Few culinary traditions are as rooted in American history and flavor as the Pittsburgh-style steak. Known for its almost mythical ability to deliver an intense char on the exterior while maintaining a juicy, rare center, Pittsburgh a steak is more than just a cooking method—it’s a proud symbol of Pittsburgh’s working-class grit and taste. Whether you’re a backyard griller or a weekend chef, mastering this technique can elevate your steak game and bring a piece of Pittsburgh to your plate.
In this article, we’ll explore the history behind Pittsburgh a steak, break down its cooking methodology step by step, and provide essential tips to ensure your steak is perfectly charred and irresistibly delicious.
The Origins of Pittsburgh-Style Steak
Pittsburgh’s love for well-seared meat traces back to the city’s industrial roots, particularly during the height of its steel industry boom in the late 19th and early 20th centuries. Steelworkers often had limited time between shifts and would cook their steaks quickly over extremely hot flames directly in the foundries. This method gave rise to what we now know as the “Pittsburgh-style” steak—externally charred, internally red, and intensely flavorful.
The cooking conditions of the time were far from ideal, but necessity led to the development of a distinct taste sensation. The searing heat from the forges caramelized the surface of the meat quickly, locking in juices and flavor while leaving the center nearly raw. Today, this style has evolved into a celebrated culinary tradition, with chefs and home cooks alike embracing the contrast between the crisp char and the soft, red interior.
Understanding Pittsburgh-Style Steak: What Sets It Apart
Unlike other “doneness” levels like rare, medium, or well-done, Pittsburgh-style steak isn’t officially recognized by the USDA or traditional culinary grading systems. However, in both professional kitchens and home grilling culture, it’s widely acknowledged among steak enthusiasts. Here’s a quick breakdown:
- Appearance: Charred black crust with a blood-red center.
- Texture: Crispy on the outside, soft and juicy in the center.
- Temperature: Surface scorched at very high heat; interior remains rare (~125°F).
While it may sound unconventional, Pittsburgh-style steak is all about contrasts. The bitter smokiness from the seared crust complements the beefy richness of the center, creating a unique flavor profile that can’t be replicated with any other steak preparation style.
The Role of Heat in Pittsburgh-Style Steak
The key to Pittsburgh-style steak is heat—intense, direct, and preferably from an open flame. In traditional settings, a gas grill on full blast or a cast iron skillet on a high flame is used. The idea is to create an effect similar to flash-searing, which quickly browns the exterior without cooking through the center.
Some chefs take it a step further and use blowtorches to achieve that signature char, especially in fine dining environments where presentation and precision matter. However, for home cooks, simply cranking up your grill or pan to its maximum heat and cooking the steak quickly can yield impressive results.
Choosing the Right Cut for Pittsburgh-Style Steak
Since the preparation hinges on fast, intense heat, it’s essential to select a cut of meat that can withstand such treatment while still delivering exceptional flavor. Thicker cuts work best, as they allow the center to remain raw or rare even after extreme searing.
Recommended Cuts
- Strip Steak: Also known as New York strip, it offers a good balance of chew and tenderness, with plenty of marbling to enhance flavor.
- Porterhouse: A hearty cut with a strip and a tenderloin section connected by a T-shaped bone. It’s a classic for a reason.
- Tomahawk: Eye-catching and juicy, the bone-in ribeye is thick enough to survive a Pittsburgh sear and still be rare in the center.
- Ribeye: Known for its marbling and flavor, ribeye is a prime candidate for this intense cooking method.
When purchasing your steak, aim for cuts that are at least 1.5 to 2 inches thick. This ensures the meat will have enough protection from the scorching heat and won’t cook through completely.
Step-by-Step Guide: How to Pittsburgh a Steak
While the idea of severely charring meat might seem intimidating, especially for those accustomed to more delicate cooking methods, Pittsburgh a steak is, at its core, a precise and rewarding technique. Here’s how to do it right:
Step 1: Choose and Prep Your Steak
Select a thick, high-quality cut—something like a 1.5 to 2-inch strip steak or ribeye. Pat the steak dry with paper towels, as excess moisture will prevent a good sear.
