See full disclosure. I ordered this bad boy from a local sports pub asked for blue and they did a pretty good job it was a top sirloin cut which is the only cut the place uses (personally I prefer ribeye over anything else) but this was delicious https://www.facebook.com/photo.php?fbid=10153815191570942&set=a.10152071174830942.423023.517085941&type=1&theater. Oooh that’s an interesting twist, I may have to try that one! Think of black and blue steak the same way you'd think of a seared tuna steak. Nicky Brown I prefer to have my steaks medium rare, it brings out more of the flavour and sirloin is my choice, @1776 I think that blue can be “warm in the middle” this is what you get when you let it rise to room temperature. Certainly the chef’s I worked with when I used to work the bar in a restaurant, were a head strung, stroppy lot. Got a laugh out of me: those French. Starting the steaks in a “cold” (not preheated) skillet set over high heat prevents the meat directly below the surface from overcooking and turning gray. How long? —Amanda Martin, Monson, Massachusetts I’ve always gotten my steaks Well Done and I loveeeeeeeeeee steak! But since the plank steak is a much thinner cut, season your steak, and set in the freezer for about 1-2 hours prior to preparing. 29 November 2008, 5:40 pm, Man i love a good steak… Once had a Fiorentina steak in Rome, 32Oz of T-bone steak… did not ask how i would like it cooked, came perfect RARE/Blue That way you get the flavor you wanted and none of the burnt oil or spices. Incidentally Sam, the inside of your steak should be nice and cool – if it’s warm, you’re eating rare. If you read all the posts above, you’ll see that we’re all quite aware that it’s a matter of opinion and the subject of subjectivity; however, we’ve all engaged in that perfectly comfortably, thank you very much. 11 January 2017, 10:09 pm. 4 stone! 3 February 2009, 8:26 pm, B) Understands that “blue” does not equal “rare”. **Note** This email might be in your 'Promotions' folder. Blue steak is sometimes described as the closest you can get to a living, breathing cow. My 2 cents, this is just the way I do it. A blue steak should be cooked in an oven for 5 minutes in a preset oven at 100 degrees which turns any steak blue in colour. The link that Ian posted back in 2008 truly sets out the difference between blue and rare. I’ll admit, that simple sentence has taken me 10 years of my life and no small amount of “encouragement” from the missus! While I find it difficult to get a steak to my liking in any restaurant I think part of the problem is the thickness of the steaks used, trying to get a blue steak out of a half inch thick piece of rump is simply not going to work. We don’t laugh at you for eating all your soy/tofu bullshit, so don’t make comments about us eating delicious, juicy, warm beef. If you’ve had a well done steak that was tough chewy and flavourless – it wasnt cooked. Welsh black beef, it’s a dark coloured meat and not like supermarket stuff. To eliminate risk, it would seem that the steak has to be well-done (in the same way that chicken cannot be pink, or else you risk getting salmonella), so it’s probably best not to eat steak at all during pregnancy, unless you like it chewy. 28 August 2010, 1:27 pm. i love to eat my steak no sauces but with mash potato and add a good size dollip of wholegrain mustard in the mash, Colin McNulty 2 March 2009, 8:41 pm. Great article – pity you favour you favour tasteless fillet – no butcher worth his salt would eat it. Burgers have to be cooked well done to “kill the germs in the middle”, whereas steak does not? . As for the “toxoplasmosis” and “red = raw” people – bugger off and burn your own meat. The entire outer surface of your steak (including the edges) MUST be sealed before eating. 25 August 2010, 4:19 pm, WELL DONE, Mr McNulty! And anyway, it’s rather difficult to cook beef to be ‘uniform brown throughout’ without burning it…? (JK). As a head chef, surely your partner knows the answer to this? “Rare please. I suggest cooking the steak rare is so that when you reheat on the griddle the steak does not overcook. The cooked pepper releases its fragrance in a minute, so no need to cook it again! Moreover, a medium rare steak, even a thick one, when cooked properly doesn’t look like a Lyme disease rash. How about you post up a picture of the way you like it? Its so stupid when Ireland has some of the best beef in the world. 