A blue steak can only be cooked at a really high temperature. In fact, the higher the temperature, the rarer it becomes. If you want to know about black and blue steak, then you have to really cook it extremely well. This is not the same as a blue perch or a blue lobster steak, which means there is no need to worry about color. These are actually a different breed of steak.
A blue steak is very lean and not quite ready for raw meat. It s called blue since it usually features a purple or blueish color, depending upon your natural color perception. It gradually turns from purple to blue when subjected to air and sometimes loses this blue color as the myoglobin becomes oxygenated when it's cut into raw meat.
Don't confuse a blue rare steak with a blue perch, or a medium rare steak. They are not the same. Medium rare steaks have a lower level of fat content. Because of this, you can expect them to be juicier than blue rare steak, but they won't be as juicy as a blue rare steak.
When you cook blue steak, make sure you stir it while it's cooking to encourage even cooking throughout all the cuts. Don't open the pot or pan until the internal temp reaches about 170 degrees. You can determine if a steak is done by biting it and looking for a dark or light pink patch. When you bite it, the inside of the pink patch will be a light brown or black color. This indicates that the steak is done.
If you want to enjoy your blue steak without it getting overcooked, you'll need to keep it at the right medium rare temperature. Don't open the lid of the pan or grill until the internal temp is around 160 degrees. If you keep your blue steak at this temperature, it will cook evenly, and you'll have a juicy, properly cooked steak.
You'll notice that the juices in myoglobin have a slightly different texture than other cuts of meat. Blue's tend to have a slightly pinkish tone to them; this is due to the myoglobin content. Myoglobin absorbs a lot of infrared energy from the food you cook, thus letting your steak take on a gorgeous blue color. When seared on the grill, blue steak will produce an evenly browned look, but this does depend on how rare your blue steak is.
Be on the safe side and cook your blue steak on the lowest temperature possible. Always leave the lid open and clean up any excess grease. Keep your grill grates well seasoned and clean so that you do not promote food poisoning. Never put raw meat on top of raw meat.
If you are looking for that juicy, gooey, satisfying bite, try cooking blue steak on the wood fired grill. This will give you that perfectly chewy meat texture with very little smoke. You'll love the rich flavor, the beautiful flames, and the satisfaction of a great meal. Blue is the versatile food that can satisfy even the fussiest taste buds.
Grilling blue steak on hot coals is a fun and rewarding experience. You get to watch the beautiful flames as they pop. Then you get to see the meat sizzle as it cooks. The beautiful deep-fried looks and taste that you get with every slice.
Don't be concerned about food poisoning from blue steak. It is a very safe cut of meat to cook and very few problems have been recorded due to it. However, you should be aware that blue steak is very lean meaning it is likely to create a calorie deficit for most people unless eating it in massive amounts. For those people with special needs, it is recommended to check with their physician before consuming this or any food for that matter.
Many folks will prefer to serve blue rare steak on its own. A nice blue rare steak on its own will be light on your stomach. Some people like to add blue cheese and bacon to the mix. The good news is that blue rare steak can be cooked multiple ways. There are various recipes available on the internet that give step by step instructions to allow you to serve the lightest of meals while still maintaining the blue color.
When grilling blue steak, pay special attention to its cooking temperature. Most steaks will do well on medium heat and pink is the optimal number for this rare cut. The outside of the steak should be done through but the inside should be cooked slowly enough to give you some browned spots and soft steak inside. As the steak cooks, you should watch that you do not cover the inner side of the steak with oil. Cooking the outside of the steak first and then cooking the inside can cause the outside to dry out while the inside will stay moist.
Kommentare