I’m in good health and have never had any sort of food borne illness from eating a rare burger. With the availability & reasonable price of Wagyu nowdays, this is an excellent meat to eat blue. Ever since then I’ve been a big fan of rare steak. Blue steaks have a light-to-moderate exterior sear. 18 February 2017, 5:38 pm. If its plank steak you prefer, I recommend trying the broiler. Aren’t you worried about the oxidation of olive oil at high temps? 16 December 2012, 2:28 pm. 19 August 2010, 10:45 pm. Roll the steak along it’s side until it’s turned a grey/ BLUE colour. I have never actually tried steak, I’ve never fancied it but I only wanted to find out how to do it for my boyfriend who loves his steak blue. I can’t wait THREE WHOLE MINUTES, I always do mine last (Unfortunately because I have coeliac disease I often do have to get steak in restaurants as it’s one of the few things I can be sure is wheat free.). After you eat the steak its always complimentery to pick your plate up and slurp all that blood. Just wanted to say hello, I’m gonna go buy some steak after work… damn this blog I NEED A BLUE STEAK, Heat deep fry pan to temperature, dip steak in for 1-2 seconds to sear the outside and kill germs, put on plate …. How do you cook a Well Done steak “properly” and be able to cut it with a butter knife? (Or are we that many years behind down here in Aussie). :)). Colin McNulty 5 June 2011 at 12:59 pm Made the mistake of putting it in the foam/wrap packing your local supermarket butcher will give you. Feel free to post an image of your blue steak up here. But anyway now I know what a “Blue Steak” is and will amaze my friends with my new terminology. Looking forward to it immensely, especially after having my appetite whetted by this blog! The heading is ‘How to cook a blue steak’, not, ‘blue steak is better than rare.’ Yes, it’s true that the debate transmogrified into many other things but it doesn’t change the fact that the original intention was to get to the bottom of cooking a steak in a certain way, that appeals to people who prefer their steaks cooked in a certain way. But by those definitions Ian is right, the pics above are not blue steaks. steakmonster If you read through the thread you will see the problem – the definition of “blue steak” is not set in stone, therefore discrepancies will creep in between what you consider a blue steak and what a restaurant will. My son is a head chef and when asked he said he does it by placing the steak on a rack above the cooking pan to let it warm through before searing both sides of the steak. I love rare steak!!!!!!!!!! I just wanted to share my experience from last night – my chef husband and I went to the local family friendly hotel for dinner (knowing it’s not a great place to eat but they have an excellent kids area). “Rare please. 7. People need to understand something, and pay attention. 28 August 2010, 1:27 pm. I take great comfort in knowing that I am not the only person who struggles to get a blue steak when I order one. Being a Yank it was to my surprise that medium rare in the UK was well done for me. This is completely wrong. Minced meat has the meat all mixed up so needs to be cooked thoroughly. It’s all the same meat, regardless of the cut. But actually I think I’ll keep this one, as a shining example of a rather interesting fact that I’ve discovered in recent years: it’s harder to change someone’s religion, than it is to change their diet. I usually have Ribeye at restaurants though. 9 October 2011, 10:20 pm. Firstly, thank you to you and all who have contributed to this thread. then I come back and turn on the heavy skillet and replace the hot water in the pot. Im a big fan of a correctly done blue steak. Once your steak is cooked put it on your warmed plate to rest. The chefs prepare it straight from fridge, placed on a plate under the heat lamps for 5 or so minutes and then seared on the grill for a further minute. Hi magnificent – spread the word. So down went the cooking times in the attempt to keep the meat in it’s raw jellyish type of state – ie before the structure turns fibrous. To balance this, I quote the following health and safety statistics for the UK only: – In 2009, 33 people drowned whilst having a bath. This is the technique for which I am searching. What thickness? Robin Pitkin Taylor Holsey Ribeye and Fillet is the same you say though? On a slightly separate note, has anyone tried to cook a blue steak ‘sous vide’? Antonio During my recent outing to a local hotel restaurant my steak was served blue, this was obvious before I even cut into it due to the lack of bounce. The easiest way of telling the quality of meat (in terms of how well it’s been hung) is its water content. You’re allowed to pay what you think the meal was worth rather than what it says on the menu (this can be taken up as a civil dispute – just leave your address and let them take it up later). There is really something about food that completely polarises people’s views and it’s very common to find utter intransigence to any other point of view. That’s amazing Kieran, well done. Glad to hear it Matt. I have since been preparing my own the same way and my 18 year old son refuses to eat his any other way. it bewilders me. Please don’t confuse the two. Typically they will screw it up by over cooking it or not warming the steak before cooling it. And now: I love steak! Flank, skirt and hanger steaks are also great on the grill. @Bryon. You need to look for an independent, family run, old fashioned steakhouse. I want to thank you all for confirming my belief that to not love rare steak is to say “No” to life. Just leaving my 2 cents as i surf the web. Sadly I expect that “heating excessively” breaks down the fibres more, even if it does dry the meat out, remove the taste and make it physically tougher to eat. Tuna is remarkable among fish in that its color change from raw to cooked is so dramatic. Sear the steak for one minute either side in a hot pan and for a few seconds on each of the outer edges using tongs. Essentially a true-blue is hot pan seared on the … 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. How about you post up a picture of the way you like it? without over cooking the meat. P.S I have a nice 2 inch thick fillet ready to be cooked Saturday ( late birthday treat ) and going to break with tradition and try a few suggestions that has been posted here. Here’s my take on it (disclaimer – I know nothing, and the advice here is worth what you paid for it: nothing! I certainly think you do Colin and injustice by suggesting you are right and he is wrong and in fact everyone else here that has posted. I still remember the waitress warning me (with a Japanese accent) “dat ah berry, berry rare”. Also, would like to say, that a lot of the “hangover” of eating well done meat comes from wartime – no fridges, meat in short quantity which had to be padded out and kept for days – peoples fear of keeping meat, undercooked, in a larder etc., etc. And yes.. chunks of delicious, juicy matured beef. 5 September 2015, 5:53 pm, I’ve read a lot of the comment and boy do you guys like to over-cook your steaks. Errrr I dunno, what does blood taste like? From that very moment I was a changed man. if you’re ever in Rome check out “Dal Toscano” I have in the past been served with warmed up beef as a “blue steak” and have always sent it back as the chef obviously doesnt know what he/she is doing. sorry about the grammer. I like to rub with garlic and a little salt & pepper…:). You guys are animals, eating something that’s basically raw, jesus christ. The sear is a little deeper. You’re all actually wrong. But cooking times can vary based on the type, thickness and size of the steak. Venison is tricky to get hold of and typically expensive in the shops round here. Season more if required, but only after first tasting. I think you may be referring to Pittsburgh/Chicago blue where the outside of the steak is incinerated over very high heat on one or both sides. Build two bonfires; chase cow between bonfires; cut slice off rump as she runs by; serve! I recently went to a fancy new steakhouse that opened in the next suburb and asked for my eye fillet blue and was greeted with a blank stare! I love venison blue and am very jealous that it is so abundant for you up there. Basically it’s seared and it’s done. Keep up the good work Colin! The 1st skit after the opening credits; a guy is arguing about how he ordered his steak and how it was served. Add steak so it’s on it’s side. Do you know where the term “blue” originated? I understand the fillet to be cut from the tenderloin, either side of the spin. However, it would appear that most people on this page, including Colin, have not. You can, but you need to go to proper country to get it :). From what I have heard, a good butcher will recommend that the meat is hung a lot longer than any of the bright red meat you will see in a supermarket. Something has to be done about it. 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