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BLT Steak Restaurant Review: Preparing steaks Pittsburgh-style --- that is, charred at 1,700 degrees and salted on the outside --- is BLT Steak's style. The method makes them tender and juicy on the inside, and served to the customer's preferred degree of doneness 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 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. For romance or business impressions, the list offers several high-ticket labels.