"Bob (this one)" wrote:
> 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.
That sounds perfect for me.
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