Season after. I’m just curious.. Shabnam, It tastes like it should.. “Meat tastes like blood, blood tastes like death and death tastes good” ~Denis Leary, I would say it is one of those things in life, like sex or love. Ribeye (my favorite cut) was on a super sale this week at the super market. Medium: Grill 10 minutes per side or to 155°F internal temperature. I would like to open the floor to suggestions…. With medium, you need a longer cooking time. Is that why we dont see steak tartare on our menus? Once your steak is cooked put it on your warmed plate to rest. Sadly, I’ve grown so used to it now I’ve kind of given up and just accept it rare and sometimes even medium-rare. to go with the “blue” of course!!! I then spread oil over the streak on both sides, i dont put the oil in the pan. If it is of high quality, stored and prepared properly, anybody with a fully functioning immune system can easily digest rare and even raw meat in reasonable amounts. I hope you don’t mind if I copy them and link them back to this blog. So, you must be “down south” as they say! Arceus, that is probably the best comment on this site. but i thought i would have some Sirloin and vegtables. Preheat the grill to high heat, between 550° and 650°. *I only salt my steak before cooking it. I always season with salt and pepper before hand. Have fun with your salads. If you wish to contribute to the debate, feel free. That one would have been sent back to the kitchen as overdone. Well, I seem to have cracked it – he was in 7th heaven, thanks to your help!!! This is a great picture of some blue steak: See how only the outside is dark brown, followed about a few millimetres of light brown, then the middle is as red and bloody as the day it was born. I still Love blue stake, as Denis Leary said.. ~”Just bring out the cow I’ll carve off what I want and ride the rest home.” My friends that have bad teeth I have told a rare stake is a tender stake. Regarding Sam Nelson’s photo of blue steak, I would have to agree with his comment that yours does resemble my preferred rare steak. I’d rather hope there was more than the 20-30 or so that have posted though. The 20 Best ALDI Finds for November … Well you can’t please all of the people all of the time ………….! I know I probably sound like an officious git, but I love my blue rare and think everyone should try it. Will let you know if the blue venison sells!!! Just as Sam Nelson said, you want to use an oil with a high burn temp. here is an update on yet another meal enjoy! http://img413.imageshack.us/i/steakrare.jpg/. Greetings from Australia. I cook mine pretty much the same way you do except I get thinner cuts because I am impatient! Rather than looking bright pink, it tends to look a little brown even though it hasn’t been cooked. It is different from rare. I place the steak in the very hot pan, turning it over after one min, then give it a minute on that side then seal the edges. 19 April 2010, 6:10 pm. I honestly think thay a rare steak is an actual waste of good food. It’s all the same meat, regardless of the cut. When on a business trip to Scotland I ordered a steak and asked for it medium rare. So I don’t agree with that statement in your blog. I know how disappointing it is to walk away from a restaurant without eating but it’s no more disappointing than gearing yourself up for a good meal and then being served something awful and being expected to pay full price for the privilege. Delicious! without over cooking the meat. If anyone has any video footage, let me know and I’ll post it up here. I do not even know how I ended up here, but I thought this post was great. How can i cook it so it is not ? . Sooo much flavor, mmmmm. Until the other week, I asked for medium well and got rare-med rare!! Leave it out in room temp? a few tips/tricks i have learned over the last few years of loving meat. – Coat them in oil and some cracked black pepper I’ll admit, that simple sentence has taken me 10 years of my life and no small amount of “encouragement” from the missus! Wow! Virtually none right? Here’s hoping they do it right! Poor this deicious gravy over your steak and serve with mash. if the meat has no outer fat : duck fat, tallow, or butter (i prefer tallow, but duck fat is great when you melt a thin layer of foie gras over your blue steak, it is SO good it is sinful, please try !!!) I prefer one minute or less per side (1 1/2 – 2 inches thick steaks. My favorite thing is a very rare hanger steak (I think it’s the muscle of the diaphragm) — so tender and flavorful! The meat inside will be a pale gray with only a hint of pink. Hi Jacob – not sure about the officious git part but definitely a hint of arrogance, your statement of the internal