Imagine sitting in a steak restaurant, perusing the menu, when you overhear someone at a nearby table ordering a “blue steak.” As a non-expert in the realm of meat, this term may seem peculiar to you. So, what exactly is a blue steak?
Often referred to as a “bleu” steak, a blue steak is the initial stage of cooking your meat. It is minimally cooked, with the inside of the flesh barely cooked and appearing almost raw, while the outside is seared to form the familiar crust of a regular steak. It is a delicacy that is appreciated by true connoisseurs of high-end steaks, although it may be an acquired taste for some.
But let’s not stop there! This explanation might raise more questions. What is the reason behind the name “blue steak”? Are blue steaks the same as rare steaks? How do you cook a blue steak? How does it taste? And, most importantly, is it safe to eat? Let’s dive into the answers!
Unveiling the Origins of the Blue Steak’s Name
The exact origin of the term “blue” for this type of steak is not easily determined. However, several theories shed some light on the subject, even if not all of them are conclusive.
Theory #1: Oxygenated Blood
Some people claim that the meat appears blue when first cut. However, this theory is debunked by the fact that blood is not what oozes out when you cut a blue steak. In reality, it is myoglobin, not blood, that is released.
Theory #2: The Blue Sheen
Another theory suggests that the steak’s oils create a blue sheen, giving the impression that the interior is cold or blue. However, this explanation is less convincing.
Theory #3: The French Au Bleu
The most plausible theory is rooted in French cooking culture, where cooking fresh-caught fish with a mixture of seasonings and vinegar is called “Au Bleu.” By extension, the term “blue” or “bleu” was adopted to describe steak that is cooked to a point where it still appears raw.
It is worth noting that blue steak has no connection to blue cheese, although they do make an excellent pairing!
Blue vs. Rare Steaks: Spotting the Difference
While blue steaks are similar to rare steaks, they differ in terms of cooking time. Newly initiated steak enthusiasts may struggle to discern the dissimilarity between the two.
A rare steak has a center that is approximately 75% red and 25% pink. On the other hand, a blue steak is considered “extra rare,” with the center being predominantly red. A steak chart can be a handy tool to distinguish between the various types of steaks based on their visual appearance when cut open.
Choosing the Perfect Cut for a Blue Steak
Cooking a blue steak to perfection requires careful selection of the right cut. Simply cooking any cut for a few minutes will not yield desirable results, especially if it contains excessive fat, marbling, or connective tissue. Such cuts would result in a steak that is difficult to chew and swallow.
For a blue steak, some excellent choices include:
- Tenderloin: This cut, also known as filet mignon, originates from the loin primal cut and is exceptionally tender.
- Round Steak: Derived from the round primal cut, the round steak offers tenderness and subtle marbling.
- Filet Mignon: Taken from the tenderloin in the short loin area, filet mignon is renowned for its melt-in-your-mouth texture.
- Flat Iron: With an even thickness and moderate marbling, the flat iron is perfect for high-heat cooking methods like grilling and pan searing.
- Sirloin Tip: This moderately tender cut from the sirloin roast offers a beefier flavor.
On the other hand, cuts that should be avoided for blue steaks include those with excessive fat, such as ribeye steak or prime rib.
Mastering the Blue Steak Cooking Process
Now, let’s dive into the exciting part: cooking a blue rare steak. Follow these simple steps:
- Take the steak out of the fridge and let it rest for about half an hour to reach room temperature.
- Blot or pat the steak with paper towels to remove excess moisture, ensuring even cooking.
- Season the steak with salt and black pepper. Optionally, brush olive oil on the surface for an additional char.
- Heat the grill to 400-450°F and add a cast-iron skillet. If using a gas grill, set the burners to high. Add a small amount of olive oil to the skillet. Once the oil is hot and starts to smoke, place the seasoned steak on it.
- Cook the steak on one side without flipping it for exactly one minute. Avoid pressing on it, as that may result in uneven cooking.
- Flip the steak and cook it for another minute on the other side. At this point, the edges of the steak will still appear somewhat raw. Roll the steak on its edges to sear the outside evenly.
- Remove the pan from the heat source and use an instant-read thermometer to check the steak’s temperature, which should read between 115°F and 120°F.
- Voila! Your blue steak is now ready to be served. No need to let it rest extensively, as it doesn’t get hot enough to cause excess liquid to seep out.
Exploring the World of Black and Blue Steaks
A black and blue steak shares many similarities with a blue steak, including the use of the same cuts of beef and the desired rare doneness level. The key difference lies in the cooking method.
While a blue steak is seared, a black and blue steak goes a step further and features a charred exterior to add an extra layer of flavor and texture.
Also known as Pittsburgh blue steak or Pittsburgh-style steak, the term “Pittsburgh steak” is believed to have originated in the industrial era when steel mill workers in the Pittsburgh area utilized the intense heat from blast furnaces to quickly cook their steaks during their short lunch breaks.
Mastering the Art of the Black and Blue Steak
To cook a black and blue steak:
- Prepare the steak as you would for a blue steak by following the instructions above and allowing it to sit at room temperature for 30 minutes.
- Heat the grill to 400-450°F.
- Cook the steak over direct heat to quickly char the outside.
- If available, place any fat trimmings from the steak directly on the grill grates. Alternatively, you can use butter for lean cuts like filet mignon.
- The fat trimmings will cause flare-ups, creating the desired charred exterior while keeping the inside of the steak raw.
- Sear each side of the steak for 1 minute, and then repeat the process for the edges.
- Remove the steak from the grill when the internal temperature reaches between 115°F and 120°F.
The Safety of Consuming a Blue Steak
With all the talk of it being “shy from being raw,” you may wonder whether consuming a blue steak is safe. To understand this, let’s take a step back and consider why we cook food in the first place. Cooking eliminates harmful bacteria, making the food easier to digest and enhancing its flavor with spices and seasonings.
Rest assured that the few minutes of high-temperature searing involved in cooking a blue steak are more than enough to kill any bacteria on the surface. Therefore, a properly cooked blue steak is not only safe but also a delicious treat for its dedicated fans.
The Unique Taste of a Blue Steak
Now, let’s talk about the moment you’ve been waiting for: the taste of a blue steak. As you take your first bite, you will initially experience the familiar taste of the brown-seared, well-seasoned exterior that resembles any other steak. However, the real adventure begins when you reach the “bleu” interior. The sudden transition from warm and seasoned meat to a cool center might catch you off guard.
Some describe the texture as spongy, lacking the juiciness typically found in medium-rare steaks. The taste is undeniably unique, but it may not be for everyone. Just like black coffee without sugar, blue steak has its dedicated fans who consider it the crème de la crème of steaks. However, it can take some time for the uninitiated to acquire a taste for it.
Final Thoughts
There you have it! We hope this article has provided you with a comprehensive understanding of what a blue steak is and how to cook it to perfection. While blue steaks may not be the most commonly chosen option, their popularity has ensured their presence on the menus of many steakhouses.
When cooked correctly using the right cuts of steak, a blue steak is not only delicious but also as safe and healthy as any other steak. So, why not embark on a culinary adventure and give this rare delicacy a try?
For more steak recipes and comparisons, visit Hook’d Up Bar and Grill and explore a world of mouthwatering possibilities!