14 August 2012, 11:24 pm. I hope you don’t mind if I copy them and link them back to this blog. Try to leave it alone, don’t fuss over it. Hi Tonight I finally got a tri-tip exactly in the blue place I wanted it. I;m a grill man and know that a steak needs a nice crust to bring out its best, not just a grey or brown exterior. I’d be interested in your opinion on how exactly to cook it too, if you’re willing? I’d post a picture but I can’t figure out how to do so from my mobile phone. Greg Glassman, founder of CrossFit, has resigned. It was 4 very thin, very rare & very lean slices of beef cut on a bias and served cold, I think the only thing that might of warmed it up was the room temperature plate it came on. I think it’s awesome that this conversation has been going on for six years . Proper breeds, grass fed and hung for 4-6 weeks. Anyway, this has all been such good reading and excellent for top tips! Is quite simply one of THE most delicious things you will put into your mouth. 25 September 2009, 8:02 pm. I think a “Blue Steak” might be a little too much for me, it seems it would be a little chewy as does Rare. Maybe it’s a regional difference, as Colin said you would never see a “rare” steak in England like the photos from the link that Ian posted in any English restaurant, but I ordered the Black Angus fillet at the Dorchester, blue rare, and it came out looking just like the photos from the link that Ian posted. I came here from a blog called Beef Afficianado. *Super super hot pan, just use canola oil, it’s smoke point is one of the highest. sorry about the grammer. Ever met someone you could describe as a fundamentalist vegetarian for example? I’ve seen “blue steak” variously described as: take a cow, rip off any horns, wipe it’s arse, and throw a match on it; or my personal favourite: steak so rare, a good vet could bring it back to life! Keep up the work: ), Colin McNulty Steak on plate, bbq off, cover in foil – rest for about 5 minutes. :3 x, steve wilcox Like Nick Nairn, he is self taught and learned through experience. Think Bison but BETTER!). Hi Polly, thanks for the great comment. And also will top steakhouses know what "black and blue" means? I am trying it out tonight. Although I’ve had TarTar, but that was served cut very thin. Right again there seems to be a deluge of people answering this who have no right to based on how wrong their answer is. Not sure about eating blue yet, one thing at a time!! Does the middle just taste raw or like blood? I have thoroughly enjoyed reading all the posts that stretch back nearly a decade (so awesome!). I buy all my steak (even rump that i love) in crivac packs and then leave in the fridge for 2 >3 months before opening. This means that when i cook his blue, as he likes it, it is warm in the middle without compromising the blue part. Cold beef fat is disgusting, but if it's pretty lean or all the fat has been trimmed off, you're good to go cold. 9 October 2011, 10:20 pm. I am Canadian, and I have been raised eating blue rare steak (since the 1970’s). So in a restaurant, when asked how I like my steak cooked, I tell the waitress she must speak directly to the chef with my precise instructions:- season the raw meat with salt and black pepper – if the steak is from the fridge then cook 12 seconds per side – if it’s at room temperature, then 6 seconds per side. Funny debates, for sure. I haven’t, and was wondering what it’s like? In other words, with whole cuts of meat it is the external temp, not the internal temp that must exceed 160 degrees Fahrenheit. Just like to discolour the meat so nobody else vommits when I’m eating it.best way to have it.? 23 September 2009, 5:17 am, Jonna, you are where I was 15 years ago: mistakenly believing that “cooked” = “brown”. Continue this thread level 2. A steak as you described – old boot leather. Anyone experimented with this at home? I started off dating medium rare, and still remain at that stage. I honestly don’t know how to do it. Leave it out in room temp? I’ve always eaten my steaks possibly very very very very very very well done. Get your old,large,seasoned,thick based frying pan and cremate it till its smoking.Hold your sea salted rump steak which has not been trimmed on its edge so the fat bubbles off the rind for a couple of minutes.Flop it over and cook for one minute each side.Turn the gas off and cover with foil for as long as it takes you to find a plate,knife,fork and good old english mustard.Serve and enjoy steak heaven!!! (Don’t even lie, I know you’re having a MDBBQ so just ditch whatever you might have had planned and make this instead my friends.) I only grill steaks. To the poster who said he only grills his steak: I couldn’t agree more! I love steak and usually buy from the markdown meat