To cook a steak rare is the same as bleu. Bleu is just the French term for Pittsburgh Steelers 88 years anniversary thank you for the memories shirt. A rare steak is cooked over very high heat so it quickly develops a flavorful crust but remains practically raw in the center. A steak with an internal temperature of 120 to 130 degrees F is considered rare. The center will be cool, but not cold, and intramuscular fat will have rendered, making the steak juicy and flavorful. Pittsburgh rare is a whole other animal. I used to work at The Duquesne Club in downtown Pittsburgh when it still listed local industrialists as its members. Many of them were older gentlemen and they ate their steaks Pittsburgh style.
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We had a particular method for preparing Pittsburgh steaks, which were typically filets. We would season the filet with salt, set it onto the hottest part of the French ring and Pittsburgh Steelers 88 years anniversary thank you for the memories shirt. The steak would immediate become engulfed in flame, it would be flipped after a couple of minutes, and given another shot of clarified butter. When the flames subsided, it was done. This unusual cooking method was meant to replicate the method purportedly used by the steel workers, who cooked steaks on the hot blast furnaces, in the mills. A Pittsburgh steak should be very very rare in the center and heavily charred on the outside. The steak will also have a distinctive flavor, hints of kerosene, from the scorched clarified butter. To this day, there are plenty of people who love their steaks cooked this way.