When it comes to steak, there are countless ways to prepare and enjoy this classic cut of meat. From filet mignon to ribeye, each cooking style brings something unique to the table. However, one method stands out as both a local delicacy and a culinary art: Pittsburgh Style Steak. Known for its distinct texture, flavor, and cooking process, this steak preparation is deeply rooted in the history and culture of Pittsburgh, Pennsylvania. But what exactly is Pittsburgh Style Steak, and why has it gained such a devoted following? Let’s explore.
The Origins of Pittsburgh Style Steak
Pittsburgh Style Steak, also known as “black and blue” steak, traces its origins back to the Steel City’s industrial era. Pittsburgh was once a powerhouse of steel production, with its mills operating at extremely high temperatures. Legend has it that hungry steelworkers, eager for a hearty meal, would bring raw steaks to the mills and sear them quickly on the scorching hot steel surfaces. This resulted in a steak with a charred crust on the outside and a cool, rare center.
Over time, this method of cooking steak became synonymous with Pittsburgh, and the “Pittsburgh rare” style gained popularity far beyond the city’s limits. Today, it’s celebrated in steakhouses and restaurants around the world.
Defining Pittsburgh Style Steak
At its core, Pittsburgh Style Steak is all about achieving a perfect balance of contrasts. Here’s what makes it unique:
1. The Charred Exterior
The defining characteristic of Pittsburgh Style Steak is its blackened, smoky crust. Achieving this signature feature requires cooking the steak over an exceptionally high heat source—often exceeding 1,800°F. Historically, this extreme heat came from industrial furnaces or torches, but modern methods include broilers, cast-iron skillets, or open flames.
- How it’s done: The steak is seared for just a few seconds or minutes on each side, enough to caramelize the outer layer while forming a nearly black crust.
- Flavor impact: This charring process creates a Maillard reaction, a chemical process that enhances flavors by breaking down sugars and proteins. The result is a smoky, robust crust that complements the juicy interior.
2. The Rare Center
In stark contrast to the intensely hot exterior, the inside of a Pittsburgh Style Steak remains cool and rare—often described as “blue rare.” This means the center of the steak is largely uncooked, preserving its natural tenderness and moisture.
- Contrast: The combination of an almost burnt outer layer with a cool, bright red interior creates a unique sensory experience, blending crunch with softness and heat with chill.
- Technique: This method requires precise timing and expertise to prevent overcooking the steak’s interior while achieving the perfect char on the outside.
3. High-Quality Meat
The success of a Pittsburgh Style Steak depends heavily on the quality of the meat. Due to the quick cooking process, there’s minimal time to enhance or tenderize the steak during cooking.
- Preferred cuts: Well-marbled cuts like ribeye, New York strip, or filet mignon are ideal. Their natural fat content helps ensure a tender and flavorful result.
- Aging: Dry-aged or high-grade beef amplifies the steak’s rich flavors, making each bite more memorable.
4. Bold Flavors
Cooking at extreme heat sears the steak’s surface, locking in its natural juices and delivering bold, smoky flavors that are difficult to replicate with other methods.
- Seasoning: Pittsburgh Style Steaks are typically seasoned simply with salt and pepper to let the natural flavors of the beef shine. Additional seasoning risks burning at such high temperatures.
- Flavor profile: The combination of smoky char, rich beefiness, and contrasting textures results in a dining experience that is intense yet refined.
How to Cook Pittsburgh Style Steak at Home
While the original method of using molten steel is no longer practical (or safe), you can still replicate the essence of Pittsburgh Style Steak in your kitchen. Here’s a step-by-step guide to achieving that perfect black and blue finish:
1. Choose the Right Cut
Opt for a thick cut of steak, at least 1.5 to 2 inches thick. Ribeye, strip steak, or filet mignon work particularly well due to their marbling and tenderness.
2. Prep the Steak
- Bring the steak to room temperature before cooking.
- Pat it dry with paper towels to ensure a good sear.
- Season generously with salt and freshly ground black pepper. You can also add garlic powder or smoked paprika for extra flavor.
3. Use High Heat
The key to Pittsburgh Style Steak is intense heat. You can achieve this with the following methods:
- Cast Iron Skillet: Heat a cast iron skillet on the stove until it’s smoking hot.
- Outdoor Grill: Use a charcoal or gas grill set to its highest setting.
- Broiler: Preheat your oven’s broiler and use a broiler-safe pan to cook the steak close to the heating element.
4. Sear the Steak
- Place the steak on the hot surface and cook for 60-90 seconds per side. Avoid moving the steak while it sears to ensure a proper crust forms.
- If you’re using a skillet, you can press the steak down lightly with a spatula to maximize contact with the surface.
5. Monitor the Doneness
The goal is to keep the center rare. Use a meat thermometer to check the internal temperature:
- Rare: 120-125°F
- Medium Rare: 130-135°F (if you prefer it slightly more cooked)
6. Rest the Steak
After searing, let the steak rest for 5-10 minutes to allow the juices to redistribute. This step is crucial for ensuring a tender and flavorful result.
