I originally wanted to char the living daylights out of this steak, ending in a 'black and blue' cut of meat. But as the data comes in regarding the link between burnt protein and cancer, I opted to leave the 'black' out and make it blue. True black and blue should be charred almost beyond recognition on the outside while maintaining a raw inside. So I find just the slight char taste works for me, along with the thin steaks. But by all means, use thicker steaks and char them to your liking.
For 4 people