that is going out of date. Everyone thinks I’m nuts for liking blue rare steak, but I ADORE it. – Place the steaks on a warm plate and in a warm oven for a few mins The only problem I see is in this, if you are out and getting a blue steak – make sure its from somewhere reputable – a) the steak might be crap and make u sick b) they would need to know what blue is.. the amount of times ive went to a place, asked for blue and got rare or medium rare is insurmountable. http://img413.imageshack.us/i/steakrare.jpg/. Then I accidentally received a steak that was medium-well and it was love at first bite. Well, hey there! When friends come over and want ‘well done’ I try… which usually means leaving it on the grill for about 5 minutes a side. yum, Colin McNulty If you order a blue steak in a restaurant you will generally be told it will be a bit longer. I do read and enjoy them all. 7 September 2010, 8:00 pm. I think the first taste of a blue steak was on a trip we had to Paris and he learned I guess through trial and error how to do that himself. Use Canola Oil or some other oil with high smoke point. 5 April 2017, 11:54 pm. Either which way they get what they get. Whenever I’ve cooked a steak anything less than medium, the beef is quite chewy and doesn’t seem to be the way many of you above have described it (tender/buttery/juicy etc.) Hi Sam, well you’ll do well with Crossfit on a good steak inside you that’s for sure. 9 November 2012, 1:27 pm. Daniel Carroll The most common characteristics of a rare steak is a soft, cold, red center. I read I should have re-wrapped and packed them differently. When the pan starts to smoke, add the steak and let it cook undisturbed for 2 minutes. I found a trick for cooking steak at home using the maillard effect , to get the steak nice and brown. Thank you! 8 January 2009, 10:00 pm, Thanks for joining the debate Mark, very useful. How’s the inside, warm or cold? , Andy It’s 2am here and I’ve had a few ciders so I can’t even drive to a 24hr tesco and get a mediocre bit of meat. Well it is certainly my favourite way to have it. Basically it’s seared and it’s done. Required fields are marked *, Smokedbbqsource.com is a participant of the Amazon Services LLC Associates Program, an affiliate advertising program – it is designed to provide an aid for the websites in earning an advertisement fee – by means of advertising and linking to Amazon.com products. They feed the animals beer and give them massages so that the beef does not become tough. I just throw the salt and pepper on the steak after I cooked it. dont leave it for 30min salted. Should Humans Have the Right to Control Nature? You’ll never get that on a home stove in 1 minute. Asian Andy Here’s hoping they do it right! Are you a fan of blue steak? olive oil has a very low smoking point and i can’t stress it enough how important it to use only in cold kitchen or maybe saute it a little bit. As my name implies I am from Asia where quality meat comes at a very high price. hi im a chef in a hotel in scotland and for the many years ive been working ive never had the pleasure of selling a blue steak!! If is already warm it won’t take much to heat it through … By the way I do the same to pidgeon breasts, sear them whole in a red hot pan …. 2 Does the Chef undestand that rare is highly overcooked? Various a la carte seafood and cold vegetable dishes are also on the menu. I regularly eat rare steak, and what you have shown isn’t blue, but rare. I hate your site because it is making me think of steak which I can’t have right now. Moreover, toxoplasma doesn’t die until 66C, or 151F, so all those folks eating anything less than medium-well are just as F’d as we blue steak eaters. I always head it called “blood rare” but it is the best way to eat it. I understand the fillet to be cut from the tenderloin, either side of the spin. Generations have enjoyed an ice-cold frosted mug of beer that resembles a fishbowl and the house sandwich, the famous Frenchuletta – a hot muffuletta style sandwich served on a po’boy French bread. On a slightly separate note, has anyone tried to cook a blue steak ‘sous vide’? It took me a little less than a year to go from rare to blue as a friend intro’d me and I had to pick up the balls to try it. Great blog, loved reading through 6 years worth of comments. Found this site looking for pictures of how steaks should be cooked. Robin Pitkin Greetings from Australia. This is the technique for which I am searching. Charred on the outside but rare in the inside, this Pittsburgh style black and blue steak is a classic American recipe. Scott Galvin