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Rare steak lovers will LOVE this black and blue steak recipe. It’s crisp and charred on the outside yet ultra-tender and pink in the center. It’s uniquely flavorful and fast to make.
There was a time when I would send a steak back if it came out rare (politely, of course!). Thankfully, that’s no longer the case. While I still prefer most medium-rare steaks, I will make an exception for black and blue steaks.
Also known as ‘Pittsburg-style,’ black and blue refers to cooking steaks so they’re charred on the outside, yet rare in the middle. It’s the perfect style for those who crave blackened flavors but still want a succulent steak. Unsurprisingly, it’s a quick cooking recipe that works with virtually all cuts of beef.
Table of Contents
Why I love this recipe
- It’s fast. The entire cooking time is under ten minutes.
- No prep needed. Or marinating time.
- So much flavor. This particular style of steak is renowned for its rich flavor.
If you’re craving more classic steak recipes, try my reverse sear steak, sous vide steak, or tomahawk steak next.
Key Ingredients
- Steaks. I tested this recipe with ribeye, filet mignon, and New York strip loin, so you can easily select one of those for this recipe. But to be honest, almost any cut of steak will take well to this cooking method. The only exception is a thin cut, like flank or skirt steak.
- Olive oil. To coat the outside of the meat so it gets extra crispy. For even richer flavor, use unsalted butter.
- Kosher salt and black pepper. To taste.
How to make black and blue steak
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Pat the steaks dry, then coat them in oil. Sprinkle salt and pepper on both sides.
Step 2- Sear the steaks for about a minute on both sides, cooking until a meat thermometer reaches 115°F/45 °C.
Arman’s recipe tips
- Pat the steaks VERY dry. I find that excess moisture makes getting the perfect char really difficult, so make sure the steaks are completely dry before cooking.
- Consider the pan. In this recipe, I specified a cast iron skillet because I find it does the best job of retaining heat without burning the steaks to a crisp. If you don’t have a cast iron skillet, I suggest a heavy-bottomed stainless steel skillet or even a Dutch oven.
- Break out the grill. If you’d prefer to grill the steaks, you certainly can! Preheat the grill to high heat, clean the grates, and cook the steak on both sides until it reaches 115°F/45 °C.
- Enjoy the steaks fresh. I try not to have leftovers of these steaks because they’re basically impossible to reheat without overcooking the center. Of course, the flavor will still be delicious, but they will likely reheat closer to medium or medium well.
Storage instructions
To store: Let the steaks cool completely, then store them in an airtight container in the fridge for 3-4 days.
To freeze: Transfer the cooled steaks to a freezer-safe container and freeze for 3 months.
Reheating: Reheat the steaks on the stovetop over medium heat until warm.
Frequently asked questions
Yes, you can use frozen steaks for this cooking method. I suggest letting them thaw overnight so they cook evenly without being ice cold in the middle. Also, make sure the exterior is fully dry before cooking.
Easy side dish ideas
This is a very rich steak, so I like to pair it with mild side dishes, like a salad of field greens or arugula, slaw, or any of these lighter dishes below:
If you tried this black and blue steak recipe or any other recipe on my The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Black And Blue Steak
Ingredients
- 2 thick-cut steaks 1 1/2 to 2 inches * See notes
- 2 tablespoons olive oil
- 2 teaspoons coarse salt
- 1 teaspoon pepper
Instructions
- Pat the steak dry with paper towels. Brush all sides with olive oil and generously season both sides with salt and black pepper.
- Place a cast-iron skillet over high heat until it’s smoking hot.
- Place the steak in the pan and sear for 45-60 seconds per side, pressing down slightly to ensure even contact. Check the doneness by inserting a meat thermometer and ensuring it is rare/very rare (115°F/45 °C).
- Let the steak rest for about 2 minutes before slicing and serving.
Notes
- Garlic butter. Swap the oil for butter that’s been melted with minced garlic.
- Or brown butter. Simmer butter in a pan until it begins to brown and takes on a nutty, caramelized aroma. Then, use that to sear the steaks.
- Add more blue! Top the cooked steaks with blue cheese crumbles. Trust me, it works!
Can you tell me how to make this medium without charring it?
Hi Keren! Yes- Absolutely! I would wait until the skillet is hot (but not searing hot) then add the steak on then. Sear as normal, but reduce the heat to medium-high and turn the steak several times until it reaches 150F.
Thank you!! Love your site!
You are welcome!