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Posted: 5/12/2024 11:18:08 PM EDT
Dinner last night: one of our party ordered Ribeye steak- cooked "BLUE".
Apparently that is extremely rare, as in meat touches grill for 15 seconds or so per side. Anyone hear of this terminology? Is BLUE steak a new kidz thing or I am just crawling out from under a rock ? |
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Posted: 5/12/2024 11:18:34 PM EDT
[#1]
Yes Blue Rare is a thing and no it's not that new.
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CO, USA
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Posted: 5/12/2024 11:19:23 PM EDT
[#2]
Been around awhile. It’s delicious with the right cuts
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Posted: 5/12/2024 11:22:42 PM EDT
[#3]
Not something to do when you order cube steak.
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USA
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Posted: 5/12/2024 11:23:57 PM EDT
[#4]
Blue rare is not something new. Yes, you've been living under a rock.
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Posted: 5/12/2024 11:25:03 PM EDT
[#5]
Not remotely new.
 I'm a blue guy myself. |
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WI, USA
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Posted: 5/12/2024 11:26:11 PM EDT
[#6]
Blue is good but needs to be a prime cut.
Cannibal sandwiches are good too. |
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Posted: 5/12/2024 11:27:13 PM EDT
[Last Edit: DKUltra]
[#7]
Uhhmm
Steak needs a "Good" sear bottom line! My goto is about 6-7min per side, depending on cut and thickness! Blue? 15sec sear? Why bother cooking it at that point? Might as well eat it werewolf style! As in fucking uncooked!  ETA: Swear to god I think some of you purposely troll GD, trying to start some retarded fad ..  |
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Posted: 5/12/2024 11:27:24 PM EDT
[#8]
Blue rare is not that new!
It's not my thing either, I am content with regular rare. |
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Posted: 5/12/2024 11:27:32 PM EDT
[#9]
"Light a match, show it to the cow, bring it on a plate."
Blue is a too rare for me, but I know people who like it. It's been around for at least 40 years, probably much longer. |
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Posted: 5/12/2024 11:29:05 PM EDT
[#10]
Quote HistoryOriginally Posted By Rattlehead34: Blue is good but needs to be a prime cut. Cannibal sandwiches are good too. Yup, must be a good cut! |
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Posted: 5/12/2024 11:31:47 PM EDT
[#11]
I used to work at a nice steakhouse. Blue is fucking mooing. In 10 years of waiting tables, I had at most five people order their steak blue.
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Posted: 5/12/2024 11:32:37 PM EDT
[Last Edit: nightstalker]
[#12]
What temp is the sear? 1000 degrees?
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Posted: 5/12/2024 11:34:10 PM EDT
[#13]
I prefer well marbled steaks cooked to the point that the outside is seared and the fat has started to render. If I want uncooked steak I’ll order tartare 😋
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Posted: 5/12/2024 11:34:14 PM EDT
[#14]
Never eaten at Pittsburgh Blue, eh?
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TN, USA
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Posted: 5/12/2024 11:36:00 PM EDT
[#15]
Quote HistoryOriginally Posted By Vne: Never eaten at Pittsburgh Blue, eh? Came to post Pittsburgh blue |
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Posted: 5/12/2024 11:37:27 PM EDT
[#16]
Quote HistoryOriginally Posted By beitodesstrafe: Not remotely new. I'm a blue guy myself. How elitist hipster of you |
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Posted: 5/12/2024 11:37:46 PM EDT
[#17]
Quote HistoryOriginally Posted By Aspida1776: Came to post Pittsburgh blue I used to order black and blue. Then someone told me ah Pittsburgh char. And gave me the backstory. Steel workers would cook steaks on the furnaces that were so hot it would char the outside but be cold inside. Since then I've ordered a Pittsburgh char at every nicer restaurant that can actually cook it correctly. |
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TX, USA
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Posted: 5/12/2024 11:46:04 PM EDT
[#18]
also referred to as pittsburgh blue. best with very low-marbled cuts like filet. it's not kind of raw - it's actually raw, with a very thin sear for texture.