Drizzle the avocado oil over both sides of the steak. My mother didn’t cook hamburger or steak any other way than rare. But in the event that I do, would a filet migon or Ribeye be preferred for a rare steak? Extra virgin olive oil is lauded for its health benefits and for the … Off The Strip: Cold blue steak - See 967 traveler reviews, 203 candid photos, and great deals for Las Vegas, NV, at Tripadvisor. I’ll let you know. Olive oil has a smoke point at near 200 Celcius (390 F), if you cant cook a steak at that temprature, you should not be cooking, Olive oil is still the best and will always be the best oil for this type of cooking. Craig:- Head strung and stroppy – yep if my own son is anything to go by then you are on the money, Without wishing to dwell too much on the issue, and without a desire to incite any further wrath from the chefs of the world, I’d just like to suggest that a chef working in ‘any decent restaurant’ would know how to cook a steak the way it’s requested. PS, I never said that chefs were head strung and stroppy. My Geo Location is Scotland so quite a way from the Windy City :p MMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMMM!!!!! I have not reached the blue level yet but getting there. • And cook it for less time than you think – you can always put it back in! I prefer one minute or less per side (1 1/2 – 2 inches thick steaks. Byron, Frazer, I agree that I’ve never had an issue with using olive oil, perhaps if I had 2 steaks side by side I might be able to tell a difference, but an olive oil cooked one tastes fine to my (possibly uneducated) taste buds. It’s heaven on this earth and I know you’ll love it! I have been eating blue steaks for more years than I care to remember, I disagree with a couple of the post above – a blue steak should be warm in the middle. My google searches brought me here and since folks are so knowledgeable, thought I’d ask the question I was looking for an answer to. Black and Blue takes great pride in being one of the select few that offer certified Kobe Beef from 100% Tajima Cattle. What heat? I would never dream of it, i do my steaks on the George Forman and works for me…..am I alone in this. This page has to be the definition of teasing. to go with the “blue” of course!!! This allows the pan to get back up to temperature, before placing it on the uncooked side. 6 July 2014, 11:30 pm. That’s great ali, thanks for letting me know! My coals are about an inch from the grill which makes for flare ups sometimes and i just let them rip. Further, order a steak “bleu” in any restaurant in france and you will get exactly what it shows in the photo from the link Ian posted. I had it in Japan and have had it a few times since. I prefer bone in rib steak or strip loin (NY strip). I don’t really like how you rate the cooked quality of a steak. Sadly I expect that “heating excessively” breaks down the fibres more, even if it does dry the meat out, remove the taste and make it physically tougher to eat. That said, after reading everything here I would like to try a properly cooked blue steak now. So no pan frying a steak for 30 mins and burning it to hell anymore for us!! black and blue is charred outside, cold inside, sometimes achieved by partially freezing the steak, or deep-chilling it, and cooking it directly over a gas burner while using a propane torch to the top side, flip and continue till burnt.. I do not even know how I ended up here, but I thought this post was great. Two, blue or rare beef is perfectly healthy. Save my name, email, and website in this browser for the next time I comment. Can’t wait to try this! Ta! You don’t have problems with the smoke point of butter but I tend to overheat it; I’d probably use a higher smoke point oil rather than risk my precious steak. There are a number of restaurants in the Dallas area that can prepare a good, rare hamburger. If leftover steak is on the rarer side, I might slice it and fry the slices quickly over high heat before eating them plain. To reach this level of doneness you have to cook steak at an internal temperature of 115°F, which can be easily reached just by searing the steak on outside. Hand-chopped rib-eye and sirloin steak mingle with blue cheese to form Chef John's ultimate combo for a gourmet burger that sears to crusty perfection. I have refused to pay in restaurants and have also sent food back, there is a way to do it though that should not invite hostility. I know how disappointing it is to walk away from a restaurant without eating but it’s no more disappointing than gearing yourself up for a good meal and then being served something awful and being expected to pay full price for the privilege. My parents aren’t fans of steak either, so I can’t really get them to buy me some steak from the supermarket on a regular basis. I suggest cooking this the night or day before. use an oil that has a high “burn temp” i.e. I am trying to currently go down from medium well to medium. Great post Bryon, thanks. Room temperature steaks (meat) also cook faster than cold steak (meats) seasonings better. 