I stumbled onto this blog by accident but now that I am here, what do you suggest I start with? This means that when i cook his blue, as he likes it, it is warm in the middle without compromising the blue part. This is why you never get even medium burgers, because the mincing process mixes up all the aerated surface bits through out. I’ve wasted a lot of time today reading the comments here and have got to say I’ve found it insightful! Anneline Graham-Krüger Well I don’t know what it was called then, but it was defiantly raw. After my post post. Colin, Like me some Bleu Cheese Butter on top too…. New York Strip Steak This cut comes from the short loin or the boneless top loin muscle, one of the most tender sections of beef. When I am at the butcher the first thing out of my mouth is “Don’t trim the fat.” I always get a a knowing smile from any butcher worth his salt when i make that request. 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. 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. Probably my favorite food. It’s good that we are all becoming slowly educated. I usually only evoke this in extreme circumstances and, in the past I’ve had one chef shout at me and a manager physically threaten me if I left without paying the full whack. Meet juice is a mixture of water and the protein myoglobin, yes it’s a distant counsin of hemoglobin. 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. 7 December 2017, 1:16 am. Enjoy your toxoplasmosis, you pseudo-French namby-pamby foodie tosser. 18 February 2017, 5:38 pm. I pretty much agree with everything you’ve said – except your comment about Rare Hamburgers. I generally order my steaks medium rare in restaurant just to be a bit on the safer side. Perhaps the chefs who have kindly posted on here would care to enlighten us as to whether “interfering” with a customer’s food is something we should be worried about, especially if we’ve sent something back? 12 March 2009, 11:12 pm. Please don’t confuse the two. 30 October 2010, 12:28 am. if the meat has no outer fat : duck fat, tallow, or butter (i prefer tallow, but duck fat is great when you melt a thin layer of foie gras over your blue steak, it is SO good it is sinful, please try !!!) Most supermarkets have a matured meat range, either for 21 or 28 days. When friends come over and want ‘well done’ I try… which usually means leaving it on the grill for about 5 minutes a side. Used to be a medium fan but migrated to medium-rare and now order (and try and cook) rare. To be honest, when I order a steak, I EXPECT to be disappointed! Raw tuna is a deep, dark purple-red hue, but once heat touches it, it comes a light beige. This is completely wrong. My mother thinks like yours does and like many of the commenters do. If only we could change the world…through one blue steak at a time…. Therefore, the germs are only ever on the outside surface. When myoglobin is cooked it goes from a +2 charge to a +3 charge as a result of oxidation reactions caused by heat, as a result it turns brown. Blue is just barely cooked on the outside and that’s it. $2 per pound would make it a great deal!) Nicky Brown Going to restruants I just ordered different every time as I loved steak, I stuck with rare for ages as i didnt know about blue and rare was the best, as soon as I was told about having it blue I didnt have to think twice. 4 stone! Our handy steak infographic shows you what to expect from each cut and gives advice on how best to cook it.. Sirloin: Considered to be a prime steak… I also grew up thinking that brown was cooked and that any red was raw, but a few months ago i decided to go for a medium-well steak and loved it. Plus our “modern” industrial beef production methods tend to get feces on the meat. I then spread oil over the streak on both sides, i dont put the oil in the pan. , Shabnam. magnificent – spread the word. Please tell your son not to fear the outside of the steak is seared, just not cremated. The chefs prepare it straight from fridge, placed on a plate under the heat lamps for 5 or so minutes and then seared on the grill for a further minute. How hot? Gotta be grilled Then I fill a pot with some hot water from the tap (maybe 50-60 deg C) and place the sealed bag in the water to warm for about 10 mins. I have been to a few restaurants and asked for blue. The Best Ways to Cook Cheap Steaks. Greetings fellow steak lovers! 3 February 2009, 8:26 pm, B) Understands that “blue” does not equal “rare”. Maybe it’s a regional difference, as Colin said you would never see a “rare” steak in England like the photos from the link that Ian posted in any English restaurant, but I ordered the Black Angus fillet at the Dorchester, blue rare, and it came out looking just like the photos from the link that Ian posted. Great info, did one last night in our pbu for a customer, but why I chewed my nails while they ate I don’t know. I want to thank you all for confirming my belief that to not love rare steak is to say “No” to life. It's also known as the Kansas City Steak, New York Steak, Ambassador Steak or the Boneless Club Steak. LOL …, Blue steak isn’t fried, or grilled it’s placed in hot water (almost boiling) for about 30 seconds, taken out & serve, Done. We wont be using that restaurant again. Quite the reverse in fact. 