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Black and Blue Steak?

 
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dutchmancreek
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Joined: 05 Dec 2006
Posts: 81
Location: Rural Southern Illinois

PostPosted: Thu Dec 07 06 6:44 am    Post subject: Black and Blue Steak? Reply with quote

"Black and blue steak" is a favorite here on the farm. This makes a medium rare steak with a delicious crust.

1. Get your charcoal grill going and put a dry cast iron skillet (Lodge naturally) directly on the coals. Let the skillet heat.
2. Brush a 1" ribeye with melted butter and coat with Paul Prudhomme's Blackened Steak Seasoning, both sides.
3. When the skillet is smokin' hot, drop on the steak and start your timer. Don't touch the steak for 3 minutes.
4. After 3 minutes flip the steak and leave alone for another 2 1/2 to 3 minutes, then remove and rest the steak.
5. Melt a combination of butter and blue cheese or gorgonzola and drizzle over the steak.
6. Yum.

Don't try this indoors unless you want all the smoke detectors going off.
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Rub N Smoke
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Joined: 02 Sep 2006
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Location: Houston, (BY GOD!!) Texas

PostPosted: Sat Dec 09 06 9:23 am    Post subject: Reply with quote

Yummmm!!! Twisted Evil
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bobobrown
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Joined: 07 Apr 2005
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Location: red sox nation

PostPosted: Sun Dec 10 06 8:06 am    Post subject: Reply with quote

wow, that sounds good. thanks.
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BigOrson
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Joined: 02 Dec 2006
Posts: 2857
Location: Marietta, GA

PostPosted: Sun Dec 10 06 8:55 am    Post subject: Reply with quote

Classic blackening technique (Prudhomme advocates using a grill thermo to measure the surface temp of the skillet), combined with a compound butter to finish it.

When I do a compound butter, I soften the butter and then mix the blue cheese, etc into the butter and form it into a log inside some plastic wrap and return it to the fridge. When the steak is ready to serve, carve off a hunk the size you want and put it on the middle of the meat and let it melt as the steak rests.

I'll bet that it's an excellent meal.
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wawatusi



Joined: 01 Dec 2006
Posts: 13

PostPosted: Sun Dec 10 06 10:23 pm    Post subject: Reply with quote

Technically a "black and Blue" steak is charred on the outside and very rare on the inside. "pittsburgh" is another term for it.


Yours could be called a "chicago-medium rare".......


All are very delicious!



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dutchmancreek
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Location: Rural Southern Illinois

PostPosted: Mon Dec 11 06 3:26 am    Post subject: Reply with quote

Just because I'm from Illinois, don't mention Chicago. I'm at the other end of the state, 40 miles north of Paducah, Kentucky. We prefer to not have anything to do with the northern third of the state.

Steve
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mding38926
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Joined: 24 Jun 2005
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PostPosted: Mon Dec 11 06 11:08 pm    Post subject: Reply with quote

That does sound excellent!
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DawgPhan
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Joined: 12 May 2005
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PostPosted: Tue Dec 12 06 12:04 am    Post subject: Reply with quote

wawatusi wrote:
Technically a "black and Blue" steak is charred on the outside and very rare on the inside. "pittsburgh" is another term for it.


Yours could be called a "chicago-medium rare".......


All are very delicious!



Wink


Had a pittsburgh style steak one time....probably the worst steak I have ever paid someone to make for me...terrible...just terrible...

I have been cooking the blackened with blu cheese steak for a long time though...always tasty...hmm maybe a couple of these are in my future...
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wawatusi



Joined: 01 Dec 2006
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PostPosted: Wed Dec 13 06 12:06 am    Post subject: Reply with quote

DawgPhan wrote:

Had a pittsburgh style steak one time....probably the worst steak I have ever paid someone to make for me...terrible...just terrible...

I have been cooking the blackened with blu cheese steak for a long time though...always tasty...hmm maybe a couple of these are in my future...




"Pittsburgh" or "Black and Blue" needs to be the right cut and the right quality IMO otherwise Black and medium rare is better IMO!


Now "blackened with blue cheese" thats a whole nother yummy animal!



dutchmancreek wrote:
Just because I'm from Illinois, don't mention Chicago. I'm at the other end of the state, 40 miles north of Paducah, Kentucky. We prefer to not have anything to do with the northern third of the state.

Steve



LOL.... I thought it was spelled "Podunk".... (I kid I kid! Laughing )...


Just what "they" call it..... Wink
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Mark H
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Joined: 08 Apr 2006
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PostPosted: Tue Dec 19 06 12:17 am    Post subject: Reply with quote

I've given this a try, and it is excellent!

The second time I did it, I used just a little olive oil instead of butter to help the steaks blacken without burning. I also gave the blackened steaks 7 minutes in a preheated 400F oven to get them a little more toward medium rare.

This is really a treat, thanks for the recipe!
Mark H
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BBQMAN
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Joined: 13 Jun 2005
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Location: Florida

PostPosted: Mon Feb 26 07 8:57 pm    Post subject: Reply with quote

dutchmancreek wrote:
Just because I'm from Illinois, don't mention Chicago. I'm at the other end of the state, 40 miles north of Paducah, Kentucky. We prefer to not have anything to do with the northern third of the state.

Steve


Too bad, Chicago is a great town with some great eats! Wink Very Happy
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Mark H
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PostPosted: Tue Feb 27 07 12:16 am    Post subject: Reply with quote

I tried this again. A couple fingers full of olive oil rubbed on the steak, seasoning, 1 1/2 min per side in the pan, then put the grate on the grill and finished the steaks to medium rare.

This is a crowd pleaser! Thanks again for the recipe.
Mark H
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Harry Nutczak
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Joined: 01 Mar 2007
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PostPosted: Wed Mar 07 07 6:56 am    Post subject: Reply with quote

I have always known a "Black & Blue" as blue cheese (or other mold marbled such as Gorgonzola or Roquefort, or stilton) & bacon.

Now a charred rare I have heard referred to as "Pittsburgh Style" many times.

I just cannot call any good food anything with"Chicago" in the name.

even if it was the best item in the world, the name "Chicago will leave a bitter taste in my mouth.
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