ANSWERS: 8
  • Blue steak is the step below rare in "done-ness" (for lack of a better word). A "blue" steak is very red and cold in the center, while a "rare" steak is red and cool in the center.
  • Keep it simple! Blue steak is a choice cut of steak placed on a searing hot plate for ten seconds each side with the sole intention of searing in the juices. French, very unhealthy, typical!!
  • It's a rarer than rare steak, just how I like it.
  • "I'll have my steak blue" is a socially acceptable way of saying "just bring me the cow. I'll bite off my own steak!" Yeah, the others are right. It's a nearly raw steak grilled only at the very surface.
  • Steak so rare it'll give you AIDS.
  • a steak that is still twitching!!!
  • A typo when someone meant to say "blue streak".
  • I'm pretty sure the reason it's called a "blue steak" is because it is briefly seared on both sides, and in that time the oxygen is used up in the bloody juices and it takes on a blue tint. When your blood cells lack oxygen they turn from red to blue. The steak dosn't stay blue, but I find it's a pretty spiffy name.

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