How to Cook a Perfect Black and Blue Steak

Introduction

The black and blue method of cooking a steak can produce a flavorful, juicy, and tender steak in a matter of minutes. A steak prepared in this manner has a blackened crust on the outside and is cooked to a medium-rare internal temperature.Charred exterior (black) and rare interior (blue) are responsible for the “black and blue” description.

Because it was first practised by workers in the steel mills of Pittsburgh, this method of cooking is also known as Pittsburgh rare. A crusty surface formed by the high heat would trap in the meat’s natural juices and flavour while the interior remained raw.

Here, we’ll teach you how to make a perfectly cooked black and blue steak at home with minimal effort and inexpensive supplies. A savoury bone marrow topping, a fried duck egg, and a crisp salad will round out your steak-cooking experience. If you follow these instructions, you will be able to prepare a delicious supper that will wow your guests.

Ingredients and Equipment

You’ll need the following items in your kitchen to make a black and blue steak:

• Two 9-ounce (250g) beef fillet tails
• Smoked paprika, 2 teaspoons
• Cayenne pepper, one teaspoon
• 12 teaspoon of cumin seed
• 1 peeled and grated garlic clove
• Oil for frying: 2 tsp plus more if needed
• 1 tsp of ground sage
• To taste, salt and pepper

You’ll need these things to make a bone marrow topping:

• Two marrow bones that are 3.2cm/1in long and have a hole large enough to accommodate a teaspoon
• Black pepper and sea salt flakes, to taste

You’ll need these items to make a fried duck egg:

• A tablespoon of beef dripping 50 grammes of free-range duck eggs

What you need to make sourdough toast is:

• Sourdough bread, sliced twice to a thickness of about 1.2 centimetres (5/8 inch)

Ingredients for English dressing are:

• 10 grammes or 1.35 ounces of English mustard
• 80 grammes of rapeseed oil and 20 grammes of white wine vinegar.
• Add sugar and salt to taste.

You’ll need the following for the salad:

• 200 g / 7 oz watercress
• 12 cucumber, peeled, seeds removed, and cut into 5mm slices 6 radishes for breakfast, green tips left on, cleaned
• Salt from the sea, flakes to taste
• Grated fresh horseradish (50 grams/13.4 ounces)

The following tools are also required:

• BBQ grill
• Meat pounder
• A pot for frying
• A cutting board, bowl, whisk, and thermometer
• A blade
• Some sort of spoon

Preparation

Some of the ingredients must be prepared ahead of time before cooking can begin.

Bone marrow

Bone marrows should be soaked in salted water for 24 hours, with three water changes to remove any remaining blood. The marrow will become more succulent and tasty as a result.

Steak

Lay down pieces of cling film or baking parchment on a chopping block or other sturdy surface, arrange the steak on top, and then cover with another sheet of cling film (or baking parchment).Flatten the steak to a thickness of 1cm/12in using a cutlet bat or rolling pin. It will cook more quickly and uniformly if you do this.

Combine the sage, vegetable oil, garlic, paprika, cayenne pepper, and cumin in a bowl. Until everything is smooth, whisk it. Cut the plastic wrap from the steak and add it to the marinade.Coat well by rubbing and setting aside3. It only needs an hour in the marinade, but you can also cook it straight away.

Salad

Remove any tough stems from the watercress and place the leaves in a bowl of ice water. The radishes should be halved and then dried on kitchen paper.Sprinkle some sea salt on the cucumber slices, wait 20 minutes, and then wash and pat them dry. The salad will have a better texture and taste after doing so.

Finely grate the horseradish and set it aside. Horseradish can be found in bottles and can be used instead.

English dressing

Combine the mustard, vinegar, and rapeseed oil in a small bowl and whisk to combine.Add sugar and salt to taste. This dressing is great for making in advance and storing in the fridge.

Cooking

After gathering all the necessary ingredients, you may begin cooking your black and blue steak and all the fixings.

Bone marrow

The oven needs to be heated to 180C/350F/Gas 4. Place a roasting pan on the top rack to preheat. Flaked sea salt and ground black pepper are perfect for seasoning the bone marrows. Place them on a roasting tray and roast them for six minutes, or until the marrow is cooked through. Don’t let it get too hot in the oven or it may turn to mush. Take out of the oven and set somewhere warm to rest for a while.

Steak

Get a pan with a thick base red hot. Put salt and pepper on both sides of the meat. Carefully lay the steak in the pan with some vegetable oil.For about a minute per side, or until browned, sear the meat. The goal is to have a crusty surface that locks in the meat’s natural fluids and flavour while leaving the interior raw or undercooked.

Steaks can be tested for doneness by inserting a thermometer into their thickest portion.Keep the temperature inside to below 120 degrees Fahrenheit. A steak cooked this way will be very rare, even blue. You can raise the heat a little if you like it well-done, but not too much or the black and blue will blend together.

Put the steak on a platter and tent it with foil once it’s done cooking.Tend to it for five minutes and then serve. The steak will be more tender after the liquids have had a chance to redistribute.

Duck egg

Break the duck eggs into a small frying pan with the melted beef fat and cook them very gently over low heat. The egg whites should be firm but the yolks should still be fluid. Add pepper and salt to taste.

Roasted bone marrows should be added to one side of the pan and covered to stay warm.

Sourdough toast

Spread some of the melted beef dripping from the skillet over the sourdough slices.Put them on a hot frying pan, griddle, or grill and cook them until they are brown and crisp all over.

Serving

Place a roasted bone marrow on top of your black and blue steak before serving. The marrow can be removed with a spoon and used to flavour the steak or toast. Bone marrow is a great way to boost the flavour and texture of any dish.

As a side dish to your steak, try a fried duck egg on toasted sourdough bread. The egg will make the dish more filling and creamy. The steak will taste even better if you dip it in the egg yolk.

Sprinkle some flakes sea salt on top of your salad and toss it with some of the English dressing. A big bowl or separate plates are fine for serving. The salad will give your meal a burst of flavour and texture.

You can drink red wine or beer while eating your black and blue steak if you prefer. You have just prepared a simple, speedy, and satisfying meal.

Conclusion

Here, we’ve detailed a foolproof method for making a perfectly cooked black and blue steak at home with minimal effort and supplies. You now understand the difference between a black and blue steak and a Pittsburgh style steak. In addition to mastering the steak itself, you now know how to make a bone marrow topping, a fried duck egg, sourdough bread, English dressing, and a salad.

When prepared properly, a black and blue steak is full of flavour, juicy and tender, and ready in minutes. It’s a great opportunity to show off your grilling expertise to your friends and family.

You Can Also Read Here Parts of a Plant: A Guide for Beginners