Where to Find Pittsburgh Style Steak
Pittsburgh Style Steak, also known as Pittsburgh rare, is a unique preparation where the outside of the steak is seared to a crispy, charred crust, while the inside remains rare—warm and red. If you want to savor this style of steak but don’t want to cook at home, several high-end steakhouses in Pittsburgh and beyond serve it. Here are some of the best places to enjoy Pittsburgh Style Steak:
In Pittsburgh:
Hyde Park Prime Steakhouse
Address: 1138 S. Braddock Avenue, Pittsburgh, PA 15218
Hyde Park is an upscale steakhouse known for serving expertly cooked steaks, including Pittsburgh Style. They offer a variety of prime cuts, and the focus is on quality and precision. The ambiance is elegant, making it a great place for a special occasion or an indulgent dinner.
What to Expect:
- Pittsburgh rare steaks are prepared with a crispy sear on the outside while maintaining a rare interior.
- Elegant, upscale environment with attentive service.
- A well-curated wine list to pair with your meal.
The Capital Grille
Address: 301 Fifth Avenue, Pittsburgh, PA 15222
The Capital Grille is a well-known chain offering a refined atmosphere and top-tier steaks. They are famous for their dry-aged steaks, and they will happily accommodate your request for Pittsburgh Style Steak. It’s a great spot for steak lovers who appreciate both a classic dining experience and perfectly executed steaks.
What to Expect:
- Famous for their aged cuts of steak, including the bone-in ribeye and filet mignon.
- A polished, upscale atmosphere that’s perfect for date nights or business dinners.
- Great wine pairings and side dishes to complement your steak.
LeMont Restaurant
Address: 1118 S. Braddock Avenue, Pittsburgh, PA 15218
Located atop Mount Washington, LeMont offers a beautiful dining experience with incredible views of Pittsburgh’s skyline. Known for its fine dining, LeMont serves Pittsburgh Style Steak along with an exquisite menu of steak and seafood options. The location adds an extra layer of appeal with sweeping views of the city, making it a great spot for special occasions.
What to Expect:
- Stunning views of the Pittsburgh skyline and the Three Rivers.
- A refined atmosphere ideal for celebrations and upscale dining.
- Classic steakhouse fare with a focus on quality ingredients and preparation.
Outside Pittsburgh:
Even if you’re not in Pittsburgh, many high-end steakhouses across the country will accommodate requests for Pittsburgh Style Steak. Here are a few top national steakhouses where you can ask for this specific preparation:
- Ruth’s Chris Steak House
Ruth’s Chris is a well-known chain of upscale steakhouses with locations nationwide. The steakhouse offers a classic menu with some variations that allow guests to request their steak to be cooked in the Pittsburgh Style (or Pittsburgh rare) manner.Locations:
Ruth’s Chris has numerous locations across the U.S., including cities like New York, Las Vegas, and Los Angeles. Visit their website for a location near you. - Morton’s The Steakhouse
Morton’s is another upscale chain with locations across the U.S. They offer a variety of steaks and will accommodate requests for Pittsburgh Style cooking. The restaurant focuses on high-quality steaks, prepared to perfection.Locations:
Morton’s has locations in major cities including Chicago, Dallas, and Boston. Check their website for the nearest location. - Fleming’s Prime Steakhouse & Wine Bar
Known for their excellent steaks and extensive wine list, Fleming’s will gladly prepare your steak Pittsburgh Style, searing it on the outside while keeping it rare on the inside. Their locations are all over the country, from California to Florida.Locations:
Fleming’s has locations across the U.S., including cities such as Miami, San Francisco, and Denver. Visit their website to find a location near you.
Tips for Ordering Pittsburgh Style Steak:
- Be Specific: Since Pittsburgh Style isn’t always listed on the menu, always specify you want your steak “Pittsburgh rare,” or “seared on the outside and rare on the inside.”
- Ask About Customization: Not all steakhouses advertise Pittsburgh Style, but many chefs are familiar with it and will accommodate your request. If you’re not sure, simply ask.
- Pair It Well: Pittsburgh Style Steak is usually served with classic steakhouse sides like mashed potatoes, creamed spinach, or a fresh salad. Be sure to ask your server for recommendations for wines or side dishes that pair well with this style of steak.
Whether you’re in Pittsburgh or traveling, these iconic steakhouses will serve up a perfect Pittsburgh Style Steak that satisfies your craving for that unique charred crust and rare interior.
Variations of Pittsburgh Style Steak
While the traditional Pittsburgh Style Steak is blackened on the outside and rare on the inside, some chefs and home cooks have developed creative variations:
1. Pittsburgh Medium
For those who appreciate the bold charred flavor of Pittsburgh Style Steak but prefer a slightly more cooked interior, Pittsburgh Medium offers a middle ground. In this variation, the outside of the steak is still seared to a dark, blackened crust, but the inside is cooked to a warm pink, medium temperature, rather than remaining raw or rare.
Cooking Process:
- The steak is cooked over high heat, creating the signature crispy, charred exterior.
- Instead of being left rare, the steak is cooked slightly longer, resulting in a warm pink center, somewhere between rare and medium-rare.
