What is blue steak? All the info you need

Blue steak (also known as a blue rare steak) is a steak that is cooked even less than a rare steak. If you are a fan of rare steaks or steak tartare, you might like this preparation of meat. This may not be the steak for you if you are a lover of medium-rare steak.

What is Blue Steak?

A blue steak is a steak that has been cooked very rare, so that it is still blue in the middle. If you are used to eating well-done steaks, then this steak will probably be too bloody and raw for you.

Blue steak are typically cooked to 115°F. The exterior of the steak is seared to brown while the interior of the steak remains raw.

Why it’s called blue steak

Well, it’s called “blue” because this meat boasts an interesting color. There may be a slight purple or blue tint to the cut of meat. Steak loses this blue tint as the meat is exposed to oxygen (since the myoglobin in red muscle becomes oxygenated as soon as you cut into them and continues to do so long after they’ve been exposed to air). This is why the meat in your butcher’s refrigerator section is highly red since it has be throughly oxygenated.

What a blue steak taste like

Blue steak is a rare steak that is blue in the middle. It is juicy and slightly chewy with a bright red center. A perfectly cooked blue steak has melt in your mouth texture.

blue steak vs rare Steak

Steak connoisseurs often talk about the perfect degree of doneness, a concept that encompasses an array of choices from well-done to rare, and yes, blue. Here are the specifics of how they are different. 

Rare Steak

A rare steak is known for its warm, red center and slightly higher internal temperature when compared to a blue steak. Here are some key characteristics:

• A rare steak is typically cooked to an internal temperature of 125-130°F, just enough to start breaking down the connective tissues.
• The outside of a rare steak is well-seared, creating a flavorful crust.
• The inside remains red and warm, offering a tender, juicy texture.
• Rare steak is preferred by those who enjoy a steak that’s lightly cooked but still maintains a substantial amount of its natural juices.

Blue Steak

Blue steak, sometimes called “bleu,” takes the idea of lightly cooked to an extreme. Here are its main traits:

• A blue steak is cooked to an even lower internal temperature than a rare steak, typically around 115°F.
• The process of cooking a blue steak involves searing it on high heat for a very short period, just enough to create a crust.
• The inside of a blue steak is usually a cool red color and has a slightly metallic taste, indicative of meat that is barely cooked.
• People who prefer a blue steak appreciate the nearly raw, delicate flavor of the meat, which is heightened by the contrast with the seared crust.

Are blue steaks safe to eat?

Blue steaks are safe to eat if they are cooked properly and safely. Because blue steak is raw in the center, there is a risk of food poisoning. (Note: If you are pregnant, have a weakened immune system, or are at risk for food borne illness, you should avoid blue steak.)

To avoid illness, it is important to follow food safety guidelines when preparing your blue steaks. Two main tips:

• Make sure to completely sear the outside of the steak before serving to minimize the risk of contracting E coli. E coli can be found on the exterior of steaks so it is important to sear the entire outer surface of the steak to help ensure that any E coli is killed off.
• Clean and sterilize the tongs after using them on raw meat or utilize an alternative method for moving cooked meats from ovens onto plates so they don’t come into contact with any bacteria that could be present in kitchen surfaces not dedicated solely towards cooking meat exclusively (elevated above cooktop).

Best steak cuts for blue steaks

The best cuts of steak for blue steak are:

• Filet mignon
• Tenderloin
• Strip steak
• Ribeye

Cooking a steak changes its fat and marbling status. However, when you cook a steak blue rare, the meat is cooked for shorter periods of time which means less opportunity to melt much fat in the steak. This is why lean steak cuts (with minimal connective tissue i.e. ligaments, tendons) are the best bet for cooking a blue steak.

Please note: The difference between the meat you get at your local restaurant and that cooked by a professional chef is like night vs day. Top restaurants and steakhouses who sell steaks develop relationships with meat purveyors so that the restaurants select top-quality cuts of beef and bring them into their restaurant.

Steak cuts that are NOT good to cook blue steaks

Choosing the right cut of steak is critical when aiming for that perfect blue steak. Not all cuts of meat are suitable due to varying fat content, texture, and size. The tenderness and leanness of a steak cut are the most favorable traits when cooking a blue steak. Here’s a deeper look at why certain cuts aren’t appropriate.

Ground Beef

Avoid attempting to cook ground beef as a blue steak. Ground beef is made from various parts of the cow, and the grinding process spreads bacteria throughout the meat. Therefore, it’s crucial that ground beef reaches a temperature of at least 160°F (70°C) to kill harmful bacteria like E. coli, which could lead to serious health implications if ingested. According to HealthLinkBC, “When the meat is ground or mechanically tenderized, E. coli on the surface can be transferred to the inside of the meat. This is why ground meat and mechanically tenderized meat are more likely to cause illness than whole cuts of meat. E. coli can be killed if the meat is cooked thoroughly.”

