Pittsburgh-Style Steak

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Are you ready to take your grilling skills to the next level? Look no further because this Pittsburgh-style steak recipe is sure to impress! This classic dish is about the perfect balance of juicy, tender meat and a crisp, caramelized crust.

Grilling a perfect Pittsburgh-style steak requires a bit of technique, but don’t worry – I’ll walk you through every step.

Whether you’re cooking for a crowd or yourself, this recipe will satisfy your steak cravings. Also, the best part? It’s super easy to make. This and my Sirloin Tip Steak Recipe are quick and easy crowd-pleasers! Thus, fire up the charcoal grill, and let’s get cooking!  

What Is Blue Steak Pittsburgh-style?

Pittsburgh rare steak is a type of ribeye steak that is seared on a high-heat grill or griddle until it develops a crisp, caramelized crust on the outside while maintaining a juicy, pink center.

It is typically served with a side of grilled onions and peppers and is a popular and well-known dish in the United States.

The cooking style is believed to have originated in Pittsburgh, Pennsylvania, and is known for its bold flavor and tender texture.

Overall, Pittsburgh-style steak is a delicious and satisfying dish that will please any meat lover.

Why Is Pittsburgh-style Steak Called Black and Blue Steak?

Pittsburgh-style steak is also known as “black and blue steak” because it is cooked very quickly on high heat until it is seared on the outside, creating a black crust.

This cooking method is intended to preserve the meat’s juicy flavor while creating a crisp, flavorful crust on the outside. The steak’s interior is left almost raw or “blue.”

Additionally, this method of cooking steak is often used in restaurants that specialize in steak, and it is a popular choice among steak lovers. However, don’t be afraid because anyone can cook this blue steak in their kitchen and make it delicious. After you master this recipe, try out the eye of round steak to truly impress any guests.

Moreover, the term “black and blue” references the steak’s exterior where it’s cooked, not the doneness of the steak itself. It’s worth mentioning that the doneness of a black and blue steak may vary based on the preference of the cook or the person ordering the steak.

Some people prefer their steak cooked more, while others like it rarer.

Components for the Grilled Onions and Peppers:

• 1 large onion (sliced into thin wedges)
• 1 large bell pepper (sliced into thin strips)
• 1 tbsp. vegetable oil
• 1/4 tsp. salt
• 1/8 tsp. black pepper (for taste)

Grilling the Onions and Peppers:

1. While the steak is cooking, heat a separate grill pan or griddle over medium heat.
2. Add the sliced onions, peppers, vegetable oil, salt, and black pepper.
3. Cook for about 5-7 minutes or until the vegetables are tender and slightly charred black.

Serving:

1. Once the steak is done cooking, remove it from the grill and let it rest for about 5-10 minutes. This method will allow the juices to redistribute and the meat to become more tender.
2. Slice it against the grain into thin slices and serve with the grilled onions and peppers on the side. Bon Appétit!

Nutrition

Carbohydrates: 1g | Calories: 816kcal | Fat: 92g | Protein: 1g | Saturated Fat: 58g | Sodium: 13mg | Cholesterol: 245mg | Vitamin A: 2834IU | Sugar: 1g | Calcium: 27mg

Most Popular Variation of Pittsburgh-style Steaks – Salad

The most popular variation of Pittsburgh-style steaks is its salad. In this variation, the meat gets cooked using the traditional Pittsburgh-style method.

Then it is diced or thinly sliced and served on top of mixed greens, along with various toppings such as tomatoes, onions, crumbled cheese, and dressings.

Additionally, the salad base can be a simple greens mix or a more elaborate one with multiple romaine lettuce and greens.

This variation is a great way to enjoy a Pittsburgh-style New York strip steak’s flavor and texture while incorporating some healthy food into the dish. It is a perfect balance of protein and greens that can be an excellent option for lunch or dinner.

Also, a steak can be served warm or cold on top of the greens, and some people prefer to add extra toppings such as boiled eggs, bacon, avocado, croutons, cucumbers, etc.

Moreover, the dressing can be a classic vinaigrette, a creamy one, or any other one you prefer.

Ingredients for the Pittsburgh-style Steak Salad:

• 8 oz. steak (sirloin, ribeye, or tenderloin)
• 1/4 tsp. salt
• 1/4 tsp. black pepper
• 1 tbsp. olive oil
• 4 cups mixed greens (arugula, spinach, romaine lettuce, etc.)
• 1 small red onion (thinly sliced)
• 1 cup cherry tomatoes (halved)
• 1/2 cup crumbled blue cheese
• 1/4 cup chopped fresh parsley or cilantro

Components for the Vinaigrette:

• 2 tbsp. red wine vinegar
• 1 tbsp. mustard
• 1 clove garlic (minced)
• 1/4 tsp. salt
• 1/8 tsp. black pepper
• 1/2 cup olive oil

As I mentioned, you can add or replace any ingredients you like or prefer; this is just one way to make this salad, and we’re sure you can make a great salad with these ingredients.

Final Thoughts

I hope you enjoy this recipe for Pittsburgh-style steak! It’s a favorite in my household, and I think you’ll love it too. The combination of the juicy, tender steak with the caramelized crust and the savory grilled onions and peppers is just unbeatable. Give it a try, and surprise your loved ones. Fun cooking!