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Black and Blue Steak (Pittsburgh Style)

In this classic American recipe, this Pittsburgh-style black and Blue Steak is charred on a grill on the outside while rare on the inside.

Prep Time
5 mins
Cook Time
5 mins
Total Time
9 mins
Servings: 4
Calories: 657 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 teaspoons olive oil
  • 4 6- to-8-ounce filet mignons
  • 1 stick of ice-cold butter cut into 8 slices, or meat fat trimmings
  • coarse salt and fresh cracked pepper to taste

Instructions

    Cup of Yum
  1. Preheat a grill to high heat, which is around 550° and 650°.
  2. Pat the steak down on all sides with a paper towel.
  3. Coat the steak on all sides with the olive oil.
  4. Season the steak on all sides with salt and pepper.
  5. Place the oiled and seasoned steaks on the preheated grill.
  6. 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.
  7. Cook for 1 to 2 minutes per side or until charred black on the outside but rare in the center.
  8. Slice the steak and serve.

Notes

  • Make-Ahead: This is meant to be eaten as soon as cooking is done.
  • How to Store: Cover and keep in the refrigerator for 3 days. This recipe will not freeze well.
  • How to Reheat: This recipe does not reheat well, but if you do need to reheat it, then re-grill it on a hot grill for 2 to 3 minutes per side or until warm.
  • You can perform these procedures on a gas grill. However, doing it on a wood or charcoal-burning grill is better and more efficient.
  • Reheating your steak will 100% cause it to increase in internal temperature, most likely past medium and into medium-well.
  • You may not get the perfect grill marks, and that’s ok. The most important thing is that the steak has dark char marks and is cooked at the ideal internal temperature. Grill marks are for show, nothing else.
  • The best beef cuts are those commonly eaten rare to medium-rare. Do not use a cut that requires long, slow cooking times; it will not work for these procedures.
  • Moisture is the enemy of getting a dark crust on your steak, which is why patting it dry with paper towels is beneficial.  
  • Optionally place a grill lid over top to help char the steak more.
  • If the butter is melting too fast and the flames are dying too quickly, try drizzling a few tablespoons of neutral-flavored oil directly over the steaks.

Nutrition Information

Calories 657kcal (33%) Protein 41g (82%) Fat 54g (83%) Saturated Fat 21g (105%) Polyunsaturated Fat 2g Monounsaturated Fat 24g Cholesterol 159mg (53%) Sodium 111mg (5%) Potassium 690mg (20%) Calcium 16mg (2%) Iron 5mg (28%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 657

% 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.