Blue Rare Steak


The question ‘How would you like your steak?’ is almost as controversial among foodies as “How do you drink your tea?” belongs to the English. Ordering medium well or well is considered sacrilegious by many steak connoisseurs who believe blue is the way to go for a truly delicious dining experience.

Rare Blue Steak

When it comes to steak, the first color that comes to mind is definitely red, but have you ever heard of a blue steak?

Most people order their steak medium, with the second most popular option being medium. Only a very small percentage of people choose to eat their blue steak raw, but it’s often suggested that this is one of the best ways to eat a good steak for an authentic taste experience.

sliced ​​grilled blue rare steak

What is blue steak?

Blue steak is the term given to a steak that is seared over time to cook the outside but leaves the inside red until it goes raw quickly. It is also sometimes referred to as Extra Rare or Blue Rare Steak.

Blue is not normally a color that IS used to describe steak, but it fits this one as the steak, once seared and opened for the first time, is a blue/purple hue due to something called a defect. .

You may have noticed the blue tint in vacuum-packed beef that’s often found in the store. Vacuum sealing removes oxygen from the package to preserve meat freshness. Because of this lack of oxygen, myoglobin(the protein that gives meat its rich red color) gets that blue/purple color; As soon as the vacuum in the packaging is broken, the meat returns to its typical colour.

However, this blue color does not last long; Once the meat is exposed to air, the proteins become oxygenated and take on the usual red color that we would expect.

Do you know better a blue steak?

When it comes to food, taste is subjective. What you love someone else may hate, but if we look at the science behind how cooking affects meat, you can get an idea of ​​​​how heat, or rather the lack of heat, contributes to the flavor and texture of a meat blue steak variants. .

The flavor and texture of cooked meat has to do with how the heat helps break down proteins and fats. Because blue steak isn’t left on the heat long enough to fully raise the internal temperature(often not much above 30°C / 84°F), the proteins melt or diffuse ​​​​Do not put fats in the pan. 

This results in a steak that is not as juicy as one that has been cooked to a medium doneness. People often say it has a spongy or chewy texture. 

Is It Safe to Eat Rare Blue Steak?

When we talk about food hygiene around any type of meat and whether it’s safe, the first thing most people think of is that raw or undercooked meat is bad and can be dangerous. 

While this is the case with meats like chicken and pork(undercooked pork can harbor parasites and raw chicken can often be contaminated with Salmonella), studies have shown that bacteria like E.coli are mainly found on the outside, so find outside, so find On the outside, by burning the outside, you eliminate the risk.

Blue steaks that have been properly prepared according to hygiene and food safety guidelines are safe to eat. To avoid problems whenever you prevent the tongs used to transfer raw meat are always clean/sterile and that the outside of the steak is fully seared before serving. 

At what temperature to cook blue steak?

The ideal target temperature when cooking a blue steak should be between 115°F and 120°F(46°C and 48°C). If is below, is still considered raw and has not been heated, if is higher, IS considered rare and not blue.

The best way to test the indoor temperature is to use a digital probe thermometer. When the outside of your blue steak IS seared, YOU insert the thermometer into the side of the steak until YOU reach the center. Once the temperature is about 5F below your desired temperature, remove from the heat and let sit. As with any cooked meat, the internal temperature will continue to rise for a short time after removing it from the heat.

Best Steak Cuts for Blue Rare

The types of cuts to use for Blue Rare Steaks differ from the recommendations given for most other steak doneness levels. As previously mentioned, the purpose of the heat when searing a steak is to help melt the fats for a juicy, tender end product. Because a blue steak is cooked so briefly, the fats don’t have a chance to break down, so opt for a lean cut with less fat. Here are some good cuts to consider:

  • Tenderloin – The tenderloin cut is taken from the cow’s loin, which is in an area that lacks muscle, so the cut does not contain much fat. It’s one of the most tender cuts of beef, meaning it’s perfect for Blue Rare Steaks.
  • Griddle – The griddle steak is often considered the second tenderest cut of meat after the tenderloin. It originates from the cow’s shoulder area and although in the past it could have been considered inferior(due to the amount of connective tissue surrounding it), thanks to new techniques and slaughter methods it is easily eliminated. and slice that tissue and produce a delicious piece of meat.
  • Sirloin Tip – The sirloin tip comes from a part of the cow known as the round, which is found on the hind leg. Being a fairly muscular area, the cut may be a little less tender than the loin and grill, but its rich flavor makes up for it.

What cuts to avoid

For Blue Rare Steak, you want meat that is already naturally tender. YOU should avoid cutting large muscle groups as hard-working muscles will become harder.

Because a cow is a grazer, areas such as the shoulder, chest, and flank are muscles used to support her weight and are not good cut choices for blue steak.

What is Pittsburgh Rare Steak?

A Pittsburgh rare steak, sometimes known as a black and blue steak, is the same as a blue rare steak but with a slightly different cooking process. Rather than being pan seared, a Pittsburgh steak is charred on the outside, giving it a well-done exterior with black char marks while still “blue” on the inside.

Supposedly the name comes from Pittsburgh’s steel mills in the industrial age, where factory workers prepared steaks for their lunch in red-hot blast furnaces. The surfaces they were placed on were so hot(over 1100°C) that they quickly charred on the outside while remaining very red on the inside, making them the perfect food for a quick lunch.  

How to cook a blue steak on a grill

While it’s preferable to sear a blue steak in a pan, it’s also possible to cook a rare blue steak on the grill. It just takes a little preparation and is done with simple steps.

  1. Make sure your steak is room temperature. If it has been refrigerated, take it out and let it sit for 15-20 minutes to come to room temperature.
  2. Your grill needs to be very hot to achieve the browning we need to sear our steak. If you are using a gas grill, the burners should be running at full speed. If using a charcoal grill, use a charcoal load with the vents open to ensure adequate airflow and return heat. 
  3. Once the grill is as hot as possible, place the steak on the grill over direct heat and leave the lid open.
  4. The steak should not rest for more than a minute before turning it to the other side; If you do die, place it on another part of the wire grill over direct heat(so we know both sides have the same max heat).
  5. When it hasn’t rested on the other side for more than a minute, use tongs to grab the steak and brown the sides. The easiest way to do this is to use a slow rocking motion to ensure each side of the steak has touched part of the grill long enough to sear properly.
  6. Once fully seared, remove the steak from the grill and insert an instant-read digital thermometer; should be displayed between 115°F and 120°F(46°C and 48°C). The steak is ready to serve when the correct internal temperature has been reached.

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