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Posted: 5/12/2024 11:51:42 PM EDT
[Last Edit: FG24U]
[#19]
Quote HistoryOriginally Posted By sirensong: also referred to as pittsburgh blue. best with very low-marbled cuts like filet. it's not kind of raw - it's actually raw, with a very thin sear for texture. I’ve understood Pittsburgh to be near burnt on the outside while being blue. |
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CA, USA
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Posted: 5/12/2024 11:56:21 PM EDT
[#20]
Sounds gay
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Posted: 5/12/2024 11:59:03 PM EDT
[#21]
Was eating with some dudes up in Canada. One of them ordered his steak blue. Rawest cooked steak I have ever seen and he sent it back for being too done.
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Posted: 5/13/2024 12:03:55 AM EDT
[#22]
You should try your waffles like that, OP.
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CO, USA
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Posted: 5/13/2024 12:05:55 AM EDT
[#23]
Blue rare, may as well take it out of the cooler and put it on a plate. It's disgusting, nor manly. Medium rare is perfect, breaks down the marbling so you get flavor without being overcooked.
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ID, USA
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Posted: 5/13/2024 12:06:55 AM EDT
[#24]
It’s rare but a thing, I have a tendency to order steaks rare because most people overcook them anyways
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Posted: 5/13/2024 12:08:00 AM EDT
[#25]
Thin strips of Kobe dipped in almost boiling spiced oil, can be salted or sweet or herbal. Pretty much the same, dissolves in yer mouth.
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Posted: 5/13/2024 12:09:36 AM EDT
[Last Edit: Bomb-Tech]
[#26]
I prefer blue/pittsburgh rare steaks.
I like making them at home since it’s so hard to actually get what I consider rare at restaurants. This is one I just did at home… a little overcooked… I put it on too soon. But it was like butter.  And some for my patient assistant… 
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Posted: 5/13/2024 1:08:56 AM EDT
[#27]
Is that the same as charred rare?
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Posted: 5/13/2024 1:48:42 AM EDT
[#28]
ages ago when i was a drunk i would get steaks from a local bar that were aged 2 weeks in a fridge by the chef. he called them the flat iron special and they were amazing. one of the ways he liked to serve them was blue i think but i always asked that mine be cooked slightly more just to be on the safe side. kinda gross but was in fact amazingly yummy.
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Posted: 5/13/2024 1:58:57 AM EDT
[#29]
Originally Posted By Positronic: Dinner last night: one of our party ordered Ribeye steak- cooked "BLUE". Apparently that is extremely rare, as in meat touches grill for 15 seconds or so per side. Anyone hear of this terminology? Is BLUE steak a new kidz thing or I am just crawling out from under a rock ? |
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Posted: 5/13/2024 2:08:40 AM EDT
[Last Edit: Karankawa]
[#30]
Sounds like what I cooked on accident. I like rare and have back problems so I get lazy and use a 110v iForeman grill instead of the real outdoor thing. Seems to happen only with cold steak. Now I usually put a rub on it a let it rest somewhere for a half hour or so.
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FL, USA
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Posted: 5/13/2024 2:18:16 AM EDT
[#31]
I would say getting Kobe or Wagyu beef in blue tastes great if the meat is cut up in stirps.
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USA
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Posted: 5/13/2024 2:19:03 AM EDT
[#32]
Quote HistoryOriginally Posted By Bomb-Tech: I prefer blue/pittsburgh rare steaks. I like making them at home since it’s so hard to actually get what I consider rare at restaurants. This is one I just did at home… a little overcooked… I put it on too soon. But it was like butter. https://i.imgur.com/qGwoPIO.jpeg And some for my patient assistant… https://i.imgur.com/strBxNw.jpeg I think your dog could defuse a bomb with such patience and control I pretend to throw a shilling of beef and my cat is breaking the sound barrier |
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Posted: 5/13/2024 2:21:48 AM EDT
[#33]
I'll stick to my medium well and avoid brain worms.
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OH, USA
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Posted: 5/13/2024 2:29:03 AM EDT
[Last Edit: Millennial]
[#34]
Not a new thing.
