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Djgb13

Pittsburgh style steak

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Outside of the steak is charred with a high flame while the inside is rare to medium rare. Anyone ever had their steak like this? Was it any good? 

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AKA black and blue (traditionally rare, not mid rare).   It's ok.  A little too chewy for my taste (and I am fine with rare).

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29 minutes ago, Bier Meister said:

AKA black and blue (traditionally rare, not mid rare).   It's ok.  A little too chewy for my taste (and I am fine with rare).

That’s what I was thinking. It would be a little chewy. Never heard of it til today. Doubt I’ll be trying it out tonight on my filet 

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Was this thread just a roundabout way to tell us that you're having filet mignon for dinner?  

  • Haha 1

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1 hour ago, fandandy said:

Was this thread just a roundabout way to tell us that you're having filet mignon for dinner?  

Ha! You guys eat filets all the time so why would I bother with that? 

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4 hours ago, Bier Meister said:

AKA black and blue (traditionally rare, not mid rare).   It's ok.  A little too chewy for my taste (and I am fine with rare).

Black and blue isn't really charred on the outside and med rare on the inside. It charred on the outside and near raw on the inside. Rare at the most.

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I would never order it.  I like med rare although at a good steakhouse with thick cuts, I'll generally order med rare +, especially if it is a bone-in cut, as they tend to not cook as much near the bone.  While I'd rather err more red than cooked through, I find rare to be too gamy.  

ETA:  Forgot to mention that I also don't like overly charred, which this seems to be.

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6 hours ago, Bier Meister said:

AKA black and blue (traditionally rare, not mid rare).   It's ok.  A little too chewy for my taste (and I am fine with rare).

Yup.

 

Aka. Effed up cooking.

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Also, if this was a true Pittsburgh style steak, they would load the top of the steak with cold french fries and cover the whole thing in overly wet coleslaw.

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56 minutes ago, wiffleball said:

Also, if this was a true Pittsburgh style steak, they would load the top of the steak with cold french fries and cover the whole thing in overly wet coleslaw.

:first: 

 

Horrible f'n sandwich!

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Rare doesn't work for me for all cuts and for all thicknesses. My favorite black and blue steak would be a good Sirloin. 

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Don't know about the Pitt name affiliation -

but this is the preferred way to eat skirt steak down here, I love it.

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On 8/10/2019 at 1:32 PM, Djgb13 said:

 Doubt I’ll be trying it out tonight on my filet 

sure you are.  :rolleyes:

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36 minutes ago, taco breath said:

sure you are.  :rolleyes:

Try better context cause that didn’t work 

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23 minutes ago, taco breath said:

its the thought that counts. 

Sure it does :rolleyes:

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