Introduction to Black and Blue Steak Cooking
When it comes to steak preparation, techniques vary widely from one chef to another. The 'Black and Blue' or 'Pittsburgh Rare' steak is a highly sought-after preparation method, known for its intense flavors and remarkable texture. This article dives into the science and art of achieving a perfectly cooked Black and Blue steak, exploring recommended steak temperatures, cooking surfaces, and techniques.
Understanding the Steak Temperatures
When preparing a Black and Blue or Pittsburgh Rare steak, the most critical factor is the initial temperature of the steak. While many believe that a steak at -5°C would be ideal for achieving this effect, experts suggest a much higher temperature.
According to several renowned chefs and food enthusiasts, a steak should start at about 20°C (68°F) for the best results. The logic behind this is that a warmer steak cooks more evenly and allows the intense heat of the cooking surface to create the desirable level of doneness without burning the exterior. Preparation at a lower temperature might cause the steak to become overcooked or unevenly cooked, which is the opposite of what you want when aiming for a Black and Blue steak.
Preparation Steps
1. Start with a Room Temperature Steak: Allow your steak to come to room temperature (around 12-13°C or 54°F) before cooking. This ensures even cooking and prevents the exterior from overcooking while the interior reaches your desired level of doneness.
2. Use the Best Cooking Surface Possible: Choose a robust cooking surface that can reach extremely high temperatures. Cast iron skillets are excellent choices due to their excellent heat retention and even distribution.
3. Brush with Oil and Season: Brush both sides of the steak with canola oil, then season it liberally with kosher salt. This not only enhances the flavor but also helps to create a perfect crust on the steak, which is crucial for achieving that 'Black and Blue' texture.
Cooking Techniques and Tips
1. Cooking at High Heat: Cook the steak rapidly at a very high temperature. The goal is to achieve a very quick sear that locks in the juices and creates that distinctive 'Black and Blue' effect. For a perfectly cooked Black and Blue steak, aim for about 1-2 minutes per side on a preheated, very hot cast iron skillet. This helps to create a crust while sealing in the moisture and flavor.
2. Precision Cooking: Some chefs recommend using sous vide to achieve the perfect core temperature, followed by a quick sear on a very hot skillet. This method ensures that the steak is cooked to a precise temperature and then quickly seared to create the crispy exterior without drying out the steak.
3. Timing and Attention to Detail: Regularly check the steak while it's cooking to ensure that you achieve the desired doneness. The key is to cook it very quickly and efficiently to avoid overcooking. Once the steak reaches the desired temperature and has a good crust, it's time to remove it from the heat.
Conclusion: Mastering the Black and Blue Steak Technique
Whether you're aiming for a classic 'Black and Blue' or a 'Pittsburgh Rare' steak, mastering the cooking techniques and paying attention to steak temperature is crucial. By starting with a warm, room-temperature steak and using a high-heat cooking surface, you can achieve that perfectly cooked, irresistibly flavorful steak that satisfies the most discerning of palates. Remember, the secret to any good steak lies in cooking it from room temperature, but the secret to the Black and Blue steak is in the intense heat and speed.
Overall, by following these steps and tips, you'll be well on your way to mastering the art of the Black and Blue or Pittsburgh Rare steak. Happy cooking!