Season more if required, but only after first tasting. I have also found striking up a good rapport with a local butcher does wonders for getting exactly what you want. However this just goes to show that “blue” is not in itself a definition that is cast in stone and each one will have their own opinion, for me it is matured ( you cant make a blue steak with a piece of red meat from a supermarket) warm and still have a pulse . The result is a rare (for blue cook for 30secs each side) steak of the highest order! Definitely cool inside. 3 February 2009, 8:26 pm, B) Understands that “blue” does not equal “rare”. Burgers have to be cooked well done to “kill the germs in the middle”, whereas steak does not? Like you, I was raised to believe that beef is inedible unless cooked very, very, very well done, and I never liked it that much. I started out around medium-well as a child and worked my way down the scale. It’s all the same meat, regardless of the cut. When you poke it with your finger, it should feel a little firmer than a blue steak but not much. here is an update on yet another meal enjoy! If you read through the thread you will see the problem – the definition of “blue steak” is not set in stone, therefore discrepancies will creep in between what you consider a blue steak and what a restaurant will. I generally order my steaks medium rare in restaurant just to be a bit on the safer side. Arceus, that is probably the best comment on this site. Hi Colin, I am not sure where you live, so it may be different where you are so if it is I am sorry. Well I at the end of the meal I had to tell the waiter that was the best steak I had ever had, and in fact the first I had enjoyed. I am trying it out tonight. Colin McNulty I went to a very select restaurant on Islay a number of years ago and had a fillet steak that was absolutely gorgeous called a drunken bullock and I wanted it blue. use an oil that has a high “burn temp” i.e. Colin McNulty Fortunately I grew past that and understood that “cooked” and “brown” aren’t the same thing. Thanks. Just put on your steak leave 20 sec lift off place the rind on the pan. Oh and almost forgot, cook in a hot dry pan. Delicious! Some might suggest that life will kill you in the end either way and I’d rather have a belly full of steak and red wine than brown beef and a self-righteous grin on my face. Finish rub some butter on top wait a bit to let it settle then enjoy. Very occasionally, I cook in a scorching hot, cast iron pan. What a great thread. Sometimes they turn out to be more chewy when too rare…but that steak in Florence was the best steak I have ever had! 23 September 2009, 1:30 am, u guyz are all krazy tha only way to eat stake is to atleast have it cooked personnaly i lik my steak well donewen it is actually cookd all tah way through, Colin McNulty If you think about the difference between well done and rare, well there is just as much difference between rare and blue. I’ve posted it up here and would love to hear your comments: https://www.colinmcnulty.com/blog/2011/04/10/blue-steak-video-cook-in-6-mins/, kieran bilginer Take care out there won’t you? Since I usually marinate mine in a bourbon/woodchuck amber mix its very flavorful in the end…, Tiferet – “My dad said I put my arms around my plate and growled like a dog!”. Vive la Blue-steak revolution!!! Unfortunatey, in the 32 years I’ve been ordeing my steak “blue” From Sydney to Perth, Adelaide to Darwin and Melbourne to Brisbane, I have only found around 10 cooks that do it right (in additional to my Mum and a mate of mine). I take great comfort in knowing that I am not the only person who struggles to get a blue steak when I order one. not chewy or tough….. try it! You quite clearly know how to eat meat as does the majority of those who have taken the time to share their love of undercooking on your wonderful webpage. I prefer bone in rib steak or strip loin (NY strip). A well-done steak has lost most of its water and fat. Personal taste. Anyway – so long as it’s fairly rare I don’t mind so much, but I CANNOT cook a stead well done. Bryon Gibson Thank you for creating this steak platform! I have in the past been served with warmed up beef as a “blue steak” and have always sent it back as the chef obviously doesnt know what he/she is doing. If the risk of toxoplasmosis is too much for you to eat anything but a well done steak, then I fully support your decision. When friends come over and want ‘well done’ I try… which usually means leaving it on the grill for about 5 minutes a side. 19 August 2010, 10:22 am. Um, sorry to both of you, but neither of those steaks are blue rare, they are just plain rare. Try to leave it alone, don’t fuss over it. The only thing I do differently than a lot of these comments, is I use only butter to sear my steak, and set a dollop of butter on it when it’s finished. That was the ethic when I was growing up and learning to cook, in the early 70’s. Rather than looking bright pink, it tends to look a little brown even though it hasn’t been cooked. Thoroughly recommend it if anyone if they’re in Belfast. Eat immediately with something red to compliment… , projectrevo Try this one. I may not like fish, but that does not mean that fish is a disgusting dish — it is only disgusting to me and other’s like me, but you won’t hear me trying to say that all fish are disgusting because that is not true. That’s amazing Kieran, well done. d-lish, it is Friday tomorrow after all! But never will I order a well done steak again. I won’t go into the full story but, in both cases, neither pursued the matter. NOTHING in this world beats a bleu steak with Roquefort cheese. Steak on plate, bbq off, cover in foil – rest for about 5 minutes. 