Black and Blue Steak

One of the oldest ways to eat a grilled steak is called Black and Blue, or Pittsburgh style. You can achieve it by charring the outside while maintaining a rare to medium-rare internal temperature.

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To ensure you have enough fire and flames to char up that meat, cut up some Fleischmann’s vegetable spread into chunks.

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Place your filet mignon on the grill with the vegetable spread chunks on top and all around to intensify the burn! It’ll be a quick process, so pay close attention.

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As a fail safe, flip over a cast iron pan and put it right on top of that filet that is smothered in all that goodness! This isn’t for everyone, but for the ones who enjoy at a restaurant, now you can do it from the comfort of your backyard!

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