Whether you live in Pennsylvania or not, you can enjoy a delicious Pittsburgh-style steak grilled on your backyard fire pit. The term “Pittsburgh-style” refers to a specific grilling method in which the outside of the steak is charred while the inside remains rare or medium-rare. The outside is exposed to a hot flame, essentially searing it without cooking up the inside.
What’s the big deal surrounding Pittsburgh steaks? Well, let’s first take a few steps back to reveal the characteristics of this steak. It’s unknown who exactly invented the Pittsburgh-style steak, although reports indicate that it originated out of the steel mills in the city from which it was named. Mill workers needed a filling, high-calorie meal, but they typically only had half-an-hour for lunch. Being that they had access to blast furnaces, however, they came up with the idea of searing the steak on the outside while leaving the inside rare.
A Pittsburgh-style steak can be cooked in many different ways. Back then, they were cooked on blast furnaces, which reach temperatures of more than 2,000 degrees Fahrenheit. Today, however, most people prefer to cook their Pittsburgh-style steaks on a traditional open-flame grill. This offers a delicious smokey flavor, along with the high heat needed for this unique cooking method.
Pittsburgh-style steaks are particularly delicious because of their juiciness. By searing the outside, it locks in the steak’s juices. So when you sit down at the table and cut into your steak, you’ll be treated with an ultra-juicy steak that’s loaded with flavor.
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