A blue steak can appear to be not even on the grill if you believed a rare steak was not cooked enough. A blue steak is prepared extremely rare and just shy of being served raw. Depending on how you perceive colours, it has a blueish or purple colour, hence the name "blue."
Since the myoglobin is oxygenated from the time the meat is cut until you purchase it from the butcher, it turns red when exposed to air and loses its blue tint. A blue steak is seared on the exterior and entirely red within, as opposed to a rare steak, which is seared on the outside and 75% red inside.
A blue steak doesn't cook on the grill for very long. The internal temperature of the steak does not rise above 115°F. You might be wondering if it's safe to eat given how uncooked the steak is and how it tastes.
How to Prepare a Blue Steak for the Best Results
A blue steak will only need to be grilled for around a minute. If you seal the steak's entire outside before consuming it, it will be secure. It also covers the edges.
A study on the cooking of raw meat discovered that E. coli bacteria were present due to the serving tongs, not because the food was cooked rare. After sanitising the tongs and rotating a blue steak, they found no E. coli. E. coli can be found on the meat's exterior, not from within.
All the bacteria are eliminated and the likelihood of food poisoning is decreased when the entire surface is cooked. Steaks are being cooked rarer than usual in a growing number of eateries. Even if a customer may have requested a medium-rare steak, a restaurant would serve it rare because if a patron complains that it was overcooked, all they can do with it is toss it away.
If you want to make sure that your meat is a blue steak, follow the directions below.
You'll require, viz:
- A 1-inch steak
- Pepper or salt
- Almond oil
- An enormous frying pan
- Sanitising wipes
Before grilling the steak, ensure it is at room temperature. That will aid in warming the interior. Before seasoning the steak, make sure it is completely dry.
After adding the olive oil to the pan, heat it until it begins to smoke at a high temperature. Cooking a steak quickly at a low temperature serves no use. It must be warm.
Put the steak in the pan after you're certain the oil is heated enough. You must not touch the steak at any time. You can instead push or prod it. Give the steak a minute to sizzle. You should clean your tongs at that time.
Flip the steak over when a minute has gone. Make certain not to touch it. Give the steak one more minute to cook. Clean your tongs once more. In order to avoid food illness, you must make sure the steak's exterior is sealed brown after two minutes of grilling.
Roll the steak on its side if the edges are visible as raw. Check the meat's internal temperature with a thermometer. If the inner temperature of the steak is lower than 84°F, you may be sure you are presenting a blue steak.
The meat can be removed and left to rest for 10 to 15 minutes. This is required in order for the meat to be considered a blue steak. The meat will, nonetheless, lose its temperature throughout this process. You should reheat the pan until it is hot and give it a short flash on both sides to avoid serving the meat cold.
Essential Factors to Consider
You must seal brown the entire exterior of the steak in order to prevent food contamination. If you clean your tongs after you've placed the meat in the pan and turned it over, you can prevent cross-contamination.
A solid rule of thumb is that your meat should be scorched on the outside and uncooked in the centre if you want to guarantee that it is a blue steak. The fact that blue steak has a delicate, melt-in-your-mouth feel that allows you to taste its rawness is one of the reasons it has grown to be so popular.
How Can You Tell If You've Cooked a Blue Steak Perfectly?
The meat should have a fluffy texture and show no rigidity. A relaxed blue steak should feel similar to the muscle located between the thumb and fingers as a benchmark for softness.
Just be aware that a blue steak won't have much liquid coming out of it because the heat hasn't pierced it, and it might be a little difficult to chew.
What Type of Meat Should You Pick for the Finest Blue Steak?
Ask the butcher what meat they have that will produce the results you want by describing the appearance you want your steak to have. Finding beef that is soft and from a muscle that hasn't been overworked is your best bet. A sirloin, a Scotch fillet, or a tenderloin are a few possibilities to consider (explore more steak cuts).
For diners who prefer extra-rare meat, blue steak has emerged as a trendy substitute.