Steak Pittsburgh rare is heated at very high temperatures very quickly, so it is charred outside but still rare or raw on the inside. The scarcity and number of jobs outside can vary according to taste. The term "rare Pittsburgh" is used in some parts of the northwest and eastern seaboard, but a similar method of baked cooking is known in different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself , black and bleu . One story says that the local slaughterhouse when depressed is looking for extra money and opened the restaurant up front. Rich socialites can choose a piece of meat from a live cow and wait for the slaughter. The steak will then be burned to kill the bacteria and served at the cow body temperature, thus creating "Pittsburgh Rare".
Video Pittsburgh rare
The origin of the term
The term begins at various steel plants in and around Pittsburgh. The factory workers need high-calorie food for heavy work and only have 30 minutes to eat lunch. Blast furnaces are heated to over 2,000 ° F. They will throw a steak on the side of a sterile blast furnace due to high heat, leave for a while, and then turn. The steak was burnt but raw inside.
One story tells us that this method comes from an explanation for making an unintentional steak in a Pittsburgh restaurant, with the cook explaining that this is "Pittsburgh style".
It has been said that the original "preparation method" is to burn the meat with a welding torch. Whether this is true is unknown. Another method, linked to staff members at John Ruth's branch of Chris Steak House, came from a steel mill in the area and the practice of the workers cooking steaks on a chilled piece of steel. The steel temperature will be such that it is impossible to do more than charcoal outside the steak while keeping something decent to eat. One popular version of this myth is that steel workers will bring raw steaks to work and at lunch break they throw them into a very hot hot-burning steel "steel" tub. The steak will soon burn and fall, then they will throw it to the other side of the steak. Whether these origins are genuine or simply game on the Pittsburgh industrial image is debatable.
Maps Pittsburgh rare
Current use
Many restaurant guests use the term Pittsburgh to describe an extra steaming steak outside, regardless of the desired internal temperature.
See also
- Tataki
Source of the article : Wikipedia
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