How do you cook a rare blue steak?

What does Blue rare steak taste like?

When a steak is blue it is pretty much how it sounds… effectively raw and completely red inside. The exterior of the steak will be gently seared. The steak will be hard to chew, not very tender or juicy as the heat has not penetrated into the steak.

How long do you cook a blue steak?

We also recommend the following for a 2cm thick sirloin steak:

1. Blue: 1 min each side.
2. Rare: 1½ mins per side.
3. Medium rare: 2 mins per side.
4. Medium: About 2¼ mins per side.
5. Well-done steak: Cook for about 4-5 mins each side, depending on thickness.

What steak is best blue?

The best cuts to use for a “blue steak” include top round, sirloin tip, top sirloin, flatiron.

Why don’t you get sick from rare steak?

No risk of sickness

So eating that medium or rare steak isn’t going to make you sick. More to the point, cooking a steak to rare – an internal temperature of 135°F is heating the meat hot enough to kill the bacteria that cause those ailments in the first place.

Why is my raw steak blue?

It’s perfectly safe to eat. It’s actually just a vegetable-based dye, commonly made from color-rich roots or berries, and fully edible. So, the next time you find a green or blue speck on your farm-fresh meat, don’t toss it out. You’re just seeing the evidence that the meat was inspected, and passed.

How should steak be cooked?

The USDA recommends steaks and roasts be cooked to 145°F (medium) and then rested for at least 3 minutes. To ensure food safety, ground beef should be cooked to a minimum 160°F (well done). Be sure to check with a thermometer, as color alone is not a foolproof indicator.

Can steak be too rare?

If the fresh meat is a steak, roast or chop, then yes — medium-rare can be safe. That means the meat needs to reach 145°F internally and stand for three or more minutes before cutting or consuming. Unfortunately, even if preferred by foodies, there’s no way to guarantee the safety of rare meat.