"Pittsburgh Rare" Steak Recipe

I thought I should post something that is named for my favorite city—I have seen "Pittsburgh Rare" on several restaurant menus across the United States. Often referred to as "black and blue," meat that is ordered Pittsburgh rare comes charred on the outside and blood red rare on the inside. The term is believed to date back to the region's steel making days, when steelworkers would bring big slabs of steak to work and, when it was time for lunch, would slap their meat on a furnace or other piece of hot metal to sear the outside black. Even without a hot furnace, you can still cook your own authentic Pittsburgh steak at home.


  • Porterhouse, Strip or other excellent cut of steak (1-1/2 inches thick).


Trim fat from the steak, and season with salt and pepper

Marinate for 4 hours if desired.

Cook steaks rare in the normal fashion. About a minute before they are done, place steaks within 1/2" of the heat. Cook until the surface of the steak is charred to a crisp. The inside should remain quite rare and juicy. The more Pittsburgh Style you like your steaks, the earlier you should put them close to the heat.

Sit back and enjoy the best steak in the world!