Blue is like 110-115F inside... it does not mean "just seared for a couple seconds on each side" or "still cold" inside. That's just some dumbassery right up there with "don't put vermouth in my martini". Pull a blue steak at like 108F and let it rest. My personal preference on lean cuts is 130 (rare-to-med-rare) and 150F on ribeye and chuck (medium). But blue with a good sear is actually a VERY good on a really lean tender cut of meat like Dry Aged Filet Mignon or Picanha with the fat cap trimmed off. Slice it thin and it kind melts. MMMmmm. Anything less than prime or anything fatty will be really chewy, and tenderized or dry aged is the way to go. 105-115 Blue 120-130 Rare 130-140 Medium Rare 140-150 Medium 150-160 Medium Well 160-165+ He's Dead Jim |
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Posted: 5/13/2024 2:32:17 AM EDT
[Last Edit: BigFatDog]
[#35]
Quote HistoryOriginally Posted By medicmandan: Is that the same as charred rare? Charred rare is Black and Blue (AKA Baltimore). What the OP is describing is call Bleu, as in French. In both cases the center is cool/cold. In the first you get a crust that is similar to a well done steak. In the second the you just get the indications of cooking. The surface isn’t hot enough after cooking to melt room temperature butter. I prefer something in between. I want a Carmel crust with a cool center. I have to be very selective not just in terms of cut, but even in terms of the individual steak. I’ll look at both quantity/quality of marbling and color of the fat… Never a ribeye… Usually a strip… Occasionally filet… Dry… Finely marbled with no large veins of fat… Creamy white and ruby red. I also love steak tartar. My love of rare steak is one of the things that my wife found/finds attractive about me. At first I thought it was strange, but I have discovered over the years that many women see it as a very manly thing. Cigars, scotch, black coffee/espresso, raw oysters, dark beers, “big” wines… women don’t want to participate but are attracted to men who do. |
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Posted: 5/13/2024 2:34:41 AM EDT
[#36]
It is my preference
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Posted: 5/13/2024 2:49:50 AM EDT
[Last Edit: PROFESSORCHAOS]
[#37]
It ain't new- I remember Stacy Keach in The Life and times of Judge Roy Bean saying he wanted his horse cooked blue.
I'm not old enough to know about that, but I do. The movie is older than I am.   Life and Times of Judge Roy Bean: Bad Bob the Albino |
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NH, USA
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Posted: 5/13/2024 6:12:27 AM EDT
[#38]
Y'all are gonna get worms.
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Posted: 5/13/2024 6:20:19 AM EDT
[#39]
I love blue steaks. The rule is cook the steak so low that a good vet can bring it back and have a green vegetable on your plate that it can eat if that happens.
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Posted: 5/13/2024 6:39:58 AM EDT
[#40]
 Gangs of New York - Bill Killed Sheriff Did the guy wear a snappy waistcoat, OP? |
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NY, USA
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Posted: 5/13/2024 6:42:36 AM EDT
[#41]
I often order Pittsburgh rare but tell them I like it rare to mid rare.
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AR, USA
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Posted: 5/13/2024 6:51:06 AM EDT
[Last Edit: splitbolt]
[#42]
Quote HistoryOriginally Posted By Ct1: How elitist hipster of you Quote HistoryOriginally Posted By Ct1: Originally Posted By beitodesstrafe: Not remotely new. I'm a blue guy myself. How elitist hipster of you Steak Florentine, or...?  The Cowboy Way - Knock it's Horns Off! (Famous Steak Scene) - Movie Spotlight |
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Posted: 5/13/2024 6:55:53 AM EDT
[#43]
Knock the horns off, wipe it's ass, then bring it on. Yum.
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VA, USA
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Posted: 5/13/2024 7:24:19 AM EDT
[#44]
Wait until OP hears about blue waffles.
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MO, USA
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Posted: 5/13/2024 7:32:39 AM EDT
[#45]
Been around ever since I can remember, and I am in my 50s
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Posted: 5/13/2024 8:40:31 AM EDT
[#46]
I'm used to hearing it as Black and Blue. The black comes from using an extremely hot cooking surface, the 'blue' refers to the done-ness which means still coldish in the center.
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Posted: 5/13/2024 8:48:05 AM EDT
[#47]
God I fucking hate foodies.
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Posted: 5/13/2024 8:51:08 AM EDT
[Last Edit: SAE]
[#48]
I'm a rare to medium rare man myself.
However, I would try ''blue'' if it were a prime cut of steak like a porterhouse or something. |
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Posted: 5/13/2024 8:53:49 AM EDT
[#49]
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TX, USA
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Posted: 5/13/2024 9:01:39 AM EDT
[#50]
Quote HistoryOriginally Posted By Never_A_Wick: Yes Blue Rare is a thing and no it's not that new. Yep. Since long before I was a kid. I don't care for it. The best doneness is a hard sear, very rare. But the grill needs to be blazing hot to get that right, and it's easy to go from sear to burn. |
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