Black and Blue Steak (Pittsburgh Style)

When it comes to cooking a perfect steak, few methods can rival the boldness and flavor of the Black and Blue Steak, especially when prepared in the iconic Pittsburgh style. This method involves searing the steak at high temperatures to achieve a delicious crust while keeping the interior rare and cool. The result? A steak that’s as visually stunning as it is delicious. With a simple list of ingredients and a few cooking techniques, you can master this mouthwatering dish at home.

Top Reasons to Make Black and Blue Steak (Pittsburgh Style)

• Flavor Explosion: The high-heat cooking method creates a caramelized crust that locks in juicy flavors.
• Quick and Easy: With just a few ingredients, you can whip up a gourmet meal in no time.
• Impressive Presentation: The contrast between the charred exterior and the rare interior makes for an eye-catching plate.
• Perfect for Special Occasions: This steak is sure to impress guests and elevate any dinner party.

What Goes In

• 4 teaspoons olive oil: For cooking and enhancing flavor.
• 4 filet mignons (6 to 8 ounces each): The star of the show, tender and flavorful.
• 1 stick of ice-cold butter: Cut into 8 slices, or you can use meat fat trimmings for added richness.
• Coarse salt: To season the steak generously.
• Fresh cracked pepper: For a bit of spice and depth.

Before You Start: Equipment

• Cast Iron Skillet: Essential for achieving the high heat needed for a good sear.
• Tongs: For flipping the steaks without piercing them.
• Meat Thermometer: To ensure you reach the perfect level of doneness.
• Cutting Board: For resting the steak post-cooking.

Directions: Black and Blue Steak (Pittsburgh Style)

Step 1: Prepare the Steaks

Start by bringing your filet mignons to room temperature. This helps them cook more evenly. Season both sides generously with coarse salt and fresh cracked pepper.

Step 2: Heat the Skillet

Place your cast iron skillet on the stovetop over high heat. Allow it to preheat for about 5 minutes. You want the skillet to be super hot, so you can achieve that crispy exterior.

Step 3: Add Olive Oil

Once the skillet is hot, add 4 teaspoons of olive oil. Swirl it around to coat the bottom of the skillet.

Step 4: Sear the Steaks

Carefully place the seasoned filet mignons in the skillet. Avoid overcrowding the pan; if necessary, cook them in batches. Sear each side for 2-3 minutes until a deep brown crust forms.

Step 5: Add Butter

After flipping the steaks, add the slices of ice-cold butter to the pan. As it melts, spoon the butter over the steaks to baste them, enhancing the flavor and moisture.

Step 6: Check for Doneness

Use a meat thermometer to check the internal temperature. For Black and Blue Steak, aim for an internal temperature of about 125°F (51°C) for rare.

Step 7: Rest the Steaks

Once cooked, remove the steaks from the skillet and place them on a cutting board. Cover loosely with aluminum foil and let them rest for about 5 minutes. This allows the juices to redistribute.

Step 8: Serve

Slice the steaks against the grain and serve immediately. Drizzle any leftover pan juices over the top for added flavor.

Flavor-Forward Alternatives

• Herb Butter: Mix fresh herbs like rosemary or thyme into the butter for a fragrant twist.
• Garlic Butter: Add minced garlic to the butter for a savory punch.
• Spicy Seasoning: Use a blend of spices like smoked paprika or cayenne for an extra kick.
• Marinated Steaks: Marinate the filet mignons in a mixture of balsamic vinegar, olive oil, and herbs for added depth before cooking.

Mistakes That Ruin Black and Blue Steak (Pittsburgh Style)

• Cooking at too low a temperature: This can result in a gray, unappetizing crust.
• Overcooking: The key to Black and Blue Steak is to keep the interior cool and rare.
• Skipping the resting period: Cutting into the steak too soon can cause the juices to run out, leaving you with a dry steak.
• Not using enough seasoning: The high heat can wash out flavor, so don’t be shy with the salt and pepper.

Keep-It-Fresh Plan

To keep your Black and Blue Steak fresh, consider the following tips:

• Store any leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently in a skillet to avoid overcooking.
• Use the leftover steak in salads, sandwiches, or stir-fries for a quick meal.

Ask the Chef

Can I use a different cut of steak?

While filet mignon is ideal for its tenderness, you can also use ribeye or strip steak. Just adjust the cooking time based on the thickness and fat content of the cut.

What side dishes pair well with Black and Blue Steak?

Roasted vegetables, creamy mashed potatoes, or a refreshing arugula salad complement the richness of the steak beautifully.

Can I make this steak on the grill?

Yes! Preheat your grill to high heat and follow the same cooking instructions, flipping the steaks only once to achieve that perfect sear.

How can I tell if my steak is done without a thermometer?

Use the touch test! Gently press the center of the steak with your finger; if it feels soft and springy, it’s rare. A firmer touch indicates medium, while a very firm touch means well done.

Keep Cooking

• Check out Sally’s Baking Addiction for delicious dessert recipes.
• Explore Pinch of Yum for more innovative meal ideas.
• Visit Minimalist Baker for easy, plant-based recipes.

Time to Try It

Now that you have the recipe and tips for making a stellar Black and Blue Steak (Pittsburgh Style), it’s time to gather your ingredients and get cooking. Whether you’re impressing guests or treating yourself to a gourmet meal at home, this steak is sure to satisfy. Happy cooking!