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About: Pittsburgh rare     Goto   Sponge   NotDistinct   Permalink

An Entity of Type : yago:WikicatRawBeefDishes, within Data Space : dbpedia.demo.openlinksw.com associated with source document(s)

Type: ThingFoodyago:Article100022903yago:Artifact100021939yago:Container103094503yago:Crockery103133538yago:Dish103206908yago:Instrumentality103575240yago:Object100002684yago:PhysicalEntity100001930Foodyago:Tableware104381994yago:Ware104550840yago:Whole100003553yago:WikicatRawBeefDishes New Facet based on Instances of this Class

A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term "Pittsburgh rare" is used in some parts of the American Midwest and Eastern Seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and blue.