other great options are filet mignon and sirloin, as they also provide a nice balance of tenderness and taste, making them ideal candidates for this style of preparation.
It’s crucial to select high-quality meat, preferably USDA Choice or higher, to ensure the best texture and flavor. Grass-fed beef can be a fantastic option as well, as it tends to have a more pronounced flavor. Regardless of the cut you choose, ensure it has a good amount of fat marbling to help retain moisture during the high-heat cooking process.
What temperature should I use to cook a Pittsburgh rare steak?
To properly cook a Pittsburgh rare steak, the searing temperature should be extremely high—typically around 600°F to 800°F (316°C to 427°C). This high temperature allows you to quickly form a robust char on the outside of the steak while ensuring the inside remains very rare or raw. Using a well-seasoned cast-iron skillet over high heat or a properly preheated grill will help you achieve that perfect outer crust.
Investing in a reliable meat thermometer can help you check the internal temperature to ensure you achieve the desired result. For a Pittsburgh rare steak, you want the internal temperature to be about 100°F to 110°F (38°C to 43°C) after cooking. Remember that the temperature will rise slightly while the steak rests, so it’s essential to remove it from heat once it reaches your target temperature for a perfectly cooked steak.
Is Pittsburgh rare steak safe to eat?
Many people wonder about the safety of consuming steak prepared in such a rare style. Generally, Pittsburgh rare steak is considered safe to eat, particularly if you’re using high-quality, fresh cuts of beef. The risk associated with eating raw or undercooked meat primarily lies in the handling and storage of the meat before cooking. It’s essential to ensure that your meat is sourced from reputable suppliers and has been properly stored and handled throughout its lifecycle.
To further reduce any potential risks, consider choosing whole cuts of beef rather than ground meat, as the risk of contamination is significantly lower. Whole cuts have a protective outer layer that, when seared at high temperatures, can kill off bacteria present on the surface. As always, use your best judgment and consult health guidelines if you have any health concerns related to consuming rare or undercooked meat.
What are some side dishes that pair well with Pittsburgh rare steak?
Pittsburgh rare steak is a rich and flavorful dish that deserves sides that can complement its bold taste without overpowering it. Classic side dishes like garlic mashed potatoes or creamy polenta provide a comforting balance and help to soak up any juices from the steak. Additionally, grilled or roasted vegetables, such as asparagus, Brussels sprouts, or bell peppers, add a colorful and nutritious element to the plate.
For a fresh contrast, consider serving a light salad with a vinaigrette dressing, which can help cut through the richness of the steak. A simple arugula salad with cherry tomatoes, shaved Parmesan, and a tangy lemon vinaigrette can be an excellent pairing. Don’t forget to consider a good red wine, such as a Cabernet Sauvignon or a Malbec, which can enhance the overall dining experience alongside your Pittsburgh rare steak.
Can I cook Pittsburgh rare steak in the oven?
While Pittsburgh rare steak is traditionally cooked on a grill or stovetop, it is possible to achieve similar results in the oven; however, certain adjustments need to be made. Start by searing the steak in a hot skillet for 1-2 minutes on each side to create a crust. Then, transfer the skillet to a preheated oven set to broil, which will allow the steak to continue cooking while promoting that charred exterior.
When using the broiler, keep a close eye on the steak, as it can cook very quickly. You will still want to aim for an internal temperature of around 100°F to 110°F (38°C to 43°C) for a Pittsburgh rare result. Once removed from the oven, let the steak rest for a few moments to allow the juices to redistribute before slicing. Although it may not have the same smoky flavor as grilling, broiling can still yield a delicious Pittsburgh rare steak.