Personally, the first time I even heard about blue steak was at a business dinner with french people. Build two bonfires; chase cow between bonfires; cut slice off rump as she runs by; serve! I had a blue rare NY Strip at “Trumpets on the Bay” on Long Island, many years ago. So that brings me to the real question. And yes like others posted, my Mom also cooked steak to very well done (absolutely NO pink! 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). 3. Yes it’s rare but cooked in the middle and blue in colour. Go back to steak-cooking school man. 25 September 2009, 8:02 pm. Hi Colin, I am not sure where you live, so it may be different where you are so if it is I am sorry. 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. Rare steak … Super Jamie To make a steak bleu, or extra-rare, you only have to bring it to a temperature of 80 to 100 degrees Fahrenheit, or 26 to 38 degrees Celsius. I agree that I like my steak warm in the middle, not too sure about the maggots though!! When friends come over and want ‘well done’ I try… which usually means leaving it on the grill for about 5 minutes a side. Now, if you do the same thing with a rib eye steak say, then yes, you’re going to get some chewy bits. Kieran bilginer My favorite thing is a very rare hanger steak (I think it’s the muscle of the diaphragm) — so tender and flavorful! Probably my favorite food. – Place the steaks on a warm plate and in a warm oven for a few mins 30 October 2010, 12:28 am. 31 August 2009, 10:30 am, Great post here Colin, you seem to have successfully gathered all the blue steak lovers on the net in one place . I should up my red meat intake drastically. 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 !!!) Have you ever considered that perhaps some people legitimately prefer different degrees of steak? :3 x, steve wilcox And anyway, it’s rather difficult to cook beef to be ‘uniform brown throughout’ without burning it…? Arceus, that is probably the best comment on this site. I sometimes can’t even handle Medium Well. if the meat has outer fat : just either cut a part of fat or hold the fat on the pan while holding the meat I may be visiting Scotland shortly and would love to give you the chance of selling me a blue steak! Friends have commented on my “irrational” responses in this situation and dismiss me as a little bit odd or perhaps worse! The Best Ways to Cook Cheap Steaks. Wow, it’s amazing that you have kept up this thread for ten years! People saying it’s the most tender way are probably having rare steak. Quite the reverse in fact. 19 April 2010, 7:16 pm, > Driving directions to Ardnamurchan: Can’t wait to try this! "Black and blue" steak is cooked briefly on a hot flame, so the outside is charred, while the inside is cool with an internal temperature of around 110 degrees Fahrenheit. Colin McNulty and still going You won’t look back! I’m loving the comments here. I pretty much agree with everything you’ve said – except your comment about Rare Hamburgers. Hehe, it does look like that doesn’t it Jamie. > 521 miles – about 9 hours 37 mins, Lynne Jenkins i just wanted to say that you NEVER, EVER EVER- but really NEVER make a steak on an extra virgin olive oil. “WE” have a question and it is: How do you blue a steak on a grill………ya’ know, it is not the same constant contact of heat as if in a pan or flat grill service, i’m talk’en ’bout your average outdoor grill without a flat service…………i’ve done it flame or no flame touching, ’cause heat is heat, right, and killed germs are dead the same, but the wife says to get some ‘commentary tips” from you guys the grand masters of steak for any additional suggestions………ya’ know?, being down here in the swamp?, if all the hair/fur is off of it, and if its cooked good?, ets good to eat right……….yyyyyyyyyaaaaaaaaaaaaaaa………..:):):):):)..dat’s what i’m talk’en ’bout hoss…………..let me know of any “experienced grilling suggestions” ya’ might have………….thanks, and here “WE” go………..steve wilcox-train driver-chopperfive@sbcglobal.net-24/7 mobile usa 9155393247. I have a slight adaptation on the above, if you don’t like it cold in the middle (some people do, some don’t), which is after the cooking above, stick it in the oven on just 100C for 10 minutes to make sure it’s warmed through thoroughly, but not so hot that it turns the insides brown. So I looked into it, and here’s what I found. Gwenn, I would suggest a hotter pan, and a shorter cooking time. (if you’ll pardon the expression!) Thank you for creating this steak platform! 