How Raw Is Blue Steak? Everything You Need to Know

If you’ve ever heard of blue steak, you might be wondering: How raw is it really? This ultra-rare steak is known for its lightly seared exterior and almost completely raw center, making it one of the most unique ways to enjoy beef. While some steak lovers swear by its tender, melt-in-your-mouth texture, others question its safety and appeal.

In this guide, we’ll break down exactly how raw blue steak is, how it compares to other doneness levels, and whether it’s safe to eat. We’ll also explore the best cuts for blue steak, how to cook it like a pro, and where you can find it at top steakhouses. If you’re curious about this rare delicacy, keep reading to learn everything you need to know!

What Is Blue Steak and How Does It Compare to Other Doneness Levels?

The Definition of Blue Steak

Blue steak is the rarest possible level of doneness in the world of steaks. Unlike rare or medium-rare steak, blue steak is seared only briefly on the outside while the inside remains nearly raw. The term “blue” comes from the slightly bluish or purplish hue that raw beef sometimes has due to low oxygen exposure. Once cut and exposed to air, the meat turns red but remains cool and almost raw in the center.

To achieve the blue steak doneness, the exterior of the meat is quickly seared over extremely high heat (500°F/260°C or more) for 30 to 60 seconds per side. This method develops a thin crust while keeping the inside completely rare. The result is a steak that’s warm on the outside, but still cool or slightly lukewarm inside.

Comparing Blue Steak to Rare and Medium-Rare Steak

Blue steak sits at the very bottom of the steak doneness scale, below rare and medium-rare. Here’s how it compares:

Steak Doneness	Internal Temperature	Appearance & Texture
Blue Steak	Below 115°F (46°C)	Seared outside, raw and cool inside
Rare Steak	120-130°F (49-54°C)	Slightly warm, deep red center
Medium-Rare Steak	130-140°F (54-60°C)	Warm, pinkish-red center
Medium Steak	140-150°F (60-65°C)	Pink center, firmer texture
Medium-Well Steak	150-160°F (65-71°C)	Slightly pink, mostly cooked
Well-Done Steak	160°F+ (71°C+)	Fully browned, no pink

The biggest difference between blue steak and rare steak is the temperature and texture. Rare steak is warmed through slightly, while blue steak is still cool and much closer to raw meat. Unlike medium-rare or well-done steaks, blue steak retains more of the natural juices, tenderness, and raw beef flavor.

Why Some People Love Blue Steak

Blue steak has a loyal following among steak lovers, foodies, and even some professional chefs. Here’s why:

Unmatched Tenderness – Since the steak is barely cooked, the muscle fibers remain soft and incredibly tender.
Juicy and Flavorful – Unlike well-done steak, which loses moisture, blue steak retains its natural beefy juices, creating a melt-in-your-mouth experience.
Quick and Easy to Cook – Because blue steak is seared for less than a minute per side, it’s fast to prepare compared to other doneness levels.
Authentic Steak Experience – Many steak purists believe that blue steak offers the truest taste of beef, unaltered by extensive cooking.

However, not everyone enjoys blue steak. Some find it too raw, too cold, or texturally unfamiliar. It’s definitely an acquired taste, but for those who love it, there’s no better way to enjoy a steak!

Is Blue Steak Safe to Eat? Understanding the Risks and Precautions

The Safety Concerns of Eating Blue Steak

One of the biggest concerns people have about blue steak is food safety. Since the inside of the steak is almost entirely raw, there’s a common worry about harmful bacteria like E. coli or Salmonella. Unlike poultry or ground beef, which require thorough cooking to kill bacteria, whole cuts of beef have a much lower risk—but only when handled and cooked properly.

Here’s why blue steak can be safe despite being nearly raw:

Bacteria live on the surface of the meat, not the inside – Most harmful bacteria on beef are found on the outer surface, not within the muscle itself. This is why searing the exterior at a high temperature (500°F/260°C or more) can effectively kill bacteria, making blue steak safer than raw ground beef or chicken.
Steak quality matters – The risk of contamination is much lower when using high-quality, fresh beef from reputable sources. Lower-quality meat or improperly stored beef increases the chances of foodborne illness.

