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BLT Steak Restaurant Review: BLT prefers preparing its steaks Pittsburgh-style --- that is, charred at 1,700 degrees and salted on the outside, rendering them tender and juicy on the inside. However, they're served to the customer's preferred temperature with a choice of sauce. For instance, chef de cuisine Ben Miles uses the Argentine-style chimichurri sauce to complement the American Wagyu skirt steak. Other meat options include veal and lamb, and at lunch a raft of burgers gives beef another spin. Fish and seafood are first-rate, too, as evidenced in the tuna tartare and lobster "Cobb" salad. Fresh Dover sole flown in overnight from Holland comes with soy-caper brown butter. Sides include sautéed Brussels sprouts with honey and crispy bacon, jalapeño mashed potatoes, barbecue corn, and creamed spinach, prepared with less cream and more nutmeg than usual. Dessert standouts are the peanut butter-chocolate mousse with a thin crispy wafer served with banana ice cream, and a crêpe soufflé with passion fruit sauce. The wine list focuses on new-world choices but supplies old-world selections as well, mostly reds. For making an impression, the list offers several high-ticket labels. A happy hour crowd packs the bar nightly for $5 small bites, house wines and a cocktail option.