- The result is a steak that balances the exterior crust with a more developed interior, offering a compromise for those who prefer a more done steak but still want that signature sear.
Who it’s for:
Ideal for steak lovers who enjoy the blackened exterior but aren’t as keen on a completely rare center.
2. Pittsburgh with a Twist
This variation takes the classic Pittsburgh Style Steak and adds a layer of flavor complexity through marinades, rubs, or finishing sauces. While the signature charred exterior remains, creative additions elevate the dish with more depth and richness. Popular twists include:
Popular Additions:
- Bourbon Glaze: A rich, slightly sweet glaze that can be brushed on the steak after it’s seared, adding a smoky, caramelized layer of flavor.
- Garlic Butter: A classic addition, where garlic-infused butter is melted on top of the hot steak, enriching the flavor profile with a savory, aromatic finish.
- Truffle Oil: A luxurious option that adds an earthy, rich flavor, drizzling it over the seared steak for an elevated experience.
- Spicy Rubs: Some chefs use spice blends like smoked paprika, cayenne, or a special steak rub before searing, giving the steak an extra kick and complexity.
Cooking Process:
- The steak is cooked in the traditional Pittsburgh style, creating that signature blackened crust.
- After searing, the steak is either finished with a sauce or allowed to rest with a flavorful rub, allowing the additions to meld with the meat.
Who it’s for:
Those who want to add layers of flavor to the classic Pittsburgh Style Steak and enjoy the combination of both seared richness and savory additions.
3. Sous Vide with a Pittsburgh Finish
For those who love precision cooking, the Sous Vide with a Pittsburgh Finish offers a high-tech twist on the traditional method. Sous vide (which means “under vacuum”) is a technique where the steak is first cooked to the desired internal temperature in a water bath, ensuring perfect doneness throughout. Afterward, the steak is seared quickly at high heat to achieve the signature Pittsburgh char.
Cooking Process:
- The steak is first vacuum-sealed and cooked in a water bath at a controlled temperature (usually between 120°F and 130°F for rare to medium-rare).
- Once the steak reaches the desired internal temperature, it is removed from the water bath, patted dry, and quickly seared on a blazing hot surface (like a cast-iron skillet or grill) to develop the blackened exterior.
- This method guarantees a perfectly cooked interior with the rare or medium-rare doneness you prefer, while the exterior gets the iconic crispy, charred crust of Pittsburgh Style.
Who it’s for:
Ideal for steak enthusiasts who appreciate precision and want to ensure that their steak is perfectly cooked on the inside, while still getting the crisp exterior. It’s a great option for those who enjoy a more consistent, controlled cooking process.
Additional Variations You Might Encounter:
- Pittsburgh Well-Done: A less common variation, but some chefs may offer a version where the steak is charred on the outside and cooked through to a well-done state. This approach is less popular because it loses the signature rare interior, but still maintains the sear.
- Smoked Pittsburgh Style: Some chefs may incorporate a light smoking step before the searing process to add a smoky flavor to the steak. The smoking would be subtle, and the steak would still be seared to achieve the iconic Pittsburgh crust.
Why People Love Pittsburgh Style Steak
The enduring appeal of Pittsburgh Style Steak lies in its unique combination of textures, flavors, and history. Here’s why it continues to win over food lovers:
1. A Bold Culinary Statement
The contrast between the charred exterior and rare interior makes Pittsburgh Style Steak a feast for the senses. It’s a bold, unapologetic way to enjoy beef at its finest.
2. A Nod to Tradition
Eating Pittsburgh Style Steak is more than just a meal—it’s a connection to the city’s industrial past and a celebration of its resilience and ingenuity.
3. A Unique Flavor Profile
The intense heat used to sear the steak creates a depth of flavor that’s hard to replicate with other cooking methods. The smoky, caramelized crust paired with the tender, juicy center is a winning combination.
Pairing Pittsburgh Style Steak with Sides and Drinks
A great steak deserves equally great accompaniments. Here are some ideas to round out your Pittsburgh Style Steak meal:
Sides
- Mashed Potatoes: Creamy, buttery mashed potatoes provide a comforting contrast to the bold flavors of the steak.
- Grilled Vegetables: Asparagus, zucchini, or bell peppers add freshness and a touch of sweetness.
- Mac and Cheese: A decadent option for those who want something rich and satisfying.
Drinks
- Red Wine: A full-bodied red like Cabernet Sauvignon or Malbec pairs beautifully with the steak’s bold flavors.
- Craft Beer: Pittsburgh is known for its craft beer scene, so consider a local stout or porter.
- Whiskey: A smoky or peaty whiskey complements the charred crust of the steak.
Final Thoughts
Pittsburgh Style Steak is more than just a cooking method—it’s a celebration of contrasts, tradition, and flavor. Whether you’re savoring it at a top-tier steakhouse or perfecting your technique at home, this iconic dish is sure to impress. So, the next time you’re craving steak, why not go black and blue? Embrace the boldness of Pittsburgh Style Steak and enjoy a culinary experience that’s as memorable as the city itself.
