The article discusses the preparation of blue steak, a barely cooked beef with a unique red hue due to oxygen exposure. It emphasizes the necessity of selecting lean cuts, like tenderloin, for the best taste and texture, as excessive marbling may not melt during the brief cooking time. The importance of cut tenderness is highlighted, along with guidance on identifying suitable beef cuts, such as avoiding "Prime" graded meat in favor of "Select" or "Choice" labels. Additionally, the article touches on how different breeds, like Hereford and Angus, impact the meat's leanness.
Selecting the right beef cut is crucial for cooking a blue steak; look for lean, tender choices like tenderloin and avoid excessive marbling to achieve the best results.
Choosing a blue steak means prioritizing lean cuts over fattier ones, as the quick sear time doesn't allow marbling to melt. Tenderness is also key.
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