Everything You Need to Know About the Famous Blue Steak (2024)

FAQs

Everything You Need to Know About the Famous Blue Steak? ›

Blue steak is the term that's used to describe a steak cooked at a very high temperature for a short period of time. That means a maximum of 1-2 minutes on each side, which will leave the center of the steak practically raw.

coli are found on the outside of the steak, so cooking the outside eliminates the bacteria. Although consuming raw and undercooked foods can be dangerous, eating a properly prepared blue steak is safe. The safest way to serve steak is with an internal temperature of at least 140 degrees Fahrenheit.

It is called blue because it is bluish or purple until exposed to air. This color changes because of the oxygenation of myoglobin, the main protein in beef. It is also known as Pittsburgh rare, which was used to describe the meat that steelworkers used on the blast furnaces.

The explanation given in the menu revolves around steelworkers cooking steaks on hot iron. Instead of calling this Pittsburgh rare (at least in Minneapolis), they call it Pittsburgh Blue or black and blue. Black refers to the char and blue refers to the rare interior of the steak.

Is that blood in your steak? No. – Stakes color comes from a protein called myoglobin, which has a pronounced red color. Myoglobin is found in muscle cells, where it stores oxygen to help provide energy.

Risks of contaminants from rare to medium-cooked steaks are incredibly low, if that is what your inexperienced friend is concerned about. Any meat bought from a reputable source will carry very little risk of salmonella, E. coli, or any other scary ailment associated with undercooked meat.

The three most recommended cuts are the Tenderloin, Flat Iron and Sirloin Tip. Finding a cut that is also naturally tender as well as low in fat content will do best for a blue rare temperature. Tenderloins are arguably the most naturally tender cuts and are also the leanest.

Leaner cuts — think tenderloin, flat iron, flank, strip, filet mignon, and hanger cuts — should be ordered rare or medium-rare, as less cook times let them stay tender, and cooking them well-done will cause the steak to toughen up. However, for marbled cuts, like ribeye and the Denver steak, medium tastes best.

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare. Blue rare is a style of cooking that is becoming very popular for meat lovers.

First, it lets you fully appreciate the quality of the meat, since it's not masked by any additional flavors or seasonings. A proper blue steak is cooked to 145° and makes it to your table, closer to the old “just run it through a warm room” joke about rare steaks.

Why is it called blue steak? ›

When a piece of beef is very freshly cut, and for a very brief time, the color is rich and deep and can appear very dark red to purple. This deep, rich, purple shade is where the name “blue” comes from. The meat is fresh, rich and barely cooked so it can retain that deep color for a short time.

What happens if you eat a little raw steak? Many people wonder, “Can you eat steak raw?” Some people do eat the occasional raw steak without getting sick. However, raw beef can harbor harmful bacteria that lead to food poisoning, which could cause digestive side effects like bloating, vomiting, nausea, or diarrhea.

Also known as Very Rare, Blood Rare, Black & Blue, Pittsburgh Rare, or Bloody As Hell. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. Blue Rare steaks are often still cool on the inside and may be placed in an oven at a low temperature to warm.

When you remove a steak from the heat, its exterior is so warm it can't hold any moisture. Cutting the hot meat fibers is like slashing the side of a water balloon. The juice will spill out. After ten minutes of resting, the steak has cooled, and its edges have sucked up liquid from the steak's core.

Bringing the meat to the correct temperature ensures that any bacteria present in or on the meat will die. To safely eat a steak, grill or sear it on high heat. Then bring the internal temperature up to 120-125°F (rare), 125-130°F (medium rare), or 135-140°F.

Eating rare steak is like giving your body a direct jolt of iron and phosphorus. Both of these nutrients are helpful for preventing fatigue. If you eat a rare steak in moderation, the iron in the meat increases the oxygen in your blood, and the phosphorus provides strength to your bones.

Look: Red meat should be bright red — that's when it's at its freshest. If it turns purple or brown-ish, it is probably still safe to eat, but it has been exposed to some oxygen.

Make sure your pan or grill is nice and hot before placing your steak in the pan. Sear for one minute on either side. Then, using your tongs, give it a few seconds on the edges as well. Remove from the pan and allow the steak to rest.