Chefs: How can I get my blue steak blue?

Question

Tonight I was at a fairly upscale restaurant. I ordered my steak blue. It arrived a charitable medium rare. When I told the Maitre'd he (i) told me it was blue, (ii) told me it was the lighting, (iii) shone a cigarette lighter on it to prove that it was the lighting (!!), (iv) brought me into the kitchen to show it to me in 'proper lighting'. Once in the kitchen, I said to the chef, 'I want it blue blue' and he said 'okay'. I know most people who say 'blue/rare' mean medium. So, my question is: what do I have to say to the serving person to convey to the chef that I really DO mean 'blue'? Is there anyway of ordering a blue steak without going into the kitchen, looking the dude in the eye and saying 'I like raw'?
---Tired of medium-rare.

The chef knew instantly what I meant and the second steak was perfect. The problem seems to be one of communication and expectation. How do I communicate the term 'blue' without actually visiting the damn kitchen?

Thanks rich, but that really doesn't help. I know how to do it. I know that every chef knows how to do it. 'Black and Blue' will still result in 'medium-rare' in almost every restaurant. I don't know if the problem is with servers or chefs. I just know that I have used every term in my vocabulary (and I have far too much education so it is substantial) and I have never received a steak cooked blue (traditional sense, between rare and raw), without visiting the kitchen, looking the chef in they eye and saying, 'I want it blue, really blue, not the way most American's understand blue. I live in France most of the year, I know blue.' I know that this is a problem for restaurant management/the law/America's lack of taste buds/servers not chefs. I AM JUST SICK OF MEDIUM STEAK. Oh, screw this. Quit the job. Move back across the puddle.

Answer 1

The proper term to muse is "black and blue" for ordering your steak. well done on the outside (black) and rare inside (blue). The proper cooking method is saute in a very hot steel pan, steak coated with crushed black peppercorns, lightly oiled both sides. Place in pan as it should almost catch on fire. Turn only once and never press any weight on the steak. This method is they same as Cajun cooking. PS: you will need proper ventilation because the smoke will be intense. Chef Rich

Answer 2

well...first of all I am not a chef but I do love a super rare steak...anything else is a shoe sole. I have sent back many a medium rare steak...and was told that it is hard not to cook past the stage I like my meat. I have always said "very rare" and gotten a perfect steak. The other times I just said rare and had to send it back. To be honest, I have never heard the term "blue" but I will ask for it next time. I have also been turned down 2-3 times b/c the chef would not serve such an undercooked steak per restaurant policy.

Answer 3

I, personally, prefer medium-rare but I'm tired of ordering med-rare and getting medium so I totally understand your pain.

Really, there isn't much you can do but order rare. Have you ever had Pittsburgh Rare? It will be charred on the outside and bloody red and cold on the inside. If you are comfortable with the charred outside, you might have luck ordering Pittsburgh Rare. (People who know what it is and order it MEAN rare, so you won't get Pittsburgh med rare.)

Good luck.

(The only way I get a steak the way I really want it is to let my husband cook it.)

Answer 4

FIRST OF ALL IT SHOULD BE ORDERED AS BLACK AND BLUE, IT COMES TO YOU RARE BUT HAS BEEN SEARED IN A PAN THAT HAS BEEN HEATED SO HOT THAT THE OILS FROM THE STEAK LEAVE BLACK SPOTS ON THE PAN AND THE SPONTANEOUS FLAMES THAT ERUPT FROM THE PAN AFTER THE STEAK IS DROPPED IN CAUSES A BLUE FLAME. THIS IS USUALLY DONE WITH A BUTTERFLIED FILET. THIS GIVES YOU A STEAK THAT HAS NOT BEEN CHARRED BY HIGH FLAME.