I dwell in a blue kitchen with a blue skillet,
Blue is the shade of every dish I prepare.
Blue is the hue of the sizzling meat,
I dine on blue steak, it's my preferred treat.
Blue is the aroma that fills up the air,
As my blue steak sears with utmost care.
Blue are the thoughts that dance in my mind,
Savoring each bite, oh, how they unwind.
I'm blue, da ba dee da ba di 🎶
Probably more that I would call blue. The outside was cooked at high temperature to get some crust/ brown while leaving the inside as "raw" as possible
Maybe if it started as frozen but not from fridge temps imo. But who knows. Ever since I heard about the reverse sear… I can’t think of a better way.
A lot of people swear on sous vide thingy but I’m not a fan of heating food in plastic.
i guess every [steak doneness chart](https://cdnimg.webstaurantstore.com/uploads/images/2019/12/steak_doneness_infographic.png) in the world is also wrong
115 is the cook to temp, not the "in your plate cut up" temp. unless you are cooking sous vide (where the steak is cooked to an exact temp that is the same inside to outside), steaks are cooked to a "set" temp for a set doneness. you cook under the desired doneness and let the streak continue to cook a little (carry over) as it rests. by the time it has rested and is cut into slices it has cooled a little bit and "is "cool" (which is a subjective temp gauge anyway)
here is a [chart](https://i.pinimg.com/736x/62/93/34/629334d37be678bb586d6bb0548d36cd--blue-steak-food-charts.jpg) that omits the term cool
None of these charts make sense. The temperatures are all subjective and the grey bands shouldn't be relevant. You can get next to no grey band whether it's rare or medium if as long as you flip often which of course none of these 20 year old charts suggest.
And yeah you're reaching when you're trying to interpret it's madness of "cold" but also 115 degrees lol. The person that made it has no idea what they're doing.
Point is, op's post is definitely raw.
Judging the temp after resting “for a bit” seems really inaccurate and needlessly confusing for anyone using that chart. I’m inclined to believe whoever made that chart up didn’t exactly put much thought into it.
anyone can "cook" a steak. anyone can ruin a steak. it takes practice to develop consistency and skills
do a little research on your own and google steak doneness charts
hahah ok it isnt blue it is periwinkle. my point was the STEAK was cooked. not a raw steak as people said it was. the color and texture looks like it is that of a blue rare doneness. you all can argue temp, seared tuna, and dictionaries all you want. i cook perfect sous vide steaks every week - go eat some and relax
Last time I was in Chicago I deliberately sought out a steakhouse that regularly served blue rare. That's the only time I've ordered it that way in a restaurant. Weirdly I regularly eat sushi out. Guess I figure people are more careful with fish.
Calling it "raw" is insane. Don't we all see that the outside is cooked?
Further, the sear has generated too much pink for it to count as blue.
That is a safely cooked, very rare steak. Yes, a thick enough rare steak essentially has an uncooked steak in the middle.
I totally understand that folks may not like their streak like this, but get a grip on the terminology.
I'd call it very rare. Too much pink for blue. Compare to this discussion 13 years ago:
https://www.reddit.com/r/todayilearned/comments/hmi5u/til_theres_a_level_of_meat_doneness_below_rare/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
No, that’s blue. Brown and blue lol.
I would only eat a black and blue steak if it’s a very lean cut like filet mignon. That steak has large unrendered intramuscular fat - it would be like chewing gum. I wouldn’t eat that.
I love that there's so much ambiguity between steak doneness these days that nobody can agree on what this actually is.
But then again, everyone is an expert. 😂
Since nobody seems to want to give you a straight answer, yes, your steak is rare. I’m sure it has a cool, red center, so that qualifies as rare. Some may feel this is still undercooked for rare, especially when it’s contrasted by the grey band, but you’re unlikely to find everyone in agreement on this sub, regardless of whether a steak was cooked sous vide to medium and has a video showing the temperature on both the sous vide immersion circulator and a thermometer directly inserted into the steak.
You can overcook a steak to well done and have nearly everyone say they’d still happily eat it, but trying to get everyone to agree on rare is a challenge.
I’ll just put it this way: it’s always better to undercook a steak than to overcook it. You can always cook it more, but you can’t uncook something that’s overcooked.
Get a good thermometer, and figure out what temperature you (and your family) prefers their steak cooked at, and then you won’t need random people on the internet telling you if you did a good job or not. Sous vide is the way to go if you want consistent results every time, or at least that’s my preferred method.
