Put simply, a blue steak is a steak that’s essentially raw on the inside but seared to perfection on the outside. It’s cooked ...

A rare steak that's cooked properly will have a ... When you (or a chef) cook a blue steak, the technique requires a high heat for a short period of time. This ensures the outside of the steak ...

Cooking the steak straight from the fridge means the ... It’s expensive, often served blue (extra rare) or rare, and comes in small, thick portions. A fillet steak will be melt-in-the-mouth ...

“sear the hell out of it and serve it rare”. I find 2 minutes a side on a very hot, ridged griddle optimum, but this does mean it’s only for those who like their steak blue. Put the tamarind ...

With bigger cuts, such as a whole prime rib roast that will be sliced after cooking, "a thermometer is super helpful for consistency and accuracy," says Flamm, but "for smaller cuts and for speed, ...

Michael Symon shows us how to cook the perfect grilled flank ... The chef says this cut of steak is best served medium rare or medium. Place your sauce pan on the grill and allow to get hot.