Black and Blue Steak?!


Question:

Black and Blue Steak?

Please advise on how long to grill, best cut, choice of heat source....please and thank you for any comments.

Additional Details

16 hours ago
I never considered a cast iron skillet. I was served B&B steak twice in Los Angeles. Arnie Morton's, and a Malibu restaurant. I loved it. Yes, med. rare inside and very black and crusty outside.


Answers: 16 hours ago
I never considered a cast iron skillet. I was served B&B steak twice in Los Angeles. Arnie Morton's, and a Malibu restaurant. I loved it. Yes, med. rare inside and very black and crusty outside. Filet is a good choice for a black and blue and true black and blue is pepper seared and rare in the middle usually only cook for 1-2 min on each side depending on your grill you want it to be black black and extremely rare on the inside, my choice on source of heat would be a cast iron skillet turned up side down and extremely hot it will sear it really fast on the outside. With steak its a matter of taste to how long it is cooked, rare, med rare, well done. I prefer the grill and the best cuts are Delmonico, strip, or T-bone. Stay away from flanks or round cuts as the seem to get tough when cooked on the grill. Hope this helps. My favourite, and not many restaurants will make it the true way

black is crusted and black on the outside, blue is bleeding on the inside, it is an extreme rare steak.

Gas is best, because you can control the heat.

best cut is fillet

I don'tknow where you are, but I am in Australia and here we have a dish which is the end of the fillet, a large one, which is stuffed with oysters and called a Carpetbagger, this is cooked black and BLU [pronounced Blur] , there are many times that I have ordered this and received an overcooked piece of beef, I have sent it back until I got exactly what I wanted.

Good luck, try the carpetbagger if you like oysters, [they should still be raw inside the steak when it is served to you]

Val Ingredients needed:

2 tablespoons butter
4 strip loin steaks, (about 10 to 14 ounces) each
Salt
Freshly ground black pepper

In a large cast-iron skillet, melt the butter. Season the steaks with salt and pepper. When the butter is very hot and starting to brown, add the steaks. Cook the steaks for 3 to 4 minutes on each side. You want to almost char the outside of the steak and have the center cold. Remove the steaks from the pan and serve.



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