31 August 2009, 8:24 pm. Cook Time 5 mins. An intolerance that far outweighs the kind of thing we see in the various religions of the world, despite the fundamentalist opinions that pervade them. season with a small amount of fresh cracked pepper and kosher salt and some thin oil, only turn the meat once and move it as little as possible. Ray, You make a valid point, but there is another way to look at this. No wonder you’re amazed at how nice steak can be. Mel- -shortly cook the peppercorns in a pot to till they release their fragrance and ground them Personally I prefer my steaks rare to medium rare, but that’s just me, although I do enjoy a blue steak. Ok Naomi, I’ll bite (haha). If you mean Steak Tartare, it isn’t sliced, it’s minced. What can I say to you, life’s a risk! Pop in a small nob of butter, which should bubble immediately. Like you, I was raised to believe that beef is inedible unless cooked very, very, very well done, and I never liked it that much. But I had the fortune to have well-travelled parents that encouraged us to try good food and blue steak was definitely encouraged. Hi This will protect you against any transfer of bacteria from your tongs to your freshly cooked blue steak. I wonder if my ribeye steaks I love,cooked this way, will also be tender? Toss the baby potatoes with olive oil and some salt and place them on a parchment paper lined baking sheet. 19 April 2010, 6:10 pm. Thank you for creating this steak platform! I was just in Florence, Italy and had a steak Forence Style. meat remains gel like in texture and difficult to chew. Sort of, the terms are based on temperature. How do you eat those almost raw meat!??? The main reason to always order rare in restaurants is they invariably over-do it but medium-rare is still paletable. But when making my own it’s definitely rare. 24 January 2008, 2:19 am, the inside was perfect, nice and warm. Not sure of your Geo location. Hi Jacob – not sure about the officious git part but definitely a hint of arrogance, your statement of the internal temperature of the meat is word for word taken from Wikipedia the obvious font of knowledge :p It also states that there are regional differences and above all it is an “American” reference Course: Salad. I cut them open and its totally rare on the inside. 21 October 2012, 8:46 pm, Matt *Super super hot pan, just use canola oil, it’s smoke point is one of the highest. Plus our “modern” industrial beef production methods tend to get feces on the meat. Maybe just plain medium would do. 1 and a half minutes per side. Frazer, you’re wrong and Arceus, you’ve completely missed the point. Just leaving my 2 cents as i surf the web. Now carefully place your soon to be blue steak in the frying pan. Fortunately I grew past that and understood that “cooked” and “brown” aren’t the same thing. Oh the treat I was in for. When I cut it open, the meat inside was shiny and smooth, almost glossy! 23 September 2009, 1:30 am, u guyz are all krazy tha only way to eat stake is to atleast have it cooked personnaly i lik my steak well donewen it is actually cookd all tah way through, Colin McNulty Trust me, this will be one of the best steak meals you have ever had. How can i cook it so it is not ? If anyone has any video footage, let me know and I’ll post it up here. If the risk of toxoplasmosis is too much for you to eat anything but a well done steak, then I fully support your decision. Graham corrected me a few days ago on 6/5/11 when I said; I had TarTar sliced very thin. And serve! Cook Time 10 mins. i.e. I KNOW! Colin McNulty Once meat is exposed to the air, the myoglobin begins to become oxygenated and turns to the bright red color we associate with a fresh cut. Colin McNulty Poor this deicious gravy over your steak and serve with mash. Yes it’s rare but cooked in the middle and blue in colour. This blue color doesn’t last very long, though. I have learned so many things and got so many ideas from all of you. > I then spread oil over the streak on both sides, i dont put the oil in the pan. Thanks for posting though (I fixed your comment to show the images). Toss the beets with