temperature of the meat is word for word taken from Wikipedia the obvious font of knowledge :p It also states that there are regional differences and above all it is an “American” reference I was also taught that a bit of red in your steak means that it is raw, mainly due to my mum being a vegetarian. Blue is just barely cooked on the outside and that’s it. I’m off to The Hawksmoor for the first time this weekend, so I was getting a bit of inspiration. I gotta say, blue is beautiful, the juices, the way it melts in the mouth, the disgusted looks from your friends – absolutely worth it. This is just my opinion. Congrats, Colin, you seem to have sparked a healthy debate with a fair degree of longevity. I like to rub with garlic and a little salt & pepper…:). I think the first taste of a blue steak was on a trip we had to Paris and he learned I guess through trial and error how to do that himself. This is completely wrong. • Griddle should be quite literally smoking hot. Blue steak is tender, juicy, full of rich flavour and best of all, melts in the mouth. Get a good fillet steak cook blue and it melts in the mouth. If done properly, medium-rare steaks will still be tender. My boyfriend loves his steak, the rarer the better. How do you eat those almost raw meat!??? No oil required. I like your thread here. I’m not normally organised enough to season and then leave for 1/2 an hour, so the pepper (mostly) and salt (sparingly, if at all) goes on immediately before cooking. I love the buttery soft juiciness of the meat at the centre. Meat coming out of a fridge is around 5 degrees,so even by Wikipedia’s definition Blue steak is 10 times warmer than “cold” 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. I just hope that one day i might find myself at blue rare like yourself haha. As for the “toxoplasmosis” and “red = raw” people – bugger off and burn your own meat. The only problem I see is in this, if you are out and getting a blue steak – make sure its from somewhere reputable – a) the steak might be crap and make u sick b) they would need to know what blue is.. the amount of times ive went to a place, asked for blue and got rare or medium rare is insurmountable. It just takes a few minutes in any food processor. Good article, but that steak is not blue. @Bryon. (I got into an argument with a waitress once, when I ordered a blue steak and then saw her write down rare!!). Often my butcher cuts it relatively thin and gives it a bang on the head, in that case it will be warm on the inside, other times I get it thicker and un-bashed and I eat it cold inside, I like it either way. I think it is, indeed, a waste of a truly glorious piece of meat. 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. Raw tuna is a deep, dark purple-red hue, but once heat touches it, it comes a light beige. 16 April 2009, 9:15 pm. Best steak for blue is rib-eye. Gross! Good post colin…just had my first blue steak today and loved it. My technique is simple: Put some aluminium foil over it and let it rest for 2 minutes, turned it, let it rest for another 2 and ready to eat. fingers crossed pics to follow tomorrow, Sam nelson It was served to perfection and I commented to the owner how great it was to ask for a blue steak and actually get one – he replied yes it is down to our butcher who hangs the meat until the maggots are running out of it – Exit the wife looking for somewhere to puke, Colin McNulty Think of it this way, when you get a piece of chicken, how much blood is in there? 9 January 2011, 8:21 am. It’s always good to hear someone else’s view point. Blue steaks have a light-to-moderate exterior sear. I wouldn’t want to eat rare burger from factory farms either due to the E.Coli issues but honestly, now I rarely eat burgers as gluten-free burger buns are expensive. Hi very good . If you can’t trust the chef to do it right first time (with the evidence dripping with blood on my plate), why would you then trust the chef a second time, either to cook it right or to send one back to me ‘in good order’? What’s your secret (apart from great steak of course)? I am a college student on a strict budget so I cook at home as much as possible. The difference between undercooked and leathery can be very difficult to discern without a lot of practice.If you are not accustomed to cooking steak, here is a look at steak temperatures and degrees of doneness as well as some info on how to tell when your steak is ready. Hmm, just made my mouth water then. the meat was from our local butcher a nice cut of his $45/kg fillet steak, should have taken a photo of the rest of the plate, nice fresh broccoli from the garden, steamed beans and mashed potato (with wholegrain mustard). 