Seasoning Options
While Pittsburgh-style steak doesn’t require complicated seasonings, how you flavor your meat can impact the final result. Basic preparations include:
- Salt (Kosher or sea salt preferred)
- Freshly ground black pepper
- Garlic powder or minced garlic
- Olive oil (optional, for pan searing or grilling)
Some chefs opt for a simple rub or even a quick marinade (e.g., steak sauce, soy sauce, or Worcestershire), but many purists prefer a minimal, salt-and-pepper only approach to let the natural beef flavors shine.
Step 2: Preheat Your Grill or Pan
Pittsburgh-style steak requires intense heat. If using a gas grill, preheat all burners on high. If you’re using a charcoal grill, pile the coals high and ensure they’re glowing red before you start cooking.
For stovetop performance, a cast iron skillet is your best bet. Heat the pan over high heat until it’s nearly smoking. Some chefs even recommend preheating the pan in the oven to ensure maximum heat before contact with the steak.
Step 3: Sear the Steak Quickly
Here’s where the magic happens. Unlike traditional searing, you’re not looking to cook the steak evenly throughout. Instead, your focus is on that dramatic, blackened char.
Place the steak directly over the heat source and cook for around 2 to 4 minutes per side. You’ll be surprised how quickly the meat browns and crisps up. Don’t worry—the center will remain uncooked or barely warm.
If you’re using a blowtorch, move the flame evenly over the steak’s surface after briefly grilling it to develop flavor first.
Step 4: Test for Doneness
Since the steak remains rare in the center, you’ll be looking for an internal temperature of about 125°F. Use a meat thermometer for accuracy, especially if you’re perfecting your technique.
Alternatively, the fingertip method can help experienced cooks determine the doneness. A rare steak should feel similar to the flesh at the base of your thumb when relaxed—soft and yielding.
Step 5: Rest and Serve
After searing, allow the steak to rest for 5 to 10 minutes. Resting is often overlooked but is essential to ensure juices redistribute, enhancing both texture and flavor. Cutting into the steak too soon will cause it to bleed excessively.
Once rested, slice the steak thinly against the grain (if desired) and serve immediately for the best combination of crisp exterior and tender center.
Tips and Tricks for Mastering Pittsburgh a Steak
Cooking the perfect Pittsburgh-style steak is as much about intuition as it is about technique. Here are a few insider tips to help you bring that Pittsburgh panache into your kitchen for consistently great results.
Use a Meat Thermometer for Precision
While experienced cooks might rely on the visual and tactile cues, a digital meat thermometer takes the guesswork out of the equation. When aiming for a rare center and a charred crust, even a few degrees can make a big difference in the final texture.
Opt for Fatty, Juicy Cuts
Lean cuts, like filet mignon, may not hold up well under Pittsburgh’s intense heat—they can dry out easily before developing a proper crust. Thicker, fattier cuts provide better insulation, ensuring that after your sear, the inside remains beautifully rare.
Don’t Move the Steak While Cooking
Giving the meat time to make proper contact with the grilling surface allows for a good Maillard reaction—the browning process that creates flavor. Moving it too often can result in steaming instead of searing and may prevent that crust from forming.
Use a Splash of Butter or Oil Toward the End
Some chefs like to finish their Pittsburgh-seared steak with a dollop of butter or a drizzle of rich oil like avocado or even charred herb oil. This can enhance richness and help balance the bitterness of the char.
Serve with Bold Complements
Given its intense flavor, Pittsburgh-style steak pairs well with bold sides and flavors:
- Blue cheese compound butter
- Horseradish sauce or aioli
- Roasted garlic mashed potatoes
- Grilled vegetables brushed with balsamic glaze
Avoid delicate flavors that may get overtaken by the robust taste of the meat.
Pittsburgh a Steak vs. Other Styles: A Comparative Overview
To truly appreciate Pittsburgh-style steak, it helps to understand how it stacks up against more conventional doneness levels.
| Steak Style | Internal Temperature | Texture | Crust Development | Flavor Profile |
|---|---|---|---|---|
| Rare | 120–125°F | Soft with slight resistance | Mild sear | Raw beef flavor |
| Medium-rare | 130–135°F | Tender and juicy | Moderate sear | Beefy with light char |
| Pittsburgh | 125°F (center) | Very soft, nearly raw | Deep, black char | Smoky, spicy, rich |
| Medium | 140–145°F | Resistant but juicy | Good sear | Balanced flavor |
| Well-Done | 155–165°F | Firm and dry | Over-seared or burned | Charred, less beefy |
As the table shows, Pittsburgh-style steak is less about the core temperature and more about achieving a specific surface character, while keeping the interior as rare as possible. It is, in many ways, a more aggressive form of rare steak, with a focus on bold, smoky flavors.
