Have you ever tried Blue steak, also known as blue rare steak? It is a different way to cook your favorite cut of meat that delivers an incredibly juicy and tender result! Unlike classic steaks cooked to a specific temperature, blue steak is only cooked on high heat for a short amount of time. This method ensures the exterior is seared while keeping the inside raw yet juicy.
In this article, you will learn:
- What is a blue rare steak?
- Is blue rare steak safe to eat?
- Which are the best meats for blue rare stakes?
- And more!
Not only will you find out what it is and how to order it, but you will also learn about its exceptional flavor that comes from preserving natural juices during cooking. With a few simple tips, you can achieve maximum tenderness through precise temperature and cooking time for an enjoyable meal every time!
What is a blue rare steak?
It is a steak cooked for only a short time on each side at the highest heat setting. This process creates a thick, brown crust on the steak, leaving the center still raw. The inside of a blue rare steak is slightly pinkish or light red and very juicy.
Cooking process:
Blue rare steak is a cooking method that involves searing the steak for a very brief period of time on high heat, resulting in a steak that is mostly raw on the inside. This is achieved by searing the steak for about 30 seconds to 1 minute on each side (depending on thickness) at high temperatures. The steak is then removed from the heat and allowed to rest for a few minutes before serving.
Blue rare steak is cooked less than traditional rare steak, which is typically cooked for about 2-3 minutes on each side at lower temperatures. Blue rare steak is sometimes referred to as “nearly raw” or “seared raw” steak.
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Tips for the perfect blue rare steak
To achieve the perfect blue rare steak, you must use a reliable meat thermometer to ensure that the internal temperature of your steak reaches at least 130-135°F. It is then necessary to permit your steak to rest for several minutes after cooking so that both its inner heat can increase slightly and so its juices may be redistributed evenly throughout.
To acquire an ideal searing on the surface, it’s suggested you utilize either broiling or grilling, as these are high-heat methods.
How to order Blue Rare Steak at a restaurant?
To ensure you get a blue rare steak cooked to your preferred specifications, it’s essential that you clearly specify “blue rare” when placing your order. As not all restaurants may be familiar with this cooking method, being specific is important.
Additionally, don’t forget to inform the server of any dietary restrictions or allergies; while delicious for many people, certain health conditions can make consuming blue rare steaks hazardous.
Is Blue rare steak safe to eat?
Blue rare steak is an uncooked or nearly-raw dish that may come with food safety hazards. Uncooked surfaces of the steak might hold E. coli and Salmonella bacteria, making proper handling and cooking extremely important in order to avoid any potential cases of foodborne illness.
Taking caution when preparing blue rare steak will drastically reduce the risk of contamination while allowing you to enjoy this delicious meal!
Ensuring the safety of blue rare steak requires starting with fresh, high-grade meat from a reputable supplier and storing it at an appropriate temperature. To properly cook this type of steak, it is recommended to opt for a higher heat method like grilling or broiling.
The dangers of undercooked Blue Rare steak
When cooked incorrectly, blue rare steak can present a heightened risk of food poisoning. Symptoms such as nausea, vomiting, and diarrhea could occur from consuming undercooked meat—particularly for those with weakened immune systems, pregnant women, or the elderly. That’s why it’s essential to practice safe cooking and handling methods when dining on blue rare steak in order to minimize chances of illness.
Blue rare steak recipe
- To make the perfect blue rare steak, begin by spicing your cut of meat with salt and pepper or other desired seasonings. Heat an oven-safe skillet or grill to high heat until it is blazing hot.
- Gently add the steak and cook for 30 seconds – 1 minute on each side, depending on how done you prefer it. Remove from heat once finished and let rest a few minutes before carving and serving. Enjoy!
- To bring out the best flavor in steak, it’s important to use top-notch herbs and seasonings such as garlic, thyme, rosemary, and paprika.
- Additionally, you can try different marinades or rubs for an extra punch of flavor. With these techniques, you’ll be sure to create a delicious steak!
Serving:
When it comes to serving up a blue rare steak, there are many possibilities! From roasted vegetables and mashed potatoes to salads and sauces such as chimichurri or hollandaise – this juicy cut of beef pairs perfectly with different sides.
If you’re looking for something even more simple yet still delicious, why not try a pinch of coarse salt and some olive oil? A touch of seasoning is sure to bring out the natural flavors in the meat.
Which are the Best meats for blue rare steak?
For those looking to experience a blue rare steak, the best cuts come from the rib or loin section of an animal. Tenderloin, Ribeye, and Strip steaks are prime examples of their tenderness and marbling – small bits of fat woven through every bite! This results in added flavor and juiciness that is sure to satisfy any craving.
Not only are these cuts of meat leaner than other options, but they also provide a healthier alternative. Moreover, blue rare steak requires high-heat cooking methods like broiling or grilling—which just so happen to be ideal for Porterhouse, T-bone, and filet mignon steaks as well. If you want your meal to taste its best, though, remember that quality really matters: choose steer from a reliable supplier or butcher!
What does blue rare steak taste like?
Blue rare steak offers a unique taste experience – a result of its cooking technique. As the outside is seared, it creates a savory crust that provides the meat with a slightly smoky flavor and nice texture. The inside remains raw, allowing preserved natural juices and flavors to remain within the cut.
The result is an incomparably tender and juicy steak with a slightly uncooked taste with slight hints of smoke from sear marks on the exterior.
The texture of a blue rare steak is truly unparalleled; the center remains juicy and raw, while the outside layer boasts irresistible crispiness. Furthermore, its natural flavor shines through as it isn’t overcooked. All in all, this delectable dish offers a different taste experience for those who crave something new and exciting!
Why is it called blue steak?
The unusual name of “blue steak” originates from the surprising tinge that freshly cut meat can take on. Oxygen-depleted residual blood present in raw steaks gives them a faint purple/blueish appearance, thus prompting their moniker as blue steak! This vivid shade isn’t something you’ll find with cooked steaks – only when they are naturally and deliciously fresh.
It is worth mentioning that this blue shade does not remain for extended periods as the steak will quickly change color when exposed to oxygen. Therefore, the final product no longer retains its distinctive blue tint. “Blue steak” also stands in contrast to regular steaks, which are cooked at a set temperature and maintain their pink or red hue inside.
Conclusion
I’ve tried blue rare steak from different cuts, and while I love the taste, there are certainly people who won’t be in love with this kind of cooking method. I would recommend this type of steak for those who are steak enthusiasts or who love to try out new things and foods.
It is very important to work with quality meats from reputable sources to cook them the right way if you are making it for yourself. It is certainly something different that is worth trying at least once if you love steak and are looking for something new to experience. If you would like to order it from a restaurant, don’t forget to mention that you would like a blue rare steak.
