How is steak cooked if cooked 'blue?

Answer 1

Its the only way I eat my steak. You put it on a very hot grill and immediately turn it, so its just sealed on both sides.

Answer 2

Basically you put grill marks on it and that's it. The inside should still be no more than room temperature when removed from the grill.

Rare steak will appear cooked on the outside, warm on the inside but appear virtually raw when cut. The heat will draw out the juices in the meat in a rare steak - this won't occur in a blue steak.

Answer 3

blue t-bone

INGREDIENTS:
4 T-bone steaks, about 1 inch thick
2 large sweet onions, like a Vidalia, chopped
1/2 cup unsalted butter
3 tablespoons dry red wine
2 tablespoons vegetable oil
3 ounces Maytag blue cheese, crumbled
coarse salt
PREPARATION:
Sprinkle steaks with salt and let them sit at room temperature for 30 minutes. Saute onions in butter and oil over a medium low heat until they are soft and starting to brown. Turn heat up to medium high and add red wine.
Cook until most of the liquid has evaporated off. Remove from heat. Preheat grill. Grill steaks for about 5 to 6 minutes per side or until they reach desired doneness. Remove from grill and top with blue cheese and onions

Answer 4

Some people insist that means walking it from the fridge (blue=cold) through a warm room and perhaps walking it past the stovetop.......It actually means in culinary terms to take a cold steak (most in restaurants keep their meat in a holding unit just above 50F) and place it on the grill for no more than 30 seconds and flipping it for another 30 seconds and then plating it up.......a little too rare for me, but to each his own....Enjoy!!!

Christopher

Answer 5

The general 'blue steak' school of cooking is that the steak should be WARMED first either by low grilling or low micro-waving for a short period (say 30 -60 seconds), then dropped into a very hot, slightly oiled frying pan for two seconds(!) on either side then served. This way the steak is extremely rare, uncooked inside, sealed on its surface but warm throughout.

Answer 6

It is put on grill for 5-10 seconds (might be a little more depending on size of steak) to seal one side then flipped and repeated. Then served.

Sounds sick but i like it :)

Answer 7

Barely cooked! Sizzled each side and served. Raw inside!

Answer 8

Medium rare

Answer 9

Hardly at all - just a quick sear to each side. My friend describes the cooking process as "just smack its bum and put it on a plate". Very bloody.

Answer 10

It is considered rare as in flash grilled still very bloody basically slight grill markings on both side's and served it is usually still cold. Most restaurants will not prepare blue steaks anymore due to ecoli and other bacteria.