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November 5, 2024
Pittsburgh style steak is a cooking technique that originated in the city of Pittsburgh, Pennsylvania. It is a method of preparing steak that results in a flavorful and well-seared exterior, while keeping the interior juicy and tender. The technique involves cooking the steak at a high temperature for a short period of time, allowing for a delicious charred crust.
To cook a steak Pittsburgh style, you will need a thick cut of steak, such as a ribeye or strip steak, and a hot cast iron skillet or grill. Start by preheating your skillet or grill on high heat. While the skillet is heating up, season your steak with salt, pepper, and any other desired spices.
Once the skillet is hot, carefully place the seasoned steak on the surface. Allow the steak to cook undisturbed for a few minutes to develop a nice dark crust. Using tongs, flip the steak and repeat the process on the other side. Cooking times may vary depending on the thickness of the steak and desired level of doneness.
Remember, the goal is to achieve a charred, caramelized crust on the outside of the steak while keeping the inside juicy and tender. For a medium-rare steak, cook it for about 3-4 minutes per side. Adjust the cooking time accordingly for different levels of doneness.
Once the steak is cooked to your liking, remove it from the heat and let it rest for a few minutes before slicing. This will allow the juices to redistribute throughout the meat, resulting in a more flavorful and tender steak.
Whether you’re a fan of rare, medium-rare, or well-done steak, cooking it Pittsburgh style is a surefire way to elevate your steak game and impress your guests with its delicious charred crust and juicy interior.
What is the Pittsburgh style of cooking a steak?
The Pittsburgh style of cooking a steak is a method that originates from the city of Pittsburgh, Pennsylvania. It is also referred to as “black and blue” or “Chicago-style”. This cooking technique involves searing a steak at an extremely high temperature, resulting in a charred and crispy exterior, while keeping the inside rare or medium-rare.
To achieve the Pittsburgh style, a steak is cooked on a hot grill or cast-iron skillet for a short period of time, usually around 1-2 minutes on each side. The heat should be high enough to create a crisp crust on the steak, while retaining the juiciness and tenderness of the meat inside. This method is ideal for thicker cuts of steak, such as ribeye or New York strip, as it allows the outside to develop a flavorful char without overcooking the center.
Why is it called Pittsburgh style?
The name “Pittsburgh style” is attributed to the city of Pittsburgh, which is known for its industrial history and steel production. The method of charring the exterior of the steak is reminiscent of the city’s steel mills and the “blackening” effect that occurs during their operation. The term gained popularity in the early 20th century when it became a signature dish in the city’s many steakhouses.
Benefits of cooking a steak Pittsburgh style
Cooking a steak Pittsburgh style has several benefits that make it a unique and delicious way to prepare this classic dish.
1. Intense flavor: Cooking a steak Pittsburgh style involves charring the exterior while leaving the interior juicy and tender. This creates a bold and smoky flavor that is often described as the perfect balance between a well-done and rare steak.
2. Crispy crust: By searing the steak at a high heat, the outside becomes caramelized and crispy. This adds a delightful textural contrast to the meat, making each bite a satisfying experience.
3. Retains juiciness: Despite the intense sear, cooking a steak Pittsburgh style ensures that the interior remains moist and juicy. The high heat of the cooking process seals in the natural juices, resulting in a flavorful and succulent steak.
4. Customizable cooking level: The charring technique of Pittsburgh style allows you to control the level of doneness according to your preference. You can achieve anything from a medium-rare to a well-done steak, all while maintaining the desired smoky flavor.
5. Impressive presentation: A steak cooked Pittsburgh style not only tastes amazing but also looks visually appealing. The charred exterior with a pink, tender interior creates a stunning presentation that is sure to impress your guests.
In conclusion, cooking a steak Pittsburgh style offers a range of benefits, including intense flavor, crispy crust, retained juiciness, customizable cooking levels, and an impressive presentation. Give this unique cooking method a try to elevate your steak-cooking game.
Step 1: Choosing the right steak
Choosing the right cut of steak is essential to achieving the perfect Pittsburgh-style steak. Here are some tips on how to select the best steak:
- Look for a thick cut of steak, preferably around 1.5 to 2 inches thick. This will ensure that the steak has enough surface area to develop a crust while maintaining a juicy interior.
- Consider using a bone-in steak, such as a ribeye or T-bone. The bone adds flavor and helps with even cooking.
- Choose a well-marbled steak with visible fat throughout. The marbling will melt during cooking, adding richness and juiciness to the steak.
- Opt for a quality grade of beef, such as USDA Prime or USDA Choice. These grades have more marbling and tenderness compared to lower grades.
- Check for freshness by looking for bright red meat. Avoid steaks with brown spots or discoloration.
By following these tips and selecting a high-quality steak, you’ll be one step closer to mastering the art of cooking a Pittsburgh-style steak.
