Talk:Pittsburgh rare

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Incredibly hot oven

I removed the claim that steaks are prepared in an "oven that has been heated to over 2300 degrees Fahrenheit" because it is dubious. Pizza ovens are less than 1000 F, and I've never heard of any culinary method operating at higher temperatures than a good pizza oven. Aluminum melts at 1220 F. Iron melts at 2800 F. -- Coneslayer 16:53, 27 October 2006 (UTC)[reply]

2300 degrees is mighty hot. Hot enough to melt glass. I uggest that we chnage it to a vague statement like "very hot" or even "incredibly hot". -Will Beback 01:34, 28 October 2006 (UTC)[reply]

I agree, that figure should be verified. I got the number from a waiter at Morton's[1]...his claim was that Morton's can do Pittsburgh rare right because their ovens "get up to 2300 degrees". I'd asked him to get it as black as possible on the outside and as rare as possible in the middle. What came out was just that...a thin crust of char covering an almost completely raw interior. I've tried to get the same effect with common propane blowtorches and culinary torches, which claim temperatures around 2000 degrees and had no success. The inside is usually cooked by the time the outside gets browned. I've also known glassblowers who have cooked various items (not steak--unfortunately they were vegan) on molten glass, and had similar effects, though I don't know what temperature they had their melt at. At any rate, the number sounds plausible to me but I'll do some digging and see if I can verify it. Aelffin 14:56, 2 November 2006 (UTC)[reply]

It's beginning to look like a wildly exaggerated claim (or wildly misheard)... This article [2] says "Most top steakhouses boast custom-designed flame broilers that generate 1,200 to 1,800 degrees of heat. Even the best home grills are lucky to generate half of that." Although if Morton's happens to have a hot shop in the back, it might be possible [3]. Aelffin 15:06, 2 November 2006 (UTC)[reply]

I've spent a lot of time in a glassblowing studio -- it never occured to me to try putting food into one of the furnaces. But they certainly are in the right temperature range. -Will Beback 19:56, 2 November 2006 (UTC)[reply]

Oil?

A buddy of mine turned me on to Pittsburgh steaks, but the preperation was different. You add about 1/4 inch of oil into the bottom of a frying pan and let it get screaming hot. Then you put your steak in for 30 seconds on each side. Take it out and eat. The end result is a charred, crunchy outside and near-raw inside. I've ordered this many times in several different states and it was always cooked in oil. Is this a south/midwest thing? Anybody heard of this?--Legomancer 21:51, 14 May 2007 (UTC)[reply]

Funnies

I heard that if you dunk a bifstek in hot molten lava, it cooks pittsburggh rare... 66.176.117.29 (talk) 19:59, 30 August 2009 (UTC)[reply]