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. I cut them open and its totally rare on the inside. I have a deep-seated conviction that if you have good meat, then extra butter, rosemary, spices, beer etc degrades whatever you have. Hi But never will I order a well done steak again. It’s always good to hear someone else’s view point. hehe, This site is great! As my name implies I am from Asia where quality meat comes at a very high price. No stirring or prodding, no weighing it down or pressing, the occassional shake of the pan should be all that’s required to alleviate your worries that it might be sticking. Oh, it just melts when you press it against the roof of your mouth. I tucked in and LOVED mine, my husband called over the waitress in disgust and sent his back (he does usually love blue but fancied rare and being a chef himself was NOT happy his meat wasn’t served properly). While sitting on my rump in work today (get it, rump?…I’ll stop now) I came across this page. I came here from a blog called Beef Afficianado. If anyone has any video footage, let me know and I’ll post it up here. Extra-rare or bleu. Blue Rare steaks are only seared on the outside, meaning the inside remains almost completely uncooked and raw. Does the middle just taste raw or like blood? The idea is to brown the outside with minimal cooking on the inside; the meat … Immediately add the butter … Ive converted my husband from having his steak well done, to blue, { believe me it took years} but he is now a convert, if we go out with friends, they will pull a face at our steaks, the brave ones will try a small mouthfull { im not giving them a big mouthfull lol} and most of them like it. Thoroughly recommend it if anyone if they’re in Belfast. It is different from rare. restaurant as an appetizer. I think the meat, given it can, should speak for itself! and I love steak! Start with medium / well done, then medium, then medium / rare, etc etc. Mel- fingers crossed pics to follow tomorrow, Sam nelson The degree of rareness and the amount of … At least if they under do it you can always ask them to give it another 30 secs. My humble blog about: being a property investor & landlord, fitness, health, diet (paleo / zone), CrossFit, self defence, and weightlifting. I would say the more uncooked or undercooked it is the better the taste. If you can stomach the idea and are in a country where they sell it, try horse steak instead of cow. Just wanted to say hello, I’m gonna go buy some steak after work… damn this blog I NEED A BLUE STEAK, Heat deep fry pan to temperature, dip steak in for 1-2 seconds to sear the outside and kill germs, put on plate …. 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! Don’t put salt on a steak before you cook it, it dries it out. Colin McNulty 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 . this is drinking liquid cancer. Leave out over night or at least 6 hours covered. if you’re ever in Rome check out “Dal Toscano” I buy Welsh (best beef here in the UK) sirloin from local butchers, as thick as i can. If you’re spending any longer than 30 seconds on each side, you’ve gone past “blue” steak. Take a photo and post it up when you’re done! https://whatscookingamerica.net/Information/MeatTemperatureChart.htm Sadly, I don’t have steak for dinner tonight, merely some really nice spicy sausages from Tesco’s which will go nicely with mashed potatoes, swede/rutabaga & carrot and some onion gravy. 28 August 2010, 5:09 pm. it bewilders me. , EDIT March I’ve finally got round to making a Cooking a Blue Steak Video, About time somone did this, i always ask for Very, very very very rare, i have mine about 45 seconds per side and its done! Beef is only correctly cooked when it is a uniform brown throughout. Best steak sauce I’ve ever had.) Sooo much flavor, mmmmm. You can also add some herbs if you like, a sprinkling of rosemary is my favourite. 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 am so happy to have run across this page….most people I eat with think I’m nuts. When you poke it with your finger, it should feel a little firmer than a blue steak but not much. Suggestions on that? You missed out one feature – the steak should be mature. Most people will tell you that this is the steak for people who don't like steak. Rather than looking bright pink, it tends to look a little brown even though it hasn’t been cooked. Season the steak on all sides with salt and pepper and place it on the grill once it is at full temperature. But since the plank steak is a much thinner cut, season your steak, and set in the freezer for about 1-2 hours prior to preparing. Here’s how I do it: And we’re done! Thanks for the Info here on cooking the perfect steak… 22 October 2009, 9:59 am. I think you may be referring to Pittsburgh/Chicago blue where the outside of the steak is incinerated over very high heat on one or both sides. I have since been preparing my own the same way and my 18 year old son refuses to eat his any other way. Just found this website, really intersting. heat pan very high…. 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. Very interesting comments. Ribeye (my favorite cut) was on a super sale this week at the super market. Bravo on your blog post, though. That’s Rare at best. Amazing that it’s kept going for 4 years! When I found out about Blue, I started ordering Blue, and occasionally got ‘we don’t do that here sir’. Antonio As for toxoplasma, the main vector is cat poo. So I just wanted to ask you guys how it tastes? Well mate you got it right . Everyone gets mad and says they are not done. I had it in Japan and have had it a few times since. Got a laugh out of me: those French. 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