9 January 2011, 8:21 am. Ive converted my husband from having his steak well done, to blue, { believe me it took years} but he is now a convert, if we go out with friends, they will pull a face at our steaks, the brave ones will try a small mouthfull { im not giving them a big mouthfull lol} and most of them like it. 11 June 2011, 10:30 am, I think the thinly sliced raw deal you had would have been BEEF CARPACCIO…, Great stuff. I like to rub with garlic and a little salt & pepper…:). He cooked it around medium, and not knowing much about steak I ate without question. With medium, you need a longer cooking time. Like some others, I’m not sure how to embed the pic, but here’s the link and I’m sure Colin will fix it And of course, the picture doesn’t do it justice, it was much redder in person.. [Edit: The facebook link didn’t work so with Holli’s permission, I’ve attached her picture here – Colin]. Perhaps one day I’ll take the step to blue but for now, if I can consistently get great home-cooked rare steak, I’ll be a happy chappy , By the way, does anyone know of any restaurants in Liverpool that do great steak? Just for the record, I don’t believe that red meat should be excluded from any diet. You’re a joke if you think it’s wasting if you choose well done. I don’t care about any of the un-spellable diseases that people bang on about. Just leaving my 2 cents as i surf the web. Us, the human master race do not accept ANYTHING below well done. I don’t use nearly as much salt as the TV chefs do, and to be honest, I try not to use salt on or in much of anything any more. 6 April 2009, 9:04 pm. Other half loved it!! -shortly cook the peppercorns in a pot to till they release their fragrance and ground them If it’s not still mooing, it’s not edible. Well done. Um, sorry to both of you, but neither of those steaks are blue rare, they are just plain rare. But in the event that I do, would a filet migon or Ribeye be preferred for a rare steak? But then, around 15, I was told I had anaemia and that if I didn’t want to take iron pills four times a day (which would have been a hassle!) 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. Can’t wait! And carbs make you fat, not fat. 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. Thanks Nicky, that’s a good tip. Essentially a true-blue is hot pan seared on the outside and raw on the inside. I then cut off only the steaks that i need and then return the meat to the fridge in a air tight container removing it only when our when we require it. Roll the steak along it’s side until it’s turned a grey/ BLUE colour. salt enchances the flavour of any meat. A good steak needs to be hung properly, probabl the best steak I have found is from http://www.traditional-beef.co.uk. Like many of you, I discovered the delight of a blue eye fillet a few years ago. Anyway, do report back you findings! Thoroughly recommend it if anyone if they’re in Belfast. The way to get rare burgers safely is to go to a place that uses organic free-range really nice meat. I lived in France for some years and they do know how to cook the various degrees of steak. came out really nice and tender, so much so that i could use a butter knife to cut through it. Until now, I’ve been of the old school too – well done or medium! 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). 2 October 2009, 9:13 am. Finish with a quick roll of the edges. My coals are about an inch from the grill which makes for flare ups sometimes and i just let them rip. Most people will tell you that this is the steak for people who don't like steak. A well-done steak has lost most of its water and fat. Oh and almost forgot, cook in a hot dry pan. When a steak is done medium-well, it will have a hard and dry crust. If you have any idea what it was called please let me know. Your palette is pretty good at determining what’s good for you and what isn’t, so it should be self evident, that if it tastes better when it’s rarer, that can’t be bad. Actually I thought Kieran’s steak look too fresh, supermarkets sell steak that is red because thats what most customers equate to eing fresh meat – the best steak to use for Blue is matured fillet steak IMHO it will be blood red in the centre but the outer before cooked will have aged. We wont be using that restaurant again. Greetings fellow steak lovers! http://img413.imageshack.us/i/steakrare.jpg/. Think of it this way, when you get a piece of chicken, how much blood is in there? 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. Salt and pepper your steaks. Anyway, I decided to figure out the best way to cook one for myself, and this is what I’ve come up with. im sick of ruining good quality meat by “cremating” it for the people who want it well done, why even have a steak if you dont want the flavour?? 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. Most supermarkets have a matured meat range, either for 21 or 28 days. If you wish to contribute to the debate, feel free. Interesting tip about using Canola Oil above tho, I’ll try that! 16 April 2009, 9:15 pm. A warning advising customers about food safe temperatures … Here’s my take on it (disclaimer – I know nothing, and the advice here is worth what you paid for it: nothing! 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