Blackening steak is a cooking technique that involves coating the steak in a mixture of spices and then searing it in a hot skillet. Charring the steak, which is done by charring it over an open flame or in a very hot skillet, gives the steak a smoky flavor. Searing the steak seals in the juices and helps to create a flavorful crust. TARTARE is a dish made from finely chopped or minced raw steak, usually served with a sauce or condiment. RARE steak is cooked quickly at a high temperature, leaving the inside of the steak pink and juicy.