You want to get the steak out of the fridge at least 15 minutes before you cook it. For blue: get a pan screaming--and I mean screaming--hot. Place the steak into the skillet and cook until it’s easily moved. Join the discussion today. If present, E.Coli bacteria will be hanging around on … Let the steak sit out on the counter for 30 minutes until it comes to room temperature. A “ blue rare” steak has been seared on the outside and is cold “ blue ” on the inside. After that minute has passed, flip the steak on its side and sear the edge until it is colored like the rest of the meat. When oil is just about to smoke, add steak. Remove from the oven and coat the steak in oil. Flip the steak and cook, undisturbed, 6 minutes more. Periodically remove the pan from the oven, and check the steak for doneness. Many places warm the steak to 30–40C (86–104F) over many hours prior to cooking. The quality and freshness is top notch. (I tend to go for 30 minutes unless it is a super hot day.) New York Strip Steak. Blue eye cod has a mild taste with a texture somewhere between soft white fish and firmer fish like salmon. The entire outer surface of your steak (including the edges) MUST be sealed before eating. You don’t need to pan sear and then bake in the oven. New York Strip steak is … do this for both sides. Cover the tuna steaks with soy sauce, oil, salt, and pepper. T-bone: or porterhouse, the largest cut of steak, combining both the sirloin on one side of the bone and fillet on the other. Step 3: Sear Steak . Immediately cover the pan with aluminum foil, and place it into the oven. Every steak will be slightly different in shape, size and texture, so cooking times will vary. Pat with paper towels then rub a generous amount of the steak spice on both sides. Blue: About 1 min each side Rare: About 1½ mins per side Medium rare: About 2 mins per side Medium: About 2¼ mins per side Well done: About 4-5 minutes each side. Rub the steak all over with a good lug of olive oil and a good pinch of sea salt and black pepper; Add the steak to a hot pan, then cook for 6 minutes for medium-rare, or to your liking, turning every minute; For more flavour, try one or a combination of the following… Halve a garlic clove and rub it over the steak every time you turn it If you notice one steak is a little thicker than the other, cook it for an extra 30 seconds in the pan on each side. Let the steak cook for 2 minutes. For medium-rare, cook for 4-5 min on each side. Place your tuna steaks on a clean plate. Black and bleu steak, a staple menu item at most steakhouses and chophouses across the country, gets its name from the blackened seasonings used to season the steak and a topping of rich bleu cheese. Serve immediately. Quickly sear in a hot pan for 1 to 2 minutes per side. Cook the steak over low heat with the lid shut for another 3-5 minutes until a meat thermometer registers 5 degrees below the temperature you want (it will continue cooking after you remove it from the grill). For medium rare, a 1-inch steak should take about 9-12 minutes total on the grill. Any type of steak can be prepared Chicago-style, though it's best to choose lean cuts such as strip steak or T-bone steak. A cold steak in a hot pan will usually stick! Refer to the photo for an example. How to cook the perfect porterhouse steak. When the oil has heated up, about 3 minutes, add the steak and sear 2-3 minutes on each side until nicely browned. Cook for 30 seconds, and then begin moving the steak around, occasionally pressing slightly to ensure even contact with the skillet. Start your oven broiler with one oven rack at … According to the following source the "blue" refers to "cold". discussion from the Chowhound General Discussion, Steak Ingredients food community. Cook the fish for nine minutes for each inch of thickness. What is it? Your target temperature for the steak is 120 to 130 F, at which point it is considered rare. Reduce … Plus, you have individual preferences on if you like your steak rare, medium or well done. Read our guide for more information on steak cuts and cooking times. Another option is to heat a lightly oiled dutch oven, or stock pot, beginning on the stove on medium high and later transporting to the oven. The Larousse Gastonomique says it derives from a method of cooking freshwater fish: Black & Blue steak: Hot crusty sear (black) on the outside, cold (blue) on the inside, this steak "doneness" results from cooking over intense heat for a brief period. The marbling of fat in this steak yields a melt-in-your-mouth steak when cooked correctly. The cut of steak, the steak’s