That said, there are still risks involved, especially for certain groups of people who should avoid eating blue steak altogether.

Who Should Avoid Eating Blue Steak?

While many people can safely enjoy blue steak, some individuals are at a higher risk of foodborne illness. These groups should avoid consuming blue steak or any undercooked meats:

Pregnant women – Raw or undercooked meat can carry bacteria like Listeria, which poses serious risks to both the mother and baby.
Young children – Their immune systems are not as strong, making them more vulnerable to infections from harmful bacteria.
Elderly individuals – As immune function declines with age, seniors may be more susceptible to foodborne illnesses.
People with weakened immune systems – Those with conditions like cancer, diabetes, or autoimmune diseases should avoid raw or undercooked meats due to a higher risk of infection.

For these individuals, ordering a rare or medium-rare steak instead is a safer option while still enjoying a juicy and tender cut.

Precautions to Take When Preparing and Ordering Blue Steak

If you’re planning to cook or order blue steak, following these safety precautions will minimize the risk of contamination:

1. Choose High-Quality Beef

Purchase steak from a reliable butcher, high-end supermarket, or organic meat supplier.
Look for labels like grass-fed, organic, or USDA Prime, as these often indicate better handling and quality control.
Avoid meat that looks discolored, slimy, or has an off-putting smell.

2. Store and Handle Meat Properly

Keep raw steak refrigerated at or below 40°F (4°C) and cook it within 1-2 days of purchase.
Store it separately from other foods to prevent cross-contamination.
Always wash your hands, utensils, and cutting boards thoroughly after handling raw meat.

3. Cook Blue Steak at the Right Temperature

Use a cast-iron skillet or grill set to 500°F (260°C) or higher to quickly sear the outside of the steak.
Sear each side for 30-60 seconds, ensuring a proper crust forms.
If using a meat thermometer, check that the surface of the steak reaches at least 140°F (60°C) to effectively kill bacteria, even if the inside remains raw.

4. Order Blue Steak from Trusted Restaurants

If dining out, choose a high-quality steakhouse that follows strict food safety standards.
Ask the waiter or chef how the steak is handled—some restaurants may sear it longer or use special techniques to ensure safety.
If unsure about hygiene practices, consider ordering rare or medium-rare instead.

How to Cook Blue Steak Like a Pro

Blue steak is all about precision, high heat, and quick cooking. Since the goal is to achieve a beautifully seared crust while keeping the inside almost raw, mastering the technique is essential. Follow these step-by-step instructions to cook a perfect blue steak just like a professional chef.

Choosing the Best Cut for Blue Steak

Not all steaks are suitable for blue steak. Because blue steak is cooked for such a short time, you’ll want to select tender, high-quality cuts that taste great with minimal cooking. Here are some of the best cuts for blue steak:

✅ Filet Mignon (Beef Tenderloin) – The most tender cut, perfect for blue steak due to its buttery texture.
✅ Ribeye – Rich in marbling, making it juicy and flavorful even when barely cooked.
✅ Sirloin – Leaner than ribeye but still tender enough for blue steak.
✅ New York Strip – A balance of tenderness and beefy flavor, great for searing.

💡 Pro Tip: Avoid tough cuts like brisket or chuck, as they require slow cooking to break down connective tissue and are not ideal for blue steak.

Preparing Your Steak for Cooking

Proper preparation is crucial for flavor, texture, and food safety. Follow these steps before you even turn on the stove:

1️⃣ Let the steak come to room temperature – Take the steak out of the fridge 30-45 minutes before cooking. This ensures even cooking and prevents the exterior from overcooking while the inside stays too cold.
2️⃣ Pat the steak dry – Use a paper towel to remove excess moisture. This helps create a better sear and prevents steaming.
3️⃣ Season simply – Blue steak is all about the natural beefy flavor. Use coarse salt and freshly cracked black pepper right before cooking. Avoid excessive seasoning, as it can overpower the delicate texture.

