When it comes to cooking steak, the debate about doneness is always a burning topic. While some swear by the tender juiciness of medium rare, others prefer their steak well-done, with a crispy exterior and a dry interior. But have you ever stopped to think – what’s rarer than medium rare? Is it a myth, a legend, or a culinary reality waiting to be uncovered?
The Anatomy of Steak Doneness
Before we dive into the world of rare steak, it’s essential to understand the different levels of doneness. The doneness of a steak is determined by its internal temperature, which affects its texture, flavor, and overall appeal. Here’s a breakdown of the most common levels of doneness:
- **Rare**: 120°F – 130°F (49°C – 54°C) – red center, soft and juicy
- **Medium Rare**: 130°F – 135°F (54°C – 57°C) – pink center, slightly firmer than rare
- **Medium**: 140°F – 145°F (60°C – 63°C) – some pink, but mostly brown
- **Medium Well**: 150°F – 155°F (66°C – 68°C) – slight pink, mostly brown
- **Well-Done**: 160°F – 170°F (71°C – 77°C) – fully brown, dry and firm
Now that we’ve covered the basics, let’s explore the world of rare steak and uncover what’s rarer than medium rare.
The Rarest of Them All: Blue Rare
The Origins of Blue Rare
Blue rare is a term used to describe a steak that’s been cooked for an extremely short period, resulting in a internal temperature of around 100°F – 110°F (38°C – 43°C). This method of cooking originated in the early 20th century in the United States, where chefs would sear the steak briefly on the outside to lock in the juices, while keeping the inside almost raw.
The Characteristics of Blue Rare
A blue rare steak is unlike any other. When sliced, it reveals a deep red color, with a cold, almost jelly-like center. The texture is soft and silky, with a subtle crunch from the brief searing process. The flavor profile is incredibly rich, with a strong beefy taste and a hint of minerality.
Is Blue Rare Safe to Eat?
One of the most common concerns about blue rare steak is food safety. Since the internal temperature is so low, there’s a risk of bacterial contamination. However, if the steak is handled and stored properly, the risk is minimal. It’s essential to source high-quality meat from reputable suppliers and to cook the steak in a clean and sanitized environment.
Other Rare Options: How Do They Compare?
While blue rare is the rarest of them all, there are other rare options that are worth exploring.
Red Rare: The Forgotten Cousin
Red rare is a lesser-known term that’s often confused with blue rare. However, red rare is cooked to an internal temperature of around 115°F – 120°F (46°C – 49°C), which is slightly higher than blue rare. The texture is still soft and juicy, but the flavor profile is more developed, with a subtle char from the searing process.
Pittsburgh Rare: A Rare Breed
Pittsburgh rare is a regional term used in the Pittsburgh area of Pennsylvania. It’s cooked to an internal temperature of around 125°F – 130°F (52°C – 54°C), which is similar to medium rare. However, the cooking process involves searing the steak in a hot skillet, then finishing it in the oven, resulting in a crispy crust and a rare center.
The Art of Cooking Rare Steak
Cooking rare steak is an art that requires precision, patience, and practice. Here are some tips to help you master the technique:
Choose the Right Cut
When it comes to cooking rare steak, the right cut is crucial. Look for tender cuts like filet mignon, ribeye, or New York strip, which have a high fat content and a loose, open texture.
Bring the Steak to Room Temperature
Removing the steak from the refrigerator and letting it sit at room temperature for about 30 minutes helps the meat cook more evenly. This step is essential for achieving a rare center.
Use a Hot Skillet
Heat a skillet or grill pan to extremely high temperatures (around 500°F or 260°C) to achieve a quick sear. This step is critical for locking in the juices and creating a crispy crust.
Don’t Overcook
The biggest mistake when cooking rare steak is overcooking. Use a thermometer to check the internal temperature, and remove the steak from the heat source as soon as it reaches the desired temperature.
In Conclusion
The world of rare steak is a complex and fascinating realm, with blue rare being the ultimate challenge for chefs and food enthusiasts. Whether you’re a seasoned gourmet or an adventurous eater, exploring the different levels of doneness can elevate your culinary experience and broaden your palate. So, next time you’re at a steakhouse, be bold and ask for blue rare – if you dare!