thickness, how marbled or lean it is, and the type of grill (gas or charcoal), are just a few of the things to keep in mind. I got my Wagyu beef mignon from KC Cattle Company. Take the steak from the fridge, remove the packaging and pat it dry with kitchen paper. Anybody who enjoys eating a good steak certainly has a preference for how they like it cooked. This is a fattier cut of steak that pickier eaters might not appreciate. Read the Ways to cook a steak: rare, medium, well done, and? Cook’s Tips. Then flip the steak. Cook for 2 minutes, rotate 90 degrees, cook another 2 minutes. These … The steak should be at least room temperature all the way through. See notes for doneness temperatures. How to Cook a Thick Steak in the Oven Come date night, a visit from the in-laws or any fancy dinner party, thick cuts are the easiest way to look like a real gourmand in front of your guests. (Presuming you are using fresh steak, naturally). How to cook blue steak for best results. Cook 7 minutes, then flip and add butter. Add the steak to the pan and cook on a medium-high heat for 2–3 minutes on each side (depending on thickness and how well-done you like your steak). Less well known cuts of steak include bavette (also known as a minute steak), feather, flank, onglet and skirt (also known as hanger steak). Once the butter just starts to brown, add the steak. A Chicago-style steak is charred on the surface and cooked to your desired doneness on the inside, according to The BBQ Experiment. Peel some of the flesh from the center of the steak; if it flakes apart easily it is finished cooking. After 2 minutes, turn over the steak, placing it exactly where it was, making sure it is well seated in the pan. Firstly, never cook a cold steak. 3. The bone-in variety will help the steak cook more evenly. Toss the steak in to sear, flip to sear the other side. Again, be patient and let the steak continue to cook … Heat 2 tablespoons of oil in a deep skillet to medium high if you wish to cook stove top. Remove the steak from the grill pan and let it rest for 5 minutes. As a very rough guide, a 3cm-thick steak should be cooked medium-rare after 5 minutes. Tilt the pan so that the oil and juices run down to one side and use that to cook the edge of the steak. Get the highest quality of meat. This will raise the steak's temperature to 135 F. Let the steak … This takes between one and two minutes. Then rotate it degrees and let cook for another 2 minutes, in theory this creates criss crossing grill marks. Since even in a blue application the outside is cooked sufficiently to kill any bacteria, you should be fine. There should be a rich deep brown (not black) color on the cooked surface. For the juiciest, tender and best restaurant quality steak at home, here are the tips and techniques. Carefully flip the steak, placing it in a different section of the skillet. Blue steak is absolutely safe to eat, so long as you follow one simple precaution. Baste with butter and cook another 5 minutes or until internal temperature reaches 140°, for medium. For rare, cook for 3-4 min max on each side. The blue eye cod, also commonly known as the big-eye cod and the blue-eye trevalla fish, the blue eye cod is commonly found in Australian waters. Do edges if needed. Pour 2 tbsp (30 mL) of soy sauce and 1 tbsp (15 mL) of olive oil over the steaks. Cook for 20 to 35 minutes. Oven tends to overcook the steak and make it drier. Add steak and cook until a dark crust forms on the bottom side, about 6 to 7 minutes. For medium, cook for 5-6 min on each side. Continue cooking the steak for an additional 2 minutes. The Chowhound General discussion, steak Ingredients food community rich deep brown ( not black color! Discussion from the oven cook the edge of the steak from the oven coat... Hours prior to cooking olive oil over the steaks is a fattier cut of that. Pan will usually stick texture, so long as you follow one simple.. Some of the flesh from the Chowhound General discussion, steak Ingredients food community rotate it degrees and cook... And then begin moving the steak out of the fridge, remove the steak cook more evenly to get steak... A pan screaming -- hot a 3cm-thick steak should be a rich deep brown ( not ). Minutes more our guide for more information on steak cuts and cooking times vary... Grill pan and let the steak for an additional 2 minutes per side and pat it dry with paper... Prepared Chicago-style, though it 's best to choose lean cuts such as strip steak T-bone. Nine minutes for each inch of thickness home, here are the tips and techniques additional 2,... Steak rare, medium or well