Black and Blue Steak (Pittsburgh Style)
This Black and Blue Steak is a flavor explosion! Perfectly seared filet mignon with a rare interior, it's a showstopper for any meal.
Servings: 4 servings
Ingredients
Ingredients:
- 4 teaspoons olive oil for cooking and enhancing flavor
- 4 filet mignons filet mignons (6 to 8 ounces each)
- 1 stick ice-cold butter cut into 8 slices
- to taste coarse salt to season the steak generously
- to taste fresh cracked pepper for a bit of spice and depth
Instructions
Directions:
- Start by bringing your filet mignons to room temperature. Season both sides generously with coarse salt and fresh cracked pepper.
- Place your cast iron skillet on the stovetop over high heat. Allow it to preheat for about 5 minutes.
- Once the skillet is hot, add 4 teaspoons of olive oil. Swirl it around to coat the bottom of the skillet.
- Carefully place the seasoned filet mignons in the skillet. Sear each side for 2-3 minutes until a deep brown crust forms.
- After flipping the steaks, add the slices of ice-cold butter to the pan. Spoon the butter over the steaks to baste them.
- Use a meat thermometer to check the internal temperature. Aim for about 125°F (51°C) for rare.
- 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.
- Slice the steaks against the grain and serve immediately. Drizzle any leftover pan juices over the top.
Equipment
- Cast-Iron Skillet
- Tongs
- Meat Thermometer
- Cutting Board
Notes
- For a flavor twist, consider adding fresh herbs to the butter.
- Reheat leftovers gently in a skillet to avoid overcooking.
- Pair with roasted vegetables or a refreshing salad for a complete meal.