Black & Blue steak Hot crusty sear (black) on the outside, cold (blue) on the inside, this steak "doneness" results from cooking over intense heat for a brief period. When and where did this method of cooking steak occur? James Beard's notes on steak "doneness" [1954, 1961] do not reference "black and blue." Chef Paul Proudhomme's "blackened" craze circa mid-1980s may have gently mentored the "black and blue" steak. The difference, of course, is that Proudhomme's "blackened" resulted from fiery flavors in addition to cooking methods. While print evidence confirms the phrase was used in mid-1970s USA, the actual practice became popular twenty years later. Some folks call this Pittsburgh-style steak.