Blue Rare Steak: Expert Tips on Cooking the Perfect Steak

The Art of Cooking a Perfect Blue Rare Steak

Imagine slicing into a steak that’s so tender, it practically melts under your knife. The seared exterior crackles, giving way to a cool, juicy center that’s bursting with rich, beefy flavor. This is the essence of a perfectly cooked blue rare steak, a delicacy cherished by steak enthusiasts for its bold taste and unique texture.

But what exactly is a blue rare steak? Known by many names—such as “Pittsburgh rare” or simply “blue steak”—this preparation method involves searing the steak on the outside while leaving the inside almost raw. The result is a steak with a beautifully charred exterior and a cool, tender interior, offering a distinct eating experience that is both delicate and intense.

In this article, we will explore everything you need to know about blue rare steak, from choosing the right cut of meat to mastering the cooking techniques that will help you achieve that perfect balance of sear and rawness. Whether you’re a seasoned home cook or just looking to try something new, this guide will provide you with all the tips and tricks needed to cook a blue rare steak that’s both safe and delicious.

Understanding Blue Rare Steak

What Makes a Steak “Blue Rare”?

A blue rare steak is a unique preparation that involves cooking the steak at a very high temperature for a very short period of time. The goal is to sear the outside while leaving the inside almost raw, achieving an internal temperature of around 110°F to 120°F (43°C to 48°C). This method of cooking produces a steak that is cool and red in the center, with a texture that is incredibly tender and almost sponge-like. The name “blue rare” comes from the purplish-blue color of the meat before cooking, which turns red upon exposure to oxygen.

The Appeal of Blue Rare Steak to Enthusiasts

For true steak lovers, blue rare is the ultimate expression of beef’s natural flavor. The brief cooking time preserves the rich, beefy taste of the meat, while the seared exterior adds a smoky, charred flavor that contrasts beautifully with the raw interior. This preparation is particularly appreciated by those who enjoy the taste of nearly raw meat, as it allows them to savor the pure, unaltered essence of the beef.

Moreover, the texture of blue rare steak is unlike any other—soft, tender, and almost melt-in-your-mouth. This unique combination of flavors and textures makes blue rare steak a culinary adventure that many food enthusiasts are eager to experience.

Common Misconceptions About Blue Rare Steak

Despite its growing popularity, blue rare steak is often misunderstood. One of the most common misconceptions is that it’s unsafe to eat due to the minimal cooking time. However, when prepared correctly with proper meat handling and high heat, blue rare steak is safe to consume. The intense heat used in searing kills any surface bacteria, while the cool interior remains untouched, preserving the natural juices and flavors.

Another misconception is that blue rare steak is tougher or chewier than other levels of doneness. In reality, the opposite is true. The minimal cooking time keeps the meat tender and juicy, making it more tender than a well-done steak.

Choosing the Right Cut of Meat

Importance of Selecting Tender, Well-Marbled Cuts

When preparing a blue rare steak, the cut of meat you choose is crucial. Not all cuts are suited for this method of cooking, as some may become too tough or dry when cooked quickly at high heat. The best cuts for a blue rare steak are those that are tender and well-marbled, which means they have a good distribution of fat within the muscle. This marbling helps to keep the steak juicy and flavorful, even when it’s barely cooked.

Ideal Cuts for Blue Rare Steak

Ribeye: Known for its rich marbling and robust flavor, ribeye is a top choice for blue rare steak. The high fat content ensures that the steak remains juicy and flavorful.
Filet Mignon: This cut is prized for its tenderness and mild flavor. Filet mignon is an excellent option for those who prefer a more delicate steak.
New York Strip: With a perfect balance of tenderness and flavor, the New York strip is another great option for blue rare steak. Its marbling ensures a juicy bite, while its firm texture holds up well to quick searing.

Cuts to Avoid for Blue Rare Preparation

While many cuts can be enjoyed rare, some are less suited for the blue rare method due to their lack of marbling or tougher texture. Here are a few cuts to avoid:

Skirt Steak: This cut is thin and has a coarser texture, making it easy to overcook when attempting to achieve a blue rare doneness.
Flank Steak: Similar to skirt steak, flank steak is lean and best suited for medium-rare or medium doneness.
Minute Steak: As the name suggests, minute steak is designed to cook quickly, but it’s too thin for blue rare preparation and can become tough if undercooked.

Choosing the right cut is the first step to mastering the art of blue rare steak. With a high-quality, well-marbled cut, you’re well on your way to creating a steak that is both flavorful and tender.

