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
The owner of a Berlin, Maryland, produce stand wants to know: When a customer is buying four ears of corn, should they say I have four corn or I have four ears of corn? Corn is a mass noun that can also be counted as a plural, just as we might say I...
A librarian opens a book and finds a mysterious invitation scribbled on the back of a business card. Another discovers a child’s letter to the Tooth Fairy, tucked into a book decades ago. What stories are left untold by these forgotten...
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