What is blue steak? Is it safe to eat? (2024)

Blue steak, also called ultra-rare or simply blue, has a light brown exterior and a vibrant red interior. People who like tender meat love this steak because it cooks super quickly and has a juicy, smooth interior.

In this article we take an in-depth look at the fascinating world of the blue steak. We cover everything from the origins of the name to its key features and any security concerns. We'll also help you choose the right cuts for the blue steak and give you step-by-step instructions on how to prepare and cook it to perfection.

So if you want to try something new and are willing to discover the wonders of the blue steak, read on!

What is blue steak?

A blue steak, also called "Blue Rare" or "bleu", is a steak that you cook very briefly, leaving the inside cool and barely cooked. The outside of the steak is briefly seared, while the inside remains largely raw.

This skill level is one step below rarethe schedule of the doneness of the steak. It is preferred by people who like the natural flavors and textures of the meat, which change with longer cooking times.

Please note that blue steak is not raw steak. It is cooked, albeit minimally.

Why is it called Blue Steak?

It's hard to agree on that, but the most widely accepted reason for calling blue steak "blue" is that it comes from the deep purple hue you see in fresh-cut beef. The color is a result of the protein myoglobin. However, after cutting, it quickly turns red when exposed to oxygen.

Many others say it comes from the French cooking term 'Au Bleu', which translates to 'blue', giving insight into the skill level of this steak. 'Au Bleu' is a way of cooking fish in a broth made from water, vinegar and spices.Used specifically for troutWith this cooking style, the fish turns bluish.

I have also read some who say that 'blue' can indicate the raw state of the steak.

Another theory is that the color "blue" represents "cold" or "cool," which is what the inside of a blue steak should look like.

Is Blue Steak Safe to Eat?

Yes, blue steak is safe to eat. While this raw steak may not be for the faint of heart, it is completely safe when prepared properly. The key to cooking blue steak is searing, because searing kills the bacteria on the outside of the meat. Since the bacteria can't possibly be inside the steak, exposure to high temperatures on the outside is all you need to make it safe to eat.

However, it is essential that you sear not only the top and bottom of the steak, but all the sides as well. Steaks cooked at higher levels sit in the heat long enough to cook the sides enough to kill pathogens without direct contact with the grill. On the other hand, a blue steak only sits on the cooking surface for a very short time, so it is necessary to cook the edges (every inch of the surface!) as well.

Comparing blue steak to other skill levels

Blue steak has an internal temperature that is significantly lower than the doneness levels of other steaks. Let's see how it compares:

• Blauw (of blauw)
  • Internal temperature: 115°F to 120°F (46°C to 49°C)
  • Taste and texture: A very soft texture similar to raw meat and a strong meaty flavor
• Rare
  • Internal temperature: 120°F to 130°F (49°C to 454°C)
  • Taste and texture: Slightly more cooked than blue steak, but is still very red in the center. It is soft, juicy and has a distinctly meaty taste.
• Medium fried
  • Internal temperature: 130°F to 140°F (54°C to 60°C)
  • Taste and texture: Has a warm, red center and is firmer than rare steak. It is still very juicy and tender, with a rich beef flavor.
• Medium
  • Internal temperature: 140°F to 150°F (60°C to 65.5°C)
  • Taste and texture: Has a pink center with a bit of brown on the outside. It is firmer than medium rare and has a balanced flavor between the beef and the flavors created during cooking.
• Half done
  • Internal temperature: 150°F to 160°F (65.5°C to 71°C)
  • Taste and texture: Has a hint of pink in the center. It is less juicy than the previous levels and is slightly cooler.
• Well done
  • Internal temperature: 160°F+ (71°C+)
  • Taste and texture: Has no pink in the center and is brown throughout. It is the firmest of all the skill levels and can be a bit dry with a milder beef flavor compared to the juicier levels.

What are the best cuts for Blue Steak?

The best cuts for blue steak include:

• Tip of the tenderloin
• Tophasia
• Round steak(everyone)
• Iron
• Filet mignon

All of these cuts are tender and tasty, but usually have minimal fat seepage and marbling. Lean and tender meat works best without a lot of fat and marbling. That's certainly possibleattemptto cook each steak until blue. But the results may not be what you hoped for if you use the wrong cuts.

