If you get a whole fillet, it’s long and round like a baseball bat, only thicker. Enjoy your toxoplasmosis, you pseudo-French namby-pamby foodie tosser. I’m in good health and have never had any sort of food borne illness from eating a rare burger. Sooo much flavor, mmmmm. Kieran bilginer This is my way…. i love to eat my steak no sauces but with mash potato and add a good size dollip of wholegrain mustard in the mash, Colin McNulty That peice of meat looks pretty dam good . I’d rather not eat that shitty raw meat, dumbass. With medium, you need a longer cooking time. or cooler inside. When myoglobin is cooked it goes from a +2 charge to a +3 charge as a result of oxidation reactions caused by heat, as a result it turns brown. It’s the first proper blue steak I’ve ever had. I read all answers, this is just fantastic!! It took me a little less than a year to go from rare to blue as a friend intro’d me and I had to pick up the balls to try it. Daniel Carroll I should up my red meat intake drastically. I don’t have a photo of how I cook my steak, at hand, but check out the photos on this website, they demonstrate what a real blue rare steak looks like. Fair enough if it was a blue chicken breast – your innards would be annihilated by weapons-grade salmonella in no time. I am trying to currently go down from medium well to medium. Ooh Sam that’s a lovely steak you have there! Great page by the way! A quality steak that is cooked correctly is widely considered to be the best type of meat. Just found this website, really intersting. Hell, once I was making sirloin kabobs and one of the raw cubes of meat looked so gorgeous, juicy with a fantastic color, so I just sprinkled some salt and pepper on it and popped it in my mouth! 16 December 2012, 2:28 pm. =( I was born a steak lover so who cares about the price hehe. Think “a giant chunk of carpaccio”. I was taught by my mum that all meat, including steak should be eaten well done to avoid infection. If is already warm it won’t take much to heat it through … By the way I do the same to pidgeon breasts, sear them whole in a red hot pan …. Set the heat to HIGH, you want it HOT. Though we have Venison in plenty – especially after the stalking season later in the year – neither of us have heard of it being cooked “blue”. Shannon, you are very young. And carbs make you fat, not fat. , jonna jonson The result is a rare (for blue cook for 30secs each side) steak of the highest order! When I cut it open, the meat inside was shiny and smooth, almost glossy! There should be no juices, only beautifully cooked steak! Arceus , surely every single post , on every single forum worldwide , be it cooking , cars , football , any discussion , is the authors own opinion , which is never to be taken as fact. I am told this style, lets call it "true" blue, is achieved in an oven. I will say that my mind also took a bit of persuading, for quite a while. Sear the steak for one minute either side in a hot pan and for a few seconds on each of the outer edges using tongs. Us, the human master race do not accept ANYTHING below well done. I think I first tried blue about 2 years ago when I would have been around 23. In fact, a true blue steak has an internal temperature of between 115-120 °F (46–49 °C), which is about the same temperature as a sauna. I guess it’s too much to ask for a chef to spend less time preparing my food. I’ve seen “blue steak” variously described as: take a cow, rip off any horns, wipe it’s arse, and throw a match on it; or my personal favourite: steak so rare, a good vet could bring it back to life! Any help is appreciated, and thanks! A blue steak should not be warm on the inside. Season if desired with freshly ground pepper. When I am at the butcher the first thing out of my mouth is “Don’t trim the fat.” I always get a a knowing smile from any butcher worth his salt when i make that request. 9 November 2012, 1:27 pm. Seeing as though I normally order medium-rare at a restaurant (always had bad experiences with rare) I’ll try the above in the hope that it’ll result in a nice, warm, non-chewy rare steak. Thankyou, this is really interesting. this could last up to a month. But by those definitions Ian is right, the pics above are not blue steaks. a slight hint of pink) was what my mother had taught me was “raw meat” and it made me gag. Sometimes they turn out to be more chewy when too rare…but that steak in Florence was the best steak I have ever had! You are correct that pregnant women may take a different view and indeed my wife did give up blue steaks for her pregnancy, but this was a temporary blip. Like me some Bleu Cheese Butter on top too…. When she saw the blood running out of mine she tried to take it away and put it back in the oven with the others; my dad said I put my arms around my plate and growled like a dog! Add steak so it’s on it’s side. • Oil the meat itself, never the griddle pan. “How would you like your steak sir?”. What cut of meat? Very occasionally, I cook in a scorching hot, cast iron pan. It’s good that we are all becoming slowly educated. When on a business trip to Scotland I ordered a steak and asked for it medium rare. During my recent outing to a local hotel restaurant my steak was served blue, this was obvious before I even cut into it due to the lack of bounce. If you think about the difference between well done and rare, well there is just as much difference between rare and blue. I also grew up thinking that brown was cooked and that any red was raw, but a few months ago i decided to go for a medium-well steak and loved it. It turned out to be a BLUE steak. Looking at pictures above it came delivered half way between the medium and medium rare (medium medium rare :0) . LOL …, Blue steak isn’t fried, or grilled it’s placed in hot water (almost boiling) for about 30 seconds, taken out & serve, Done. The sear is a little deeper. When I asked my lad how he prepares a blue steak he said that it is placed on a rack above a lowish heat until warmed through, then it is sealed in a pan on a high heat, this way the meat is not cold to the taste and retains all the flavours that a blue steak should have – I have to be honest and have never ever heard of a blue steak being prepared in an oven. -shortly cook the peppercorns in a pot to till they release their fragrance and ground them I wholeheartedly agree that one of the easiest ways is to just sear the steak and put it in a very hot oven for 10 minutes (while you fry the onions & garlic). The middle, not bleu ( blue ) steak and stumbled across this looking pictures. 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