Quick Answer
- Blue steak is seared on the outside and has cool, red center.
- Cook blue steak by searing each side for 1 minute at high heat.
A blue steak is a steak that's been seared over high heat on the outside, but is still red and rare on the inside. Blue rare steaks should be cooked to about 115F internal.
I'll say, I personally don't love eating blue steaks, but in this post I'll show you how to cook one the right way.
Read on to learn about how to cook a blue steak, and the best cuts for blue steaks.
How To Cook A Blue Steak
Step 1: Sit Out at Room Temp
To cook a blue steak, first let your steak sit out at room temperature for about 30 minutes.
Step 2: Season
Then, apply a little bit of avocado oil on all sides, and then season your steak generously with salt and pepper. Meanwhile, get your grill or cast iron pan ripping hot.
Step 3: Cook
Then, sear each side of the steak for 1-2 minutes. Keep flipping and continuously check the internal temperature with a meat thermometer until it hits 115F. Then remove your steak from the heat.
Step 4: Rest & Slice
Allow the steak to rest for 5-7 minutes before cutting into it—this will allow the juices to redistribute in the meat.
If cooked correctly, your blue steak should have a nice crust on the outside, while still being red and cool to the touch on the inside, like in my picture above.
Best Cuts for Blue Steak
If you're cooking a blue steak, you'll want to use a leaner cut with less marbling and use a thick cut (at least 1-1.5 inches).
The best cuts of steak for blue steak are:
| Cut of Steak | Characteristics | Why It's Good for Blue Steak |
|---|---|---|
| Tenderloin | Extremely tender, lean, fine-grained | Its leanness and tenderness make it perfect for quick, high-heat cooking. |
| Filet | Similar to tenderloin, very lean and tender | The absence of marbling makes it ideal for the blue rare method. |
| NY Strip | Lean, less marbling, uniform thickness | Its lean composition and even thickness suit high-heat searing. |
| Flat Iron Steak | Lean, well-textured, and flavorful | The leanness and minimal marbling make it a good fit for a quick sear. |
Personal Insights
If you're cooking a blue steak for the first time, here are a couple of things to be aware of.
- Let your steak sit at room temperature before cooking it. You never want to put a cold steak on a ripping hot grill. Always let your steaks sit out at room temp for at least 30 minutes before cooking. This will allow your steak to cook more evenly, which is key.
- Have your meat thermometer ready. You should be checking the internal temp of your steak every 20-30 seconds after you've flipped it for the first time. A blue steak is going to cook really fast—especially if you're using a thinner cut—so have your meat thermometer ready to go.
- Always rest your steak. While it may be tempting to cut into your blue steak right after it's finished, allow it to rest for 5-7 minutes after it's done cooking. This allows the juices to redistribute through the meat, resulting in a more tender bite.
