Blue Steak

[PITA]

why eat raw steak? How is that appetising? Why go to a restaurant to eat that? just go the butchers!

I'd go with medium but if i was making it myself i'd do it well done.

You would appear to be somewhat confused.

Not cooking the exposed outside of a steak is not a recipe for good health so eating straight from the butcher's probably isn't a good idea.

 

[Matty_j1878]

Anything more than medium and we can't be friends, Medium/ Medium Rare depending on where i go and what cut i have.

 

[Blue 1]

Texture is that of meat. Anything above med rare tastes of 'cooking'.

Only certain cuts of steak are worth doing blue though. Use rib eye, works the best.

Very hot pan, don't put the meat in cold, leave it at room temperature uncovered for 20 mins. Oil steak well, fry 30 seconds each side, place in a warmish oven for 1 minute to rest.

Ribeye needs longer than other cuts in order to soften the fat. Fillet is the only one I'll eat blue.

Anything over medium and you might as well chuck it in the bin.

 

[Ashtonian]

You would appear to be somewhat confused.

Not cooking the exposed outside of a steak is not a recipe for good health so eating straight from the butcher's probably isn't a good idea.

if i was cooking it myself i would make sure it is cooked, not being a chef. but in a restaurant i would expect them to have a bit more knowledge than me lol

jusdging blue steak above, hold a zippo up to it a bit will probably bag the same results

 

[joey_macmo]

Every cut apart from ribeye I have blue to rare, rib eye is a medium rare for me.

Saying that it depends where you are, medium rare in France, Spain & Italy is pretty much blue here. Don't get me started on the Germans trying to cook a steak though!

 

[AndyC]

If I was a chef I would refuse to cook a steak well done . You uncouth northern monkey

Stunned, shocked, offended - flabbergasted, my flabber has never been so gasted

 

[Mikey_Fitzgerald]

Texture is that of meat. Anything above med rare tastes of 'cooking'.

Only certain cuts of steak are worth doing blue though. Use rib eye, works the best.

Very hot pan, don't put the meat in cold, leave it at room temperature uncovered for 20 mins. Oil steak well, fry 30 seconds each side, place in a warmish oven for 1 minute to rest.

I'll give that a try

Sounds nice

 

[chicoazul]

Every cut apart from ribeye I have blue to rare, rib eye is a medium rare for me.

Saying that it depends where you are, medium rare in France, Spain & Italy is pretty much blue here. Don't get me started on the Germans trying to cook a steak though!

Spot on. I'm a medium rare type of dog.

As soon as flip flops hit foreign soil I'm all over medium as the foreign cats undercook pretty much all over.

Vote out the EU and stop this madness.

 

[bigbadjeff]

Was in France and ordered my steak medium. It came out with blood comming out of it. Three times I sent it back to be cooked more. The waitress finally brought the steak back cooked to my satisfaction and slammed it down in front of me. The customer is always right.

 

[The Cowboy]

Medium rare. Had rare once, quite liked it but the texture in the centre was too raw for my liking.

Honestly don't see the point of anything above medium. It become so tough and tasteless.

 

[Deggo]

Any good?

Never had it

What's the texture like?

Why don't they just call it raw

 

[The Cowboy]

Why don't they just call it raw

Because it isn't?

 

[coollino]

Never had blue steak but had steak (and tuna) tartar many times, love it. And carpaccio.

Never really order steaks when out, not worth it.

 

[orchard]

What he said Mikey but make sure the fillet is at room temp. Not straight from the 'fridge. Black+blue for me as it needs caramelisation imo.

Ribeye needs longer than other cuts in order to soften the fat. Fillet is the only one I'll eat blue.

Anything over medium and you might as well chuck it in the bin.

 

[Deggo]

Because it isn't?

30 secs on each side and warming down is hardly cooked

Medium rare yes but blue oh no