, Seriously though, I don’t think so. 22 March 2019, 3:14 am. Seeing as though I normally order medium-rare at a restaurant (always had bad experiences with rare) I’ll try the above in the hope that it’ll result in a nice, warm, non-chewy rare steak. Ho ho. So, you must be “down south” as they say! You just have to try it for yourself to see if you like it. Thoroughly recommend it if anyone if they’re in Belfast. ): anyway, as I understand it, germs on a piece of steak only grow where they come into contact with air. Colin McNulty 5 June 2011 at 12:59 pm The sear is a little deeper. Usually they put it on my plate still wrapped in the cheesecloth and after I sign a waiver, it’s good to go. A steak as you described – old boot leather. 8. I had a blue steak in the restaraunt there and it was appalling.. it honestly looked barely medium. It was actually purple in the middle and the grain was very dense but I could cut out with a fork. Lol, great post Simeon. 25 September 2009, 8:02 pm. Try These Fixes. Place steaks on the cooler, indirect-cooking side. Frazer, you’re wrong and Arceus, you’ve completely missed the point. Good post colin…just had my first blue steak today and loved it. I’m interested too in how he was taught to cook (blue) steak and venison? I started to like ‘rare’ steaks, but found whenever I went to a restaurant I would get it medium-rare to medium. It has good marbling which is good for flavour. This lady ordered her steak blue, and I thought it was a joking way of asking for rare. Then repeat according to how well you want it cooked, and don’t forget to let it rest. The only place I know where one can order a steak like this (< $150) is Morton's, a small chain upscale steakhouse. I should up my red meat intake drastically. The bright red stuff you get in most supermarkets is actually abnormal. 160 ° F 71 ° C The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. Anyway, having spent the best part of a football match reading this thread, tomorrow I will be: – Finding my nearest butcher (apart from one occasion I’ve always bought from the supermarket) Fair enough if it was a blue chicken breast – your innards would be annihilated by weapons-grade salmonella in no time. However at the moment, I myself could never even imagine eating a rare steak because I just keep thinking it’s pretty much like eating raw, bloody meat. It is different from rare. 11 February 2012, 5:14 am. That way you get the flavor you wanted and none of the burnt oil or spices. If only we could change the world…through one blue steak at a time…. 18 April 2010, 6:51 pm. Quite the reverse in fact. You can, but you need to go to proper country to get it :). New York Strip Steak This cut comes from the short loin or the boneless top loin muscle, one of the most tender sections of beef. It’s all the same meat, regardless of the cut. leave to rest in a heated oven wrapped in tinfoil… Mmm .. I’n hungry now ……. The butcher I get it from hangs it for at least thirty days as a whole side of beef. as you have said, leave the meat out of the fridge covered for a while to bring the temp back up a little to help with making the middle nice. But i also Rub the room tempture steak with olive oil and with Salt abd pepper at the last seconds prior to searing. I wont say I am right when it comes to defining the undefinable but will say that you are wrong to suggest you can . Remember for a perfect blue steak, you still need to get it slightly warmed in the middle. And I am very amused by all the people commenting about toxo. Colin McNulty What Are Good Compound Butter Flavors For Steak? Looking at pictures above it came delivered half way between the medium and medium rare (medium medium rare :0) . sometimes cooks will ruin a well done steak just to get you to order the way they want you to next time. I had a blue rare NY Strip at “Trumpets on the Bay” on Long Island, many years ago. I did it as you have described and it was surely ok, they paid!! If you can, leave it out of the fridge for a few hours before cooking. in my humble opinion, of course. I live in India, so any recommendations regarding the selection of meat would be very helpful. This is why you never get even medium burgers, because the mincing process mixes up all the aerated surface bits through out. You can tell the difference before you even taste the difference by seeing how much water is released into the pan when you fry meat. Sometimes they turn out to be more chewy when too rare…but that steak in Florence was the best steak I have ever