Stew Meat

Stew meat is typically derived from tougher parts of the cow and is often characterized by more robust fibers and connective tissue. This makes it less suitable for a blue steak cooking style, which requires a quick sear and a raw middle. The texture of stew meat would remain too tough and chewy if cooked blue, depriving you of the tender bite you’d expect from a perfectly cooked blue steak.

Shoulder Steak

A shoulder steak, like stew meat, is a tougher cut of beef, derived from a part of the cow that does a lot of work. The cut contains more muscle fiber and connective tissue, which don’t break down without longer cooking times, such as braising or slow roasting. When cooked “blue,” the toughness would remain, resulting in a steak that’s difficult to chew and lacks the soft, succulent nature desired in a blue steak.

Therefore, choosing steak cuts that are naturally tender, lean, and prime-grade is essential for the best blue steak experience. Examples of such cuts are filet mignon, ribeye, or strip steak. A cut like flank steak won’t work as well. Always remember, the cut’s quality will significantly impact your blue steak’s outcome.

How to Cook a Blue Steak

What is needed

To cook blue steak, you will need:

• A cast iron skillet
• Olive oil
• Kosher salt
• Freshly ground black pepper
• A steak (ideally a filet mignon, tenderloin, strip steak, or ribeye)

Here are some tips on cooking blue steak:

• Use a meat thermometer to ensure that the internal temperature of the steak is 115°F.
• Sear the steak on all sides to create a crust.
• Use a hot pan or grill.
• Do not overcook the steak. Remove the steak immediately from the grill or burners as soon as internal temperature reaches 115°F.
• Let the steak rest for 5-7 minutes before cutting into it.
• Serve blue steak with a simple salad (ideally with blue cheese) or roasted vegetables that complement the steak.

Pro tips from top chefs on cooking steaks

Here are some tips from some of America’s top chefs on cooking steak:

Chef Daniel Boulud: “Butter ‘nourishes’ the beef”, say Chef Boulud in the Reader’s Digest. The butter bathes rich meat in even richer butter, making every bite sumptuous and delicious.

Chef Gordon Ramsay: “Take the protein out of the fridge and let it rest to get it up to room temp for at least 10 minutes before you cook it.”

Anthony Bourdain: Let the steak rest after you cook it. Resting the steak allows the steak to redistributes its juices before it is eaten. “It should rest on the board — meaning sit there at room temperature — for five to seven minutes, at which point, stay away from it.”

Blue Steak FAQs

Can blue steak make you sick?

While it is generally safe to consume blue steak, there is an elevated risk compared to well-cooked meats. Blue steak is seared quickly and served while still raw in the middle. Because the middle of the steak can harbor bacteria, eating blue steak could potentially lead to foodborne illness if not handled and cooked properly. Always ensure you’re eating blue steak from a reputable source where proper hygiene is practiced.

What does a blue steak taste like?

Blue steak has a very distinct flavor. It is often described as richer, beefier, and more robust than more thoroughly cooked steaks. The inside is usually warm but still raw, resulting in a texture that is soft, tender, and slightly spongy. The quick sear on the outside provides a nice contrast with a crispy, savory crust.

Why do people eat blue steak?

People choose to eat blue steak for a variety of reasons. The main reason is the unique texture and flavor profile it offers. The meat remains tender and juicy, and the high-heat sear gives the outside a flavorful crust. Additionally, some people enjoy the fact that the steak is prepared quickly due to the minimal cooking time.

Can you eat blue steak?

Yes, it is possible to eat blue steak. However, this style of cooking doesn’t allow heat to penetrate into the center of the meat, leaving it raw, which may not be to everyone’s taste or comfort level due to potential food safety concerns. As with any raw or undercooked meat, there is a risk of foodborne illness, so it’s important to ensure the steak is sourced from a reliable provider and handled with care.

Can restaurants serve blue steak?

Yes, many restaurants do serve this type of steak. It is especially common in fine dining establishments that specialize in steaks. However, the chef will typically ask for your preferred level of doneness when ordering to ensure you’re comfortable with the steak being cooked blue.

Can you eat blue steak when pregnant?

It’s generally advised that pregnant women avoid eating steak which is this rare. The interior remains largely uncooked, which can increase the risk of exposure to bacteria like listeria and toxoplasma. These bacteria can pose serious risks to pregnant women and their unborn babies. It’s usually recommended for pregnant women to eat steak that’s cooked to at least a medium level of doneness.

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However, it is not for everyone. You have to be a lover of rare steaks to love steaks. But, as mentioned before, if you love rare steak and steak tartare, you should definitely give blue steaks a try.

Increase your Steak Knowledge:

Looking to learn more about different steak cuts?

• Become an expert on the differences between flank steak vs. skirt steak vs. hanger steak. 
• Learn about the differences between Porterhouse steak vs. a T-Bone steak.
• Test your knowledge and cook this delicious Copycat Texas Roadhouse Steak recipe or this recipe for sizzle steak.