💡 Optional: Brush the steak with a thin layer of high smoke point oil (like avocado or canola oil) for extra crust formation.

Cooking Blue Steak – Step-by-Step Guide

🔥 Step 1: Preheat Your Cooking Surface

Use a cast-iron skillet, stainless steel pan, or grill and heat it to 500°F (260°C) or higher.
The pan should be smoking hot before the steak touches it. A properly heated surface ensures a crispy, golden-brown crust while keeping the inside cool.

🔥 Step 2: Sear the Steak Quickly

Place the steak in the pan or on the grill and do not move it for 30-45 seconds. This allows the Maillard reaction to create a flavorful crust.
Flip the steak and sear the other side for another 30-45 seconds.

🔥 Step 3: Sear the Edges (Optional but Recommended)

If the steak has thick sides, use tongs to briefly sear the edges for 10-15 seconds per side. This enhances flavor and improves food safety by killing bacteria on all surfaces.

🔥 Step 4: Rest the Steak (Briefly!)

Unlike other doneness levels, blue steak doesn’t need much resting—just 1-2 minutes to allow juices to settle.
Resting too long may cause the internal temperature to rise, slightly cooking the steak beyond “blue.”

Serving and Enjoying Blue Steak

Now that you’ve mastered the cooking process, here’s how to make your blue steak even better:

🍽️ Slice Against the Grain – Cut the steak against the muscle fibers to maximize tenderness.
🍽️ Pair with a Simple Side – Classic pairings include steakhouse fries, roasted vegetables, or a fresh salad.
🍽️ Choose the Right Sauce – Blue steak is best enjoyed with minimal seasoning, but if you like sauces, try:

Garlic butter for extra richness.
Dijon mustard or horseradish for a sharp contrast.
Red wine reduction for a gourmet touch.

💡 Pro Tip: If you’re new to blue steak and find the texture too raw, try serving it with a warm sauce to slightly heat the interior without fully cooking it.

Where to Find the Best Blue Steak: Restaurants vs. Home Cooking

Blue steak is a delicacy that requires precision, skill, and high-quality beef to achieve the perfect balance between a seared crust and a nearly raw interior. If you’re a fan of this ultra-rare steak but unsure where to get the best experience, you have two main options: ordering it at a high-end restaurant or cooking it yourself at home. Each has its pros and cons, and we’ll break them down to help you decide which is best for you.

Why Restaurants Are a Great Place to Enjoy Blue Steak

Many steakhouse restaurants and fine-dining establishments offer blue steak as part of their menu. Here’s why dining out may be the best option for blue steak lovers:

✅ Expert Preparation by Professional Chefs – High-end steakhouses have skilled chefs who understand precise searing techniques to get the perfect blue steak without overcooking it.
✅ High-Quality Beef Selection – Restaurants often use premium, grass-fed, or dry-aged beef that enhances the flavor and texture of blue steak.
✅ Proper Food Safety Measures – Professional kitchens follow strict food handling protocols, ensuring that the steak is fresh, safe, and properly stored to reduce the risk of contamination.
✅ Perfect Searing Equipment – Steakhouses use infrared broilers, cast-iron skillets, or grills that can reach extremely high temperatures, which is essential for achieving the quick sear required for blue steak.
✅ No Cleanup, Just Enjoyment – Cooking blue steak at home can be a challenge, especially with high heat and smoking pans. At a restaurant, you get to enjoy the meal hassle-free.

💡 Best Types of Restaurants to Order Blue Steak:

Upscale steakhouses (e.g., Ruth’s Chris Steak House, Morton’s, Peter Luger)
French bistros (where “bleu” steak is a specialty)
Argentinian or Brazilian steakhouses
Japanese Wagyu or Kobe beef restaurants

However, there are some downsides to ordering blue steak at a restaurant:
❌ Not all restaurants are comfortable serving it – Some places may refuse to cook steak blue due to food safety concerns.
❌ Expensive – High-end restaurants charge premium prices, especially for high-quality beef.
❌ Overcooking risk – Some chefs may accidentally cook the steak too much, especially if they are unfamiliar with the precise cooking method for blue steak.

