Differences Rare Blue Rare And Pittsburgh Rare Steaks

Rare Blue Steak is a steak that has been cooked for just one minute on each side. This method of cooking allows the beef to retain its natural juices, giving it a tender texture and flavor. Pittsburgh Rare Steaks are cooked slightly longer than rare blue steaks by two minutes on each side at an even higher temperature.

This additional time helps to create a richer flavor and more deeply seared exterior with crunchy edges due to caramelization of the meat’s fat content. Both methods result in very tender steaks but have subtle differences in taste and texture based on how long they are cooked for.

When it comes to steaks, there are several different types of rare that you can choose from. The Rare Blue Rare steak is a type of beef steak that has been cooked for only two or three minutes on each side, resulting in a very tender texture and juicy flavor. On the other hand, the Pittsburgh Rare Steak is cooked for four to five minutes per side and has an even more intense flavor.

As both these steaks have unique characteristics, they appeal to different tastes and preferences when it comes to enjoying a delicious steak dinner.

Differences Rare Blue Rare And Pittsburgh Rare Steaks

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What’S the Difference between Rare And Pittsburgh Rare?

Pittsburgh rare is a type of steak that is cooked in a different way than the traditional method. It involves quickly searing both sides of the meat over high heat and then finishing it off by cooking it at a lower temperature for an extended period of time. This process gives the steak its signature dark color, tender texture and smoky flavor.

The result is a char-grilled steak with intense beefy flavor that has become popular in restaurants throughout Pittsburgh. Rare refers to a steak cooked on one side only until there’s just enough pink in the center to make sure the interior remains juicy, but not raw.

Is Pittsburgh Style Same As Black And Blue?

No, Pittsburgh style is not the same as black and blue. Pittsburgh style steak is a type of steak preparation where the steak is seared with butter until it’s browned on both sides, then finished in an oven at a much lower temperature than usual. This method results in an incredibly juicy interior while maintaining a crisp char on the outside.

Black and blue, meanwhile, refers to steaks cooked to medium-rare or rare temperatures (blue being rarer) with charred exterior that are served almost immediately after they come off of the grill or pan—no time for any additional cooking.

What is the Difference between Rare And Blue Rare?

Rare and blue rare refer to the degree of doneness for a steak. Rare steaks are cooked quickly at high heat, usually no more than two minutes per side, resulting in a steak with an internal temperature between 115-120°F (46-49°C). Blue rare is also known as “barely seared” where the steak is slightly seared on both sides but left very red inside with an internal temperature of 110-115°F (43-46°C).

Generally speaking, blue rare steaks will have a stronger flavor and juicier texture than those that are cooked longer.

Is Pittsburgh Style Steak the Same As Medium-Rare?

No, Pittsburgh style steak is not the same as medium-rare. While medium-rare steak has an internal temperature of 130 to 140 degrees Fahrenheit (54 to 60 degrees Celsius), Pittsburgh style steak should be cooked at a much higher temperature—typically around 500 degrees Fahrenheit (260 degrees Celsius). This high heat seals in flavor and creates the signature charred exterior of this popular dish.

Additionally, while medium rare steak will have some pinkness in its center, Pittsburgh style steaks are typically served with a crispy blackened crust on the outside and bright red coloring throughout.

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Is Blue Rare Steak Safe

Cooking steak to a blue rare doneness is safe, as long as the internal temperature reaches at least 140°F (60°C). This ensures that any harmful bacteria present on the meat has been killed. Although many people are wary of eating steak cooked this way due to its texture and color, if it’s properly cooked, there should be no need for concern.

Pittsburgh Rare Vs Rare

Pittsburgh Rare Vs Rare is an annual event that celebrates the unique styles of Pittsburgh’s local breweries. Each year, a select handful of craft breweries from around the region come together to offer their rarest and most sought-after beers for attendees to sample. Attendees can expect samples of barrel-aged imperial stouts, sours, wild ales and more, as well as live music and food vendors.

It’s a fun way to try some truly unique brews while also supporting your local businesses!

Blue Rare Steak Cooking Time

Cooking blue rare steak is a quick and easy process. The ideal cooking time for blue rare steak is around one minute per side or two minutes total, depending on the thickness of the meat. Blue rare steak should be cooked quickly at high heat to ensure it remains juicy and tender inside while getting a nice sear on the outside.

If you’re looking for maximum flavor and texture, aim for an internal temperature of 120-125°F when serving your blue rare steak.

What is Philadelphia Style Steak

Philadelphia Style Steak is a popular steak dish that originated in the city of Philadelphia. It typically consists of lean beef strips or cubes, grilled or fried and served with onions, peppers, and mushrooms. The steak can be cooked in various ways including grilling, pan-frying or broiling and often served over rice or toast.

The steak has a unique flavor due to the combination of flavors from the onion, pepper and mushroom toppings along with the charring from cooking it on a hot surface. This iconic Philly style dish is sure to please any palate!

Is Pittsburgh Rare Safe

Pittsburgh is generally considered to be one of the safer cities in the United States, with a violent crime rate that is lower than most other major cities. In 2019, Pittsburgh was ranked as the fourth safest city in America by WalletHub and its overall safety score was nearly double that of other larger cities like Los Angeles and Chicago. Additionally, Pittsburgh’s crime rate has been steadily declining over recent years due to increased police presence and improved community relations between law enforcement officials and residents.

Pittsburgh Style Steak Medium-Rare

Pittsburgh style steak is a cooking method that involves searing the steak at extremely high temperatures to create a blackened crust on the exterior of the meat. The result is an incredibly flavorful and juicy steak with a tender, medium-rare center. This technique can be used with various cuts of beef, but it’s most often used for ribeyes or New York strips.

When preparing Pittsburgh style steaks, make sure to use plenty of oil in order to achieve the desired charring effect without burning or drying out the steak.

Pittsburgh Style Steak Temperature

When cooking a Pittsburgh style steak, the most important factor to consider is temperature. It is best to cook the steak at high heat, between 500 and 550 degrees Fahrenheit. This will give you a nice charred crust on the outside and juicy medium rare on the inside.

However, it should be noted that even higher temperatures may be used if desired, but always keep an eye out for flare-ups as they can easily ruin your steak!


In conclusion, the differences between rare blue, Pittsburgh rare, and rare steaks are subtle but important to understand when deciding on a steak dish. Rare blue is the least cooked of all three options with an internal temperature of 115-120°F while Pittsburgh rare has an internal temperature of 125-130°F. Finally, regular rare steak has an internal temperature range of 130-140°F.

Knowing these distinctions can help you choose the right steak for your meal!

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