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What Is Blue Steak? [Everything You Need To Know About Blue Steak]

Blue steak is famous among steak lovers because of its soft and melt-in-your-mouth feel. However, people are still confused about its definition and cooking method. They also wonder if eating this dish is safe.

In this article, Battesby will provide necessary information regarding a blue steak. Let’s read on to find the correct answer. 

What Is A Blue Steak?

Blue rare is the first degree in steak doneness. A blue steak is just grilled for a short time to brown the exterior while leaving its inside undercooked.

Often, the blue rare steak cooking time is only about one minute. The temperature inside the blue meat seldom surpasses 115°F.

Blue steaks cooked gets the name because raw beef has a slight purple or blue shade when you slice it. The color is owing to the meat’s oxygen-depleted leftover blood.

However, the blue hue doesn’t last for so long. When you expose the meat into the air, myoglobin gets oxygenated and becomes a brilliant red hue that we can identify with a cut.

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The steak with the raw meat inside is called blue steak

Blue Steak Vs. Medium Rare Steak

Some people confuse rare blue steak vs. medium raw meat. In fact, you can observe the color inside the meat to confirm the degrees of doneness. 

A blue steak appears to be very rare, just shy of eaten raw. A blue steak has a seared coating and is entirely red inside. Meanwhile, a medium-rare steak is about 50% red throughout.

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A medium raw steak is only 50% red inside 

Is It Safe To Eat Blue Steak?

The question is, is it safe to eat well-done meat? Is blue rare safe to consume?

Blue meat is totally safe to be served raw. You do not need to worry about food poisoning. However, make sure to follow one easy rule: seal the whole outside surface of the steak (including the corners) before eating.

The sear is crucial when it comes to cooking raw meat. The bacteria on the outside of the food may die due to the searing. Because the bacteria cannot exist inside the meat anymore, exposure to extreme temperature on the outside is necessary.

However, it would be best to seared the bottom and top of the steak and the edges.

Steaks grilled to a higher degree of doneness need longer to eliminate pathogens without interacting directly with the grate. A blue steak, however, only requires a short grilling time. Hence, it’s essential to grill all the edges.

There’s a case that you achieve black and blue steak. The term refers to the appearance of the steak when you serve it: blackened on the surface and extremely rare on the interior.

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Black and blue steak 

How To Cook Blue Steak?

If you have a strong liking for a rare steak, cook one for yourself. Here is how to do it.

Preparation

First, let’s prepare some ingredients and materials for a perfect steak.

  • High-quality beef
  • Olive oil
  • Seasoning (pepper or salt)
  • Pan or griddle
  • Grill tongs

How to cook

Remove your steak from the refrigerator for a few hours. Although you only need to grill the steak for a few minutes, this step will enable it to warm up inside.

Season the meat to taste after gently tapping it dry.

Pour some olive oil in the griddle or oil, then heat it over high temperature until the pan starts to smoke. Because you only grill for one minute, the temperature has to be hot.

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Wait for the oil pan to smoke 

Maintaining high heat, gently place the meat into the heated oil. Do not prod, press, or touch it. Allow one minute for the steak to sizzle. Then, disinfect the tongs.

Turn the meat over and cook for another minute.

After that, check to see if you’ve sealed the outer surface of the steak fully or not. If the sides of the meat are still raw, you need to roll it on its edge to seal them.

And then there’s eating! The inside of an adequately grilled steak would be less than 84°F for achieving blue steak. 

The steak should feature a spongy texture and be free of resistance. A relaxed blue rare steak should look like the muscles between your thumb and fingers as a guideline for its tenderness.

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Check the texture to see if your steak is perfect 

Also, bear in mind that eating raw meat might be tough. Because the heat hasn’t reached the meat, there won’t be much juice flowing out.

If you need a visual explanation on how to make blue steaks, click on this video

Which Cut Should You Use To Have The Best Blue Steak?

Each steak cut has its own set of benefits, textures, and flavor profiles.

So, if you’re going to eat blue steak, which cut is the best?

When you grill steak properly, you will remove all of the fat within it. The fat then turns to liquid. However, because we’re cooking the steak blue, the fat is almost raw on the inside, making it more difficult to chew.

As a result, we’ll need a really juicy steak. No marbled steaks are necessary, so skip wagyu and ribeye.

Moreover, you’d like the steak to have a naturally fantastic taste because it is fresh inside.

The assumption is that the finest cut to grill and enjoy blue steak is a flank or a sirloin with all of those facts. Both of these steaks have a fantastic taste and little marbling. As a result, they’ll be delicious no matter how you serve them.

Frequently Asked Questions

Eaters still have some concerns about the blue rare steak. Here are some of their frequently asked questions. Let’s discuss the answers a little bit.

1. Is it necessary to serve a blue steak cold?

The middle of the blue rare steak shouldn’t be cold. It’s best if the center remains at room temperature. Cooking cold meat takes time since you may need to warm the steak up to the proper temperature, which is around 70°F in the middle. 

2. What is the rarest steak we can grill?

Blue rare is the first degree of doneness for steak. You can call it “extra rare” instead. If you’re having a blue steak, you won’t want to spend too much time knowing about the grill. The internal temperature is most likely around 115°F.

3. What is the most delicious steak cut?

The ribeye is the ideal steak for steak fans. It is the meat’s most tasty cut. It also has a lot of marbling, which gives it a nice flavor when grilled.

4. How long should we let the steak rest?

It varies entirely in different sizes of steak cut. The larger roast should rest for about 10 to 20 minutes. Also, your steak should breathe for about five minutes. If you test with what actually works, you’ll be making delicious steaks in no time.

5. How does a blue steak taste?

Blue steak is exceedingly rare. The steak’s interior is fresh, crimson, and practically raw. They wouldn’t have the flavor of a rare steak. Instead, they get the texture of a semi-raw, almost squishy cut of flesh.

Conclusion

Battersby has shared with you all the necessary information about the blue steak. Its name implies the color you see once you slice it.

Typically, the steak will have a blue tint core. Despite the raw parts, eating the blue steak causes no food poisoning as long as you seal the surfaces.

Hopefully, you will find this article helpful. If you need any further information, please feel free to ask. Thank you for reading!