How to Cook a Chicago Blue Steak

Proper cooking technique will result in juicy "blue" steaks every time.

Grilling steaks at the right temperature can make the difference between a dry, overdone piece of meat and a rich, juicy one. A Chicago blue steak is a steak cooked rare, or “blue,” in the center and charred on the exterior. ("Black and blue" and "Pittsburgh style" also refer to this cooking technique.) The key to grilling a Chicago blue steak is matching the thickness of the cut to high heat so the outside sears while the inside heats up. Impress guests and fellow barbecue enthusiasts with your technique by presenting Chicago-style steaks, grilled to perfection. Does this Spark an idea?

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Grill
Oil
Plate
Dry rub
Meat thermometer
Tongs

Instructions

- 1
  
  Purchase steaks that are at least 2 inches thick. Preheat your grill to a high heat setting of at least 500 degrees Fahrenheit. Rub oil on the grill rack to provide a non-stick surface.
- 2
  
  Remove the steaks from the refrigerator and set them on a plate at room temperature for 30 minutes to promote even temperature while grilling. Season the steaks with a dry rub or salt and pepper.
- 3
  
  Place steaks over direct heat on the hottest part of the grill. This will char the exterior of the steak while cooking the inside. Cover the grill.
- 4
  
  Cook the steaks for about two minutes on each side, turning them with tongs. Monitor the interior temperature of the steaks with a meat thermometer. Rare steaks are 135 degrees Fahrenheit.
- 5
  
  Lift the grill cover to sear the exterior of the steaks for one to two minutes on each side, flipping the steaks with tongs. Remove the steaks with tongs when the interior temperature reaches 135 degrees.