Black and Blue Steak  (Pittsburgh Style)

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

If you like a lot of dark char marks on your steak but still want it to be red on the inside, then this procedure is for you.


– olive oil – filet mignons – butter – salt – pepper

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 a preheated grill to high heat, which should be between 550° and 650°.

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.

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