Alex Nagy Fantastic site! 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. Awesome blog, awesome comments! Very nice, although still getting my head round it!! People eat it for the completely different experience and taste, not because it’s the most tender. For people who like their steak with a little less mooing, Rare is the way to go. your steak is rare, not blue. It was the only time he has heard this and the manageress couldn’t sway him to cook it blue. Now, if you do the same thing with a rib eye steak say, then yes, you’re going to get some chewy bits. 18 April 2010, 7:18 pm. 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! Don’t get me wrong, a blue steak is not Steak Tartare (which is completely raw), it is cooked though of course definitions vary as to what “cooked” means when it comes to a blue steak. I would stick with using the olive oil, as long as you add the butter as well. (Note to all: try mixing the left over cooking butter/oil with salt, pepper, red wine, honey and orange juice. Just like to discolour the meat so nobody else vommits when I’m eating it.best way to have it.? I find that all the cracked black pepper I like on it tends to burn a bit. I’m not trawling the land for bad chefs or restaurants but it happens every now and then. I don’t have a photo of how I cook my steak, at hand, but check out the photos on this website, they demonstrate what a real blue rare steak looks like. 13 July 2008, 8:49 am. 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. 25 July 2008, 9:02 am. Hmm, just made my mouth water then. Pop in a small nob of butter, which should bubble immediately. If you love juicy and tender steak, you’ll provably like medium-rare doneness, so set the sous vide temperature … Just had steak tonight on the George and very good it was too! I hope one day, you reach a point in your life where you’re somewhat less angry at the world. So blue in the UK is rare/medium rare to me. Burned fat, to me, is a delicacy. But eating even medium well done (i.e. I’m certainly no expert, but I think that there are two key factors; the first being a room temperature (decent quality) cut of beef and, secondly, a scorching hot cooking surface. Add steak so it’s on it’s side. Hmmmm stop it, it’s making me think of steak! 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. after you have cooked it, put it on a warmed plate and cover it with aluminum foil and let it sit for atleast 3 mins… the juices run out then soak back up in Oooh very good Daniel. !!!! OMG, are you serious?!? PS, I never said that chefs were head strung and stroppy. I want to thank you all for confirming my belief that to not love rare steak is to say “No” to life. 11 November 2010, 5:26 pm. Hi Colin, I am not sure where you live, so it may be different where you are so if it is I am sorry. Your palette is pretty good at determining what’s good for you and what isn’t, so it should be self evident, that if it tastes better when it’s rarer, that can’t be bad. If it is of high quality, stored and prepared properly, anybody with a fully functioning immune system can easily digest rare and even raw meat in reasonable amounts. What I recommend is to watch the edges of the tuna steak. 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. Put some aluminium foil over it and let it rest for 2 minutes, turned it, let it rest for another 2 and ready to eat. You need to look for an independent, family run, old fashioned steakhouse. What the hell kind of illogical nonsense is that?! Actually I think I can tell, it’s eating a low carb diet, from the looks of that plate anyway. This is my way…. You’ll never get that on a home stove in 1 minute. I learned cooking steak over the years by having someone criticize my steak cooking skills. James, you’re right that without heating steak so it’s brown all the way through, you may not kill Toxoplasmosis. (JK). :3 x, steve wilcox That’s great ali, thanks for letting me know! I had a venison steak tonight (blue) with black pudding, peas and shallots in red wine and it was about as fine a meal as I could cook. Little-no pink and juice which was clear with little or no blood in it. It was until I ventured out on my own, got a job in a restaurant and discovered the wonders of a perfectly cooked steak. Do not use Olive Oil, especially not extra virgin. You can not sear blue a steak straight out of the fridge. Friends have commented on my “irrational” responses in this situation and dismiss me as a little bit odd or perhaps worse! Parts of the best way to get to room temp for maybe hour! You obviously have some kind of illogical nonsense is that they could get sick from contamination! Was just wondering can u taste the blood in it. wanted to go for... 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