What does a blue steak mean? Blue steak is essentially a cut of meat that has been cooked over high heat for just a few minutes. The meat inside is nearly raw, while the outside is crisp and charred.

Blue steak can be described as a traditional cooking method that has been utilized for a long time! But, it has lost popularity due to significant safety concerns.

Thanks to advances in advances in technology and food science It has been proved that this kind of meat is totally safe to consume if appropriate cooking methods are employed.

The steaks are making an appearance in an enormous way! However, it’s unfortunate that not many people are aware of it.

It might not be your ideal recipe however we suggest at least giving it a test before deciding to dismiss the idea. You might be amazed by how much you enjoy it!

Today we will look at the various aspects involved in making blue steak. We’ll explore the different characteristics of this kind of meat, the way to cook it, what cuts to choose, and the best way to preserve any leftovers.

We have also included a few uses that are guaranteed to inspire you!

What Is Blue Steak?

You may be wondering where these hilarious names are derived from. The answer is that we’re not sure! There are plenty of theories but there is no evidence to support either one.

What we know is that the term came from the French cooking term, “Au Bleu.” It refers to a particular method of cooking fish that is left semi-raw.

In the simplest explanation, it is the stage at which the steak goes through during the cooking process. Naturally, it is, as you could imagine, it’s very bloody! Much more than a rare steak!

Bloody, however, doesn’t mean that it’s bad. It comes with a range of advantages that many enjoy, like the soft and moist texture of the flesh. They also like this degree of cookedness due to the distinctive taste.

So, how is a blue steak cooked? We’ll explore a little more details later but it’s essentially steak that is cooked for a few seconds in a high-temperature oven. It is only cooked to an internal temperature of 115 to 120oF (46.1-48.8oC).

If the meat does not reach the temperature that is required the meat will remain absolutely cold and almost raw. However, if it is beyond this point and it becomes much more like a steak.

The aim is to let the outside get charcoaled so that the inside remains virtually uncooked (or as in the least cooked as you could).

Although this dish may not appeal to you, ultimately, it all comes down to personal taste. It’s not for everyone, but perhaps it’s worth trying at least once in your life.

Is Blue Steak Safe To Eat?

This is among the most frequently asked questions we receive about blue steak. Is it safe to eat blue steak? The doneness of a cut of meat, though appearing raw, it is absolutely safe to eat, as long that it is at the proper temperatures within the internal portion.

The only requirement is that the exterior surface must be properly charred. This is due to the fact that all the bacteria that reside on the surface must be eliminated.

Bacteria can’t get into the meat’s interior. of meats, therefore it’s not required to heat or cook the meat (like properly cooked steak).

This is the reason you can enjoy rare, medium-rare, or medium-rare steaks. Certain parts of them are as tender as blue-colored steaks. They are safe to eat so long as the area (all parts of the beef) is cooked.

Characteristics Of Perfectly Cooked Blue Steak

Blue steak, as you can see, has particular characteristics. Because it is so similar to rare steak, people confuse them.

It is important to remember that the precise degree of doneness for blue steak is debated. That’s coming from me, I was/am a chef… take a look at the many hotels and restaurants I worked at!

Blue steaks should be cooked at a very high temperature. This is because the sides will get crispy and slightly charred. Do not be concerned if they turn to a dark brown or even black. It will add an amazing flavor and texture. extremely delicious!

As we’ve already said, when the sides are cooked the steak is cooked to perfection. The interior will only be cooked. It actually appears raw. However, this is normal, and the steak is safe to eat.

Another important aspect of blue steaks that they have is their temperature. The ability to monitor it while the steak is cooking is an excellent method to avoid overcooking the meat.

When the steak reaches an internal temperature between 120 and 115oF (46.1-48.8oC) the meat is cooked to perfection.

If it isn’t the temperature of 115oF (46.1oC) it’s raw and not cooked. However, if it reaches beyond 120oF (48.8oC) then it’s been cooked too long.

The following is a list of the key features of blue steak below:

Charred exterior that is typically extremely either black or dark brown
The internal texture is very rough and its appearance
The flavor is similar to semi-raw meat, with a smoky outer
The texture is chewy and spongy with a slightly crispy texture
The internal temperature of between 115 and 120oF (46.1-48.8oC)

How To Cook A Blue Steak

Blue steak cooked in the oven is among the most simple types of food to cook. It’s usually just a matter of waiting until the steak’s exterior is crisp and charcoal-colored. Also, this kind of steak doesn’t take long to finish.

Below, we’ve detailed the method for cooking and preparing blue steak. As with everything, there are a few alternatives you can try.

