Black and Blue Steak (Pittsburgh Style)
User Reviews
5
-
Prep Time
5 mins
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Cook Time
4 mins
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Total Time
9 mins
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Servings
4
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Calories
657 kcal
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Course
Main Course
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Cuisine
American
Black and Blue Steak (Pittsburgh Style)
Description
The steak is patted dry to remove moisture, then coated evenly with olive oil and seasoned generously with coarse salt and black pepper. Cooking occurs over a grill preheated to 550°-650°F, where the steaks are placed and immediately basted with slices of cold butter around and on top, causing flames to flare and char the exterior.
Each side cooks briefly, 1 to 2 minutes, achieving a deep blackened crust on the outside while maintaining a rare, cool center typical of Pittsburgh-style steaks. The method is suitable for high-quality filet mignon cuts that perform well with rapid, intense heat rather than slow cooking.
The steak is served sliced to showcase the seared exterior and rare interior. Though grilling on charcoal or wood adds flavor, gas grills are also appropriate. Patting dry and optionally covering with a grill lid encourages crust formation. Reheating is discouraged as it adversely affects doneness and texture.
Ingredients
- 4 teaspoons olive oil
- 4 6- filet mignon to 8-ounce
- 1 butter cut into 8 slices, or meat fat trimmings, stick of ice-cold
- salt coarse and freshly cracked, to taste
- black pepper coarse and freshly cracked, to taste
Instructions
- Preheat a grill to high heat, which is around 550° and 650°.
- Pat the steak down on all sides with a paper towel.
- Coat the steak on all sides with the olive oil.
- Season the steak on all sides with salt and pepper.
- Place the oiled and seasoned steaks on the preheated grill.
- Once the steaks are on the grill grates, immediately add the butter directly around the steak and on the top to cause hot flames to shoot up over the grates to char the steak.
- Cook for 1 to 2 minutes per side or until charred black on the outside but rare in the center.
- Slice the steak and serve.
Notes
- Enjoy the steak immediately after cooking; this method produces best results fresh off the grill.
- Store leftovers covered in the refrigerator for up to 3 days; freezing is not advised.
- If reheating is necessary, quickly re-grill on high heat 2-3 minutes per side, understanding it may overcook the center.
- Char marks are ornamental; focus on achieving a deeply blackened crust and rare center instead.
- Use tender cuts best suited for rare cooking such as filet mignon; avoid cuts requiring long, slow cooking.
- Dry the steak thoroughly before grilling to help form a crust.
- Optionally cover the grill to intensify charring; if flame dies down, drizzle neutral-flavored oil to revive it.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 657 kcal
% Daily Value*
| Calories | 657kcal | 33% |
| Protein | 41g | 82% |
| Fat | 54g | 83% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 24g | 120% |
| Cholesterol | 159mg | 53% |
| Sodium | 111mg | 5% |
| Potassium | 690mg | 15% |
| Calcium | 16mg | 2% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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