If you thought that a rare steak was not cooked enough, then a blue steak might seem as if it was not even on the grill. A blue steak is extra rare and slightly shy of served raw. It’s called blue because it boasts a blueish or purple color, depending on your color perception.
It changes to red when exposed to air and loses that blue color because the myoglobin gets oxygenated from the time it’s cut to when you buy it from the butcher. Whereas a rare steak is seared outside and 75% red throughout the center, a blue steak is seared on the outside and completely red throughout.
A blue steak does not spend too much time on the grill. The steak’s interior temperature does not exceed 115℉. Given how raw the steak is, you might be wondering: Is it safe to eat, and how does it taste?
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Cooking a Blue Steak to Get the Best Results
You’re going to grill a blue steak only for about a minute. It will be safe to eat if you seal the entire outer surface of the steak before eating it. That includes the edges.
A study conducted on the preparation of raw meat found that E. coli bacteria was present not because a cook prepared it rare but because of the serving tongs. After they sterilized the tongs and turned a blue steak, they could not detect any E. coli. It’s on the outside of the meat that E. coli is found, not the inside.
When you cook the entire surface, you destroy all the bacteria and reduce the risk of food poisoning. More and more restaurants are preparing steaks rarer than usual. Although a customer may have ordered a medium-rare steak, a restaurant will serve it rare because the only thing they can do with it is throw it away if a customer complains that it was overcooked.
Follow the below instructions to ensure that your meat is a blue steak.
- 1-inch thick steak
- Salt or pepper
- Olive oil
- Large frying pan
- Disinfecting wipes
Make sure that the steak is at room temperature before you grill it. That’s going to help the interior become warm. You should ensure that the steak is dry by patting it, then season it.
After you put olive oil into the pan, heat it to a high temperature so that it starts smoking. It’s pointless cooking a steak at a low temperature for a short period. It has to be hot.
Once you’re certain that the oil is hot enough, put the steak into the pan. It’s important that you don’t touch the steak. Instead, you can press or prod it. Leave the steak to sizzle for one minute. That’s a good time for you to sterilize your tongs.
After the minute has passed, you can flip over the steak. Make sure that you don’t touch it. Leave the steak to grill for another minute. Sterilize your tongs again. Now that you have grilled the steak for two minutes, you need to ensure that the steak’s outer surface is sealed brown to prevent food poisoning.
If you see that the steak’s edges are raw, roll it on its side. Use a thermometer to check the internal temperature of the meat. You can be certain of serving a blue steak if the steak’s interior is lower than 84℉.
You can take out the meat and let it rest for about 10 to 15 minutes. This is necessary for the meat to qualify as a blue steak. This process will, however, make the meat lose its warmth. To avoid serving the meat cold, you should reheat the pan until it’s hot and give it a quick flash on both sides.
Important Points to Keep in Mind
To eliminate the possibility of food poisoning, you need to seal brown the entire outer surface of the steak. You’ll avoid cross-contamination if you sterilize your tongs after you’ve put the meat into the pan and flipped it over.
A good measure to go by if you want to ensure your meat is a blue steak is that it needs to be charred on the outside but raw in the center. One of the reasons that blue steak has become so popular is that it has a delicate, melt-in-the-mouth texture, allowing you to absorb the steak’s rawness.
How Do You Know That You’ve Cooked the Perfect Blue Steak?
The meat should feel like it’s spongy and should have no resistance. As a reference for its softness, a blue steak should feel like the muscle between the thumb and the forefinger when it’s relaxed.
Just keep in mind that a blue steak may be a bit challenging to chew, and you won’t see a lot of juice flowing out of it because the heat has not penetrated the steak.
Which Meat Should You Choose to Get the Ultimate Blue Steak?
Speak to your butcher about how you want your steak to look, and ask them about the meat they have that will meet your desired outcome. The best option is to find meat that is tender and from a muscle that hasn’t worked too much. Some of the options to try are a tenderloin, sirloin, or a Scotch fillet (discover more steak cuts)
Blue steak has become a fashionable alternative to rare meat for diners who want something extra rare.