For the first time, keep your meat in the refrigerator for approximately fifteen to twenty minutes. Be assured that your meat will not spoil fast.
This method allows the whole part of your meat is brought to an even temperature. This allows you to cook more evenly the meat. Whatever cooking vessel you’re employing or the kind of heat you’re using All of them should be set to the most extreme setting.
After your meat is warmed and cooked, you can rub your meat in olive oil. This gives the meat a crisper surface and caramelized taste. Then, you can season it with salt from the sea along with freshly grated pepper.
The only thing left to do is put your steak on the grill and let it cook. Place the steak to rest on its side for longer than an hour (until it’s well burned) prior to flipping the steak. After flipping, be sure you move the steak to a new area to receive the maximum heat.
Repeat this procedure until all the sides have been sprayed.
After your meat is cooked, check the internal temp of your steak with a probe or meat thermometer.
Serve the blue steak as soon as you can and don’t let it rest for long.

Tips And Tricks For Preparing Blue Steak

Check that the pan that you use can withstand the extreme temperatures you’ll need. It is typically a cast iron skillet or some other kind of metal that is heavy-duty.
Beware of Teflon-coated or other non-stick-coated pans. They are not able to handle the extremely high temperatures needed to cook this method. After a certain time, they release harmful fumes that could be harmful to your health. Also, it reduces the time of storage for the pan.
Salt and pepper are all you’ll need. All kinds of rubs for meat and marinades, spice mixes, or basting sauces are likely to go to waste. This can result in the flavor being unpleasant.
Added tip, Maldron salt is perfect for steak.
When you cook your meat, continue to move it to a different place within the pan when you flip it. This will allow the next side to get the most heat to quickly char the meat without overcooking it.
While resting the blue steak could be tempting, there’s nothing to be gained! When the meat is cooked the fibers shrink and release the delicious juices. Resting lets the steak relax, so that the juices are “re-absorbed” and stay inside the meat. Because blue steaks are cooked very little (if it is cooked at all) the fibers don’t shrink and the juices remain within the meat.

What Other Steaks Can Be Cooked Like This?

If you think you could try this method of cooking using any meat, there is no way! Certain cuts of meat naturally work more effectively than others.

For example, a tiny piece of meat could overcook! In this case, typically you should choose thicker cuts.

A brief description of what makes a top cut for this technique of cooking is that the steak should be thicker than 1 inch. It must also be a soft cut with little marbling.

A few of the best choices for blue steak are sirloin tips, thin cut sirloin steaks, round steak, and filet Mignon. They’re all delicate and do not contain lots of fat the meat.

Additionally, they are usually 1 1/2-inch thick. This means they could be cooked in just a few minutes, without becoming overcooked. The minimum requirement is that your cut should be one-inch in thickness.

Which Steaks To Avoid

It is important to stay clear of any cuts that are full of marbling or fat. The fat must be removed during cooking to keep the meat moist and soft.

This is a shame, as this method thrives on quick cooking times, and these cuts will not perform. After all who would want to eat raw fat pieces?

Also, stay away from the most brittle chunks of beef. It is obvious that the leg of the lamb will not be a success. It requires a long time of slow cooking in order to make it tender. However, you can find smaller cuts of meat that are usually extremely tough.

Then the thinnest cuts will not work. They’ll become overcooked before the outside is even been charred.

Common cuts to steer clear of for cooking with blue include T-bone (porterhouse steak) and skirt steaks. Flap steaks, flanks hanger, rib-eye, and bottom sirloin.

Also, you should be wary of beef that is extremely fatty and hard. Wagyu, as well as Kobe beef, are the two kinds of meat that you shouldn’t cook blue.

How To Store Blue Steak

There are many questions about whether or not you are able to consume blue steak the following day. We can confidently affirm that it will not be spoiled. It’s true that you’re only partially cooking the steak (which typically isn’t recommended).

If you grill the steak to eliminate any surface bacteria, the steak can be kept for a few more days.

It is essential to keep the blue-cooked meat in an airtight container. It will prevent your steak from drying but will prevent it from being exposed to the spores of bacteria.

When the meat is inside the container, place the meat in the refrigerator free of fresh products like eggs, milk cheese, fruits, and other vegetables.

Your refrigerator should be operating at a steady temperature. Refrigerators should be set to an average temperature of 32-40oF (0-4.4oC). In this range, the majority of bacteria are inactive and will extremely slowly reproduce.

It is safe to preserve your blue steak for 2 more days following the time it’s cooked.

Uses For Blue Steak

You might be thinking about how to eat blue steak. Are there any other ways to use blue steak? Is it a food item that can only be consumed as a whole portion of the meat?

We believe if you want to use normal steak (regardless of the degree of cooking) it is possible to make a blue steak.

Blue steak can be served in its own form, or with a delicious sauce. Personally, we’re suckers to the cheese sauce, pepper sauce, and mushroom sauce. They’re fantastic with the smoky, charred flavor of the meat.

However, you can serve the steak in different recipes. Cut them into slices and serve them in an amazing salad. Also, you can add them into canapes, appetizers, or starters.

It’s also a wonderful and flavorful choice of steak to use in pasta. It can add tons of flavor and moistness that is great with a tomato-based or bechamel-based meal.