Pittsburgh Style Steak vs. Black and Blue Steak — What's the Difference?

Pittsburgh Style Steak and Black and Blue Steak are both culinary techniques that give a steak a charred exterior while maintaining a lesser degree of doneness inside. The Pittsburgh Style Steak traces its origins to the steel city of Pittsburgh, where steelworkers would reportedly cook their steaks on hot metal surfaces. This method resulted in a steak that was charred on the outside, but still rare or raw inside. On the other hand, the Black and Blue Steak doesn’t have a specific origin story tied to a location but describes the steak's appearance: charred (black) on the outside and rare (blue) on the inside.

The cooking techniques for Pittsburgh Style Steak and Black and Blue Steak can be slightly different. While both methods aim to create a charred exterior, Pittsburgh Style Steak is often exposed to intense, direct heat for a short period to achieve its signature char without overcooking the inside. Black and Blue Steak, on the other hand, is typically seared quickly on a very hot pan or grill, ensuring the outside is charred while the inside remains cool, almost to the point of being room temperature.

In terms of serving and presentation, both the Pittsburgh Style Steak and Black and Blue Steak are generally reserved for thicker cuts of steak. The thickness is essential because it allows for the exterior to be significantly charred without the heat penetrating too deeply into the meat. If one were to attempt either style with a thin cut, the result might be an overcooked steak.

While both styles may seem similar at first glance, it’s the subtle differences in preparation, history, and desired internal temperature that set them apart. Pittsburgh Style Steak, with its links to steelworkers, gives a nod to American industrial history. Meanwhile, Black and Blue Steak is all about the visual and textural contrast between its charred exterior and its almost raw interior.