Make sure your steaks are cut thick, at least 1 inch, preferably 1 inch or more. A very thin steak cooks quickly, even with e.g. Roast for 60 seconds.

Which pieces should you not cook blue? Why not?

Cuts to avoid if you want to try blue steak include:

• Porterhouse / T-bone
• Steak
• Rock steak
• Flank steak
• Pat steak
• Coat rack
• Bottom sirloin steak
• Every cutWagyu of Kobe(however, these can be served raw assashimi, but only because it is cut into very thin ribbons that are easier to chew)

Some of the tastiest steaks are listed above, but they contain quite a bit of fat marbling, something to avoid when bluering. Fat needs to be exposed to heat for an extended period of time to impart moisture and flavor to your steak. A fatty steak served blue is filled with tough, chewy lumps of raw fat. Not a tasty thought.

For the same reasonsDon't try to turn cheap, tough steaks blue. Steaks like these need to be marinated or tenderized, and given enough time in the heat to break down the tough fibers to make them edible.

As I said in the previous section,thinly sliced ​​steaks should also be avoided. By the time you're sure the outside is completely burnt, you've probably cooked the inside to medium-rare. Of course it will be delicious, but it won't be blue.

At what temperature should Blue Steak be prepared?

The target temperature range for blue steak is between 115°F and 120°F.

If it's less than 115°F, it's basically raw and cold. Above 120°F we enter 'rare' territory, not blue.

What does Blue Steak taste like?

Blue steak has a rich, meaty flavor with a hint of gamey undertones.

Your first point of contact is the charred exterior, and it will taste exactly as you'd expect - heavy on the umami of the char andMaillard reactions. But once your teeth penetrate the surface, everything changes. There will be a contrasting coolness when you reach the raw meat, although it should not be cold.

The taste will of course vary depending on the cut. Overall you should find it firm, but perhaps not as complex as a steak that has taken a little longer to cook.

A variant of the blue steak is the Pittsburgh steak or "black-blue". This style of cooking uses a lot of butter to char or sear the outside of the steak at the hottest temperature you can reach on your grill. The goal is to quickly char the outside, but leave the inside as raw as possible.

What texture does Blue Steak have?

Blue steak has a soft, cool and slightly spongy texture. When cooking at higher cooking levels, the heat breaks down the beef proteins, making the meat more tender. But blue steak isn't hot enough to achieve this magic, so you'll likely find it tougher and even a little spongy compared to even a medium-rare steak.

Of course, all that extra chewing allows you to experience the flavor even longer, which makes for a very satisfying experience if your steak is naturally flavorful.

How to brown a steak on a grill

Are you running in your mouth? Ready to make your own blue steak? Here's how it's done.

1. If it isn't already, let your steak sit at room temperature for 15-20 minutes.
2. While that's happening, preheat the grill. Try to get it piping hot; burners on full blast, or a load of charcoal with the vents wide open.
3. If you like, you can brush olive oil on the surface of your steak for extra char. You can also add spices at this point.
4. When your grill is as hot as possible, place the steak on the rack over direct heat. Leave the lid up.
5. Let the steak soak for up to a minute before turning it to the other side. When you flip, move the steak to another part of the grill for maximum heat.
6. After a minute on the other side, grab the steak with tongs and begin searing the sides. You will need to roll the steak around to ensure that every part of the side comes into contact with the grill long enough to brown.
7. Remove from heat. Athermometer directly readableinserted into the steak should be between 115°F and 120°F. If it is at or above 120°F,transfer cookingcan take it from blue to rare.
8. Serve and enjoy immediately!

There's no reason to let a blue steak rest, anyway. Resting a steak allows fluids compressed by contractile fibers to redistribute after exposure to high temperatures. With a blue steak, the inside does not get so hot that this is a problem.

Final thoughts

Now that you know it's completely safe to eat blue steak and how to properly prepare one, are you ready to give it a try? Not everyone likes blue steak, but it's worth a try. Some buffalo lovers believe that this is the best way to taste the true flavor. It's certainly full of carnivorous behavior!

If you try it, let us know how it went and what you thought! Send an email, leave a comment below or find us on social media and leave a few words.

No matter how you like your steak (yes, even well done), thanks for reading and may your grills never rust.