A blue steak, also known as a very thin steak or a blue thin steak, is a steak that is slightly seared on the outside but red on the inside. To achieve this, the cooking time of the blue steak is very short. The result is a steak that is soft and tender, perfect for those who prefer a melt-in-the-mouth texture. Whether you're preparing to open a butcher shop or looking for new ways to prepare steak for a restaurant, it's crucial to understand what blue steak is and how to prepare it.

Use these links to learn more about blue steak and how to prepare it.

How to cook a blue steak

Is blue steak safe?

Black and blue steak

The best cut of a blue steak

How to cook a blue steak

To cook a blue steak, first remove the steak and bring it to room temperature. After adding seasonings and spices, place the steaks on a high heat grill. Cook each side for a minute, then let the steaks cook on the edge of the grill for a few seconds. Using a meat temperature timer, the temperature reading should be between 115-120 degrees Fahrenheit when finished.

If done correctly, the outside should be slightly seared while the rest of the steak looks red and almost raw. Before serving, let the steak rest for a while so it can reabsorb and dissipate the juices that have shrunk during grilling. The short time required to cook a blue rare steak and the low internal temperature can be difficult for beginners to master, so it may take several times to cook the perfect blue steak.

Blue steak and rare steak

If you're not familiar with the steak preparation process, you might think that rare steak is the least cooked stage on the steak doneness scale, but blue steak gets that honor. Rare steaks take longer to cook than blue steaks, so the interior is more well-done and the center is warmer. Those who love the tenderness and softness of rare steaks will find themselves enjoying the same qualities in a blue steak.

Is blue steak safe?

With such a short cooking time, many people have questions about the health and safety of eating blue steak. Studies have shown that bacteria like E. coli live on the outside of a steak, so cooking the outside eliminates the bacteria.

Although eating raw and undercooked foods can be dangerous, it is safe to eat properly prepared blue steak. The safest way to serve steak is to have an internal temperature of at least 140 degrees Fahrenheit. Although rare steaks are always served below this temperature, you may want to add a disclaimer to your menu warning consumers that "eating raw or undercooked meat, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness."

Blue steak safety tips

Properly prepared blue steaks are safe to eat, but food safety guidelines need to be followed when preparing them. For example, to avoid getting sick, tongs should always be cleaned and disinfected after transferring raw meat with them. You should also make sure the outside of the steak is completely seared before eating to ensure the elimination of bacteria such as E. coli.

Black and blue steak

A style very similar to cooking steak is called black and blue steak. Just like blue steaks, black and blue steaks are red on the inside and barely cooked. Black and blue steaks are different in that the outside of the steak is charred rather than seared, which gives the steak a unique combination of a charred well-done outside and a tender red interior.

Pittsburgh blue steak

Black and blue steaks are sometimes called Pittsburgh blue steaks or Pittsburgh style steaks. The name Pittsburgh Steak dates back to the Pittsburgh Steel Works of the industrial era. The story goes that steel mill workers would bring steaks to work for lunch and cook them on hot plant equipment. Hot factory equipment quickly scorches the outside of the steaks and turns them red inside, allowing workers to cook them during their short lunch break.

How to cook a black and blue steak

To cook black and blue steaks, you need to set the open fire grill to its highest setting instead of using a cast iron skillet. Put a shortening on the outside of the steak, such as steak fat or butter cut from marbling. The melted fat will cause the flame to rise higher and the temperature to become higher, allowing you to burn the outside of the steak very quickly. Cook the steaks for about 1 to 2 minutes per side or until the steak is charred on the outside and the internal temperature is about 115-120 degrees Fahrenheit.

The best cut of a blue steak

Cooking the steak melts the fat and breaks down the marble. When you cook Blue Rare steaks, the meat has a short cooking time, which means there won't be a lot of fat melting. Therefore, lean meat with a small amount of fat is the best choice for cooking blue steaks. Here are some cuts to consider when cooking a blue steak:

Tenderloin - Tenderloin is cut from the loin. Since this part of the body does not have any muscle, there is very little fat and tissue on the incision. As a result, tenderloin is one of the tenderest cuts of beef and is perfect for making blue steaks.

Flat iron - Flat iron steaks come from the shoulder or shoulder area of the cow. Many people consider flat iron steak to be the second tenderest meat after tenderloin. In the past, flat iron steaks were called "butler steaks" because they were considered poor quality and unusable. Recent innovations have allowed the pruning of connective tissue from the incision, resulting in the soft flat iron we know today.

Sarang Tip - Sarang tip cuts are taken from the hind legs of cattle, the so-called round area. Due to the position of the cut, there are some load-bearing muscles that make this cut less tender than tenderloin and flat iron steaks. Although this sirloin tip is still quite tender and full of flavor, making it a good choice for blue steaks.

Blue steak is the rarest and most tender way to prepare a steak, making it an important part of steakhouse and restaurant menus. Knowing how to properly and safely prepare a blue steak can allow your restaurant to provide a better dining experience and add new ways to prepare your menu.