Oil and season your steak well. Heat your pan until it's red hot and cook it for about a minute on each side, depending of course on the thickness of your steak. A thick steak is best for cooking blue. Oh and very important, don't forget to rest your steak.

Good for you, have your food how you like it. I really don't understand though, I've never tasted blood as such, and for me rare meat tastes of meat, there's no blood there. It's cooked and rested and, well yummy.

I don't really care what other people do with their steaks - it doesn't affect me, they can eat it how they want. However, there is definitely something wrong with a rare steak that tastes of blood! If it's been properly butchered and rested there shouldn't be any blood in there, it's muscle we're eating, not blood vessels.

no, your wrong

the red juice is myglobin, your overcooking if there is none

Absolute bollox. Soz bud, but you have no clue. I've eaten steak at top notch places, all cooked rare, and none have appeared with a pool of red liquid. You don't know how to cook and rest meat, that much is clear.

It just has to be cooked how the person likes it. Saying any differently is pure snobbery.

What disease was that?

I agree, there should be no red liquid however your steak is cooked.

Let me help you with that:

"snobbery - the trait of condescending to those of lower social status"

How can recommending you eat your steak rare, be anything to do with social status?

Spot on.

Typhus, dysentery, e coli - basically anything that flies could leave in it whilst it was hung/slaughtered and before the days of proper cold storage.
Not to mention parasitic infestations such as tapeworm (which is currently on the rise and attributed to the increase in sushi/sashimi consumption)

I doubt that Victorian people ever had undercooked meat............

Blue or rare isn't undercooked, if it's how you like it

Only a minute?! That just sounds like heaven I'm hungry now.

I like my steak rare/medium rare depending on my mood. I'm not bothered about the cut of meat, I like them all. I nearly always have a sauce with my steak, but that's more to dip the chips in than anything

Blue or rare IS undercooked as the temperature and length of cooking would be insufficient to kill any lurking bacteria whereas longer cooking would.
You need prime meat that has been kept well for blue or rare meat. Why do you think that many places ask you to sign a disclaimer if you ask for it blue?

I assume you never eat salad or fruit unless it's been boiled for at least 2 hours.

What do you think of steak tartare?

I ask for my steaks blue, and I've never been asked to sign a disclaimer.

Oh right, so 'just has to be cooked rare' is a recommendation is it?

Where are these places that ask you to sign a disclaimer?

Some people need to lighten up. We're talking about cooking here, not making a statement on anyone's personal worth. A steak tastes better and has a better texture if it's cooked rare, IMHO.

Saying a steak just has to be cooked rare has nothing to do with a judgement on anyone.

Exactly. Though I am amused at those saying they want to try steak blue, knowing full well they will ruin the experience by not resting it properly and leaving it sitting in a pool of red liquid.

Lord knows. Steak tartare is a favourite of mine and I've had it all over the world. Never been ill from it and certainly never, ever been asked to sign anything.

I really want to try it rare as everyone says its better, but I just can't bring myself to do it.

My first experience of it was an accident. I ordered it medium and Smudges Mum ordered it well done. They came rare and medium rare but by the time we realised we'd started eating and they were bloomin' lovely. Neither of us has gone back to anything near well done

Just as important as the resting time (which is crucial for the meat to relax and become meltingly tender) is ensuring that the meat is at room temperature before you start to cook it. No straight from the fridge and into the pan. Room temperature meat (rump for preference) lightly oiled and seasoned onto a smoking hot cast iron grll pan for 1.5-2 mins per side. Rest on a warm plate for 5 mins while I prep the salad.

The ultimate fast food.