“Pittsburgh Rare” is a term for a steak cooked so that the outside is seared (black) and the inside stays rare (blue). Alternatively referred to as “black and blue,” “Chicago-style Rare,” I have no idea where this term comes from. Wikipedia has an explanation, but without any citation, and some internet research doesn’t turn anything up.
2 thoughts on “Pittsburgh Rare”
Best served with a Pittsburgh salad: Iceberg lettuce and a few vegetables topped with coleslaw, french fries, cheese, and ranch dressing.
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