Preparing the Steak

Bringing the Steak to Room Temperature: Why It’s Essential

Before you even think about searing your steak, it’s crucial to bring it to room temperature. This step, often overlooked, is vital for ensuring even cooking. A steak that’s too cold will not cook evenly, leading to an overcooked exterior and an undercooked interior. By allowing the steak to sit out for 30 to 60 minutes before cooking, you ensure that the meat reaches a consistent temperature, which is especially important when aiming for a blue rare doneness.

Imagine starting with a steak that’s refrigerator-cold in the center. When you place it on the hot grill or pan, the exterior will sear rapidly, but the cold center will struggle to warm up, resulting in an uneven cook. Room temperature meat, on the other hand, responds better to the quick, intense heat needed for a perfect blue rare steak.

Simple Seasoning: Using Salt and Pepper to Enhance Natural Flavors

When it comes to seasoning a blue rare steak, simplicity is key. The goal is to enhance the natural flavors of the beef without overpowering them. A generous sprinkle of kosher salt and freshly ground black pepper is all you need. The salt not only enhances the flavor but also helps to create a beautifully crusty exterior when the steak is seared.

Salt: Choose kosher salt or sea salt for the best results. The larger crystals of these salts provide a satisfying crunch and draw out the steak’s natural juices, helping to form a savory crust.
Pepper: Freshly ground black pepper adds just the right amount of heat and aroma to complement the beef. Coarse ground pepper works best, as it holds up well under high heat.

Some might be tempted to add additional seasonings or marinades, but with blue rare steak, less is more. The focus should remain on the quality of the meat itself, with salt and pepper simply accentuating its natural flavors.

Importance of Patting the Steak Dry Before Cooking

Another critical step in preparing your steak is to pat it dry with paper towels before seasoning. This might seem like a small detail, but it makes a significant difference in the final result. Removing any surface moisture ensures that the steak sears properly, forming that desired golden-brown crust. If the steak is too wet, it will steam rather than sear, leading to a lackluster exterior.

A well-seared crust is not just about aesthetics—it also adds texture and intensifies the flavor of the steak. By patting your steak dry, you set the stage for a perfect sear that locks in the juices and enhances the overall taste.

Cooking Techniques

Preheating the Grill or Pan: Achieving the Ideal High Heat

The key to cooking a blue rare steak is achieving a high temperature quickly, whether you’re using a grill or a pan. Preheating is non-negotiable. The grill or pan should be so hot that it’s almost smoking. This high heat is essential for searing the steak’s exterior without cooking the inside too much.

Grill: If you’re using a grill, let it preheat for at least 10-15 minutes on the highest setting. This will ensure the grates are hot enough to sear the steak immediately upon contact.
Pan: For those using a cast-iron skillet or heavy-duty pan, place it over high heat for several minutes until it’s hot enough that a drop of water sizzles and evaporates on contact.

The high heat will create the Maillard reaction—a chemical reaction between amino acids and reducing sugars that gives browned food its distinctive flavor. This is what gives the steak that irresistible crust while keeping the inside cool and tender.

Searing the Steak: Step-by-Step Guide to Searing Each Side

Searing is the heart of cooking a blue rare steak. Here’s how to do it right:

Add a High-Smoke Point Oil: Lightly coat the steak or the pan/grill grates with a high-smoke point oil, such as canola or grapeseed oil. This prevents sticking and promotes even browning.
Place the Steak: Lay the steak down on the hot grill or pan. You should hear a loud sizzle immediately. If you don’t, the surface isn’t hot enough.
Time the Sear: Sear each side of the steak for 1-2 minutes. The exact timing will depend on the thickness of your steak, but the goal is to achieve a rich brown crust on the outside while keeping the inside almost raw.
Flip Only Once: Resist the temptation to flip the steak multiple times. Let each side develop a good sear before turning it over. Flipping too often can interfere with the formation of a proper crust.

Ensuring All Sides Are Properly Seared to Neutralize Bacteria

It’s essential to sear not just the flat sides of the steak but also the edges. Bacteria can live on the surface of meat, so searing all sides, including the edges, ensures that any harmful bacteria are neutralized. This step is especially important with blue rare steak, where the inside remains raw. To do this, hold the steak with tongs and press each edge against the hot surface for a few seconds until seared.

By following these cooking techniques, you’ll achieve a blue rare steak that’s both safe to eat and bursting with flavor. The seared exterior will provide a satisfying contrast to the cool, juicy interior, offering a steak experience that’s as unique as it is delicious.

Temperature and Timing

Internal Temperature Target: 110°F to 120°F (43°C to 48°C)

The hallmark of a perfectly cooked blue rare steak is achieving the right internal temperature. For this specific doneness, the steak’s interior should be between 110°F and 120°F (43°C to 48°C). This temperature ensures that the steak remains cool and nearly raw on the inside while the exterior has a nice sear. Reaching this temperature is key to capturing the essence of blue rare, where the meat is minimally cooked yet safe to eat.