6 April 2009, 9:04 pm. Im a big fan of a correctly done blue steak. I know how disappointing it is to walk away from a restaurant without eating but it’s no more disappointing than gearing yourself up for a good meal and then being served something awful and being expected to pay full price for the privilege. 5 April 2017, 11:54 pm. You wouldn’t eat chicken raw, so why eat beef that way? If I don’t like the look of the restaurant, I order something other than steak and make a note to make myself one at home ASAP. Once your steak is cooked put it on your warmed plate to rest. The one I had for tea tonight was a nice Zone Diet friendly version, so I had it with a simple side salad and a black pepper sauce made from the liquor left in the frying pan, I simply added some beef stock, some red wine, and a dash of single cream. 4 1/2. (Note to all: try mixing the left over cooking butter/oil with salt, pepper, red wine, honey and orange juice. Note: one concern that people have about eating rare steak is that they could get sick from bacterial contamination. Done. I live in India, so any recommendations regarding the selection of meat would be very helpful. Whether you like a super juicy and rare steak, medium, or a well-done steak, sous vide machine provides the precise temperature control. 30 September 2009, 11:43 pm, u guyz i went to a steak house ordered a rare steak and i almost puked all over how do u eat that, Colin McNulty does any one know any were i can go out for a steak in newcastle. 2 March 2009, 8:41 pm. 31 August 2009, 10:30 am, Great post here Colin, you seem to have successfully gathered all the blue steak lovers on the net in one place . That’s what I was taught as a kid. Meet juice is a mixture of water and the protein myoglobin, yes it’s a distant counsin of hemoglobin. Be prepared with the most accurate 10-day forecast for Blue Ridge, VA with highs, lows, chance of precipitation from The Weather Channel and Weather.com I’m not aware of any reason you shouldn’t cook it blue (like the parasites in pork for example). There is really something about food that completely polarises people’s views and it’s very common to find utter intransigence to any other point of view. Gavin wilde Oh the treat I was in for. 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! That’s great Mary. Well hung steak is great and it should look a dull brown colour and dry to the touch. I know I probably sound like an officious git, but I love my blue rare and think everyone should try it. The black and blue steaks charred black on the outside and blue on the inside – it looks fantastic. What a blog and what a post, you have united worldwide beef zealots! Splash some nice scotch or whisky in the fry pan (be careful as it will flare up) then a small splash of beef stock and some single cream, these will all combine with the pepper that has fallen off your steak whilst cooking. I hope you don’t mind if I copy them and link them back to this blog. Then repeat according to how well you want it cooked, and don’t forget to let it rest. Fingers crossed! That peice of meat looks pretty dam good . , Shabnam. Zone diet experts will notice that this is probably a bit short on carbs for a properly balanced zone meal, but ask yourself this: where did the wine for the sauce come from, and what do you think happened to the rest of the bottle! I came across your blog during a search for images of blue steak for my blog. I’m 73 years old and have been eating rare hamburgers since I was a child. Never looked back. It’s often called Kobe beef because it used to all come from Kobe. With the availability & reasonable price of Wagyu nowdays, this is an excellent meat to eat blue. We both ordered rare steaks and in our experience they usually come out cooked more than that which is ok, but not preferred. I read I should have re-wrapped and packed them differently. At the end of the day, it’s all about mind over matter. Colin McNulty In appearance this results in a steak very similar to that in “woody”‘s picture above. 7. Not blue rare, Stephen Franz Perhaps people were right that rare steaks were “cooked”. What the hell kind of illogical nonsense is that?! I hate your site because it is making me think of steak which I can’t have right now. The only problem I see is in this, if you are out and getting a blue steak – make sure its from somewhere reputable – a) the steak might be crap and make u sick b) they would need to know what blue is.. the amount of times ive went to a place, asked for blue and got rare or medium rare is insurmountable. It’s good that we are all becoming slowly educated. 7 December 2017, 1:16 am. No juices flowing at all and beautiful tender meat. Yum. Colin McNulty 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. Your newly cooked blue steak is ready for eating. Typical American dumb asses aren’t open to other people’s choices… Educate yourself, because raw meat or even slightly raw isn’t good for you. So whenever I had steak, I always had it Well Done. i guess im the only one here thats trying to keep my lunch down when i look at a blue steak? I’ve finally had enough of the internet failing to give me an answer to how to cook a blue steak and have decided to do my own step by step instructions. Not a hint or red in it at all. Re your rare sausage comment, I was surprised to be watching a cooking program the other day, and notice that they deliberately cooked a rare burger! I agree that I like my steak warm in the middle, not too sure about the maggots though!! Had this one 20 sec on each side, and some seconds on the edges. Shannon, you are very young. My partner, who is a head chef has a penchant for blue steak and as his assistant chef I have always been nervous of cooking one for him. – Remove and enjoy! If you sear the outside surface, you kill the germs.”