"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. Your steak as described is medium.
>
> Pastorio

Well, maybe I should have said red on the inside, but it should
not be cold, but just warm.

Kate