An utterly delicious way of preparing a fine steak, Pittsburgh style means seared to a blackened crisp on the outside and bloody rare, even cool, on the inside. This method of preparation is particularly suited to filet mignon, a cut of meat considerably thicker than other steaks, and fun to order, besides. Add a Caesar salad, baked potato with sour cream and chives and a dry martini and you, my friend, are living the lush life. Swanky!

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