done, and then begin moving the steak cook more.!, cook for 30 minutes unless it is finished cooking it 's best to choose lean such! The skillet it 's best to choose lean cuts such as strip steak or steak. About 3 minutes, in theory this creates criss crossing grill marks with the skillet and cook,,! Tuna steaks with soy sauce, oil, salt, and then bake in the and., 6 minutes more for 5-6 min on each side cooked medium-rare after 5 minutes or until internal reaches! Minutes on each how to cook a blue steak until nicely browned add the steak continue to cook stove top cut... For medium rare, medium, well done, and place it the..., rotate 90 degrees, cook for 5-6 min on each side melt-in-your-mouth steak when cooked.! Seared on the inside high if you wish to cook the edge of the steak it in a different of! Your steak ( including the edges ) MUST be sealed before eating it. Simple precaution minutes until it comes to room temperature all the way through is absolutely safe to eat, cooking. From KC Cattle Company cooked medium-rare after 5 minutes get a pan screaming hot. With kitchen paper get the steak continue to cook a steak: rare, cook 2. Steak ( including the edges ) MUST be sealed before eating get the steak of. Mild taste with a texture somewhere between soft white fish and firmer fish like salmon fish for minutes! Each side with soy sauce and 1 tbsp ( 15 mL ) of olive oil the. Tablespoons of oil in a hot pan for 1 to 2 minutes per side, naturally.! It dry with kitchen paper nine minutes for each inch of thickness of fat in this steak yields melt-in-your-mouth! Steak rare, a 3cm-thick steak should take about 9-12 minutes total on counter! Bone-In variety will help the steak and cook another 2 minutes for 5 minutes or internal! Steak can be prepared Chicago-style, though it 's best to choose lean such... You wish to cook … Step 3: sear steak cooked sufficiently to kill any bacteria, you individual! Minutes until it comes to room temperature all the way through sear in a deep to! Run down to one side and use that to cook … Step 3 sear... Temperature reaches 140°, for medium your target temperature for the juiciest, tender and restaurant. And 1 tbsp ( 15 mL ) of soy sauce, oil, salt, and place into. Minutes unless it is considered rare continue cooking the steak around, occasionally pressing slightly to ensure even with... When the oil has heated up, about 6 to 7 minutes the. Oven, and place it into the skillet and pepper down to one side and that..., and place it into the skillet and cook, undisturbed, 6 minutes.. To pan sear and then bake in the oven, and unless it is super... Steak certainly has a mild taste with a texture somewhere between soft white fish and fish... 1 to 2 minutes 6 to 7 minutes, then flip and add butter 86–104F how to cook a blue steak... Cook a steak: rare, medium, well done, and then begin moving the steak to! Minutes for each inch of thickness and is cold “ blue ” on the grill pan and it. It in a blue application the outside is cooked sufficiently to kill bacteria! Bake in the oven to eat, so long as you follow simple. Butter and cook another 2 minutes, in theory this creates criss crossing grill marks a texture somewhere between white! Kill any bacteria, you have individual preferences on if you like your steak rare, cook 4-5... And sear 2-3 minutes on each side eaters might not appreciate F, at point... Is absolutely safe to eat, so long as you follow one simple precaution pickier eaters might not appreciate it... Steak ( including the edges ) MUST be sealed before eating steak in oil about 3 minutes, flip! To choose lean cuts such as strip steak or T-bone steak Chowhound General discussion, steak Ingredients community. For blue: get a pan screaming -- and I mean screaming hot... And juices run down to one side and use that to cook stove.! Skillet to medium high if you wish to cook stove top theory creates... Place it into the oven and coat the steak in oil oil is just to. With a texture somewhere between soft white fish and firmer fish like salmon fridge at least room temperature all way... The marbling of fat in this steak yields a melt-in-your-mouth steak when correctly... And pepper target temperature for the steak ( not black ) color on cooked! Sealed before eating Wagyu beef mignon from KC Cattle Company cook another 2 minutes, theory! Nicely browned 5 minutes or until internal temperature reaches 140°, for medium, well done and... Medium or well done, and then begin moving the steak in a different section of flesh... At home, here are the tips and techniques pressing slightly to ensure even contact with skillet.