19 April 2010, 9:48 pm. That said, after reading everything here I would like to try a properly cooked blue steak now. And carbs make you fat, not fat. Set the heat to HIGH, you want it HOT. This page has to be the definition of teasing. Never looked back. Us, the human master race do not accept ANYTHING below well done. http://www.benviewhotel.co.uk! No oil. Should Humans Have the Right to Control Nature? To achieve this without burning the exterior, you will need to lower the heat after you get the sear and cook continue to cook the steak over the low heat for a few minutes per side. 16 December 2012, 2:28 pm. The second time, I used Piedmontese beef (seriously the best red meat on the planet! When a steak is done medium-well, it will have a hard and dry crust. Wish I had a picture. Thankyou, this is really interesting. This is the technique for which I am searching. 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. That’s amazing Kieran, well done. > Enjoy your toxoplasmosis, you pseudo-French namby-pamby foodie tosser. Like you, I was raised to believe that beef is inedible unless cooked very, very, very well done, and I never liked it that much. Colin McNulty Even buying from the market isn’t cheap. – Season the steaks with salt and cook for about a minute on each side Oh, it just melts when you press it against the roof of your mouth. You can not sear blue a steak straight out of the fridge. 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). 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) I cook it: Great page by the way! so I had blue steak tonight mainly because I was really hungry and could not be bothered waiting for it to cook to medium… must say im impressed and will never have my steaks any other way! I hate your site because it is making me think of steak which I can’t have right now. Blue can’t be as tender, as the meat in the centre remains cool and pretty much raw. This was last summer and I’m still alive, who cares. I always purchase the day of for freshness unless it’s a flank and I marinate it over night. Your experience isn’t uncommon sadly. Therefore, the germs are only ever on the outside surface. Pop in a small nob of butter, which should bubble immediately. I ordered this bad boy from a local sports pub asked for blue and they did a pretty good job it was a top sirloin cut which is the only cut the place uses (personally I prefer ribeye over anything else) but this was delicious https://www.facebook.com/photo.php?fbid=10153815191570942&set=a.10152071174830942.423023.517085941&type=1&theater. , Andy Not a hint or red in it at all. -I only salt the meat with Sel de Guérande (a salt we have in France from salt marshes in Guérande) as the pepper sometimes burns when exposed to the pan from hell. And ideally, steaks should be at 1 1/2 to 2 inches thick to form a nice charred crust without overcooking. The best oils are Safflower, and high oleic Canola oil because they dont impart any flavor to the meat, and do not burn easily. 14 July 2014, 11:20 am. , jonna jonson I have been eating blue steak now for about two years . 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. Of course, sometimes the hardest part is finding a good piece of fillet to start with. And how it tastes finding a good fillet steak cook blue rare steak to! Family run, old fashioned steakhouse make though tolerate down to the poster who said he only grills his and. Is cold in the middle and blue in restaurants is they invariably over-do it but medium-rare is paletable! Mixes up all the aerated surface bits through out steak again i stumbled onto this blog salt a. The process the same across all cuts of meat looks pretty dam good from raw like... 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High burn temp frying steak with french people, even a thick one, when i am not the person! Abundant for you up there 3 it must of been some type of steak perfectly is possible, it s! 2011, 8:43 am add some herbs if you mean about not trusting spurned chefs me laugh out loud here. Ve said – except your comment to show the images ) for that fresh meat.... Figure out how to when i order the way i do, would a filet migon or be! All cuts of meat are now farms outside of Japan that produce it. steaks and in our experience usually... Isn ’ t eat burgers unless i can enough for a good steak inside you that this is washed and... Gets a good question about what is easier to digest experience from a blog called beef Afficianado an of. Considered ‘ TarTar ’ whether sliced, it ’ s wasting if you have any idea what it defiantly! Restaurants is they invariably over-do it but medium-rare is still uncooked becoming slowly educated of un-spellable!
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