Blue steak is a rare steak that is cooked to a very low internal temperature. It is called blue because it is bluish or purple until exposed to air. This color changes because of the oxygenation of myoglobin, the main protein in beef. It is also known as Pittsburgh rare, which was used to describe the meat that steelworkers used on the blast furnaces. Today, it is often served in restaurants for a similar effect but can also be prepared at home.
While it may seem intimidating, blue steak is a delicious and healthy dish that can be served with a variety of side dishes. It’s best to use lean cuts of meat that have minimal marbling. You’ll need to sear the outside of the meat for a few minutes before serving it. This will kill any bacteria that might be present on the surface of the steak. In addition, it’s important to sterilize any tongs that you use for transferring the steak from the grill/pan to a plate. It’s also a good idea to do this after the steak is placed in the pan and before you flip it and serve it.
A properly cooked blue steak is safe to eat as long as it is at the correct doneness level and is served after it has been seared thoroughly.
A rare steak is cooked until the meat reaches an internal temperature of about 135 degrees. This is a good point because it cooks the meat hot enough to kill the bacteria that cause salmonella and E. coli, which are both nasty and dangerous ailments.
Using a thermometer is the best way to make sure that your steak is cooked to a safe temperature. You can do this by inserting the thermometer into the middle of the steak or by feeling with your fingers to see if it’s done to your liking. In addition to using a meat thermometer, it is also important that you check the inside of your steak when it’s cooked to rare. This is because the inside of a rare steak should be warm and red in color.
If you like your steak to be a little more cooked than very rare, medium steak is the perfect option. This level of doneness has a warm pink center that is still tender and juicy. It is also not as dry or bloody as the rare or blue steaks. A steak that is medium well will have a light pink core, and a darker crust on the outside with good charring on both sides. It is also very tender and juicy, with a fine fibrous structure on the inside.
To test the doneness of your steak, use either the ‘finger test’ or a meat thermometer to check that it is cooked to your liking. This is the safest way to ensure you are not cooking it too much, and it will result in a more tender steak that is less chewy and dry than other doneness levels.