In article >,
Bob Pastorio > wrote:
>ConnieG999 wrote:
>> (MrAoD) writes:
>>
>>
>>>Since the others are being cutsey, black and blue/Pittsburgh mean
>>>crispy/blackened on the outside, still moo-ing in the middle. It's a good
>>>way
>>>to test the authenticity of a steak house - if they don't understand either
>>>term order something else or walk away.

Hmm, when I was working a broiler I knew "black and blue" to
mean "get it good and crispy on one side, but don't flip it" --
so that the temperature would range from charred and well done
on side A to very rare on side B. "Charred rare" meant to dip
it in clarified butter and broil it quickly, so it'd char like
crazy on all sides but remain very rare inside.

I never worked in what I would call a quality steakhouse, though.

>There's a new approach gaining some ground. It's to cook steaks over
>very low temperatures and forego the crust.

Sounds interesting -- I may try that next time, although I really
do like a flash-grilled ribeye: cast iron pan preheated in a 500deg
oven for 15 minutes, cook steak in pan over high heat 30sec/side,
finish in oven 4 minutes (turning once), make a quick reduction
sauce w/ butter and cognac.

--
Mark Shaw contact info at homepage --> http://www.panix.com/~mshaw
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