What’s the right way to cook a steak? Most people seem to fall somewhere in the middle: A Tasting Table reader survey found that about 35 percent of Americans cook their steak medium rare. Medium is by far the most common order at Longhorn Steakhouse while rare is the least common according to FiveThirtyEight. While ordering rare steak may be a rarity undercooked beef still has a fan base. A handful of people even insist on ordering it blue.
| Channel | Publish Date | Thumbnail & View Count | Actions |
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 Blatant Reviews | 2023-01-21 01:30:53 |  2,343,205 Views |
Blue rare vs rare steak🥩
A blue steak is sometimes called “blue rare” or “extra rare” which is a good way to describe it: the steak is seared for only a few minutes which chars the outside and barely heats the inside. As a result the nearly raw inside takes on a more purple color instead of the deep red that a juicy rare steak will have. The purple-blue color comes from oxygen-starved myoglobin proteins in the cut though it will turn red and eventually brown from oxidation the longer it is exposed.
Blue rare steak is not considered dangerously undercooked and when cooked properly it should ideally be so tender and soft that it melts in your mouth. But just because it cooks quickly doesn’t mean it’s easy to make.
There’s more to identifying a rare or blue rare steak than just the color of the meat. The internal temperature of beef is the official way to determine doneness and blue rare steaks have an internal temperature of just 115 to 120 degrees Fahrenheit. That’s relatively cool: rare beef sits at 125 degrees Fahrenheit medium at 145 degrees Fahrenheit and well-done cuts peak at 160 degrees Fahrenheit.