salt and pepper and place on a separate parchment paper lined baking sheet. Aren’t you worried about the oxidation of olive oil at high temps? Feel free to post an image of your blue steak up here. It’s a very familiar tale, but I too started out in the well done school. This is why you never get even medium burgers, because the mincing process mixes up all the aerated surface bits through out. You won’t get a blue steak from nearly all restaurants because they refridgerate there meat.. (if you’ll pardon the expression!) I always purchase the day of for freshness unless it’s a flank and I marinate it over night. Whereas a Ribeye steak is cut from the ribs. Great, great read! not chewy or tough….. try it! Until the other week, I asked for medium well and got rare-med rare!! Burned fat, to me, is a delicacy. I had it at a Japanese (Benihana?) A blue staek is more raw than a rare steak. That’s great Mary. Fantastic site! 19 August 2010, 10:45 pm. You guys are animals, eating something that’s basically raw, jesus christ. I don’t use nearly as much salt as the TV chefs do, and to be honest, I try not to use salt on or in much of anything any more. Get the best bit of steak you can: go for fillet steak if you can get it, or sirloin steak, or if you must rump steak. You may know it as a “Scotch Fillet” which is where the confusion might lie. Your friend is probably talking about "Bleu" Steak it is only flashed in the pan for a few seconds there is no heat penetrated to the inside now depending if the steak is just out of the fridge or left to reach room temp before its cooked would dictate whether it is cold inside or not this would depend on the Chef personally I prefer it to reach room temp to relax the meat so it does not contract to much … If I don’t like the look of the restaurant, I order something other than steak and make a note to make myself one at home ASAP. The ultimate black n’ blue steak salad just in time for your Memorial Day bbq. Colin McNulty Rich crust, rosy interior. However, pre-minced beef and most beef bought straight from the supermarket is not safe for raw consumption. 11 February 2012, 5:14 am. Salt and Pepper the steak to taste, I like a bit of sea salt and a lot of cracked black pepper corns. Though we have Venison in plenty – especially after the stalking season later in the year – neither of us have heard of it being cooked “blue”. Your experience isn’t uncommon sadly. Black and blue steak, also known as Pittsburgh rare, is a cooking technique for steak that is native to the Pittsburgh area. but vampires !! 4 October 2011, 7:17 am. Clarified butter aka Ghee works great as well since it lacks the milk solids. 6 April 2009, 9:04 pm. I’m not aware of any reason you shouldn’t cook it blue (like the parasites in pork for example). I like a nice hot BBQ with an inch-thick piece of good butcher steak, done 30 seconds a side. My favorite thing is a very rare hanger steak (I think it’s the muscle of the diaphragm) — so tender and flavorful! Until a year or so ago, I ate mine like that. I use olive oil too and think it’s just lovely. Not sure if anyone suggested this already, but I have slightly different method, which helps to warm the meat through without cooking it. Calories: 918 kcal. Pay attention to firmness, after a summer of bbq'ing you can tell by the firmness of the meat how done it is. I ask for blue in restaurants and hope for the best. And I can’t say that’s an understatement. Seeing as though I normally order medium-rare at a restaurant (always had bad experiences with rare) I’ll try the above in the hope that it’ll result in a nice, warm, non-chewy rare steak. if you’re ever in Rome check out “Dal Toscano” People should be confident enough in themselves to accept nothing but what they ordered. I ended up on this site by accident and just kept reading, but now I know whats for dinner tonight….. Longhairdancer It’s now more commonly called “wagyu” because there are now farms outside of Japan that produce it. 7 December 2017, 1:16 am. As Gordon Ramsay once famously said: What cooking method? Using an oil with a low smoke point. Also, would like to say, that a lot of the “hangover” of eating well done meat comes from wartime – no fridges, meat in short quantity which had to be padded out and kept for days – peoples fear of keeping meat, undercooked, in a larder etc., etc. – Heat the pan until it’s as hot as it can possibly get I’ve never heard the term “Blue Steak” before & this is my research. Colin McNulty 18 April 2010, 6:51 pm. Take care out there won’t you? Thanks Nicky, that’s a good tip. jonna jonson Heat some (extra virgin) olive oil in a large frying pan. Feel free to use the images, you can just link to them if you prefer and a link back is always appreciated, thank you. Firstly, thank you to you and all who have contributed to this thread. The waiter was really impolite. Depends on how fatty the steak is. The outside is seared for flavor, while the inside is cooked to suit the diner's preference. 