Pittsburgh Rare

A method of cooking a steak that is indigenous to the Pittsburgh area. The steak is salted appropriately and then broiled at an extremely high temperature (500F+ but 1000+F is best) such that it is nearly charred on the outside and very rare in the center. Seasoning can added such as Worcestershire or other sauces. The steak is often served on a heated cast iron plate on a wood platter. It's best to warn the person being served to defend themselves by holding up their napkins up as the plate is delivered due to the high risk of hot splatters. Nom! Nom! Nom!