Blue Rare Steak: What Is It?


Disclaimer: As an Amazon Associate, I earn from qualifying purchases. But there are no additional costs to you.

We’ve all seen it – the steak on the menu that’s labeled as “blue rare steak”.

What, exactly, does that mean? Is it a type of steak? A special cooking method? And is it worth the extra money? In this blog post, we’ll answer all those questions and more. So if you’re curious about blue steak read on!

1. What is a blue rare steak?

So, what is a blue steak? In short, it’s a steak that has been cooked very quickly at a high temperature. This results in a piece of raw meat (not cooked through) on the inside, and blue (barely cooked) on the outside. Blue rare steaks are also sometimes referred to as “Pittsburgh rare steaks”.

2. Where can you find it?

Where can you find blue rare steak? If you’re in the US, your best bet is going to be a steakhouse or high-end restaurant. These are typically the only places that will serve this type of steak. In other countries, however, you may have more luck finding blue rare steak on the menu of a casual dining restaurant.

3. How do you cook a blue rare steak?

So, how do you cook blue steak? If you’re doing it at home, the best way to cook a blue rare steak is on a cast-iron skillet. Preheat your flat iron skillet over high heat until it’s smoking hot, then add some olive oil or butter. Sear the steak for 1-2 minutes per side, then remove from heat and let rest for 3-5 minutes. Slice and serve immediately once it has been seared.

Precautions While Cooking Blue Rare Steak:

While cooking a blue rare steak, you need to observe the following precautions:

  • Use a meat thermometer to check the internal temperature of the steak. The USDA recommends cooking steak to an internal temperature of 145F. Checking the outside of the steak to ensure that the bright red color is gone is not enough.
  • Do not overcook the au bleu steak, or else it will become tough and dry. But also do not undercook it so it remains basically raw.
  • Use tongs or a spatula to turn the steak – do not use a fork, as this will puncture the steak and cause it to lose juices.
  • Let the steak rest for 3-5 minutes before cutting into it, as this will help redistribute the juices and make for a juicier, more flavorful steak.
  • When cutting the steak, use a sharp knife and slice against the grain.
  • Serve the steak immediately after cutting, as it will continue to cook and will become overcooked if left to sit for too long.
  • If cooking multiple steaks, make sure to cook them all to the same degree of doneness, as they will continue to cook after being removed from the heat source.
  • When cooking blue steak, it’s important to use a high-quality cut of meat. Look for steaks that are well-marbled and have a good amount of fat.
  • Avoid using lean cuts of meat, as they will become tough and dry when cooked.
  • If you’re buying your steak from a butcher, ask them to recommend a good cut of meat for your well-done steak.

4. What are the benefits of eating blue steak?

There are a few benefits to eating blue rare steak.

blue rare steak

Cleaner Option:

Blue rare steak is a cleaner option because it’s not cooked through, so there’s less of a chance for bacteria to form. The chances of cross-contamination are also reduced in this case.

Retains More Juices:

The quick cooking time means that the steak will retain more of its juices, making it more flavorful. Rather than increasing the cooking time, it is best to quickly char it or have it seared for a few moments.

Less Expensive:

Blue rare steaks are typically less expensive than other types of steak like sirloin, flank steak or new york strip.

Learn about the Differences Between New York Strip and Ribeye Steaks.

5. Are there any risks associated with eating medium-rare blue steak?

There are a few risks associated with eating blue rare.

Food Poisoning:

If the steak is not cooked through, there is a risk of food poisoning. This is because bacteria can still be present in the meat. To avoid this, make sure to cook the steak until it reaches an internal temperature of at least 145 degrees Fahrenheit. It only takes a few extra minutes to cook the steak all the way through, so be sure to do so to avoid any risk of food poisoning.

Blue Rare STEAK - The Tasty Hub

Undercooked Meat:

Another risk is that the meat could be undercooked and tough. If the meat isn’t cooked properly, it could be difficult to chew and not very enjoyable to eat.

Undercooked meat is a common problem that can occur when grilling, so it’s important to keep an eye on the temperature of the grill and the meat to make sure everything is cooked through.

These are just a few of the risks associated with blue rare steak. As always, consult with your doctor or health professional before making any changes to your diet and ensure that it is safe to eat.

6. How much does a typical serving of blue rare steak weigh?

A typical serving of blue rare steak weighs between 6 and 8 ounces. This is a smaller portion than what you would typically find at a steakhouse, but it’s still a hearty serving.

7. How many calories are in a blue rare steak?

A blue rare steak contains about 200 calories per serving. This is a bit higher than some of the other steak options, but it’s still a relatively lean protein option.

So, there you have it! Everything you need to know about blue rare steak. Now that you know what it is and how to cook it, why not give it a try? You might be surprised at how delicious it is.

Other articles on steaks that might interest you: