Black and Blue Sugar Steak
PREP TIME: 2 Hours
SERVES: 2 steelworkers Or 4 regular guys


The term "black and blue" is used to describe a steak that has been charred on the outside while remaining rare on the inside. In the city of Pittsburgh the steelworkers, after completing their 8 to 10 hour shifts, would rush into the bars for rest and relaxation. Their favorite food and beverage was a sirloin steak "Pittsburgh Style," which was the black and blue method, chased down with a "boiler maker," a shot of whiskey and a bottle of beer! Here in the South, brown sugar or Steen's Cane Syrup is added to the marinade to create a unique and magnificent flavor.


  • 1 2 1/2 pound Porterhouse Steak
  • 2 teaspoons dried basil leaves
  • 1/4 cup Steen's Cane Syrup
  • 2 teaspoons dried tarragon leaves
  • 1/4 cup fresh squeezed orange juice
  • 1 teaspoon dried thyme leaves
  • 3 tablespoons Lea & Perrins Worcestershire
  • 2 teaspoons granulated garlic
  • 1 tablespoon olive oil
  • 1 teaspoon black pepper
  • 1 teaspoon Louisiana Gold Pepper Sauce
  • salt to taste

Create a marinade by combining all of the above ingredients except the steak. Whisk well to blend all ingredients. Pour the marinade into a glass jar and allow to develop flavors overnight. Heat grill according to manufacturer's directions. Pour the marinade over the Porterhouse and turn two or three times to coat evenly. Allow the steak to sit at room temperature, turning occasionally, 1 to 2 hours. Grill on high heat, turning occasionally, until inside temperature reaches 125 degrees and outside is browned well and slightly charred around the edges. If you prefer your steak cooked to medium or well done, cook on a lower heat, turning occasionally, to desired doneness.

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