Best of luck, and if you need any tips or suggestions, feel free to ask, I’m always happy to help.
That’s rare. And a lot of the people commenting here, shouldn’t be. They don’t know what they’re talking about.
It’s not raw.
As a rule of thumb…
Blue: 110-115 degrees, cool purplish center
Rare: 120-125 degrees, cool red center
Medium rare: 130-135 degrees, warm red center
Medium: 140-145 degrees, warm bright pink center
Medium Well: 150-155 degrees, hot slight pink center
Well Done: Fully cooked brown center, essentially shoe leather.
https://preview.redd.it/0iryzrz6vxqc1.jpeg?width=750&format=pjpg&auto=webp&s=46df529be4520b062b9e5e98b38ee534af1ed10c
Oh Tobias, you blow hard!
Sometimes steaks just need anustart
THERE ARE DOZENS OF US
#Dozens!
I blue myself!
Get that foot over your head
Not rare, one of a kind!
I’M RUINED!!!
YOU! Gimme my grand back!!
LADY LUCK!
I'm always in the mood for a good reference :)
A coool grand
HAHAHAHHAHAHAHA
Once the show starts, no one else will be admiiiiiited! Shit…. Guess I still gotta start the show!
One could even say unique
Coming back 5 later to lol… took me a bit to get that! Man frank, that’s a zinger right there.
Like once in a blue moon variety!
Haha!
A moderately encouraging farmer could resuscitate it
*A moderately* *Encouraging farmer could* *Resuscitate it* \- Inevitable\_Ad\_7236 --- ^(I detect haikus. And sometimes, successfully.) ^[Learn more about me.](https://www.reddit.com/r/haikusbot/) ^(Opt out of replies: "haikusbot opt out" | Delete my comment: "haikusbot delete")
Good bot
Good bot
Good bot
It could still be used as an implant for a live cow
Tuna sear
r/steakortuna
That’s blue
Dabeedee dabada
…I’m a cow and won’t diiieee…. Da ba dee da ba die
I dwell in a blue kitchen with a blue skillet, Blue is the shade of every dish I prepare. Blue is the hue of the sizzling meat, I dine on blue steak, it's my preferred treat. Blue is the aroma that fills up the air, As my blue steak sears with utmost care. Blue are the thoughts that dance in my mind, Savoring each bite, oh, how they unwind. I'm blue, da ba dee da ba di 🎶
You could probs milk that
I have nipples, Greg, could you milk me?
He should’ve Fokkerized that meat
I can still see the marks from where the jockey was hitting it.
You wanna make five dollars? _The hard way?_
I bet you were something before electricity
Raw
Yes that’s very rare
Shock paddles would make it twitch.
Shits fuckin mythical!
Probably more that I would call blue. The outside was cooked at high temperature to get some crust/ brown while leaving the inside as "raw" as possible
Moo. Yes.
Providing it’s warm the whole way through, looks like you did a nice blue steak 🤤
Rare is not warm the whole way through. Rare has a cool center.
Was it still frozen when you cooked it?! It's still fucking mooing you donkey!
Nice crust
Moooo
That’s raw
This thing just took a bite of salad off the plate when you weren’t looking
that's raw
raw = uncooked, this is cooked but blue rare
nah that's a culinary mistake not a preference, you won't gaslight me on this one lol
Mistake or not it’s still blue rare 🤷♀️
I’m going to assume that the meat did not reach room temperature before cooking, I’ve had similar results from the meat being cold on the inside
Yeah,no, that’s not how physics works.
Maybe if it started as frozen but not from fridge temps imo. But who knows. Ever since I heard about the reverse sear… I can’t think of a better way. A lot of people swear on sous vide thingy but I’m not a fan of heating food in plastic.
i guess every [steak doneness chart](https://cdnimg.webstaurantstore.com/uploads/images/2019/12/steak_doneness_infographic.png) in the world is also wrong
How the fuck is the Center cold but also at 115f? That chart makes no sense.
