What is it called rare? An in-depth look at steak doneness

Hey there steak lover! I‘m Terry, your resident tech and data expert with a passion for streaming, gaming, and getting the perfect sear on a nicely marbled ribeye. If you‘ve ever wondered why steaks cooked lightly with a red interior are called "rare," you‘ve come to the right place.

In this post, we‘ll explore the meanings, science, and histories behind terms like rare, Pittsburgh rare, black and blue, and more. You‘ll also get the full scoop on the famous red liquid in steaks along with a comparison of different doneness levels. Grab yourself an apron and a fork, because class is in session!

A primer on rare steak

When you ask for a steak to be cooked rare, you‘re requesting it lightly seared with a bright red and cool center, generally around 125°F internally. This preserves the natural flavors and tender texture of quality cuts of beef. According to food science experts, searing the exterior kills any potentially harmful bacteria while the sterile interior remains safe to eat raw. So while the FDA recommends cooking most meats to higher temperatures, a good sear makes rare steak safe for most people to enjoy.

Now, for the nitty gritty details. To really understand rare steak, we need to dive into concepts like myoglobin, the Maillard reaction, and what exactly makes a steak look red and juicy. Trust me, with a little science under your belt, you‘ll be the smartest steak snacker in town!

First up is myoglobin, an iron-containing protein responsible for the color of red meat. In living muscle, myoglobin‘s iron atom is in a "deoxygenated" state, reflecting more purple-red tones. After cutting, exposure to air causes the iron to bind with oxygen, turning myoglobin bright cherry red.

Next we have the Maillard reaction, also known as browning. This process occurs when amino acids and sugars in meat are exposed to heat. It produces new, flavorful compounds and the characteristic seared crust. Combine a good Maillard reaction sear with the red myoglobin in the middle, and you‘ve got the perfect rare steak.

Which brings us to why rare steak looks wet and "bloody." Here‘s the crazy part – it‘s not actually blood! Blood is removed during processing. That red liquid is water mixed with myoglobin, the same protein giving the meat its color. When cooked, the myoglobin releases its iron which rapidly binds any oxygen nearby, turning the drippings that appetizing scarlet hue we love. Wild, right?

Hopefully this science lesson helps explain the reactions producing the tantalizing sights and tastes of rare steak. Cooking is chemistry in action! Now let‘s move on to the stories and meanings around terms like Pittsburgh rare and black and blue.

The history of Pittsburgh rare steak

As a Pittsburgh native myself, I‘ve got the inside scoop on this one. According to local lore, the term "Pittsburgh rare" has its origins in the 1800s heyday of the steel industry. Supposedly the ultra-wealthy steel barons of the time could select a cow, have it killed on the spot, and enjoy a steak freshly seared and served to them right at the slaughtering temperature – extremely rare by today‘s standards.

Over time, this style of minimally cooked steak came to be associated with elite Pittsburgh culture, earning the nickname "Pittsburgh rare." The name also ties into the unique Western Pennsylvanian dialect known as Pittsburghese, characterized by things like dropping "to be" verbs and adding "r" sounds to words.

Fun fact: linguists are still debating the origins and evolution of this eccentric regional accent! As a native Pittsburgher, words like "yinz" (you guys), "arn" (iron), and dahntahn (downtown) just feel natural to me. But I know the dialect seems odd to outsiders – almost as odd as enjoying a still-mooing rare steak!

Another theory suggests that Pittsburgh steelworkers and miners may have also favored more rare meats, as it required less cooking fuel. Whatever the exact origins, Pittsburgh rare remains associated with the Steel City‘s identity and highlights its historic love of red meat.

Differentiating black & blue steak

If Pittsburgh rare seems a bit tame, then brace yourself for its edgier cousin: the "black and blue" steak. True to its ominous name, black and blue involves charring the outside while leaving the inside virtually raw. We‘re talking searing hot pan, 30 seconds per side max. Just enough to add some smoky char while keeping that cool red center.

Compared to standard rare, black and blue typically has a darker, more burnt-looking crust and an interior that is cooler and more blue-purple in color – hence the name. The high heat helps form a flavorful sear through the Maillard reaction while still avoiding any thorough cooking. It‘s essentially as rare as an intact steak can get without being served totally raw.

Personally, I find black and blue a bit hardcore for my tastes. A nice Pittsburgh rare with a touch more cooking suits me just fine. But some folks really love that practically raw texture and iron-rich blood-like flavor only black and blue can deliver. It definitely makes for a dramatic presentation! Just be sure to source your meat carefully first.

The science behind "blue" steak

Speaking of blue, you may have noticed some steaks, especially after fresh cutting, exhibit hues shifting from purple to blue. This ties back to the myoglobin proteins and their iron content. Without oxygen present, myoglobin takes on more of a dark purple-blue tone. This partially oxygenated state is referred to as "deoxymyoglobin." Oxymyoglobin, the bright cherry red form, only develops as the iron binds with oxygen.

In the center of a whole steak, away from air exposure, myoglobin remains more deoxygenated, reflecting those darker blue-purple undertones. Then once cut, the inner meat rapidly blooms into that familiar red color we associate with raw beef. It‘s a neat bit of steak science!

Let‘s talk about doneness levels

Now that we‘ve covered the rare side of steak preparation, here‘s a simple chart comparing some other common doneness levels:

Most steak connoisseurs will opt for rare or medium rare to enjoy the succulent taste and tender texture of high quality cuts. But going further to medium or beyond ensures any bacteria are fully killed, which is recommended for those at higher risk of foodborne illness.

Regardless of your preferred doneness, always use a meat thermometer for precision cooking. Eyeballing it can lead to over or undercooking. Get those temps dialed in, and your steak game will seriously level up!

Regional accents and language quirks

One last fun detour before we wrap up. Part of what gives words like "Pittsburgh rare" their charm is the connection to local history and dialects. Linguistic regions within the U.S. lead to uniquely flavored accents and behaviors around language itself.

Here in Western PA, our distinctive speech patterns help identify us as Pittsburghers. Dropped verbs, extra "r" sounds, and unique vocabulary like "yinz" and "dahntahn" characterize the accent known as Pittsburghese. It‘s how locals like me give the Steel City flavor!

Other areas have their own linguistic quirks as well. Think the New York/New Jersey "cawfee tawk", Southern drawn-out vowels, or the classic Midwestern "ope, let me sneak past ya" (which I‘ve admittedly picked up myself). Whether it‘s steak or speech, America is a melting pot of diverse traditions.

The takeaway

Well, there you have it! We‘ve covered everything from the Maillard reaction to myoglobin to regional dialects. I hope this lengthy guide provides plenty of insight into the science, history and linguistics surrounding steak terms like rare and Pittsburgh rare. The next time someone asks why you want your steak mooing, you‘ll have plenty of knowledge to throw down!

Let me know if you have any other food words or origins you‘d like to see explored. I may not be an actual chef, but research and data are my thing, so challenge me! Until next time, happy grilling and don‘t forget the steak sauce. Pittsburghers like it with everything!

Your pal,

Terry