Cooking a Pittsburgh style steak is an art that requires precision, patience, and practice. This unique method of cooking steak originates from the steel city itself, Pittsburgh, and is known for its charred exterior and rare interior. If you’re looking to impress your friends and family with a perfectly cooked Pittsburgh style steak, you’ve come to the right place. In this article, we’ll delve into the world of Pittsburgh style steak cooking, exploring the techniques, tools, and tips necessary to achieve a truly exceptional dining experience.
Understanding Pittsburgh Style Steak
Pittsburgh style steak is a method of cooking that involves searing the steak in a hot skillet with a small amount of oil, then finishing it off in the oven. The result is a steak that’s charred on the outside and rare on the inside. This unique combination of textures and flavors has made Pittsburgh style steak a favorite among steak enthusiasts. But what sets it apart from other cooking methods? The answer lies in the high-heat searing process, which creates a crispy crust on the outside of the steak while locking in the juices.
The History of Pittsburgh Style Steak
Pittsburgh style steak has its roots in the city’s steel industry. During the early 20th century, steelworkers would often cook their steaks in the blast furnace, resulting in a charred exterior and a rare interior. This primitive cooking method was later refined by local chefs, who developed the technique of searing the steak in a hot skillet before finishing it off in the oven. Today, Pittsburgh style steak is a beloved tradition in the city, with many restaurants and steakhouses serving up their own variations of this iconic dish.
Choosing the Right Cut of Meat
When it comes to cooking Pittsburgh style steak, the cut of meat is crucial. Thicker cuts of meat are preferred, as they allow for a better balance of char and rareness. Some popular cuts of meat for Pittsburgh style steak include:
- Ribeye: Known for its marbling and rich flavor, ribeye is a popular choice for Pittsburgh style steak.
- Strip loin: A leaner cut of meat, strip loin is perfect for those looking for a slightly healthier option.
- Filet mignon: For a more luxurious take on Pittsburgh style steak, filet mignon is a great choice.
Cooking Techniques
Now that we’ve covered the basics, it’s time to dive into the cooking techniques themselves. Cooking a Pittsburgh style steak requires a combination of high-heat searing and precise oven temperatures. Here’s a step-by-step guide to cooking the perfect Pittsburgh style steak:
Preparing the Steak
Before cooking, make sure to bring the steak to room temperature. This helps the steak cook more evenly and prevents it from cooking too quickly on the outside. Next, season the steak with salt and pepper, making sure to coat it evenly. You can also add any additional seasonings you like, such as garlic powder or paprika.
Searing the Steak
To sear the steak, heat a skillet over high heat until it’s almost smoking. Add a small amount of oil to the skillet, just enough to coat the bottom. Place the steak in the skillet and sear for 1-2 minutes on each side, depending on the thickness of the steak. You want to get a nice char on the outside, but be careful not to burn the steak.
Finishing the Steak in the Oven
Once the steak is seared, it’s time to finish it off in the oven. Preheat your oven to 400°F (200°C) and place the steak on a baking sheet. Cook the steak for 5-10 minutes, depending on the desired level of doneness. Use a meat thermometer to check the internal temperature of the steak, aiming for 120°F (49°C) for rare or 130°F (54°C) for medium-rare.
Tips and Variations
Now that you’ve mastered the basics of cooking Pittsburgh style steak, it’s time to experiment with some variations and tips. Here are a few ideas to get you started:
Adding Flavor with Marinades and Sauces
One way to add extra flavor to your Pittsburgh style steak is to use a marinade or sauce. Marinades can help tenderize the steak and add flavor, while sauces can add a rich and savory element to the dish. Some popular marinades and sauces for Pittsburgh style steak include:
Horseradish Sauce
A classic condiment for Pittsburgh style steak, horseradish sauce is made with horseradish, sour cream, and lemon juice. It adds a pungent and creamy element to the dish that pairs perfectly with the charred steak.
Garlic and Herb Butter
For a more indulgent take on Pittsburgh style steak, try using a garlic and herb butter. Made with softened butter, garlic, and herbs like parsley and thyme, this compound butter adds a rich and aromatic element to the dish.
Experimenting with Different Cuts of Meat
While ribeye, strip loin, and filet mignon are popular cuts of meat for Pittsburgh style steak, don’t be afraid to experiment with other cuts. Flank steak and skirt steak are great options for those looking for a leaner cut of meat, while porterhouse and T-bone are perfect for those who want a more indulgent steak experience.
In conclusion, cooking Pittsburgh style steak is an art that requires patience, practice, and precision. By following the techniques and tips outlined in this article, you’ll be well on your way to creating a truly exceptional dining experience. Remember to choose the right cut of meat, sear the steak at high heat, and finish it off in the oven to achieve that perfect char and rareness. With a little creativity and experimentation, you can take your Pittsburgh style steak to the next level and impress even the most discerning steak enthusiasts.
What is Pittsburgh style steak and how does it differ from other cooking methods?
