Blue rare steak, also referred to as blue steak, is a cooking technique where the meat is cooked for a very short time at high temperatures, resulting in an exterior sear and an interior that remains mostly raw. This style of preparation requires precise cooking to achieve the desired crust while keeping the center cool and red. The terminology originates from the French phrase 'au bleu,' which reflects the meat's color before cooking. Safety guidelines suggest cooking beef to 145°F, but blue-rare steaks are often considered safe to consume due to the removal of surface bacteria during searing.
Blue rare steak is cooked at a lower temperature, maintaining a raw center while achieving a seared exterior, appealing to those who prefer minimal cooking.
The term 'blue steak' derives from the French phrase 'au bleu,' pointing to the colorful hue of the meat before it's exposed to heat.
Cooking a blue steak requires high heat for a brief time, allowing for a nice crust while the inside remains nearly raw, emphasizing the technique's precision.
While the USDA recommends cooking beef to 145°F for safety, blue-rare steaks can be eaten safely due to surface bacteria being eliminated during cooking.
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