When it comes to steak, there’s rarely a middle ground — you either want it well-done or fresh from the butcher. For steak lovers who crave bold flavor and texture, the Pittsburgh rare — also known as “black and blue”—is a must-try cut that’s all about contrast. This steak is seared at an extremely high temperature, often over an open flame or cast iron, to create a charred, crispy crust (that’s the “black”), while leaving the inside cool and rare (that’s the “blue”). The center typically reaches just 110–115°F, giving it a very red, almost raw core—soft, buttery, and bursting with natural juices. Legend has it that this style originated in Pittsburgh steel mills, where workers would slap raw steaks onto hot metal surfaces, cooking the outside in seconds. What’s to love? That intense outer sear locks in flavor and gives a smoky crunch, while the center offers the purest taste of premium beef. It’s not for the faint of heart, but if you love rare steak with an edge, Pittsburgh rare is an unforgettable culinary experience that delivers the best of both worlds.
Only a few places can pull off a true Pittsburgh rare—here’s where to find the pros who can sear it like steelworkers once did.
Harvest & Reel
Their farm-to-table dining vibe is expressed with perfection when you order the Filet Mignon or Ribeye with a side of grilled vegetables.
300 A1A Beach Blvd
Michael’s Steakhouse
Their Montague Steakhouse Broiler (an over-broiler with infrared heat only the very best steakhouses are known to use) cooks protein to perfection with a caramelized outside and juicy inside.
117 Vilano Road
Raintree Restaurant
One TripAdvisor reviewer said “Nice to see someone who can truly cook a filet Pittsburgh Rare!”
102 San Marco Ave
Metro Diner
Featured on Guy Fieri’s “Diners, Drive-Ins and Dives” their Pittsburgh Rare Salad is topped with French fries, steak tips, blue cheese crumbles, and blue cheese dressing.
1000 S Ponce De Leon Blvd