Cooking Blue Steak at Home – Is It Worth It?

If you prefer more control over your steak and want to save money, cooking blue steak at home is a great option. Here’s why many steak lovers choose to cook their own blue steak:

✅ You Control the Cooking Process – You can cook your steak exactly how you like it without worrying about a restaurant overcooking it.
✅ Cost-Effective – High-quality steaks at restaurants can cost $50 or more, while cooking at home allows you to buy premium cuts at a fraction of the price.
✅ Experiment with Different Cuts & Techniques – You can try different types of beef, seasoning methods, and cooking techniques to customize your blue steak experience.
✅ You Can Ensure It’s Truly Blue – Some restaurants may hesitate to serve steak truly “blue” due to food safety reasons. At home, you can cook it exactly as rare as you prefer.

💡 Essential Tips for Cooking Blue Steak at Home:

Buy the freshest, high-quality beef from a butcher or specialty meat supplier.
Use a cast-iron skillet or grill to achieve an ultra-hot sear.
Let your steak reach room temperature before cooking to avoid a cold center.
Sear quickly (30-45 seconds per side) on extremely high heat.
Rest for 1-2 minutes before serving to keep it juicy.

However, cooking blue steak at home has some challenges:
❌ Food Safety Risks – Handling raw beef requires strict hygiene practices to avoid contamination.
❌ Requires the Right Equipment – A high-heat pan, grill, or torch is necessary to achieve the perfect crust without overcooking.
❌ Difficult to Perfect – Cooking blue steak is harder than it looks—too much time on the heat, and it turns rare instead of blue.

The Best Choice – Restaurant or Home Cooking?

So, should you order blue steak at a restaurant or cook it yourself at home? Here’s a quick breakdown:

Factor	Restaurant	Home Cooking
Quality of Steak	High-quality cuts, professionally prepared	Depends on your meat selection and cooking skill
Cooking Precision	Expert chefs ensure precise cooking	Requires practice and the right technique
Food Safety	Professional standards for handling raw beef	Must handle raw meat carefully
Cost	Expensive, especially for premium beef	More affordable if buying your own meat
Convenience	No prep, cooking, or cleanup	Requires cooking equipment, seasoning, and cleanup
Customization	Limited—depends on the restaurant	Fully customizable to your taste

Final Verdict:

✅ Choose a restaurant if you want a hassle-free experience with high-quality steak, especially if you’re new to blue steak or dining out for a special occasion.
✅ Cook at home if you want complete control, a budget-friendly meal, and the ability to experiment with different techniques.

Common Myths and Misconceptions About Blue Steak

Blue steak is a polarizing topic among steak lovers. Some consider it a gourmet delicacy, while others assume it’s unsafe, unappetizing, or just a trend for extreme meat eaters. Because of its unique cooking style—a quick sear while remaining almost raw inside—many myths and misconceptions surround blue steak. In this section, we’ll debunk the most common myths and reveal the truth about this ultra-rare cut.

Myth #1 – Blue Steak Is Just Raw Meat

🛑 Myth: Many people believe that blue steak is nothing more than raw beef with grill marks.

✅ Truth: Blue steak is not raw, but rather lightly seared on the outside while remaining very rare inside.

The exterior is cooked at extremely high temperatures (500°F or more) for 30-45 seconds per side to develop a seared crust.
While the interior remains cool and nearly raw, the outer layer undergoes a chemical reaction (Maillard reaction), which enhances its flavor and texture.
The process is very different from eating raw steak (like steak tartare or carpaccio), as it includes some level of cooking.

Myth #2 – Blue Steak Is Unsafe to Eat

🛑 Myth: Eating blue steak is dangerous because the meat is undercooked and could contain bacteria.

✅ Truth: Blue steak is safe to eat if prepared correctly and comes from a trusted source.

Bacteria typically reside on the surface of the meat, not inside the muscle fibers. Since blue steak is seared at high heat, the surface bacteria are killed, making it just as safe as a medium-rare or rare steak.
To minimize risks, it’s crucial to buy high-quality beef from a reputable butcher and follow proper food safety practices, such as avoiding cross-contamination and using clean utensils.
If you’re concerned about safety, you can opt for dry-aged beef or Wagyu, which are often handled under stricter conditions.

