When you think of blue steak, the only images that come to mind are game or filet mignon. Depending on where you come from (ie your culinary education), that could be considered a disappointment. But what you probably don’t know about blue steak is how versatile it is as a side dish. In fact, nothing can go wrong with this color than trying to make it at home!
If you have the right ingredients and techniques, blue rare steak is one of the tastiest cuts of beef to cook. It has an intensely meaty flavor that is perfect for when you want something really simple yet lofty. And because it’s often paired with rich sauces and gravies, it’s also a great side dish for any meal.
What is Blue Steak?
Blue steak is a piece of meat that comes from the sirloin steak or ribeye. It is a kind of primal cut and can be found in both male and female animals. The sirloin steak is the larger piece, while the ribeye is the smaller piece. The sirloin steak comes from the rib area of the animal, while the ribeye comes from the hip area. Usually the sirloin steak is the cut you 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 steak.
When buying a steak, look for a color that is somewhere between a brunette and red. If you want your steak to be redder, you can always buy a whole ribeye and remove the medallion, which is what is 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 do you make blue rare steak?
There are many different ways to make blue rare steak, including pan-searing, grilling, roasting and even stir-frying. But the method I find most versatile and effective is to make a steakhouse style steak using a cast iron skillet or Norwegian skillet. This cooking method allows you to control the amount of juices released during the cooking process and ensure a medium-rare steak that is super tasty.
To make a steakhouse steak, you must first choose which cuts of beef to use. You can buy a whole ox from a butcher or even order a steak from a local steak House and have it cut for you. However, if you want to make your own roumroum, you can use any cut of beef (or pork) you like. If you want your steak more reddish, you can always remove the medallion, the part that is visible when the steak is cut, and use those juices to make a rich beef bourguignon. Rounding off 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 I make it is in a cast iron skillet or a Norwegian skillet, both super versatile devices. The key to making blue rare steak at home is to use a high-quality steak cut into individual portions. You can get away with buying a cheaper cut of meat if you buy it in bulk, but the meat I’m talking about here has individual cells cut into sections, giving it a uniform texture and more flavor.