In cooking steak, what lies on the opposite end of the spectrum from rare?
Steak outdoor work, such as farmers. Diners ordering steak at a restaurant typically advise the chef or waiter of their preferences regarding the degree of cooking, using the terms "rare", "medium-rare", "medium", "medium-well", or "well-done". Print appearances of this use of "rare" are found as early as c. 1615. A steak knife is a specialized piece of cutlery to make cutting the steak easier; it is sharper than other knives and has a serrated edge. Beefsteak Clubs were once part of London's club life. They were described as "a club of ancient institution in every theatre; when the principal performers dined
Pittsburgh rare Pittsburgh rare A Pittsburgh rare steak is one that has been heated to a very high temperature very quickly, so it is charred on the outside but still rare or raw on the inside. The degree of rareness and the amount of charring on the outside may vary according to taste. The term "Pittsburgh rare" is used in some parts of the American midwest and eastern seaboard, but similar methods of sear cooking are known by different terms elsewhere, including Chicago-style rare and, in Pittsburgh itself, black and bleu. One story says that a local slaughterhouse during the depression was