What is the characteristic feature of a Pittsburgh or Black and Blue cooked steak?

A Pittsburgh or Black and Blue cooked steak is distinguished by its unique cooking method, which involves searing the exterior of the steak at a very high temperature to create a pronounced char or crust. This intense heat seals in the juices and gives the steak a crispy exterior, while the inside remains rare or almost raw. The term "Black and Blue" aptly describes this cooking style, highlighting both the charred outside (black) and the raw, cool center (blue).

This cooking technique is specifically designed to maximize flavor and maintain tenderness in the meat. The contrast between the caramelized surface and the rare interior is what makes this preparation distinct and appealing to steak enthusiasts who prefer their meat with minimal cooking. Other options do not capture this essential characteristic of the cooking style; for instance, a well-done steak or one with a specific center hue like hot pink or warm red does not reflect the signature char and rare center that define a Pittsburgh or Black and Blue steak.