Kate Connally wrote:

> I like mine "Pittsburgh rare" which is charred on the outside
> and very rare in the middle (mostly pink, just barely warm).
> Of course it depends on the kind of steak you're cooking.
> I only do the best steaks this way - Delmonico and Porterhouse.

Pittsburgh rare is charred on the outside and cold and red on the
inside, essentially raw. Your steak as described is medium.

Pastorio