It's also known as Pittsburgh or Black & Blue.
You get an iron cooking implement as hot as possible, dip the steak into melted butter (optional) and toss it onto the iron. Char that one side, flip the steak and char the other.
If the iron is hot enough, you will get a crisp charred outer crust and a very cool and nearly raw interior, nearly, not completely.
It's not for everyone, but it is a unique experience. Sort of like seared ahi tuna (in the photo) but it is beef instead.
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