Pittsburghed
 adj.— «One of my friends said that he had recently heard the term “Pittsburghed” for the first time, so when he went to Lewnes steak house in Annapolis he asked the waiter if he could have his steak that way and the waiter knew exactly what he meant: cooked over such high heat that the outside chars but the inside is very rare.» —“Dining@Large: Food slang” by Elizabeth Large Baltimore Sun (Maryland) Nov. 23, 2007. (source: Double-Tongued Dictionary)

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  1. Eric Buck says:

    Another term for this style is “black and blue.” Typically the steak is brushed with butter and then seared quickly to achieve the charred outside/rare inside combination.

  2. Phil Alloy says:

    Another term might also be ‘Texas grilled’ as in each outer side is quickly charred with the inside still red and barely warm

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