had! =( I was born a steak lover so who cares about the price hehe. Gwenn, I would suggest a hotter pan, and a shorter cooking time. Think Bison but BETTER!). All I’m going to say is that, when it comes to red meat, I don’t buy steaks any less that one and a half inches thick and I always cook in a hot, buttery griddle pan for less than a minute each side and they are always brilliant (and I prefer the inside to be cold or, at least, not warm). When myoglobin is cooked it goes from a +2 charge to a +3 charge as a result of oxidation reactions caused by heat, as a result it turns brown. Here’s how I do it: And we’re done! But I had the fortune to have well-travelled parents that encouraged us to try good food and blue steak was definitely encouraged. Similarly salmonella is in chicken and trichinosis is in pork (though trichinosis can be killed by freezing, so if you freeze your pork you don’t have to eat it well done–and while freezing affects quality I think overcooking affects it more). I hope one day, you reach a point in your life where you’re somewhat less angry at the world. Since am on a diet now, i dont eat red meats. A well-done steak has lost most of its water and fat. I always purchase the day of for freshness unless it’s a flank and I marinate it over night. I’ve had tasty Korean dishes made with cold sliced raw beef, but I have yet to try the blue rare steak. When it’s ground the feces gets spread throughout. Anyone experimented with this at home? Some may disagree, but well to each their own. This is completely wrong. I love venison blue and am very jealous that it is so abundant for you up there. Thank you for creating this steak platform! You need to look for an independent, family run, old fashioned steakhouse. 19 April 2010, 7:16 pm, > Driving directions to Ardnamurchan: Blue steak is only as much as one minute per side on a good thick steak, so that it remains cool on the inside. Thick fillet steak, aged a week or more in the fridge and brought to room temperature (not “if possible” – do it!) Proper breeds, grass fed and hung for 4-6 weeks. That’s amazing Kieran, well done. Oil and season nice sirloin…. It’s way beyond Very Rare. Drop in the steak and cook as described above. Should Humans Have the Right to Control Nature? Tuna is remarkable among fish in that its color change from raw to cooked is so dramatic. Thanks for the tips Steve. I am looking forward to kieran’s next post. – guess modern technology is helping heh?? The chart that you included is great and describes the different types of steak perfectly. What the hell kind of illogical nonsense is that?! Fingers crossed! Discuss’ blog, you’re welcome to do that. http://img413.imageshack.us/i/steakrare.jpg/. And I agree that pepper can burn at those high temperatures. after you have cooked it, put it on a warmed plate and cover it with aluminum foil and let it sit for atleast 3 mins… the juices run out then soak back up in The result is usually super tender, beef flavoured, “purple butter”. Blue steaks have a light-to-moderate exterior sear. Colin, I have to totally disagree – a blue steak should never be cold on the inside – the meat should be “warmed” prior to cooking to seal it – using a properly matured piece of good quality thick steak ( for me you cant beat fillet) it is never “raw” and if matured properly it will melt in the mouth, never chewy and most certainly never cold. Also, how long do you keep a steak hanging around in the fridge before you eat it? Never looked back. 23 October 2010, 5:11 pm. I’ve finally had enough of the internet failing to give me an answer to how to cook a blue steak and have decided to do my own step by step instructions. I am Canadian, and I have been raised eating blue rare steak (since the 1970’s). The second time, I used Piedmontese beef (seriously the best red meat on the planet! Just a quick note – If you get someone who knows how to cook a Well Done Steak – it is not tough and chewy. 16 May 2017, 5:24 am. Typical American dumb asses aren’t open to other people’s choices… Educate yourself, because raw meat or even slightly raw isn’t good for you. I came here from a blog called Beef Afficianado. Great to see another convert though. You’ll never get that on a home stove in 1 minute. I try not to convert “well done” people, if they want to ruin their food its their problem. I don’t care about any of the un-spellable diseases that people bang on about. this could last up to a month. Go back to steak-cooking school man. Seasoned with sea salt and cracked pepper. Ah.. 1 Does theChef understand Bleu? Must be so much harder for them! Great article I have had some of the top steak houses screw up my steak when ordering it “seared blue”. When friends come over and want ‘well done’ I try… which usually means leaving it on the grill for about 5 minutes a side. I also grew up thinking that brown was cooked and that any red was raw, but a few months ago i decided to go for a medium-well steak and loved it. That’s interesting Lynne, thanks. 