How to Use a Meat Thermometer for Accuracy

Using a meat thermometer is the most reliable way to ensure your steak reaches the desired temperature. Here’s how to do it:

Insert the Thermometer: After searing, insert the thermometer into the thickest part of the steak, avoiding any bone or fat that could give a false reading.
Check the Temperature: Once the thermometer reads between 110°F and 120°F, your steak is ready. If the temperature is lower, sear the steak a bit longer, but remember that the cooking time should be minimal to retain the blue rare doneness.
Quick Response: For blue rare steak, speed is crucial. Use a fast-reading digital thermometer to get an accurate reading quickly without losing too much heat from the steak.

If you don’t have a meat thermometer, you can also gauge the doneness by touch, although this method is less precise. A blue rare steak will feel very soft and spongy, with little resistance when pressed.

Tips for Checking Doneness Based on Feel and Temperature

While a meat thermometer provides the most accuracy, experienced cooks can also rely on touch to judge doneness. Here’s a simple guide:

Blue Rare: The steak will feel very soft, almost like the texture of your cheek. It will have minimal resistance when pressed.
Rare: Slightly firmer than blue rare, rare steak still feels soft but with a bit more give, like the texture of the area between your thumb and index finger when relaxed.
Medium Rare and Above: The steak will progressively feel firmer as it cooks more thoroughly.

For those who prefer to rely on feel, practice is key. With time, you’ll develop an intuitive sense of when a steak has reached the perfect blue rare temperature.

Resting and Slicing

Importance of Resting the Steak to Redistribute Juices

Once your steak has reached the desired internal temperature, it’s important to let it rest before slicing into it. Resting allows the juices within the steak to redistribute evenly, ensuring that each bite is juicy and flavorful. Without resting, those precious juices would spill out the moment you cut into the steak, leaving the meat dry and less satisfying.

Resting Time: For a blue rare steak, a short rest of about 5 minutes is sufficient. This is enough time for the juices to settle without significantly cooling the steak.
Tent with Foil: To prevent the steak from cooling too much during resting, loosely tent it with aluminum foil. This helps retain heat without steaming the steak, which could soften the seared crust.

How to Properly Slice the Steak Against the Grain for Maximum Tenderness

Slicing the steak correctly is just as important as cooking it well. To maximize tenderness, always slice the steak against the grain. The “grain” refers to the direction in which the muscle fibers run through the meat. Cutting against the grain shortens these fibers, making the steak easier to chew and more tender.

Identify the Grain: Look closely at the steak and notice the direction in which the muscle fibers are aligned. For most cuts, the grain runs lengthwise.
Use a Sharp Knife: A sharp knife ensures clean cuts, preserving the texture of the steak and preventing any tearing or shredding.
Thin Slices: For a blue rare steak, thin slices work best. This allows you to appreciate the contrast between the seared exterior and the cool interior in every bite.

By resting and slicing the steak properly, you ensure that all your hard work pays off, resulting in a dish that’s as tender and juicy as it is flavorful.

Serving Suggestions

Pairing the Steak with Complementary Sides

A blue rare steak is a rich and bold dish that pairs wonderfully with a variety of sides, enhancing the overall dining experience. Here are some ideas to complement the flavors and textures of your steak:

Roasted Vegetables: The caramelized sweetness of roasted vegetables like carrots, Brussels sprouts, or asparagus adds a delightful contrast to the savory, meaty flavor of the steak. A simple toss in olive oil, salt, and pepper before roasting brings out the natural flavors.
Fresh Salad: A crisp, refreshing salad balances the richness of the steak. Consider a mix of arugula, cherry tomatoes, red onions, and a light vinaigrette. The peppery bite of arugula or the tartness of a lemon dressing can cut through the steak’s richness.
Chimichurri Sauce: This vibrant green sauce made from parsley, garlic, olive oil, vinegar, and chili flakes adds a zesty, herbaceous kick that complements the simplicity of a blue rare steak. It’s especially popular in South American cuisine and is perfect for drizzling over the sliced meat.
Garlic Mashed Potatoes: Creamy mashed potatoes with a hint of garlic provide a comforting, hearty side that pairs well with the tender steak. The smooth texture of the potatoes contrasts nicely with the steak’s chewiness.
Grilled Mushrooms: Earthy and savory, grilled or sautéed mushrooms bring a rich, umami flavor that enhances the steak’s beefiness. They also add an extra layer of texture to the dish.

