It’s the way steelworkers used to eat their steak: charred black on the outside, cold and raw on the inside.Some say the men cooked the steaks themselves, throwing slabs of meat directly onto the steelworks’ soot-blackened furnaces. Others claim that the laborers, fresh off a grueling 12-hour shift, would head to the bars for their favorite food, but were so hungry they didn’t have the patience to wait for the steaks to be cooked through.(Today, ordering a steak “Pittsburgh Blue” is chiefly a way to stump your server. Or to get them to congratulate you on your courage – then advise you to reconsider your choice.)