6 May 2010, 6:21 pm, I Want to Break Free Salt and Pepper the steak to taste, I like a bit of sea salt and a lot of cracked black pepper corns. Hehe, it does look like that doesn’t it Jamie. Blue is the method of cooking before Tartare, which is completely raw. Is Your Barbecue Sauce Too Spicy? so tonight i went to another restraunt called Damons in Liverpool and ordered blue steak. Some beef cuts aren’t safe to eat cooked blue rare. I had it at a Japanese (Benihana?) How can i cook it so it is not ? My mother didn’t cook hamburger or steak any other way than rare. Very interesting read. Lynne Jenkins It doesnt lose the flavour – just a totally different one to blue. Interesting to oil the steak not the pan. Wagyu is Japanese beef. Any help is appreciated, and thanks! So that brings me to the real question. Heat some (extra virgin) olive oil in a large frying pan. It truly doesn’t taste like eating raw meat! Thanks Louisa, yes a rather amazing reaction to the subject huh? Robert S (Australia) We wont be using that restaurant again. He was very angry and said, something to the effect, I guess should order a “Blue Steak” to get one rare! very good . I CANNOT BELIEVE YOU GUYS THINK THAT WELL DONE IS ‘A waste of a good steak.’ You guys haven’t gotten it cooked by a good restaurant. Sometimes they manage to cook it the way I like it but I can cope with rare (I would consider that to mean warm inside). As an adult I’ve figured out that I love a steak about halfway between blue and rare. That’s great ali, thanks for letting me know! The idea is to brown the outside with minimal cooking on the inside; the meat on the inside will remain red and will not release much of its liquid. 14 August 2012, 11:24 pm. :)). They feed the animals beer and give them massages so that the beef does not become tough. In fact, a true blue steak has an internal temperature of between 115-120 °F (46–49 °C), which is about the same temperature as a sauna. 11 November 2010, 5:36 pm. I had it in Japan and have had it a few times since. Well you can’t please all of the people all of the time ………….! Done. Colin McNulty Then I accidentally received a steak that was medium-well and it was love at first bite. You can also add some herbs if you like, a sprinkling of rosemary is my favourite. Thanks. I honestly think thay a rare steak is an actual waste of good food. I am told this style, lets call it "true" blue, is achieved in an oven. Incidentally Sam, the inside of your steak should be nice and cool – if it’s warm, you’re eating rare. Allegedly the incidence of infection is between 10-20% in the US and much higher in other parts of the world, with most having no symptoms, so it’s hardly a major issue anyway. That’s how you want it cooked, so that’s how you should get it right? But when making my own it’s definitely rare. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking. Start with a quality cut – scotch fillet (ribeye) around 1 1/2″ thick – the marbled fats should render gently during cooking. That quote made me laugh out loud sat here at work! Think of it this way, when you get a piece of chicken, how much blood is in there? Try to leave it alone, don’t fuss over it. But since the plank steak is a much thinner cut, season your steak, and set in the freezer for about 1-2 hours prior to preparing. I was converted about 9 years ago, when I went to a steakhouse and ordered a meal which comprised of two 12oz steaks, and decided to try one of the steaks medium, to see what all the fuss was about. Clarified butter aka Ghee works great as well since it lacks the milk solids. They almost always serve rare and sometimes medium-rare, and try to pass it off as acceptable. Once your steak is cooked put it on your warmed plate to rest. Hardly any of the resturants know what Blue rare steak is, my husband got me hooked on it 5 years ago and I have not gone back since, its soo tender and juicy and I love that you posted how to cook it so I can now enjoy it at home, I am making Steak tonight and treating my roommate to Blue Rare steak, she has never tried