"Pittsburgh Rare" Steak Recipe

I thought I should post something that is named for my favorite city—I have seen "Pittsburgh Rare" on several restaurant menus across the United States. Often referred to as "black and blue," meat that is ordered Pittsburgh rare comes charred on the outside and blood red rare on the inside. The term is believed to date back to the region's steel making days, when steelworkers would bring big slabs of steak to work and, when it was time for lunch, would slap their meat on a furnace or other piece of hot metal to sear the outside black. Even without a hot furnace, you can still cook your own authentic Pittsburgh steak at home.