When cooking steak what is blue or Pittsburgh steak?

"Blue" or "Pittsburgh" steak refers to a very rare level of doneness. Here's what it means:

* Blue: The steak is essentially raw, with only a slight color change on the outside. It's still very cold and has a bright red center.

* Pittsburgh: This term is often used interchangeably with "blue" but sometimes can imply a slightly longer cooking time, resulting in a warmer center.

Both "blue" and "Pittsburgh" steaks are considered extremely rare, with the interior remaining almost entirely red and cool.

Important Note: It's important to be aware of the risks associated with eating raw or very rare meat, as it may contain harmful bacteria. If you're concerned, you might want to consider cooking your steak to a slightly higher level of doneness.