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BLT Steak Restaurant Review: BLT’s steaks are prepared Pittsburgh-style, charred at 1,700 degrees and salted on the outside, making them tender and juicy on the inside, and served to your preferred doneness with a choice of sauce. The Argentine-style chimichurri sauce complements the American Wagyu skirt steak, for instance. Veal and lamb are other meat options, and at lunch a raft of burgers gives beef another spin. Fish and seafood are first-rate as well, as evidenced in the tuna tartare and hamachi starters. Fresh Dover sole flown in overnight from Holland comes finished with soy-caper brown butter. Sides of note include sautéed Brussels sprouts anointed with honey and crispy bacon, jalapeño mashed potatoes, barbecue corn and creamed spinach, prepared with less cream and more nutmeg for a fresh take on a usual suspect. Dessert standouts are the peanut butter-chocolate mousse with a thin crispy wafer served with banana ice cream, and blueberry-lemon meringue pie paired with lemon sorbet. The wine list focuses on new-world choices but supplies a wide range of old-world selections as well, mostly reds, and offers several high-ticket options for making an impression.