💡 When to Avoid Blue Steak:
While generally safe, people with weakened immune systems, pregnant women, or elderly individuals may want to opt for a more cooked doneness to avoid any potential risks.

Myth #3 – Blue Steak Is Chewy and Tough

🛑 Myth: Because it’s barely cooked, blue steak must be tough, chewy, and hard to eat.

✅ Truth: Blue steak can be incredibly tender, depending on the cut and quality of the meat.

Tender cuts like filet mignon, ribeye, or Wagyu are ideal for blue steak because they contain fine marbling that melts in your mouth.
A properly cooked blue steak is not chewy but rather soft and delicate, provided the beef is high quality.
If a blue steak is tough, it’s likely because of poor-quality beef or improper cooking techniques (e.g., not letting the steak come to room temperature before searing).

💡 How to Get the Most Tender Blue Steak:

Choose highly marbled cuts for a buttery texture.
Let the steak rest at room temperature for 30-45 minutes before cooking.
Slice against the grain to enhance tenderness when eating.

Myth #4 – Only Steak Enthusiasts Enjoy Blue Steak

🛑 Myth: Blue steak is only for hardcore steak lovers or people who enjoy eating meat as raw as possible.

✅ Truth: While blue steak is a favorite among steak connoisseurs, many people enjoy it, even if they usually prefer medium-rare or rare.

The intense beef flavor and melt-in-your-mouth texture appeal to those who appreciate natural meat flavors without overpowering seasonings.
In France, Japan, and Argentina, blue steak (or steak “bleu”) is a common delicacy rather than an extreme way of eating steak.
Some blue steak lovers actually prefer it over rare or medium-rare because it retains more moisture, freshness, and natural beef essence.

💡 Tip: If you’re new to blue steak, try it at a high-end steakhouse first before attempting to cook it at home.

Myth #5 – Blue Steak Is Just a Trend and Not a Real Cooking Style

🛑 Myth: Some believe that blue steak is just a modern trend or gimmick with no real culinary significance.

✅ Truth: Blue steak has been a recognized cooking method for centuries and is popular in various cuisines worldwide.

The term “bleu” steak originates from French cuisine, where it has been a delicacy for generations.
Japanese cuisine often serves high-quality Wagyu beef lightly seared, which is similar to blue steak.
In many steak-focused cultures, including Argentina and Italy, blue steak is an appreciated style that highlights the natural flavor of the beef.

💡 Did You Know? The name “blue steak” comes from the slightly bluish or purplish tint of raw beef due to deoxygenated myoglobin, a natural protein in meat.

Final Thoughts – The Truth About Blue Steak

Despite common myths and misconceptions, blue steak is a legitimate and delicious way to enjoy steak—as long as it’s prepared properly.

It is not just raw meat but rather lightly cooked with a seared exterior.
It is safe to eat when sourced and handled correctly.
It can be just as tender as more cooked steaks when made from high-quality cuts.
It is not just a passing trend—it has been enjoyed for centuries in various cuisines.

💡 Want to try blue steak for yourself? Start with a top-tier cut from a trusted butcher, follow proper searing techniques, and experience the rich, beefy goodness of this unique doneness level.

Chef’s Note: The Art of Blue Steak

Cooking and enjoying blue steak is about appreciating the pure essence of beef. It’s not just about eating meat nearly raw—it’s about honoring the quality of the cut, mastering the quick-searing technique, and embracing the rich, natural flavors that come with this unique doneness level.

As a chef, I always say: the secret to a great blue steak isn’t just the cooking—it’s the sourcing. Choose the best-quality beef, handle it with care, and cook it with confidence. Whether you enjoy it at a fine steakhouse or master it in your own kitchen, blue steak is a true testament to simplicity, precision, and bold flavor.

So, if you’ve never tried it, give it a shot—you might just discover your new favorite way to enjoy steak. 🔥🥩✨