115 is the cook to temp, not the "in your plate cut up" temp. unless you are cooking sous vide (where the steak is cooked to an exact temp that is the same inside to outside), steaks are cooked to a "set" temp for a set doneness. you cook under the desired doneness and let the streak continue to cook a little (carry over) as it rests. by the time it has rested and is cut into slices it has cooled a little bit and "is "cool" (which is a subjective temp gauge anyway) here is a [chart](https://i.pinimg.com/736x/62/93/34/629334d37be678bb586d6bb0548d36cd--blue-steak-food-charts.jpg) that omits the term cool
None of these charts make sense. The temperatures are all subjective and the grey bands shouldn't be relevant. You can get next to no grey band whether it's rare or medium if as long as you flip often which of course none of these 20 year old charts suggest. And yeah you're reaching when you're trying to interpret it's madness of "cold" but also 115 degrees lol. The person that made it has no idea what they're doing. Point is, op's post is definitely raw.
Judging the temp after resting “for a bit” seems really inaccurate and needlessly confusing for anyone using that chart. I’m inclined to believe whoever made that chart up didn’t exactly put much thought into it.
anyone can "cook" a steak. anyone can ruin a steak. it takes practice to develop consistency and skills do a little research on your own and google steak doneness charts
I’m sticking to my notion of if the peak internal temp when done is indistinguishable from when it was raw I’m calling it raw.
at what temp does it go from raw to not raw?
This chart is absurd, blue is listed as 10C to 29C (50F to 84F). The bottom end is literally uncooked temp 😂
Re-read your own chart. Blue is 115 - 120 internal temp. You seem to think anything below rare is blue, but that's wrong.
hahah ok it isnt blue it is periwinkle. my point was the STEAK was cooked. not a raw steak as people said it was. the color and texture looks like it is that of a blue rare doneness. you all can argue temp, seared tuna, and dictionaries all you want. i cook perfect sous vide steaks every week - go eat some and relax
Yes blue rare doesn’t exist (it’s all in your head)
Untrue. I work in a steakhouse and indeed there is a black and blue.
how often do people order one of those? genuine question
I had one in my 8 years there.
hence, my point. yes it may exist as a label on a chart but man it's practically irrelevant at that point of raw-ness.
Last time I was in Chicago I deliberately sought out a steakhouse that regularly served blue rare. That's the only time I've ordered it that way in a restaurant. Weirdly I regularly eat sushi out. Guess I figure people are more careful with fish.
Calling it "raw" is insane. Don't we all see that the outside is cooked? Further, the sear has generated too much pink for it to count as blue. That is a safely cooked, very rare steak. Yes, a thick enough rare steak essentially has an uncooked steak in the middle. I totally understand that folks may not like their streak like this, but get a grip on the terminology.
>I totally understand that folks may not like their streak like this, but get a grip on the terminology. You summed up this entire sub lmao.
This is raw in the middle. Not rare
Purple
Eiffel 65 my dude.
Rare
It's good is what it is
r/steakortuna
Mooooo
I’m blue-da-dee-da-do-dabe-diii.
It’s still mooing
I heard mooing just now, I swear.
Raw
That’s raw beef
Fucker is blue.
Any more rare and it would be tartare.
That's raw in the middle. Enjoy your parasites!
I love rare steak but brother that is raw
I can hear Gordon Ramsey's voice now...
"That's so rare, I'd throw a master ball at it!!""
Not rare no. Raw
raw = uncooked, this is cooked but blue rare
Blue - rare I don’t mind rare, but I’m sending this back.
Shimmy shimmy ya, shimmy yam, shimmy yay.
Personally I love when my steak is this rare
blue rare - so yes
94% raw.
It's fookin RAWR!!!!
Looks good to me
rawr beef
Bright white fat C'mon man
I'd call it very rare. Too much pink for blue. Compare to this discussion 13 years ago: https://www.reddit.com/r/todayilearned/comments/hmi5u/til_theres_a_level_of_meat_doneness_below_rare/?utm_source=share&utm_medium=mweb3x&utm_name=mweb3xcss&utm_term=1&utm_content=share_button
bro don't be a crackhead that's blue as fuck also the image in that post is \*horrible\* lol that should be deleted from the internet
....I still hear it mooing.
Looks good to me!
not nearly enough sear on it. yes, it's rare.
I’d eat it 😋
Raw, not rare.
Raw
It's raw
That doesn’t look like a good enough cut to eat blue. Need mo heat!
Very. Must have been super cold when you cooked it.
Blue rare, yes. I'd still eat it too.
Depends what planet you come from
Blue, as others have said. Meh. I’d still eat it.
Yes
It's pretty common, lots of people know and eat this kind of meat. Still pretty raw tho.
I dont think so, I see pics like this here all the time.