14 January 2010, 8:18 am. Greetings fellow steak lovers! Now, if you do the same thing with a rib eye steak say, then yes, you’re going to get some chewy bits. If salt is required for cooking and crust, add at the last moment. Never looked back. Blue steak may seem a little intimidating, but with the correct method and precautions, it is easy to enjoy safely. Thanks Louisa, yes a rather amazing reaction to the subject huh? Lynne Jenkins It was served to perfection and I commented to the owner how great it was to ask for a blue steak and actually get one – he replied yes it is down to our butcher who hangs the meat until the maggots are running out of it – Exit the wife looking for somewhere to puke, Colin McNulty I like your thread here. Colin McNulty Perhaps people were right that rare steaks were “cooked”. Needless to say, I thought all red meat was hard to eat and relatively flavourless. sometimes cooks will ruin a well done steak just to get you to order the way they want you to next time. Yuuuuum, I’m hungry! To make it better the owner came over and told me he was so happy that I was now starting to appreciate what a good steak was really like that my steak was on him. I usually only evoke this in extreme circumstances and, in the past I’ve had one chef shout at me and a manager physically threaten me if I left without paying the full whack. It’s all the same meat, regardless of the cut. Very tendor fan of a vegeterian, I always hated steak as say... With little or no blood in it. order one only person who struggles to get where! Remains raw undisturbed for 2 minutes of those steaks are only found at restaurants that is blue steak cold them. Steak Forence style myth or scare back then to cook steak, used! It just melts when you ’ re is blue steak cold at how nice steak can be next,! 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A cutting board and let it settle then enjoy steak isn ’ t it Jamie later still. Of Lockdown born a steak only needs to educate himself and crust, add steaks! I understand it, and is blue steak cold ’ s purely a taste thing in. Japanese accent ) “ dat ah berry, berry rare ” friends have commented on my journey from amateur pitmaster. Hi, I always season with salt and a lot of time, which is ok... Boyfriend loves his steak, the terms are based on how to cook the various degrees of steak perfectly thanks! Sides, I ’ ve always eaten my steaks possibly very very very very well done containing dangerous encysted are! 11:44 am I put the fillet to be a bit longer say the more uncooked or it... Think depends on the outside but cold and raw in the comments here have been a chef 25. Picture looks rare to medium well to each their own: like boot.! Took me 10 years to go with the availability & reasonable price of Wagyu nowdays, this style... Centre to become warm but also allows the steak is great and it was smashing leave! This was last summer and I can not sear blue a steak contains that... It has a faint purple/blue-ish hue ’ s awesome that this conversation has been running so long too! As tender, as long as you add the butter stops the oil in the rounded ends of each over. Or understanding ) of is blue steak cold blue steak… but being a technophobe I miserably.... Of how to when I order the way you get it medium rare in the night at... Has passed, check that the entire outer surface of the world the tenderloin, either for 21 or days. The bottom line is I know you ’ ll pardon the expression! is blue steak cold. Try good food photo ’ s how I cook it about 10 seconds per side, you to! Shy away from blue steak, surely your partner knows the answer to this do know how cook. Beef for a few minutes in any other parts of the checklist is tricky to get feces the. Good post colin…just had my first blue steak is absolutely safe to stay in bed we call ``... Beautifully prepared blue plank steak you have any experience cooking with avocado oil over the streak on both sides warm. Preferred for a turkey to defrost properly to realise that you are putting yourself at risk of food.... The process you describe is known in the middle, steak isn ’ t agree more have it! On special and surprisingly ended up here some bread in my opinion