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/ck/ - Food & Cooking

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18915699 No.18915699 [Reply] [Original]

Should I eat blue rare steak? What does it taste like?

>> No.18915704

>>18915699
Yes. Delicious. Tastes like raw meat with a sear.

>> No.18915708

chewy.
have a toothpick or some floss nearby.

>> No.18915710 [DELETED] 

Enjoy your food poisoning and your worms.

>> No.18915716

how do you cook it like that? what temp is that?

>> No.18915726
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18915726

>>18915708
Don't eat shit steak, and cut them correctly and thinly at the proper angle. It's your own damn fault if you attack meat filled with connective tissue like you're Cujo.

>> No.18915727

>>18915716
Some will say 45 degrees or so. I prefer 39 which is the cows body temperature.

>> No.18915732 [DELETED] 

>>18915727
That's lower than room temperature you idiot.

>> No.18915751
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18915751

>>18915732
>hotter than record temperatures in Minnesota
>nasty weather in Arizona
>room temperature
I know you want to save money on air conditioning, but I'm not suicidal. You keep your room at 39? That is low grade fever, not room temperature. Oh you mean Fahrenheit? Then you are also retarded and should know he means Celsius as that is just above freezing.

>> No.18915758

>>18915726
>be a prim and proper faggot while eating steak
Holy fuck, man.

>> No.18915770

>>18915758
>looking down on others for knowing anatomy, how to use a knife, and not purchasing trash
How the fuck sour are your grapes?

>> No.18915778

>>18915699
Like steak

>> No.18915784

>>18915699
if you get a high quality steak, go for it.

>> No.18915790

>>18915699
It's not my favorite doneness, but I can appreciate a blue rare steak every once in a while.
it's chewier and less juicy compared to a rare or medium-rare steak, so you have to slice it pretty thin. it's like eating carpaccio, but you also have the tasty crust.

>> No.18915818
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18915818

>>18915699
The only good blue is cool blue

>> No.18915826

>>18915770
Red and seedless, they're great for hangovers and if heaved up it doesn't taste bad.

>> No.18915836

>>18915716
take a not-so-thin steak, place it on a very hot pan, sear it for like one minute per side.
the inside should be slightly above room temperature and feel slightly cool in your mouth. If it feels warm it's already in the rare range.

>> No.18915845

>>18915836
What's not-so-thin, like a 1/4"?

>> No.18916172

>>18915836
>sear it for like one minute per side
k thx im doing that tmr

>> No.18916231

>>18915699
imagine steak, but with a texture like soft slimy bubblegum, and cold

>> No.18916237

probably like chewing gum
t.ate some raw marinaded pork as a kid during midsummers eve because i couldnt wait for it to be grilled

>> No.18916250

>>18915699
Well done, or none.

>> No.18916328

>>18915699
Steak tartare is honestly a better move if you want blue steak. Try it with a hanger steak, and chop it in quarter inch of smaller pieces. Alton brown's steak tartare recipe is excellent.

>> No.18916353

>>18915699
only if its a prime cut
otherwise just go with rare

>> No.18916780

>>18915716
blowtorch. outside will be burned but inside will be raw. it's very easy to make a blue steak even accidentally

>> No.18918827

>>18915699
That's my favourite cooking style, I can't really describe the taste, it's unique to raw meat and its quite good.

>> No.18918836

>>18915699
It doesnt taste that much different than rare, or even a light medium rare.