Trying Blue Rare Steak? Here’s What to Expect
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.
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ToggleTemperature 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.
Mencoba Steik Blue Rare: Ini yang Perlu Kamu Ketahui
Jika kamu pernah melihat steik berwarna merah tua lalu bertanya, “Ini sudah matang belum?”, kamu sudah setengah jalan memahami blue steak. Blue rare adalah tingkat kematangan steik yang paling awal dan paling mentah. Bagian luar hanya tersangrai cepat, sementara bagian tengah hampir sepenuhnya mentah dan hanya sedikit hangat. Jujur saja, ini seperti langsung nyemplung ke kolam dingin tanpa cek suhu dulu.
Suhu dan metode memasak
Blue steak dimasak sangat cepat dengan panas yang sangat tinggi. Tujuannya mencokelatkan permukaan tanpa memanaskan bagian dalam terlalu jauh. Suhu bagian dalam biasanya sekitar 46°C, sekitar enam derajat lebih rendah dari rare yang berada di kisaran 52°C.
Mulai dengan steik yang tidak terlalu dingin. Diamkan di suhu ruang 15–30 menit. Gunakan wajan atau panggangan yang sangat panas. Sear tiap sisi sekitar satu menit. Untuk potongan lebih tebal, bisa sampai 90 detik. Sear juga bagian pinggirnya. Cek suhu. Jika sudah di sekitar 46°C, steik siap diangkat. Tidak perlu resting lama. Blue steak langsung pindah dari api ke piring.
Rasa dan tekstur
Rasanya tegas dan langsung terasa dagingnya. Bukan bumbu, bukan asap, bukan mentega. Bagian dalam lembut dan sedikit kenyal, hampir seperti spons. Ada kesan earthy karena zat besi di daging belum berubah oleh panas. Bagian luar memiliki lapisan kecokelatan tipis sebagai kontras, bukan crust tebal. Anggap saja jabat tangan antara mentah dan matang.
Blue rare vs. rare
Selisih suhunya hanya beberapa derajat, tapi sensasinya jauh berbeda. Steik rare punya bagian tengah lebih hangat di sekitar 52°C dengan tekstur sedikit lebih firm karena lemak mulai melunak. Blue steak mempertahankan lemak tetap padat dan serat otot lebih rileks. Rare terasa familiar. Blue terasa menantang.
Apakah blue rare aman dimakan?
Jawabannya ya, jika disiapkan dengan benar. Bakteri berada di permukaan daging utuh, bukan di bagian dalam. Sear yang tepat membunuh bakteri di permukaan. Karena itu penting menyentuh panas bukan hanya di atas dan bawah, tapi juga di sisi-sisinya.
Penanganan juga penting. Gunakan alat bersih. Bersihkan atau sanitasi penjepit setiap kali membalik. Simpan daging tetap dingin sampai masuk wajan. Blue steak tidak memberi ruang untuk asal-asalan soal kebersihan.
Namun, blue steak tetap berada di bawah suhu yang direkomendasikan otoritas keamanan pangan. Jika kamu sedang hamil, daya tahan tubuh rendah, atau tidak nyaman dengan daging hampir mentah, lebih aman memilih rare atau medium-rare.
Di mana menikmatinya
Jika ingin menikmati blue steak tanpa ragu, serahkan pada profesional yang terbiasa menangani daging premium. Untuk pengalaman fine dining di Jakarta, kunjungi Lawry’s The Prime Rib Jakarta. Lihat Lawry’s menu, lalu saat siap, book your seat untuk menikmati steik atau prime rib yang dimasak dengan presisi.
FAQ
Blue rare steak is the first and rarest level of steak doneness. It is quickly seared on the outside while the center remains almost completely raw and only slightly warm.
Blue rare steak should be cooked very quickly over very high heat. Sear each side for about one minute on a screaming-hot pan or grill. Make sure the steak rests at room temperature for 15 to 30 minutes before cooking.
Yes, blue rare steak is safe if prepared properly. A proper sear kills surface bacteria. However, if you have health concerns like pregnancy or a compromised immune system, you may want to opt for rare or medium-rare.
Blue rare steak has a cooler center than rare. It remains softer and the fat stays firm, offering a bolder, more direct beef flavor, as opposed to rare which has a slightly warmer and firmer texture.
For a safe and expertly prepared blue rare steak, it is recommended to experience it at professional establishments. In Jakarta, Lawry's The Prime Rib offers a refined dining experience with premium beef.
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