When it comes to ordering steak, the terms “Blue Steak” and “Pittsburgh Style Steak” are sometimes used, and while they both refer to cooking styles that deliver a very rare steak, there are distinct differences between the two. Let’s dive into the characteristics of each, their preparation techniques, historical origins, and the overall dining experience they offer.
Blue Steak: The Essence of Raw Flavor
Definition and Characteristics: A Blue Steak, also known as “blue rare,” is a steak cooked minimally, just seared on the outside while the inside remains almost raw. The name “blue” comes from the bluish-purple hue of raw meat, which slightly changes to a dark red when exposed to oxygen, yet still retains a cool, almost raw interior. Some also associate the term with the “blue” tinge that the meat can take on when very cold, particularly if it hasn’t been exposed to air for a long period.
Cooking Technique: The process of cooking a Blue Steak involves a very high-heat sear for just a few seconds on each side, usually around 20-30 seconds, ensuring the outer surface is browned while the interior remains barely warm. This technique locks in the juices of the meat, and the center remains soft, rare, and almost cold.
- Internal Temperature: A Blue Steak’s internal temperature is typically around 115°F (46°C) or lower.
- Texture and Flavor: Expect a very soft and almost gelatinous texture with a pronounced beefy flavor. The exterior crust adds a slight contrast but doesn’t overwhelm the raw meatiness.
Ideal for:
- People who appreciate the taste of raw beef, similar to steak tartare or carpaccio.
- Those who enjoy a cool, rare center and want to experience the full flavor profile of the meat without much alteration from cooking.
Preparation Tips:
- The steak should be very fresh, and it’s often recommended to bring it to room temperature before cooking to ensure an even sear.
- High-quality cuts like filet mignon, ribeye, and sirloin are preferred for this preparation since the tenderness of the meat is crucial.
Pittsburgh Style Steak: Charred Outside, Rare Inside
Definition and Characteristics: A Pittsburgh Style Steak, also known as “Pittsburgh Rare,” is a steak that features a heavily charred crust while the inside remains rare to medium-rare. This method creates a delightful contrast between the smoky, crispy exterior and the tender, juicy, rare interior. The term originated from Pittsburgh, where the high-temperature searing technique was said to have been used by steelworkers.
Cooking Technique: Pittsburgh Style Steak is prepared by searing the steak at an extremely high temperature, sometimes even over open flames, which can give it a charred, blackened crust. The goal is to achieve a sear that’s almost burnt, without drying out the inside. This can be done on a grill, a cast iron skillet, or even with a blowtorch.
- Internal Temperature: The internal temperature of a Pittsburgh steak usually ranges from 120°F to 125°F (49°C to 52°C), just about the same as a rare steak, but can go up to 135°F (57°C) for those who prefer a medium-rare center.
- Texture and Flavor: The outside has a crispy, almost crunchy texture due to the heavy sear, with a smoky, charred flavor that contrasts with the tender and juicy interior. This style brings out a more complex flavor profile with notes of caramelization and smokiness.
Ideal for:
- Diners who enjoy a robust, smoky flavor without sacrificing the rare, juicy quality of the steak inside.
- Those looking for a steak that offers a combination of textures – a crisp, almost blackened exterior with a tender and rare interior.
Preparation Tips:
- This method requires a very hot cooking surface. It is often best achieved using a cast iron skillet that can hold high heat or a grill that can reach extremely high temperatures.
- The searing process needs careful timing to ensure the outside chars quickly without overcooking the inside.
