When you think of blue steak, the only images that come to mind are either game or filet mignon. Depending on where you’re coming from (i.e., your culinary upbringing), that could be considered a disappointment. But what you probably don’t know about blue steak is just how versatile it is as a side dish. In fact, nothing can go wrong with this color more than trying to make it at home!
If you have the right ingredients and techniques, blue rare steak is one of the most enjoyable cuts of beef to cook. It has an intensely beefy flavor that’s perfect for when you want something really simple but still elevated. And because it’s often paired with rich sauces and gravies, it also makes a great side dish to any meal.
What is blue steak?
Blue steak is a cut of meat that comes from the sirloin or the ribeye. It’s a type of primal cut and can be found in both male and female animals. The sirloin is the larger piece while the ribeye is the smaller piece. The sirloin comes from the rib area of the animal, while the ribeye comes from the hip area. Most often, the sirloin is the cut that you’ll see on steakhouse menus. But the choice of which cut to use is up to you, as there are many different types and cuts of sirloin.
When buying a steak, look for a color that’s between a brunette and red. If you want your steak to be more red, you can always buy a whole ribeye and remove the medallion, which is what’s used to score the steak and give it its signature red color. Blue is the rarest of all, with a rare steak being almost white in color and having a relatively high price. That said, you can find excellent blue rare steaks at home if you know where to look.
How to make blue rare steak
There are many different ways to make blue rare steak including pan-searing, grilling, roasting, and even making a stir-fry out of it. But the method that I find to be the most versatile and effective is to make a steakhouse-style steak using a cast-iron skillet or a Norwegian fry pan. This method of cooking allows you to control the amount of juices that get released during the cooking process and makes for a medium-rare steak that’s super flavorful.
To make a steakhouse-style steak, you will want to first choose which cuts of beef you want to use. You can either buy a whole steer from a butcher or even order a steak from a local steakhouse and have it cut up for you. However, if you want to make your own roumroum, you can use any cut of beef (or pork) that you like. If you want your steak more red, you can always remove the medallion, which is the portion that is visible when the steak is cut, and use those juices to make a rich beef bourguignon. Rounding out the cut with some mustard powder and red wine vinegar gives your steak the perfect touch of flavor.
The best way to make blue rare steak
As I mentioned above, there are many different ways to make blue rare steak. But the way that I make it is in a cast-iron skillet or a Norwegian fry pan, both of which are super versatile pieces of equipment. The key to making blue rare steak at home is to use a high-quality steak that has been cut into individual portions. You can get away with buying a cheaper piece of meat if you buy it in bulk, but the meat that I’m talking about here has individual cells that have been cut into sections, giving it a uniform texture and more flavor.