What is the rarest type of steak?
The rarest type of steak is often debated among steak enthusiasts, but according to many experts, it’s Blue Rare. This type of steak is so rare that it’s almost blue in the center, with an internal temperature of around 115°F to 120°F (46°C to 49°C). The cooking process is so brief that the outside is barely seared, leaving the inside raw and juicy.
The reason Blue Rare is so rare is that it requires a specific type of cattle, such as Japanese Wagyu or Angus, that has the right marbling and fat content to allow for such a low internal temperature. Additionally, the cooking process must be precise, with a extremely hot pan and a skilled chef who can cook the steak to perfection in just a matter of seconds.
What is the difference between Rare and Medium Rare?
The main difference between Rare and Medium Rare is the internal temperature of the steak. Rare steak typically has an internal temperature of 120°F to 130°F (49°C to 54°C), while Medium Rare has an internal temperature of 130°F to 135°F (54°C to 57°C). This may not seem like a significant difference, but it can greatly affect the texture and flavor of the steak.
Rare steak is often characterized by its red, juicy center, while Medium Rare has a slightly firmer texture and a pinkish-red center. The cooking time also varies, with Rare steak typically cooked for 2-3 minutes per side, and Medium Rare cooked for 3-4 minutes per side.
Can I cook a Rare steak at home?
Yes, you can cook a Rare steak at home, but it does require some skill and attention to detail. First, you’ll need a high-quality steak, such as a ribeye or filet mignon, that’s at least 1-1.5 inches thick. Then, you’ll need to preheat your skillet or grill to extremely high temperatures, around 500°F (260°C).
To cook the steak, add a small amount of oil to the pan, then place the steak in the pan for 2-3 minutes per side, or until it reaches your desired level of doneness. Use a thermometer to check the internal temperature, and remove the steak from the heat as soon as it reaches 120°F to 130°F (49°C to 54°C).
What is the recommended internal temperature for food safety?
According to the USDA, the recommended internal temperature for cooked steak is at least 145°F (63°C) to ensure food safety. However, for medium-rare, the internal temperature can be as low as 130°F to 135°F (54°C to 57°C), and for rare, it can be as low as 120°F to 130°F (49°C to 54°C).
It’s important to note that eating undercooked steak can increase the risk of foodborne illness, especially for vulnerable populations such as the elderly, young children, and people with weakened immune systems. Always use a thermometer to check the internal temperature, and cook the steak to the recommended temperature to ensure food safety.
What type of cattle is best for Rare steak?
The best type of cattle for Rare steak is often debated among steak enthusiasts, but many agree that Japanese Wagyu cattle are among the best. Wagyu cattle are known for their exceptional marbling, which allows for a more tender and flavorful steak. Other types of cattle, such as Angus and dry-aged beef, can also produce high-quality Rare steak.
The reason Wagyu cattle are so well-suited for Rare steak is that they have a unique genetic makeup that allows them to store fat in their muscles, which creates the marbling effect. This marbling is what gives Wagyu steak its tender, juicy texture and rich, buttery flavor.
How do I store Rare steak?
Storing Rare steak requires careful attention to detail to maintain its quality and texture. First, make sure to wrap the steak tightly in plastic wrap or aluminum foil, and place it in the refrigerator as soon as possible. The steak should be stored at a consistent refrigerator temperature of 40°F (4°C) or below.
When storing Rare steak, it’s essential to keep it away from strong-smelling foods, as the steak can absorb odors easily. You should also consume the steak within a few days of cooking, as the quality and texture will degrade over time.
Can I freeze Rare steak?
Yes, you can freeze Rare steak, but it’s not recommended if you want to maintain its quality and texture. Freezing can cause the steak to lose its tenderness and flavor, and it may become more prone to drying out when cooked.
If you must freeze Rare steak, make sure to wrap it tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag. Store the steak at 0°F (-18°C) or below, and cook it within 3-4 months for best results. However, for optimal quality and flavor, it’s best to consume Rare steak fresh.