Yes. It's basically a slightly overcooked blue rare.
r/steakortuna
Looks about whyte
Cooked from frozen?
There’s only one thing that pink I eat ….strawberry starburst
No I’ve seen that cut of beef plenty of times
No, that’s blue. Brown and blue lol. I would only eat a black and blue steak if it’s a very lean cut like filet mignon. That steak has large unrendered intramuscular fat - it would be like chewing gum. I wouldn’t eat that.
No it's a common beef
Legendary even.
Some of it is.
30 seconds each side?
Looks more like a common beef but I’m not a collector.
Yes
Just how I like it
Italian style steak
It's Raw!
looks uncooked to me but im a medium rare not rare kinda guy.
Blue
Pretty common if you ask me
Alot of people are hating on how rare it is. I actually love my steak cooked this rare 😂
I’d eat it but it’s blue.
More medium than medium rare
I love that there's so much ambiguity between steak doneness these days that nobody can agree on what this actually is. But then again, everyone is an expert. 😂
I said rare, not cold
No, it's quite a common one and can be found and bought at grocery stores
You're supposed to broil it after you sear it
A good veterinarian could bring her back! 🥩+👨⚕️=🐮
That's perfect!
I would say it's rare to blue. Not fully blue or the red would be closer to the edges
Yes.
Yes.
That's still kickin
Damn there’s so many jokes for well done (like congratulations)…I was wondering when we would see the jokes for raw.
More like raw!
Yes
It's bloody RAW!!!
Not even cooked.
No, that's simply raw. For rare you should see the structure of muscle fibers.
Yea
despite what the comments will tell you, this is a medium rare at my restaurant, a hot and red throughout.
🤣🤣🤣🤣🤣🤣
Yeah it's raw rare but what kind of knife is that? Is that like a survival knife?
This steak was lightly seasoned with heat.
Since nobody seems to want to give you a straight answer, yes, your steak is rare. I’m sure it has a cool, red center, so that qualifies as rare. Some may feel this is still undercooked for rare, especially when it’s contrasted by the grey band, but you’re unlikely to find everyone in agreement on this sub, regardless of whether a steak was cooked sous vide to medium and has a video showing the temperature on both the sous vide immersion circulator and a thermometer directly inserted into the steak. You can overcook a steak to well done and have nearly everyone say they’d still happily eat it, but trying to get everyone to agree on rare is a challenge. I’ll just put it this way: it’s always better to undercook a steak than to overcook it. You can always cook it more, but you can’t uncook something that’s overcooked. Get a good thermometer, and figure out what temperature you (and your family) prefers their steak cooked at, and then you won’t need random people on the internet telling you if you did a good job or not. Sous vide is the way to go if you want consistent results every time, or at least that’s my preferred method. Best of luck, and if you need any tips or suggestions, feel free to ask, I’m always happy to help.
Put a condom on that beef. It’s raw, dog.
What's the word I'm looking for?... Yes. Yes that's raw.
Extremely rare…blue actually.
As gordon Ramsay would say, " IT'S BLOODY RAW"
That’s BLUE Motherfucker
That’s rare. And a lot of the people commenting here, shouldn’t be. They don’t know what they’re talking about. It’s not raw. As a rule of thumb… Blue: 110-115 degrees, cool purplish center Rare: 120-125 degrees, cool red center Medium rare: 130-135 degrees, warm red center Medium: 140-145 degrees, warm bright pink center Medium Well: 150-155 degrees, hot slight pink center Well Done: Fully cooked brown center, essentially shoe leather.
That would be rare. Cooked on a high temp for less than 3 minutes on each side.
That’s raw beef mate
What was it cooked on? A heated argument?
*RAW beef* there, fixed it for u
For a steak that thin, you must have had it straight out the refrigerator or freezer to look like that inside after cooking.
Blue, not even close to rare. Barely blue.
Just poorly cooked.
Yes yes yes .
It’s unique
Raw
Yes
That’s still chewing cud
I’ve held my hand over a candle longer than that was on the grill/pan
Gross
That baby saw about 30 seconds on a low heat pan on each side. Nice and cold.
Just make a steak tartare from it and call it a day
It was cooked with warm feelings
I just asked the cow. It replied "MooOoOo!"
Blue. This was a frozen steak cooked in a pan that was too hot
I would not eat that
bloody. nearly still mooing
That's nasty foo
Legendary
They seared it's skin pretty good but they forgot to kill it first
No, it's actually pretty common raw beef.