Selecting the ideal cut of meat
When it comes to cooking a steak Pittsburgh style, selecting the right cut of meat is crucial. The ideal cut for this cooking method is a thick, well-marbled steak. The marbling, which refers to the small streaks of fat running through the meat, adds flavor and juiciness to the steak.
Some popular cuts of meat for cooking Pittsburgh style include:
- Ribeye: Known for its rich flavor and tenderness, ribeye steaks are often considered the best choice for this cooking style.
- New York Strip: Another flavorful and tender cut, New York strip steaks are a popular choice for cooking Pittsburgh style.
- T-bone: This cut combines two different muscles – the tenderloin and the strip loin. It offers a great balance of tenderness and flavor.
When selecting a steak, it’s important to choose one that is at least 1 inch thick. Thicker steaks are preferred for Pittsburgh style cooking as they allow for a nice crust to develop on the outside while maintaining a juicy and tender interior.
Additionally, it’s recommended to choose a steak with a good amount of marbling. This will add flavor and juiciness to the final dish.
Overall, selecting the ideal cut of meat is an important first step in cooking a steak Pittsburgh style. By choosing a thick and well-marbled steak, you’ll be well on your way to achieving the perfect crust on the outside and a tender and juicy interior.
Ensuring the meat is properly aged
Proper aging is crucial in achieving the perfect Pittsburgh-style steak. Aging the meat allows enzymes to break down complex proteins, resulting in a more tender and flavorful steak. Here is how you can ensure that your meat is properly aged:
1. Selecting the right cut of meat
When choosing a steak for Pittsburgh-style cooking, it is important to select a cut that will benefit from aging. Prime cuts like ribeye or strip steaks are commonly used for this cooking method. Look for well-marbled meats that have a good amount of fat running through the muscle fibers.
2. Dry-aging the meat
Dry-aging involves placing the meat in a controlled environment where it can be exposed to air, which helps to evaporate moisture and concentrate flavors. This process can take anywhere from a few days to several weeks. It is best to consult a professional butcher if you are unsure about dry-aging at home.
To dry-age the meat at home, follow these steps:
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Unwrap the meat and place it on a wire rack in a tray. This allows air to circulate around the meat.
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Set your refrigerator to a temperature between 34°F to 38°F (1°C to 3°C). This will prevent the growth of harmful bacteria while still allowing the aging process to occur.
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Leave the meat in the refrigerator for the desired aging period. The longer you age the meat, the more intense the flavors will become.
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After the aging process is complete, trim off any dried or discolored outer layers of the meat before cooking.
3. Wet-aging the meat
Wet-aging is another method used to tenderize and add flavor to the meat. This process involves vacuum-sealing the meat in a plastic bag and allowing it to age in its own juices. The meat should be kept at a consistent temperature of around 32°F to 36°F (0°C to 2°C) for several weeks.
It is important to note that wet-aged steaks may not have the same intense flavor as dry-aged steaks, but they will still be tender and delicious.
| Ageing Method | Flavor and Tenderness | Preparation Time |
|---|---|---|
| Dry-aging | Intense flavor; Very tender | Several days to several weeks |
| Wet-aging | Milder flavor; Tender | Several weeks |
By ensuring that your meat is properly aged, you will enhance the taste and tenderness of your Pittsburgh-style steak. Experiment with different aging methods and durations to find your preferred flavor profile.
Q&A
What is Pittsburgh style steak?
Pittsburgh style steak is a cooking technique that involves searing the steak at a high temperature to create a charred crust while keeping the center rare or medium-rare.
What temperature should the steak be cooked to?
For Pittsburgh style steak, cook the steak to an internal temperature of 130-135°F (54-57°C) for medium-rare or 140-145°F (60-63°C) for medium.
What is the best type of steak to use for Pittsburgh style?
The best type of steak to use for Pittsburgh style is a thick and high-quality cut, such as ribeye or New York strip.
Do I have to use a cast iron skillet for Pittsburgh style steak?
While using a cast iron skillet is traditional for Pittsburgh style steak, you can also use a heavy-bottomed stainless steel skillet if you don’t have a cast iron one.
How do I achieve the charred crust on the steak?
To achieve a charred crust on the steak, preheat your skillet over high heat until it is very hot. Pat the steak dry with paper towels, season it with salt and pepper, and sear it in the hot skillet for a few minutes on each side.
What is Pittsburgh-style steak?
Pittsburgh-style steak is a method of cooking steak where the meat is charred on the outside but remains rare or medium-rare on the inside. It is a popular cooking style in Pittsburgh, Pennsylvania.
How do you achieve a Pittsburgh-style steak?
To cook a Pittsburgh-style steak, start by seasoning the meat with salt, pepper, and any other desired spices. Then, heat a cast-iron skillet over high heat until it is smoking hot. Place the steak in the skillet and let it cook for a few minutes on each side, until a charred crust forms. Finally, transfer the steak to a preheated oven and cook it to the desired internal temperature.