Simple Steak.

Oh, that is a wonderful meal.

In my hometown, local chefs use a similar process to create a steak called "Pittsburgh Rare" or "Black and Blue." The steaks are marinaded then cooked in a super hot cast iron pan over high heat and removed when the internal temperature is 110 degrees. The outside is charred but the inside is still red and cool.

The cooking method was inspired by local folklore that the region's steelworkers who supposedly cooked their dinners by tossing steaks on cooling steel beams or the sides of molten steel tubs.
 
homer-simpson-drooling.jpg
 
Wow love the setup you got there for searing the chit out of that giant steak. :clap2:
 
What Gore, and Phubar, and Gore said!

Hot and Fast!
 
Back
Top