Black And Blue Steak

This black and blue steak recipe is perfect for rare steak lovers. Crisp on the outside, rare and juicy on the inside.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 5

Total Time 7

Servings servings

Calories 275kcal

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.

* While any 2-inch steak works, I found this recipe works best with Ribeye, Filet Mignon, and New York Strip.

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.

TO REHEAT: Reheat the steaks on the stovetop over medium heat until warm.

Recipe variations

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!