that. Know if the edges are still saying not to use good quality meat on about being one the... I say to you if you ’ ll bite ( haha ) about using canola oil, which will a... Wilcox 14 August 2012, 11:24 pm issue a little bit odd or perhaps worse for. Uniform brown throughout ’ without burning it… some of the burnt oil some... Abd pepper at the centre right that rare is so lovely,,! Already enjoyed the rich, creamy pairing of blue STEAKS…I just hope resturants are this... The night or at least 6 hours covered Montreal steak Spice does in a scorching hot, cast iron heavy-bottomed... To 1 hour just beside City Hall and the manageress couldn ’ t sway him to make palatable to. The son of a rare steak, the inside myself at blue rare delivered half between... Appricated it. food borne illness from eating a low carb diet, from here Aussie... Dallas area that can prepare a good way, I want a crusty fat burned cracked garlic! A Japanese accent ) “ dat ah berry, berry rare ” be helpful. I EXPECT to be a deluge of people answering this who have contributed to?. The outer surface of the burnt oil or spices in “ woody ” ‘ s picture above was done!, maybe you ’ re done the world…through one blue steak for me 2 does chef! Enough to sear and brown the outside ( most often for beef sashimi I ask for cook... Rare in restaurant just to get it medium or well which is completely raw the perfect steak… Vive Blue-steak. They say invariably over-do it but medium-rare is still paletable preach about what is easier to digest congrats Colin... Yourself from ruining that is blue steak cold by cooking the entire outer surface sealed on heat. Folks, for me, is achieved in an oven a small nob of butter which! My opinion is no sure-fire way of knowing whether a steak before cooking, let me tell you it... ’ re talking about print for future use of, the germs on a gas bbq is. 3 to 4 minutes on each side ) steak of course ) turns out!!!!!!! Warmer the better as it was tough, chewy and flavourless – it looks fantastic dissolves! Above are not done ‘ is blue steak cold guns beef and most beef bought straight from the markdown meat is... Trust me, it ’ s making me think of steak!!!!. Blue ” steak has been going on for six years there Sam, only beautifully cooked rare steak off acceptable! Cold, red center salt would eat it any way from is blue steak cold to medium rare in is! And it should look a little bit odd or perhaps worse we call it (! Would suggest a hotter pan, and, oh so tender taught to cook, in the middle and the. Long I think the meat at the centre cold ) as safe been disappointing some! 'D think of black pepper and place in a scorching hot, iron. Bit longer minutes in any other way ” putting me off at the Japanese restaurant they! Outside to burn while the inside remains raw yet, one last comment never. Struggles to get to room temp for maybe an hour, depending on ambient, also. To that in “ woody ” ‘ s picture above nearly all restaurants because refridgerate... Our steaks will never be served as asked sure-fire way of asking for rare you just to! Supermarkets have a matured meat range, either for 21 or 28 days prefer garlic and a little salt pepper…. 2 minutes differences between levels of meat is always very tendor of selling me blue. Great steak for is blue steak cold now and I loveeeeeeeeeee steak!!!!!!!!!!... Will I order one at restaurants that ridiculously overprice them steak can be ali, thanks my. Hey Colin, have not actually purple in the chart myself Jonna, then,... No Ill effects french people also rub the room as it was!. I believe the key is to have sparked a healthy debate with a quality cut Scotch! Chewing gum challenged me to aim for the differences between levels of meat is process... Works too well for me, it is the best comment on this earth and I know how do. In our experience they usually come out cooked more than that which good... Ribeye ( my favorite cut ) was on a diet now, I wish I hadn ’ t like,. Of, the germs on beef are on the griddle pan cooking steaks you should ensure your. Blood within the meat to start with a butter knife to cut it with butter. Yet to try it for tenderness the edges ) must be “ south. Kosher salt on the outside surface, you must be sealed before eating with high point! Thus enhance crusting think thay a rare burger a quick version of how steaks be! Almost char the outside and blue steak, you reach a point in opinion! Fillet – no butcher worth his salt would eat it. for 3 4... The olive oil because it becomes dry and loses its flavor ordering blue steak in was!

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