. Until now, I’ve been of the old school too – well done or medium! How about you post up a picture of the way you like it? 19 August 2010, 10:45 pm. I buy Welsh (best beef here in the UK) sirloin from local butchers, as thick as i can. Cooking temperatures are relatively the same across all cuts of beef. No spices or condiments, I live for that fresh meat taste. If only we could change the world…through one blue steak at a time…. :3 x, steve wilcox Olive oil is notorious for its low smoke point (I kind of chuckled when I saw you were using olive oil for searing), Colin McNulty I wont say I am right when it comes to defining the undefinable but will say that you are wrong to suggest you can . Asian Andy It’s so hard to find a restaurant that does a decent blue steak, most of my blue meals have been cooked by a friend who is an ex-chef. 8 January 2009, 10:00 pm, Thanks for joining the debate Mark, very useful. “Rare please. 5. hehe, This site is great! Now, if you do the same thing with a rib eye steak say, then yes, you’re going to get some chewy bits. He was very angry and said, something to the effect, I guess should order a “Blue Steak” to get one rare! The doneness of a steak is by and large determined by the maximum internal temperature it reaches during cooking. So i trimed all the fat off so its all good 300calories and veg, Colin McNulty Converted to rare when my sister and I went to a good steakhouse and she treated us to the filet special. However ive been taught to rub it with olive oil and then season with pepper , DO NOT add salt until you are just away to cook it as salt draws a lot of moisture from the meat. paul stankevitch 16 May 2017, 5:24 am. Thanks again for making americans more aware of BLUE STEAKS…I just hope resturants are reading this!!!!!!!! 1 July 2007, 11:13 am. Thanks for the tips, just wanted to gauge everyone elses opinion, just bought some fillet that looks pretty tasty, from ASDA of all places. And a damn good beer …. Further, order a steak “bleu” in any restaurant in france and you will get exactly what it shows in the photo from the link Ian posted. It’s weird but it is as soft as marshmallow, not at all like having a mouthful of blood, just a mouthful of flavour! Sadly I expect that “heating excessively” breaks down the fibres more, even if it does dry the meat out, remove the taste and make it physically tougher to eat. (if you’ll pardon the expression!) I am Canadian, and I have been raised eating blue rare steak (since the 1970’s). The main reason to always order rare in restaurants is they invariably over-do it but medium-rare is still paletable. It doesnt lose the flavour – just a totally different one to blue. I was just in Florence, Italy and had a steak Forence Style. People should be confident enough in themselves to accept nothing but what they ordered. chef thirunilam What’s your secret (apart from great steak of course)? As a matter of interest, which oil would you recommend? I eat it any way from tartare to medium rare but go for blue when I cook it myself. Great, great read! Other half loved it!! sometimes cooks will ruin a well done steak just to get you to order the way they want you to next time. I like mine the same way you do, but here in the US we call it blue if it’s cold and gel-like in the middle, which I don’t care for. I have cooked blue steaks twice now since finding this site and neither time was a let down. Hi Polly, thanks for the great comment. USDA Recommended Safe Minimum Internal Temperatures Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as measured with a … Colin, How a person enjoys their food is a matter of opinion and you should avoid trying to pass off a subjective matter for an objective truth. 9 January 2011, 8:21 am. Suggestions on that? It seems pretty simple to understand to me. I use olive oil too and think it’s just lovely. And carbs make you fat, not fat. Colin McNulty If your steak is thick, you might be inclined to stretch to 1.5 mins per side. Yuck! Ok I know it’s only taken me nearly 4 years to get round to doing a video on how to cook a blue steak, but I have finally done it! That’s just food p0rn that is Kieran! Greetings fellow steak lovers! You need to look for an independent, family run, old fashioned steakhouse. (I got into an argument with a waitress once, when I ordered a blue steak and then saw her write down rare!!). TBH I very rarely get a blue steak cooked to my idea of perfection in a restaurant but there is a band where I will find it acceptable or not, even my son being a chef has a different idea of a blue steak to my own so this will always be subjective. Rare steak … Raw tuna is a deep, dark purple-red hue, but once heat touches it, it comes a light beige. I honestly don’t know how to do it. Rare is the optimum way to eat it for tenderness. • Oil the meat itself, never the griddle pan. hi im a chef in a hotel in scotland and for the many years ive been working ive never had the pleasure of selling a blue steak!! I always season with salt and pepper before hand. It will also lose much of its internal moisture. hey colin?