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 could go more wrong with this color than trying to do it at home!
If you have the right ingredients and techniques, blue rare steak it is one of the most enjoyable cuts of meat to cook. It has an intensely meaty flavor that is perfect for when you want something really simple but elevated. And because it’s often paired with rich sauces and dips, it also makes a great side dish for any meal.
What is blue steak?
The blue steak is a cut of meat that comes from the sirloin or ribeye. It is a type of primal cut and can be found in both male and female animals. The sirloin is the largest piece, while the ribeye is the smallest piece. The sirloin comes from the rib area of the animal, while the steak comes from the hip area. Most of the time, sirloin is the cut 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 shopping for steak, look for a color somewhere between brown and red. If you want your steak redder, you can always buy a whole ribeye and remove the medallion, which is what is used to mark the steak and give it its characteristic red color. Blue is the rarest of all, with a rare steak that is almost white in color and commands a relatively high price. That said, you can find great 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 sear, broil, broil, and even do a stir-fry. But the method I find most versatile and effective is to make a rotisserie-style steak using a cast-iron skillet or a Norwegian skillet. This cooking method allows you to control the amount of juices that are released during the cooking process and makes for a medium rare steak that is super flavorful.
To make a rotisserie-style steak, you’ll first want to choose which cuts of beef you want to use. You can buy a whole steer from a butcher or even order a steak from a local steakhouse 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 redder, you can always remove the medallion, which is the part you see when you cut the steak, and use those juices to make a nice beef bourguignon. Completing the cut with a bit of dry mustard and red wine vinegar gives your steak the perfect touch of flavor.
The best way to make blue rare steak
As I mentioned earlier, there are many different ways to make a rare blue steak. But the way I do it is in a cast iron skillet or a Norwegian skillet, 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 I’m talking about here has individual cells that have been cut into sections, giving it an even texture and more flavor.