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Blue Steak

Blue Steak

Blue steak is the boldest expression of beef, seared briefly at extreme heat for a caramelized crust while keeping the interior almost raw and cool. It celebrates top-quality meat, precision cooking, and pure flavor, delivering an experience for the adventurous palate.
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Prep Time 10 minutes
Cook Time 2 minutes
Resting time 5 minutes
Total Time 17 minutes
Servings: 2 people
Course: Main Course
Cuisine: American, European
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Steak:
  • 1 high-quality beef cut tenderloin, ribeye, or strip steak
  • 1 tsp coarse sea salt
  • ½ tsp freshly cracked black pepper
  • 1 tsp light oil grapeseed or avocado oil, optional
Optional Garnish:
  • Fresh herbs thyme, rosemary
  • A small pat of butter for resting

Equipment

  • Cast-iron skillet or heavy-based pan
  • Meat thermometer
  • Tongs
  • Paper towels
  • Plate or board for resting

Method
 

  1. Prepare the Meat: Remove steak from the refrigerator and let it sit at room temperature for 30–45 minutes.
  2. Pat Dry: Use paper towels to dry the surface thoroughly — this helps achieve a perfect sear.
  3. Season: Sprinkle sea salt and cracked black pepper evenly over both sides.
  4. Preheat Pan: Heat a cast-iron skillet until it’s extremely hot (450–500°F). Add a touch of oil if desired.
  5. Sear: Place the steak in the pan and sear for 30–90 seconds per side — just enough to brown the surface while keeping the interior nearly raw.
  6. Check Temperature: The internal temperature should reach 115–120°F (46–49°C).
  7. Rest: Transfer the steak to a plate and let it rest for 3–5 minutes to redistribute juices.
  8. Serve: Slice and serve immediately, optionally with herbs or a pat of butter on top.

Notes

  • Safety First: Only use fresh, high-quality whole muscle cuts from trusted sources.
  • Avoid Ground or Pre-Cut Beef: These are unsafe for blue steak.
  • Ideal Cuts: Tenderloin, ribeye, or strip steak, all tender and well-marbled.
  • Pittsburgh Style Option: Cook longer on extreme heat to char the outside (“black and blue”).
  • For Beginners: Practice temperature control using a meat thermometer.
  • Resting Time Is Crucial: It enhances tenderness and flavor.