Bleu
Bleu, or blue rare, is steak seared hard on the outside and left almost raw and barely warm inside, about 46 to 49°C (115 to 120°F) in the center.
Also called Blue, Blue rare, Extra rare.
Bleu, or blue rare, is the least cooked level of steak doneness. The outside is seared dark, but the inside is deep red, barely warm and close to raw, at about 46 to 49°C (115 to 120°F). The name is French for blue, after the purplish color of raw beef. It is one step below rare.
How to do it
- Use a tender, whole-muscle cut such as fillet (tenderloin), ribeye or sirloin, at least 2.5 cm (1 inch) thick.
- Take it out of the fridge 30 minutes ahead and pat it very dry. Season with salt.
- Heat a heavy pan or grill until very hot. Add a thin film of oil with a high smoke point.
- Sear for about 1 minute per side, and briefly sear the edges too.
- Check the internal temperature in the center. Take it off at about 46°C (115°F).
- Rest for 2 to 3 minutes and serve.
How to tell it is done
The crust is deep brown. Inside, the meat is dark red-purple almost to the edge, with only a thin cooked band. It feels very soft, almost like raw meat, when pressed. A thermometer reads 46 to 49°C (115 to 120°F).
Why it works
Bacteria on whole cuts of beef live on the surface, not inside. A hard sear heats the surface far above safe temperatures while the middle stays almost raw. This is why many cooks consider blue steak acceptable for healthy adults, even though it does not reach the 63°C (145°F) that USDA recommends for whole cuts.
Common mistakes
- Using minced or tenderized meat. Ground beef and burgers can carry bacteria all the way through, so cook them to 71°C (160°F). Needle-tenderized steaks can carry bacteria inside too, so cook them to 63°C (145°F) and rest them for 3 minutes.
- Cooking it straight from the fridge. The center stays cold.
- A pan that is not hot enough. The crust takes too long, and the inside cooks past blue.
- Using lean, thin cuts. They overcook in the time the crust takes.
- Serving it to people at higher risk, such as pregnant women, young children, older adults, or anyone with weak immunity. Cook their steak to at least 63°C (145°F).
In recipes
"Bleu" or "blue" on a menu means this level of doneness. "Black and blue" or "Pittsburgh rare" means charred very dark outside and blue inside.
Related terms
- RareA rare steak is cooked to about 50 to 52°C (120 to 125°F) inside. It has a seared crust and a cool-to-warm, bright red center that is soft and very juicy.
- Medium-rareA medium-rare steak is cooked to 55 to 57°C (130 to 135°F) inside, with a warm red-pink center. Many chefs see it as the best balance of tender and juicy.
- DonenessDoneness is how far food has cooked, from rare to well done for meat. This chart gives steak temperatures and the safe minimum for each meat.
- SearSearing browns the surface of meat or fish in a very hot pan to build a deep, flavorful crust. It adds flavor but does not seal in juices.
- Internal temperatureInternal temperature is the heat at the center of food, read with a probe thermometer. It is the surest way to know meat, fish and bread are done and safe.