The Cultural and Culinary Impact of Pittsburgh-Style Steak
Pittsburgh-style steak is more than just an old steel town anomaly—it has left a lasting mark on American food culture. It represents the ingenuity of people who needed to eat well and fast, using whatever cooking tools were at their disposal. As American home cooking and restaurant trends evolve, chefs and diners are embracing the technique, often as a way to highlight a beefy centerpiece with theatrical flair.
In fine dining settings, Pittsburgh-style is sometimes adapted into tasting menus or chef-curated dishes, using sous vide preparation with a finishing sear to replicate the experience with consistent control. This shows how a once-regional technique has now found a place in modern gastronomy.
For everyday cooks, Pittsburgh a steak adds a unique dimension to gatherings. When presented correctly, it’s sure to spark conversation, impress guests, and challenge conventional ideas about how steak should look and taste.
Pittsburgh a Steak in Restaurant Menus
Several Pittsburgh-based steakhouses proudly feature “Pittsburgh-style” on their menus, often describing the technique as “charbroiled” or “black & blue.” The namesake restaurants in Pittsburgh, like The Harris Grill and Prime 44 & Diner Bar, have made it part of their branding, giving diners a chance to savor this unique cultural dish firsthand.
Even beyond Pittsburgh, major steakhouse chains or high-end grills across the U.S. may offer the option—usually with a brief explanation for diners unfamiliar with the term.
Potential Health Considerations
While Pittsburgh-style steak is enjoyable for many, it’s worth noting that heavily charred meat can produce potential carcinogens such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These form when meat is cooked at very high temperatures, especially when fat drips onto open flames and creates smoke.
To minimize concerns:
- Avoid over-burned or blackened steak
- Don’t eat the blacker, more carbonized parts
- Use indirect heat zones on the grill to move the steak after searing
- Pair with antioxidant-rich side dishes, such as grilled vegetables with herbs
Using these techniques allows you to enjoy your Pittsburgh-style steak with minimal compromise and maximum flavor.
Conclusion: How Pittsburgh a Steak Embodies American Culinary Innovation
Pittsburgh a steak is a tribute to how necessity, creativity, and boldness can come together to form a unique and celebrated cooking technique. It’s a love letter to American history, a nod to our working-class roots, and a culinary adventure for modern-day grillers. Whether you’re honoring your heritage, dining out in Pittsburgh, or experimenting in your backyard, Pittsburgh a steak delivers both history and intense flavor in one unforgettable meal.
So next time you fire up the grill or preheat your skillet, don’t just aim for rare or medium-rare—go bold, go black, and go Pittsburgh.
Final Tip: Remember, the best way to master this technique lies in practice. Don’t be discouraged if your first attempt doesn’t yield the perfect char. With a few tries—and a sense of culinary adventure—you’ll be serving up steak like a true Pittsburgher.
What does it mean to “Pittsburgh a steak”?
“Pittsburgh a steak” is a colloquial term that refers to the practice of cooking a steak so that the outside is charred or blackened while the inside remains rare or medium-rare. This unconventional method originated in Pittsburgh, Pennsylvania, particularly among steelworkers who wanted their steaks seared quickly over high heat during short lunch breaks. The technique became a local tradition and is sometimes humorously referred to as “Pittsburgh rare” or “Pittsburgh style.”
Although the origins are anecdotal and not definitively documented, the method aligns with the fast-paced lifestyle of industrial workers. Today, the term is often used in a playful way, and ordering a steak “Pittsburgh style” at certain restaurants might yield a heavily charred cut with a cool, red center. It’s not just about the temperature—it’s about delivering a bold mix of textures and flavors in one bite.
How is Pittsburgh-style steak different from other doneness levels?
Pittsburgh-style steak stands out from typical doneness levels such as rare, medium, or well-done due to its striking contrast between the charred exterior and the cool, undercooked interior. Unlike a well-done steak that is cooked evenly throughout, Pittsburgh-style focuses on ultra-high heat for a short time, searing the surface while leaving the inside nearly raw. This creates a smokey, almost burnt crust while preserving the tenderness and juiciness of a rare interior.
