A Pittsburgh-style rare steak
Frozen Butter Is The Key To Perfecting Pittsburgh-Style Steak
These days, Pittsburgh-style steak describes any steak with a very charred outside and a blood-red inside, which you can achieve by using frozen butter.
This tip comes from Chef Billy Parisi, who recommends placing frozen butter all around the steak as it cooks on an extremely hot grill.
Using frozen butter will keep the butter from melting too quickly and allow it to drip slowly into the open flame, resulting in a bigger flame that's ideal for charring.
Season your steak, heat the grill between 550 and 650 degrees Fahrenheit, put the steak on, and place squares of butter (at least 4 ounces) all around and on top.