it. But where I live, Ribeye and fillet are the same cut of meat. There is simply no other way to have steak than blue/very rare. Burgers have to be cooked well done to “kill the germs in the middle”, whereas steak does not? A brief google search shows that, while a toxoplasma infection of beef is possible, it’s extremely rare. How long? Some great views in there. Oh the treat I was in for. I’ve just had some steak and stumbled across this looking for the differences between levels of meat doneness. Cooking temperatures are relatively the same across all cuts of beef. CoViD-19 Predictions: How Do We Get Out Of Lockdown? Get over yourself. Of course love the blue steak always wondered where all the other fans were ; ) I find it odd it took so long for most to get to the stage where they liked blue. Most supermarkets have a matured meat range, either for 21 or 28 days. Olive oil has a smoke point at near 200 Celcius (390 F), if you cant cook a steak at that temprature, you should not be cooking, Olive oil is still the best and will always be the best oil for this type of cooking. I prefer Mid west grain fed beef as it has much better marbling, not to knock grass fed I just don’t like it as well. For a medium-rare steak, you want a deep brown crust and you want the inside to be warm pink that deepens to red as you get to the center. But by those definitions Ian is right, the pics above are not blue steaks. Place your steak on the grates of your smoker, close the lid, and smoke the meat until the steaks reach your desired internal temperature (115 degrees for rare, 125 for medium rare, 135 for … The germs on beef are on the outside so a steak only needs to be seared on the surface. Please don’t confuse the two. I would like to say that I love your site ..it is so nice to see so many steak lovers and for myself I love my steak rare to medium rare…I can’t eat blue, but I have cooked it blue for many years..I have always found the best method to be a very, very hot pan rubbed with canola oil or butter, place rump or eye fillet or steak of your choice has to be a good cut of steak though, sear in hot pan for approx 1-1/2mins on each side then sear the edges, allow to rest for about 2 mins while preparing your side dishes etc…YUMMY!!! I couldnt possibly guess how many times I have left a restaurant overwhelmed by despair and wondered, what’s wrong with everyone else? You’re a joke if you think it’s wasting if you choose well done. Mammals are closed circulatory animals, meaning that in mammals the blood does not leave the vessels. 4 December 2007, 9:10 am. So I don’t agree with that statement in your blog. – Not even putting them in the fridge when I get home heat pan very high…. Whenever I send meals back I just get given “looks” like I’m being unreasonable for expecting my food cooked the way I asked it to be. I, personally, and in favour of blue to rare steaks. If you can stomach the idea and are in a country where they sell it, try horse steak instead of cow. As a result she would have raised a vegetarian, except that once when I was six she took the steaks out of the oven early without realising it. Colin McNulty Now I’m back in Ireland I have to ask for blue, which is working ok. 22 September 2015, 5:44 am, Fascinating conversation! Most resturants there would serve a rump steak, at least 1″ thick, hot grilled for about 45 seconds to a minute on each side, then covered with a garlic herb butter, and left room temp. 23 January 2008, 2:06 am, here is a quick photo of how i like it, i guess its not too far off yours, Colin McNulty Let me know how you like blue Venison. We went to a restaurant last night and my husband asked for his Rump steak to be cooked “Blue” only to be told that the chef there would not agree to do this. Needless to say, I thought all red meat was hard to eat and relatively flavourless. – Remove and enjoy! 16 April 2009, 9:15 pm. Learn how your comment data is processed. It’s so nice to see so many converted to blue! VTcook. 9 October 2011, 10:20 pm. If you think about the difference between well done and rare, well there is just as much difference between rare and blue. As has already been stated, a burger consists of minced meat, a steak does not. yum, Colin McNulty Flank, skirt and hanger steaks are also great on the grill. This is to bring the steak up to room temperature, which will help the middle become warm, considering the quick cooking time (2-3 minutes). Oh by the way, I would like to prepare it at home. 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