If you have ever looked at a deep-red steak and thought, “Is this even cooked?” then you are already halfway to understanding blue steak. Blue rare is the first and rarest level of steak doneness. The outside gets a fast, intense sear, while the center stays almost completely raw and only slightly warm. Let’s be real, it is the steak equivalent of jumping into a cold pool without testing the water first.

Temperature and cooking method

Blue steak is cooked very quickly over very high heat. The goal is to brown the surface without heating the inside too much. The internal temperature usually lands around 46°C. That is about six degrees lower than rare, which sits closer to 52°C.

Next, the cooking itself. Start with steak that is not ice-cold. Let it rest at room temperature for 15 to 30 minutes. Then use a screaming-hot pan or grill. Sear each side for about one minute. For thicker cuts, you may need up to 90 seconds. Then quickly sear the edges too. After that, check the temperature. If it is around 46°C, you are done. There is no long resting period here. Blue steak is meant to go from heat to plate with only a short pause.

Flavor and texture

The flavor of blue steak is direct and intense. You taste beef first, not seasoning, not smoke, not butter. The inside is soft and slightly chewy, almost sponge-like. It can feel earthy because the iron in the meat has not been changed by heat. The outside has a thin browned layer, giving a light contrast. It is not a thick crust. Think of it as a handshake between raw and cooked.

Blue rare vs. rare

The difference between blue rare and rare is only a few degrees, but the eating experience changes a lot. Rare steak has a warmer center at around 52°C and a slightly firmer texture. The fat has started to soften. Blue steak keeps the fat firm and the muscle fibers relaxed. Rare feels familiar. Blue feels daring.

Is blue rare steak safe to eat?

This is the question everyone asks. The short answer is yes, if it is prepared properly. Bacteria live on the surface of whole cuts of beef, not deep inside. A proper sear kills surface bacteria. That is why it is important to sear not only the top and bottom, but also the sides.

Handling also matters. Use clean tools. Sanitize your tongs between flips. Keep the meat cold until it hits the pan. Blue steak is not the place to be casual about hygiene.

That said, blue steak is still below the temperatures recommended by food safety authorities. If you are pregnant, immunocompromised, or uncomfortable with near-raw meat, it is better to choose rare or medium-rare instead.

Where to enjoy it

If you want to experience blue steak with confidence, leave it to professionals who work with premium beef every day. For a refined fine dining in Jakarta experience, visit Lawry’s The Prime Rib Jakarta. Browse the full Lawry’s menu and when you are ready, book your seat for steak or prime rib done with precision.