Pittsburghed
adj.— «One of my friends said that he had recently heard the term “Pittsburghed” for the first time, so when he went to Lewnes steak house in Annapolis he asked the waiter if he could have his steak that way and the waiter knew exactly what he meant: cooked over such high heat that the outside chars but the inside is very rare.» —“Dining@Large: Food slang” by Elizabeth Large Baltimore Sun (Maryland) Nov. 23, 2007. (source: Double-Tongued Dictionary)
Further reading
Ever wonder what medieval England looked and sounded like? In Old English, the word hord meant “treasure” and your wordhord was the treasure of words locked up inside you. A delightful new book uses the language of that period to create...
Sure, there’s winter, spring, summer, and fall. But the seasons in between have even more poetic names. In Alaska, greenup describes a sudden, dramatic burst of green after a long, dark winter. And there are many, many terms for a cold snap...
Another term for this style is “black and blue.” Typically the steak is brushed with butter and then seared quickly to achieve the charred outside/rare inside combination.
Another term might also be ‘Texas grilled’ as in each outer side is quickly charred with the inside still red and barely warm