blue rare steak

Blue Rare Steak – Things You Should Know

People love blue rare steak. It’s thick, juicy, and filled with flavor. For those who love steak, there is nothing greater than eating food cooked so rare that the inside is still cool and red. Unfortunately for many people, doing this can be dangerous to their health.

Today we will discuss some of the dangers of eating blue rare steaks. Some of these items

In this article, we will give you all the information you need about a blue rare steak. Let’s keep reading to find out more.

What Is A Blue Rare Steak?

The blue rare steak is a dish that is cooked and served rare. Thus, it has a dark red color because the meat still retains its blood.

It is not as popular as other dishes such as medium or well-done steak. However, some restaurants offer this specialty to those customers who like their meat raw or very soft.

What Type Of Steak Is Blue Rare?

There is only one type of steak that is blue rare – the hanger steak. This kind of steak comes from the cow’s diaphragm, which is located between the chest and stomach. Since there are many blood vessels within this part of an animal’s body, more blood flows through the steak, making it red and cool inside.

Benefits Of Eating Blue Rare Steak

There are two main benefits of eating steak that is blue rare.

The first benefit is the obvious one. This steak has a red center, which means it is still raw and contains all its nutrients. The blood flow slows down when the meat is cooked, but not completely removed. When you eat this kind of steak whole, your body can absorb more nutrients from it compared to a well-done steak.

The second benefit of eating this kind of steak is that some people think it tastes better. This is only true if the meat is prepared correctly and sourced from a high-quality restaurant or butcher.

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How to Cook Blue Rare Steak

blue rare steak

For the average person, it is not recommended to cook steak that is blue rare. Even if you are fortunate enough to have access to a high-quality hanger steak, your best bet is usually medium or well done.

Why? Because cooking meat until it is almost completely dead (done) reduces the risk of contracting foodborne illnesses and diseases.

However, if you’re one of those people who loves his steaks in an uncooked state, then check out how to cook steak that is blue rare by following the steps below.

• Buy a good hanger steak from your local butcher or supermarket. Make sure it’s fresh and not moldy. If possible, have the butcher cut it for you.

• When you are ready to cook, preheat your oven or stovetop grill to the highest temperature allowable. Place the steak on a cooker that is suitable for searing meat at high temperatures.

• Cook each side of your hanger steak for about one minute only. Never go over this time because you will overcook your steak, which is not recommended.

• When the meat has seared and you have removed it from the cooker, place it on a plate and cover it with aluminum foil for three to five minutes. This should be enough time to allow the blood inside to stop flowing so your steak does not turn blue while you are eating it.

Best Cuts for Blue Rare Steak

When you cook a steak, the meat’s fat melts and the steak’s marble breaks down. Blue rare steaks are cooked quickly, so not much fat melts. So, lean cuts with little fat are the best choice for cooking blue steak. Here are some cuts you might want to use when cooking your blue rare steak:


This is one of the best cuts of meat you can use to prepare a blue rare steak. The tenderloin helps keep your meat juicy and tasty even when it’s cooked rare.

Top Loin

A cut is taken from the top part of a Tenderloin, making it lean and healthy for frying or grilling.

Strip Loin

This cut is taken from the top part of a Top Loin near the ribs. It has thin stripes of fat on it, but not much. This is another type of meat that you can use to prepare your blue rare steak.

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How Much Blue Rare Steak Should I Eat?

You can have as many slices of blue rare steak as you like. However, most people eat four to six ounces per serving. When you’re cooking this kind of steak for the first time, it is best to keep your portion size small until you are sure how you will react to it.

Why? Because if your body reacts badly, you don’t want to be faced with a bad case of food poisoning.

To ensure that your body will handle this type of meat, eat it sparingly and in small servings until you know how it works for you.

If you only consume four to eight ounces of steak each day, your body can easily handle the nutritional side effects because you will be getting nutrients from other food sources as well.

Some Final Tips For Eating Blue Rare Steak

If you like your steak blue rare but you don’t know how to cook it, there are some helpful tips that can make the experience much safer.

For example, if you prefer not to dine at restaurants where they prepare and serve this kind of steak, simply ask your butcher to cut your meat for you.

Also, if you are cooking steak that is blue rare at home, remember to place the cooked hanger steak on a plate and cover it with aluminum foil. Doing this will keep your steak from turning blue while you are eating it.

To make sure your hanger steak is fresh enough to eat raw, always buy it before it begins to spoil.


Blue rare steak happens to be one of the most delicious cuts of meat. However, it has some additional risk factors that people should know about before eating this kind of steak raw.

It is very important that you learn how to cook a blue rare steak properly. This is because it can be a little dangerous if you do not prepare the meal correctly.

People who eat blue rare steak as their main course typically consume four to eight ounces every day as a part of their daily nutritional intake. Because this type of steak is generally high in protein and lower in fat, the risk of food poisoning is slightly higher than it would be if people ate other kinds of meat.

If your body reacts badly to eating this type of meat, you could have a bad case of food poisoning or even worse diseases.

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