……:):):)…..thank you for this blue-steak info, and thanks to everyone else that has put good info here…..after running a train for 12 hours at 70 mph all day and all night, a good steak is a good steak…….”WE” live in marfa, texas, usa?, ya’ll come on over anytime and we’ll try this new steak house here and test’em out….wha’ ya’ think…yyyyyyyyaaaaaaaaaaaa………..Here “WE” go…..steve and vickee wilcox, marfa, texas, usa, 24/7 cell-9155393247, chopperfive@sbcglobal.net. 11 November 2010, 5:26 pm. 22 October 2009, 9:59 am. My humble blog about: being a property investor & landlord, fitness, health, diet (paleo / zone), CrossFit, self defence, and weightlifting. The degree of rareness and the amount of … Probably my favorite food. I don’t really like how you rate the cooked quality of a steak. Firstly, thank you to you and all who have contributed to this thread. When the pan is hot enough (another 10 mins), I cook the meat for about 1 minute each side and a quick roll around the edges and that’s it. I regularly eat rare steak, and what you have shown isn’t blue, but rare. I have not reached the blue level yet but getting there. No resting needed. To balance this, I quote the following health and safety statistics for the UK only: – In 2009, 33 people drowned whilst having a bath. Rare. A 16 year old girl from Singapore here. So that brings me to the real question. You’re all actually wrong. We don’t laugh at you for eating all your soy/tofu bullshit, so don’t make comments about us eating delicious, juicy, warm beef. I used to be a well done steak man until about 15 years ago when I went to a steak restaurant and when I asked for a well done steak they refused. They do serve “ribeyes”, a term used very loosely, every Sunday in the chow hall but they’re boiled and have the texture of canned tuna. It’s not always a case of you get what you pay for either. then serve it on another heated plate. I keep thinking of doing a video of how to cook a blue steak, perhaps if I ever get round to buying myself that FlipVideo HD that’s just come out. 15 August 2009, 8:57 am. Like Nick Nairn, he is self taught and learned through experience. I can see how salting and leaving for a day could make a steak tough, as it sucks all the moisture out, but for a couple of minutes, I doubt it. 9 October 2011, 10:20 pm. How’s the inside, warm or cold? we liked it so much, we visited again, and the second time, call me a fatty, but i had to have second serving of their fillet steak….Mmmmm . It’s now more commonly called “wagyu” because there are now farms outside of Japan that produce it. I did it as you have described and it was surely ok, they paid!! I almost always grill mine on a gas BBQ that is heated as high as it will go. I understand the fillet to be cut from the tenderloin, either side of the spin. Never looked back. I may only be 18 years old and dont have as much experience on cooking steaks as you do, but I have to agree with a lot of the people on here, the steak you’re describing as blue is definitely rare. Ribeye and Fillet is the same you say though? Oh by the way, I would like to prepare it at home. A year late, someone ordered a blue steak and the chefs were very helpful in informing me about it, I tried it the next time I had a steak and I feel like every steak I had before that steak was a waste of time haha…, Im glad I got into blue steaks early theyre delicious, Late to the party, but I really enjoyed reading this. Colin McNulty magnificent – spread the word. Although a place called The Moon in Perth, Western Australia definitely gets a good wrap from me! And yes.. 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”. I stumbled onto this blog by accident but now that I am here, what do you suggest I start with? Freezing the steak prior to preparing slowed the inner cooking time, which will give you a beautifully prepared blue plank steak. This is to bring the steak up to room temperature, which will help the middle become warm, considering the quick cooking time (2-3 minutes). Blue should only be souched on the grill untill the coutide is seared, not cooked a few mm’s through and no dark brown at all. Allow to get to room temp for maybe an hour, depending on ambient. – Heat the pan until it’s as hot as it can possibly get Getting infected with Toxo may not be too much of a problem for adults- it causes relatively minor, albeit permanent, behavioural changes- but it causes serious damage to an unborn child when the mother gets infected during pregnancy. I myself do not cook Blue Rare Steak… on purpose that is. It took me 10 years to go from well done to blue. I had a blue steak in the restaraunt there and it was appalling.. it honestly looked barely medium. Get the bbq grill stinking hot – learn your bbq and adjust cooking time accordingly. Sounds like you’ve never actually had a *real* blue steak. I, personally, and in favour of blue to rare steaks. ok will see what i can do… might go and select a nice cut today and see how it comes out. Now I’m back in Ireland I have to ask for blue, which is working ok. As a result she would have raised a vegetarian, except that once when I was six she took the steaks out of the oven early without realising it. it bewilders me. i love blue steaks and am struggleing to find out how to cook them, i have tried many of the ways mentioned here with no real joy i think i will try hanging the meat longer, but i have to mention the photos and coments. 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