Entrée: United States – Pittsburgh-Style Black and Blue Steak

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 2

Approximate Time

Prep 10 min

Cook 6 min

Additional 5 min

Total 21 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

2 ribeye steaks (12 oz (340 g) each, 1-inch (2.54 cm) thick)
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste
1 tsp (5 ml) garlic powder
2 tbsp (30 g) blue cheese crumbles

Show original ingredient measurements

2 ribeye steaks (12 oz / 340 g each, 1-inch thick)
2 tbsp (30 ml) olive oil
Salt and freshly ground black pepper, to taste
1 tsp garlic powder
2 tbsp (30 g) blue cheese crumbles

Instructions

1. **Preparation:** Remove the steaks from the refrigerator at least 30 minutes before cooking to allow them to reach room temperature. Pat them dry with paper towels.

2. **Season:** Brush each steak on both sides with olive oil. Season generously with salt, pepper, and a light dusting of garlic powder.

3. **Preheat Skillet:** Heat a cast-iron skillet over high heat until it starts to smoke lightly. This ensures a good sear and the signature Pittsburgh char.

4. **Sear the Steaks:** Place the steaks in the hot skillet without overcrowding. Sear for about 2-3 minutes on each side for medium-rare, ensuring a deep char forms on the surface.

5. **Rest and Finish:** Remove the steaks from the skillet. Allow them to rest for 5 minutes before sprinkling with blue cheese crumbles. Serve and enjoy the contrast of flavors and textures.