"Black and blue or Pittsburgh-style steak is all about the crispy char marks on the exterior and bright red, near-rare interior. This steak temp requires a blisteringly hot grill to achieve - typically cooked somewhere around 550 and 650 degrees Fahrenheit for a minute or two on each side. But, the key aspect of Zimmern's "hot take" is a lot less hot; according to him, "steak tastes better at room temperature than it does hot. Just my personal viewpoint. But, I'm also right.""
"Indeed, allowing the meat ample time rest is a crucial step in preparing a knockout steak - and there are some telltale key signs that show it didn't rest long enough. Cutting into an ultra-hot steak releases all the runny juices inside, meaning they end up all on plate instead of locked in the meat. Resting a hot steak gives those juices a chance to settle, preventing excess runoff upon slicing and ensuring a tender bite."
Charred, black-and-blue steak combines a crispy, heavily seared exterior with a bright red, near-rare interior. Achieving that contrast requires a blisteringly hot grill, typically between 550 and 650 degrees Fahrenheit, searing the steak for about one to two minutes per side. Allowing the meat to rest and come to absolute room temperature after searing helps internal juices settle, preventing runoff when slicing and preserving tenderness. Cutting into an ultra-hot steak releases runny juices onto the plate instead of locking them in. Many flavor enthusiasts prefer the cooled, rested steak for optimal taste and texture.
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