"Bob (this one)" wrote:
>
> Kate Connally wrote:
> > "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, that's maybe how you like it, and that's medium-rare. And it's
> different than what you say above.

No it's not different that what I said above. Our terminology
just differs. And it is definitely not medium rare the way I
like it. The way I like it is rare - Pittsburgh rare!

> The actual definition of a Pittsburgh steak is raw, cold red center with
> a thin layer of cooked meat on the outsides. Seared or charred outside
> and cold red center.

Uh, whose definition is that, pray tell?

I'm *from* Pittsburgh! I *know* what Pittsburgh rare is!
I've had it many times in my life. It's never been *cold* in
the middle, it's always been just slightly warm. Charred on
the outside with less than 1/4 inch cooked meat around
the outside, the rest red/pink, bloody, and slightly warm!

And as far as the definition of rare - every source I've consulted
claimed the rare was cooked to an internal temperature of somewhere
in the 120-125 degree Fahrenheit range. That is warm, by most of
the world's definition.

Kate