blue rare
Barely touched heat
Blue rare describes meat—almost always steak—cooked so briefly that only the outer surface is seared while the interior remains cool and nearly raw.
It's rarer than rare, with a deep red or purplish center that hasn't reached the temperature where proteins begin to change color.
The "blue" refers to the cool, dark appearance of the uncooked meat: I'll have the ribeye blue rare.
- steakThick beef slice
- bloodyGore-covered or British curse
- rawIn original state
- undercookedInsufficiently heated through
- searedBurned on the surface
tender · juicy · pink · red · center · cold · meat · red meat · beef · prime cut · grill · crust · cast iron · doneness · tartare · carpaccio · butcher · sizzle
- Steak Donenessmedium, medium well, well done, well-done, Pittsburgh
- Meat Cutsribeye, t-bone, flank steak, skirt steak, short rib