This approach is closer in principle to blackened cooking techniques used in Cajun cuisine, but with a more extreme difference in internal and external doneness. From a culinary perspective, it’s not about overcooking; it’s about intense Maillard reaction on the outside—creating a deep, roasted flavor—while locking in the natural juices of the meat. It’s a method that caters to those who enjoy bold textures and deep flavor contrasts.
Why did Pittsburgh-style steak become popular in Pennsylvania?
The popularity of Pittsburgh-style steak is often traced back to the steel industry’s dominance in the region during the 19th and 20th centuries. Steelworkers needed a fast meal during limited break times, and cooking a steak over the intense heat of a blast furnace was both practical and efficient. The name “Pittsburgh” became associated with the method due to the city’s deep ties to the steel industry and the uniqueness of this quick searing approach.
Beyond utility, local Pittsburgh culture embraced the technique, and it became a source of pride and distinct culinary identity. Over time, what was once a lunchtime improvisation turned into a recognized cooking style within the city and in some restaurants across the U.S. While not as widely known as other steak preparations, Pittsburgh-style steak remains a unique regional tradition tied to the industrial heritage of Western Pennsylvania.
How do you prepare a steak Pittsburgh style at home?
Cooking a steak Pittsburgh style at home requires a heat source capable of producing extreme temperatures—such as a very hot cast-iron skillet, a charcoal grill, or even a blowtorch. Begin with a thick-cut steak (ribeye or New York strip works well), and season it simply with salt and pepper. Preheat your cooking surface until it’s nearly smoking, then sear the steak for just 1–2 minutes per side to create a blackened crust.
Once the exterior is charred, you want to minimize further cooking to ensure the inside remains rare. Some chefs remove the steak immediately after searing, while others use a quick oven finish at a low temperature if the steak is particularly thick. The goal is a nearly raw interior with a deep, smoky, and crispy outer layer. It’s essential to let the steak rest briefly before slicing to preserve its juices while balancing the textures between the crust and the center.
What are the best cuts of steak for Pittsburgh-style cooking?
Thicker cuts of steak are best suited for Pittsburgh-style cooking, as they can withstand intense heat without fully cooking through. Ideal choices include ribeye, New York strip, and porterhouse, which all offer good marbling and fat content that help retain moisture during the short but aggressive searing process. The thickness, ideally around 1.5 to 2 inches, allows for a dramatic char on the outside while keeping the center cool.
Leaner cuts like filet mignon or sirloin can be used but may become dry more easily if not handled with care. The key is to balance searing time and internal doneness. Since the steak remains rare inside, the fat and connective tissue in richer cuts help enhance flavor and juiciness. Ultimately, choosing the right cut ensures that the intense exterior char complements rather than overshadows the steak’s natural tenderness and taste.
Is Pittsburgh-style steak safe to eat if the center is rare?
Yes, Pittsburgh-style steak is safe to eat even if the center remains rare, as long as proper food safety guidelines are followed. The primary concern with undercooked meat is surface bacteria, but these are effectively killed by the high-heat searing that defines the Pittsburgh method. The intense char on the outside essentially sterilizes the steak’s surface while leaving the inside uncooked.
However, it’s important to source high-quality meat from reputable butchers or suppliers to minimize risk. Tenderloin and other internal cuts are generally safer for rare preparation than ground beef or mechanically tenderized steaks, which can harbor bacteria deeper in the tissue. If done correctly, Pittsburgh-style steak is a safe and flavorful way to enjoy a very rare steak with a richly developed crust.
What are some common misconceptions about Pittsburgh-style steak?
One common misconception is that Pittsburgh-style steak is simply a burnt or overcooked version of a regular steak. In reality, the technique is far more precise—it’s about rapid, high-heat searing to achieve a crisp, almost blackened crust while keeping the interior cool and juicy. It’s not a mistake in cooking; it’s a deliberate contrast of textures and temperatures.
Another misunderstanding is that the term “Pittsburgh” in this context is universally recognized across all restaurants. In truth, most establishments outside of Western Pennsylvania may not understand the phrase, and ordering a steak “Pittsburgh style” could lead to confusion. It’s often best to describe the desired doneness—charred outside, rare inside—to ensure accuracy when dining outside the region.