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Started By
Message
Filet cooked blue?
Posted on 10/7/15 at 4:17 pm
Posted on 10/7/15 at 4:17 pm
Anyone ever tried it? I always get my steak rare and was thinking about being adventurous but scared of not liking it.
10
Posted on 10/7/15 at 4:31 pm to FourthQuarter
I'm a fan.
Posted on 10/7/15 at 4:34 pm to FourthQuarter
I thought rare meant blue...as in black and blue (Pittsburgh)
Posted on 10/7/15 at 4:35 pm to FourthQuarter
I've had a "blue steak" and didn't care for how chewy it was. Also, the juices aren't there like on a classic medium rare. Not bad, but I prefer it cooked more.
Posted on 10/7/15 at 4:40 pm to Degas
quote:No. Blue is a raw steak with a little Kitchen Bouquet brushed on.
I thought rare meant blue...as in black and blue (Pittsburgh)
Posted on 10/7/15 at 5:19 pm to FourthQuarter
Gaston...
Posted on 10/7/15 at 5:50 pm to Rickety Cricket
quote:
Gaston...
Thats a man that knows how to eat a good prime filet
This post was edited on 10/7/15 at 5:51 pm
Posted on 10/7/15 at 6:04 pm to FourthQuarter
Season the steak, dip it in clarified butter and then throw it on the hot spot of the grill, let it catch on fire and then go out.
Outside will have a slight char, inside will be cold.
It's really good.
Outside will have a slight char, inside will be cold.
It's really good.
Posted on 10/7/15 at 7:25 pm to FourthQuarter
I've had Wagyu carpaccio that was blue but not an entire steak. Not yearning for it either, but everyone has their thing.
Posted on 10/7/15 at 7:26 pm to BRgetthenet
this looks good to you? 
This post was edited on 10/7/15 at 7:49 pm
Posted on 10/7/15 at 9:13 pm to FourthQuarter
No thanks
Posted on 10/7/15 at 9:27 pm to Who Me
would much rather someone at my table order it this way than well done.
Posted on 10/7/15 at 9:33 pm to horsesandbulls
quote:
would much rather someone at my table order it this way than well done.
Why do you care how someone else enjoys their steak?
Posted on 10/7/15 at 9:44 pm to PapaPogey
quote:
this looks good to you?
depends upon the quality of the meat....
Posted on 10/7/15 at 9:47 pm to FourthQuarter
quote:
thinking about being adventurous but scared of not liking it.
Well, you can always send it back for a little more grill time.
Posted on 10/7/15 at 10:06 pm to FourthQuarter
Not crazy about it and not a big filet fan.
But one I suggest to try is from the old Christians in mid city. Cut a pocket on the side of the filet and stuff a couple of raw oysters into it. Then cook as you desire. Unreal.
But one I suggest to try is from the old Christians in mid city. Cut a pocket on the side of the filet and stuff a couple of raw oysters into it. Then cook as you desire. Unreal.
Posted on 10/7/15 at 10:28 pm to KosmoCramer
quote:
Why do you care how someone else enjoys their steak?
Well done is for people who don't actually like steak and should drop the pretense and order chicken.
As for getting a steak blue, the fats are still solid and I find it generally unpleasant. I'm a big fan of carpaccio, but thinly slicing it circumvents the texture issue. Medium rare is how god would order his steak.
Posted on 10/7/15 at 10:48 pm to PapaPogey
You know...I've cooked steaks at times that looked like that. If they were still cold in the middle, I threw it back on the hot cast iron for another 30 seconds on each side.
I used to think I liked my steaks med-rare, but I'm told the actual restaurant term for how I like them is "rare-plus".
I used to think I liked my steaks med-rare, but I'm told the actual restaurant term for how I like them is "rare-plus".
Posted on 10/8/15 at 6:24 am to FourthQuarter
You get strange looks sometimes ordering it blue since some waiters aren't real sure what that means. 'As rare as they'll send it out' often clarifies things. Hopefully it inspires the cook to grab you a good piece of meat. Hanger, skirt, flank and filet are the only cuts this usually works with. Hamburgers if you like to live dangerously. This is a perfect steak for me.
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