Comparing Blue Steak and Pittsburgh Style Steak
| Feature | Blue Steak | Pittsburgh Style Steak |
|---|---|---|
| Cooking Time | Very quick sear (20-30 seconds) | Short, but enough to char (1-2 minutes per side) |
| Internal Temperature | ~115°F (46°C) or lower | 120°F – 135°F (49°C – 57°C) |
| Exterior | Lightly seared, almost no crust | Heavily charred, blackened crust |
| Interior | Cool, almost raw | Rare to medium-rare, warm center |
| Texture | Soft, raw-like texture | Crunchy exterior, tender interior |
| Flavor Profile | Pure, raw beefy flavor | Smoky, caramelized with a rare interior |
| Ideal Cut | Tender cuts (filet, sirloin) | Cuts that can handle charring (ribeye, strip) |
Historical Context and Cultural Significance
Blue Steak: Blue Steak has roots in the appreciation for raw beef, akin to other dishes like steak tartare or carpaccio. This preference is often tied to the natural, unaltered taste of high-quality beef. In culinary cultures, where raw dishes are celebrated (like Japan with sashimi or France with tartare), Blue Steak fits right in. It caters to those who seek a steak experience closest to raw meat, with minimal cooking and alteration.
Pittsburgh Style Steak: The story goes that this style originated in Pittsburgh’s steel mills, where workers would bring a slab of meat and sear it quickly on the extremely hot surfaces used for steel processing. This method allowed for a quick meal that was crisp on the outside but still juicy and rare inside. Over time, it became a recognized style in steakhouses, particularly popular for its unique texture and flavor combination. This method also draws parallels with the French cooking technique “black and blue,” referring to the charred outside (black) and the rare, cool center (blue).
Pros and Cons of Each Style
Blue Steak:
- Pros: Maintains the natural flavor and tenderness of raw beef. Quick to prepare. Ideal for steak lovers who prefer a delicate texture and a pure beefy taste.
- Cons: Not everyone enjoys the texture and taste of almost raw meat. Requires very fresh and high-quality beef to be safe and delicious.
Pittsburgh Style Steak:
- Pros: Combines the benefits of charring (smoky, crispy exterior) with a rare, tender inside. Offers a more complex flavor profile due to the Maillard reaction that occurs on the outside.
- Cons: Requires skill to achieve the perfect balance of char without overcooking the inside. The heavy charring may be too intense for some diners who prefer a milder flavor.
How to Order and What to Expect
When ordering at a steakhouse, it’s essential to know how to articulate your preference:
- For Blue Steak, simply ask for “Blue Rare” or “Blue.” Be prepared for a steak that is seared lightly on the outside and almost raw inside. It will be cool to the touch in the center and may appear more red than pink.
- For Pittsburgh Style, specify “Pittsburgh Rare” or “Black and Blue.” This will signal that you want a steak with a charred, almost blackened crust but with a rare or medium-rare center. Some steakhouses might ask you how charred you want the outside, so be clear if you prefer a lighter or heavier sear.
Best Steaks to Choose for Each Style
Blue Steak:
- Filet Mignon: Known for its tenderness, this cut is perfect for Blue Steak because it remains soft even when barely cooked.
- Sirloin or Strip Steak: These cuts are also popular for their tenderness and beefy flavor, making them good candidates for a rare preparation.
Pittsburgh Style Steak:
- Ribeye: The marbling in ribeye cuts means that even with a charred crust, the interior remains juicy and flavorful.
- New York Strip: This cut balances tenderness with a robust beefy flavor, standing up well to the intense sear of the Pittsburgh style.
Conclusion: A Matter of Taste and Experience
The main difference between Blue Steak and Pittsburgh Style Steak comes down to the cooking technique and the resulting texture and flavor. Blue Steak is the ultimate experience for those who relish the pure, unadulterated taste of beef. It offers minimal interference with the natural taste of the meat, making it a favorite for connoisseurs who appreciate raw textures and flavors.
On the other hand, Pittsburgh Style Steak provides a delightful contrast between a heavily charred crust and a rare, tender interior. This style is perfect for those who enjoy a smoky, intense flavor without compromising on the rare texture that a steak lover might seek. It’s a steak that engages the senses with the crunch of the crust and the juicy, soft interior.
In the end, both Blue Steak and Pittsburgh Style Steak are about the appreciation of beef in its more primal form, but they cater to slightly different palates. The choice between the two might depend on how much you enjoy the taste of raw beef, the contrast of textures, or the smoky, caramelized flavors that charring brings.
