View Full Version : Thank you Harris Tetter.... and my wife
RichardF
01-06-2008, 11:17 PM
OK - So wife makes me take 3 year old to friend's b-day party. Needless to say, not too happy about that. It's take him or go shopping, that and there are always a couple of moms to talk to :wink:
So I come home and this is sitting on the counter
http://i58.photobucket.com/albums/g274/rickos_pics/DSC02241.jpg
Seems with her VIC card, this was all of $12, from an original price of $28
So she tells me "Pittsburgh please"
http://i58.photobucket.com/albums/g274/rickos_pics/DSC02249.jpg
So that's what she got
http://i58.photobucket.com/albums/g274/rickos_pics/DSC02253.jpg
Nothing like a double-cut rib eye :-D
chinesebob
01-06-2008, 11:36 PM
Looks absolutely awesome. If my did that I'd take all three of my boys where ever she wanted.
DaChief
01-07-2008, 06:40 AM
Now that looks good!!!! My protein shake this morning just ain't cutting it anymore.
fnnm358
01-07-2008, 04:07 PM
looks awesome wish mine would bring home food for me to cook
tommykendall
01-07-2008, 04:45 PM
Ribeye's my favorite. I don't think I can get anything hot enough to do Pittsburgh style though.
RichardF
01-07-2008, 05:02 PM
I don't think I can get anything hot enough to do Pittsburgh style though.
If you are cooking over coals, with lump you should be able to go hot enough. If not, burn down some mesquite logs, they are the best to do steaks over. One trick is to dry off the surface of the meat and do not salt until right before you put it on the grill. When you do salt, use kosher and put on almost more than you think you should, because it helps form the crust. Also, don't oil the cooking grate and spin the steak 90* to get the cross hatching which helps.
I get my Weber gasser as hot as I can, and when I spin or flip, I go on to a new section of grate, not the same section the steak had just been sitting on. It also helps if you are getting some flare-up :rolleyes:
Next thing I want is an IR searing side burner...
tommykendall
01-07-2008, 05:08 PM
great tips, thanks.
Bill-Chicago
01-07-2008, 06:30 PM
Not to sound like a dumbass (again), but I know TK spent some time on the East Coast, and know a bit about Richard, so I'll ask and go hide in the corner:
This is absolutely the first time in my life I heard "Pittsburgh style".
Can anyone explain what that is? Does it only apply to the ribeye cut?
I honestly do not know
Bill - don't feel bad - I've lived on the east coast my whole life and have no clue what "Pittsburgh style" means - by the looks of it I'd say medium rare.... more on the rare side.
Richard - that steak looks fantastic!
RichardF
01-07-2008, 09:20 PM
Bill - don't feel bad - I've lived on the east coast my whole life and have no clue what "Pittsburgh style" means - by the looks of it I'd say medium rare.... more on the rare side.
Richard - that steak looks fantastic!
Thanks - Pretty close on the discription.
"Pittsburgh" or "Pittsburgh Rare" is how you can order any steak that's grilled. It means charred on the outside, rare on the inside. Similar to the term "black & blue" or "Chicago (degree of doneness)" Should not be confussed with cajun preperation of blackening.
Markbb
01-08-2008, 08:27 AM
Thanks - Pretty close on the discription.
"Pittsburgh" or "Pittsburgh Rare" not "Pittsburgh style" is how you can order any steak that's grilled. It means charred on the outside, rareon the inside. Similar to the term "black & blue." Should not be confussed with cajun preperation of blackening.WOW learn somthing new every day thanks for the discription Richard:!:
Ron_L
01-08-2008, 09:58 AM
I normally order my steaks Pittsburgh style. I was in a steakhouse in Pittsburgh a while back and did so and received a "What you talkin' 'bout, Willis" look from the waiter. When I explained what I wanted he said "Oh! You mean Chicago Style!" :shock:
Smokin Gator
01-08-2008, 10:05 AM
I always order my steak Pittsburgh. If I get that funny look I immediately add charred/rare. One of the two usually strikes a chord with the waiter.
sajones97
01-08-2008, 10:09 AM
Not to sound like a dumbass (again), but I know TK spent some time on the East Coast, and know a bit about Richard, so I'll ask and go hide in the corner:
This is absolutely the first time in my life I heard "Pittsburgh style".
Can anyone explain what that is? Does it only apply to the ribeye cut?
I honestly do not know
You should've just waited for me to find this thread!
Everyone here knows how green I am!:icon_smil
DaChief
01-08-2008, 10:16 AM
And that is the only way to eat a ribeye!!
Azinine
01-08-2008, 10:17 AM
exactly how I like my steaks. Didn't know it had a name, though!
tommykendall
01-08-2008, 11:32 AM
I heard of the term Pittsburgh and Chicago style quite recently, and it was only the photo above that made me remember it.
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