Pittsburgh style steak is a unique method of cooking steak that originated in the city of Pittsburgh, Pennsylvania. It involves searing the steak in a hot skillet with a small amount of oil, then finishing it in the oven to achieve a crispy crust on the outside while keeping the inside juicy and tender. This method differs from other cooking methods, such as grilling or pan-frying, in that it uses a combination of high heat and oven cooking to achieve a distinctive texture and flavor.
The key to cooking Pittsburgh style steak is to use a hot skillet to sear the steak, then quickly transfer it to the oven to finish cooking. This method allows for a crispy crust to form on the outside of the steak, while the inside remains juicy and tender. The result is a steak that is both flavorful and textured, with a satisfying crunch on the outside and a tender interior. By following the steps outlined in this guide, readers can learn how to cook Pittsburgh style steak to perfection and enjoy this unique and delicious culinary experience.
What types of steak are best suited for Pittsburgh style cooking?
When it comes to cooking Pittsburgh style steak, the type of steak used can make a big difference in the final result. Thicker cuts of steak, such as ribeye or strip loin, are well-suited for this cooking method, as they can withstand the high heat of the skillet and oven without becoming overcooked. Additionally, steaks with a good amount of marbling, such as a ribeye or porterhouse, will be more tender and flavorful when cooked using this method.
For best results, readers should look for steaks that are at least 1-1.5 inches thick, as these will be able to hold up to the high heat of the skillet and oven. It’s also important to choose steaks from high-quality sources, such as grass-fed or grain-fed beef, as these will have a more complex and nuanced flavor profile. By selecting the right type of steak, readers can ensure that their Pittsburgh style steak turns out tender, flavorful, and full of texture and complexity.
How do I prepare my steak for Pittsburgh style cooking?
To prepare a steak for Pittsburgh style cooking, readers should start by bringing the steak to room temperature. This will help the steak cook more evenly and prevent it from seizing up when it hits the hot skillet. Next, the steak should be seasoned liberally with salt, pepper, and any other desired seasonings or marinades. It’s also important to pat the steak dry with a paper towel to remove any excess moisture, as this will help the steak develop a crispy crust when it’s seared in the skillet.
Once the steak is seasoned and dried, it’s ready to be cooked. Readers should heat a skillet over high heat, adding a small amount of oil to the pan just before adding the steak. The steak should be seared for 1-2 minutes on each side, depending on the thickness of the steak and the desired level of doneness. After searing the steak, it should be transferred to the oven to finish cooking, where it will continue to cook slowly and evenly until it reaches the desired level of doneness.
What is the best way to cook a Pittsburgh style steak to medium-rare?
To cook a Pittsburgh style steak to medium-rare, readers should start by searing the steak in a hot skillet for 1-2 minutes on each side, depending on the thickness of the steak. After searing the steak, it should be transferred to the oven to finish cooking, where it will continue to cook slowly and evenly until it reaches the desired level of doneness. For medium-rare, the steak should be cooked to an internal temperature of 130-135°F, which will result in a pink and juicy interior.
To ensure that the steak is cooked to the correct temperature, readers can use a meat thermometer to check the internal temperature of the steak. It’s also important to note that the steak will continue to cook a bit after it’s removed from the oven, so it’s better to err on the side of undercooking rather than overcooking. By cooking the steak to the correct temperature and letting it rest for a few minutes before slicing, readers can enjoy a perfectly cooked Pittsburgh style steak that is both tender and full of flavor.
Can I cook Pittsburgh style steak in a non-stick skillet or cast-iron pan?
While it’s possible to cook Pittsburgh style steak in a non-stick skillet, a cast-iron pan is generally the preferred choice for this cooking method. Cast-iron pans are able to retain high heat and distribute it evenly, which is essential for achieving a crispy crust on the outside of the steak. Additionally, cast-iron pans can be heated to extremely high temperatures, which is necessary for searing the steak and creating a flavorful crust.
That being said, non-stick skillets can still be used to cook Pittsburgh style steak, as long as they are heated to a high temperature before adding the steak. However, non-stick skillets may not be able to achieve the same level of crust formation as a cast-iron pan, and the steak may not have the same depth of flavor. For best results, readers should use a cast-iron pan or a stainless steel skillet, as these will be able to retain the high heat and distribute it evenly for a perfectly cooked steak.
How do I prevent my Pittsburgh style steak from becoming overcooked or dry?
To prevent a Pittsburgh style steak from becoming overcooked or dry, readers should make sure to not overcook the steak in the skillet or oven. The steak should be seared for only 1-2 minutes on each side, depending on the thickness of the steak, and then transferred to the oven to finish cooking. It’s also important to not overcrowd the skillet, as this can cause the steak to steam instead of sear, resulting in a dry and overcooked finish.
Additionally, readers should make sure to let the steak rest for a few minutes before slicing, as this will allow the juices to redistribute and the steak to retain its tenderness. By cooking the steak to the correct temperature and letting it rest, readers can ensure that their Pittsburgh style steak turns out juicy and flavorful, with a crispy crust on the outside and a tender interior. It’s also important to use high-quality ingredients and to not press down on the steak with a spatula while it’s cooking, as this can cause the steak to become dense and dry.