Tips for Presenting the Steak

Highlight the Contrast: When plating, arrange the steak slices so that the cool, red interior is clearly visible. This visual contrast between the seared crust and the raw center is a key part of the blue rare steak’s appeal.
Use a White Plate: A white plate provides a clean, simple backdrop that allows the steak’s colors to stand out. The dark crust against the pale pink or red interior looks particularly striking on a white surface.
Garnish Thoughtfully: A sprig of rosemary, a slice of lemon, or a drizzle of chimichurri can add a pop of color and hint at the flavors in the dish. Keep garnishes simple and relevant to the dish’s ingredients.
Balance the Plate: Arrange your sides thoughtfully around the steak, ensuring that each element is visible and accessible. A well-balanced plate not only looks appealing but also makes for a more enjoyable eating experience.

With these tips, your blue rare steak will not only taste incredible but will also be a feast for the eyes.

Common Questions

Is Blue Rare Steak Safe to Eat?

A question that often arises with blue rare steak is its safety. Blue rare steak can indeed be safe to eat, provided that certain precautions are taken. The high heat used to sear the steak’s exterior kills most surface bacteria, making it safe to consume the nearly raw interior. However, because the inside of the steak remains uncooked, it’s crucial that the meat is fresh and has been handled properly to minimize the risk of contamination.

It’s important to note that blue rare steak is not recommended for everyone. Individuals with compromised immune systems, pregnant women, or those who prefer more fully cooked meat may want to avoid this preparation. For those who are healthy and adventurous, however, blue rare steak offers a unique and delicious dining experience.

Is Blue Steak Rarer Than Rare?

Yes, blue steak is indeed rarer than rare. While a rare steak is seared on the outside and has a cool red center, a blue rare steak is cooked for an even shorter period, leaving the interior almost raw and cool to the touch. The difference in texture and temperature between rare and blue rare is significant, with blue rare being the least cooked option available.

For those who enjoy the taste of nearly raw beef, blue steak is a step beyond rare, offering an intense, unadulterated beef flavor that’s unmatched by other levels of doneness.

What Temperature is a Blue Rare Steak?

The internal temperature of a blue rare steak should be between 110°F and 120°F (43°C to 48°C). At this temperature, the steak’s interior remains cool and almost raw, while the exterior is seared to perfection. This temperature range is essential for achieving the delicate balance that defines blue rare steak.

As some steak enthusiasts jokingly say, “I want to hear it mooing still.” While this might be an exaggeration, it captures the essence of what a blue rare steak is—a steak that’s just kissed by heat, with a center that remains as close to raw as possible.

What’s Another Name for Blue Rare Steak?

Blue rare steak is known by several names, depending on the region. In some parts of the United States, particularly in the Midwest and along the Eastern Seaboard, it’s referred to as “Pittsburgh rare” or “Chicago-style rare.” In Pittsburgh, where this method of cooking originated, it’s often simply called “Pittsburgh Rare.”

These names reflect the traditional method of quickly charring the steak’s exterior over an extremely high flame, while the interior remains nearly raw. No matter what it’s called, the result is the same—a steak that’s tender, juicy, and packed with beefy flavor.

FAQ

Can I reheat a blue rare steak without overcooking it?

Reheating a blue rare steak can be tricky because it’s easy to overcook the meat, losing the distinctive raw center that defines this style. The best way to reheat is to use low heat and do so slowly. You can place the steak in a preheated oven at 250°F (120°C) for just a few minutes or reheat it gently in a pan over low heat. Another option is to eat it cold, thinly sliced, as part of a salad or sandwich, which can be delicious and maintain the steak’s original texture.

Conclusion

From choosing the right cut of meat to mastering the searing technique, each step plays a crucial role in achieving that perfect balance of a well-seared exterior and a cool, tender interior. By following the guidelines outlined in this article, you can confidently prepare a blue rare steak that is both safe and delicious, offering a truly unique dining experience.

To recap, the journey to a perfect blue rare steak begins with selecting a tender, well-marbled cut of meat like ribeye, filet mignon, or New York strip. Preparing the steak by bringing it to room temperature, seasoning it simply with salt and pepper, and ensuring it is patted dry sets the stage for a great sear. Cooking at high heat for a short period ensures the steak’s exterior is beautifully browned, while the inside remains nearly raw, with an internal temperature between 110°F and 120°F.

Resting the steak allows the juices to redistribute, ensuring every bite is juicy and flavorful. When it comes time to slice and serve, remember to cut against the grain for maximum tenderness and present the steak in a way that highlights its striking contrast between the seared crust and cool interior.

Blue Rare Steak: How to Cook it Right