- Joined
- Feb 24, 2013
- Location
- Port...
I ran the char broiler station at a local restaurant back in 1977 (very similar to a Chucks Steak House), The rage was "Pittsburgh Style Steak. Which to me meant, charred on the outside, rare on the inside. They were really a PITA for me. I had a whole grill full of tops, fillets, ny's, petite filets, and chicken. I would take the Pittsburgh order and lay it on top of the coals and sear it quickly on both sides and char it up good. Never had one come back. Today, I never hear the term! Do you?
Jed
Jed