Some people like to eat meat well done, while others like to eat steak. Yes, my friends, there is a difference between burning meat and a properly grilled steak, but we’ll leave that topic for another day. Today we are going to talk about blue steak.
There are those who like to eat a good steak, and then there are those outlaws who want to eat blue steak. In this article, we will discuss what a blow steak is, how to cook it, and if it is safe to eat.
What is blue steak?
Blue steak is a term used to refer to the lowest level of doneness in a steak. The meat is grilled only for a few minutes to sear and brown on the outside while the inside remains raw. Steak cooked blue is placed on the grill for 1 to 2 minutes, and its internal temperatures seldom exceed 115 degrees.
The term “blue steak” is often used because steak cuts’ raw meat has a subtle purple or blue-ish color when it is first sliced. This is due to the meat’s leftover blood becoming oxygen-depleted. On the other hand, this blue color does not remain for long. When exposed to air, myoglobin begins to oxygenate and develops the brilliant red hue we recognize with a new cut.
Therefore, unless you are present when your steak is initially sliced, you are unlikely to notice the blue-ish color.
Blue steak is done a step lower than a steak served raw. Whereas rare steaks are grilled outside, and in the center, blue steaks are only cooked on the outside. Blue steaks don’t take too much time to cook. The steaks’ internal temperature barely reaches above 115°F.
Why is it called “Blue Steak”?
The term “au bleu” is often used in European countries to describe and order raw meat. The term is used as a descriptive term when the meat is first unwrapped, and the raw meat has a darker purple before it is cut. The term is also used to describe the doneness level when cooking the steak.
Blue steak is very popular because of its smooth, melty texture that enables you to absorb its rawness even when the outside of the steak is seared brown.
Cooking a Blue Steak to Get the Best Results
The key to cooking blue steak is to grill and sear the entire outer surface of the meat. After a short time, your Au Bleu steak will be ready. It is important to “seal brown” all the edges and the entire surface of the meat.
E. coli bacteria is found on the outer surface of the meat, and grilling it at a high temperature will kill the bacteria. It is also important to sterilize the grilling tools you will be using to cook the meat, as bacteria from the tools can be transferred to the meat.
Every step you take, including sanitizing serving tongs, will help keep the meat safe and avoid food poisoning. After all, you are serving the plate extra rare, not even close to medium rare steak.
Important points to keep in mind
The steak must be sealed and browned to prevent bacterial and viral contamination. Sterilize tongs and other cooking tools to prevent them from contaminating the food.
How to Cook Blue Steak? Eat Blue Steak, not a medium rare steak
To cook blue steaks, first take them out of the refrigerator and allow the cut to get to room temperature. Second, add seasoning and spices to get the steak ready for cooking.
Use a meat thermometer; the internal temperature should reach 115 to 120 degrees. If done correctly, the outside will be seared and have a bright red color. Let your steak rest briefly, this will get meat juice flowing.
This is what you will need to cook your steak
You will need a 1-inch-thick, high-quality cut of meat. I use either filet or sirloin, both excellent choices. But the point here is “good quality beef.”
- Extra virgin olive oil. Olive oil helps the seasoning adhere to the meat. Seasoning
- ingredients (salt and black pepper work well.)
- A good grill that can reach high temperatures, a cast iron pan, or a flat griddle
- BBQ Tongs and tools for grilling
- Wipes for disinfection of counters, tools, and other surfaces
- A good cooking or kitchen-grade thermometer is digital.
Steps to cook or grill the steak
If your steak has been in the refrigerator, remove it from the fridge a few hours prior to cooking and allow it to reach room temperature. Even though you will only be cooking it for such a short time, this will help the interior of the steak warm up before searing at a high temperature for a short period.
- Pat the steak dry using a napkin and season it with salt and pepper to taste. I like to mix a 50/50 blend of salt and pepper.
- In a skillet, flat iron pan, or griddle, heat the olive oil over high heat until it begins to smoke. The oil needs to be hot because you will only be grilling the steak for a few minutes, and it will quickly char.
- Place the steak in the heated oil while maintaining high heat. Allow it to sizzle for 1 minute.
- Flip the steak over and heat it for another minute. Avoid touching the beef with your hands and use sterilized tongs. This avoids cross-contamination.
- After a minute, check to see if the entire outer surface of the steak has been sealed with brown. If the edges of the steak are still raw, roll it around and seal them. Then the entire outside of the steak has to be seared. This is why this cooking style doesn’t work with a thin steak. When grilling at a high temperature, even for a short period, you won’t get rare meat.
If cooked properly, the inner temperature of the steak will be about 115 degrees when ready for eating. The meat should feel soft and bright red.
Which cuts should you avoid cooking blue? Why not?
Some of the best-tasting steaks have a lot of fat marbling, but fatty steaks should be avoided if you want a perfect blue steak.
Fat requires more cooking time and heat exposure to render, giving moisture and flavor to your steak. A fatty steak cooked ala blue will have chewy fat bits. To be honest, the texture alone will be discussed.
Tough cuts of steak should also be avoided. Tough steak cuts require marination as well as adequate cooking time in the heat to make them tender and good to eat.
Thinly sliced steak cuts should also be avoided. By the time you have successfully seared the whole outside, the insides should be medium-rare. Sure, it will be wonderful, but it will not be blue.
The following cuts will not work well for cooking blue:
- Porterhouse or T-bone
- Flank steak
Beef Cuts to Cook
You may attempt to cook any cut of steak blue. However, if you use the wrong cuts, the effects may be different than what you planned and far from a perfect steak.
The following are the best options for a blue steak:
- Sirloin tip
- Top sirloin:
- Round steak (any)
- Filet mignon
Make sure your steaks are at least 1 inch thick, preferably 1.5 inches or more. Even with 60 seconds of searing, a very thin steak will cook through quickly and in a very short period of time.
Blue Steak VS Rare
Blue steak is cooked a step below rare. Rare steaks are cooked on the outside, but the center of the steak is also brought up to higher temperatures, Whereas blue steak is only cooked, browned, and seared on the outside.
Is blue steak safe to eat?
Though steak is raw and consuming raw meat should be done carefully, it is safe to eat. It is perfectly safe. The key here is to cook the outside of the steak to kill any bacteria and kill pathogens.
What temperature should I cook blue steak at?
Blue steaks are generally rated at 125-120°F and more than 125 °f, not “blue territory but rare.”
What’s the texture of blue steak like?
The texture is soft and juicy. They are packed with a lot of flavor.
How to know if you have cooked the perfect blue steak?
First, make sure you have browned and seared the entire outer surface of the steak. Lastly, make sure the temperature has not gone above 120 degrees F.
Blue steak is considered a delicacy in many places, and many enjoy cooking a steak using this method. Not everyone likes meat raw, but now you know what blue steaks are.