Seared on the outside, rare on the inside, and finished with garlic, butter, and rosemary, this ultra-rare Blue Steak is a steak lover’s dream—and it’s easy to prepare at home.
Perfectly Seared, Ultra-Rare Steak
Blue steak is distinctive for its contrast between a deeply seared exterior and an almost raw, buttery interior. Think of it like seared tuna but made with quality beef—an intense, beef-forward bite on the outside with an incredibly tender, barely-cooked center. If you haven’t tried it, the texture and flavor are worth experiencing for any adventurous steak fan.
The term “blue” likely comes from the French phrase “au bleu,” a name used for very rare preparations, or from the deep purplish-red color of the uncooked interior that people sometimes describe as bluish. Regardless of the exact origin, the goal is the same: a quick, high-heat sear to develop an exterior crust while leaving the center ultra-rare.
Is Blue Steak Safe to Eat?
Yes—when done properly, blue steak is generally safe. The intense sear at very high heat sanitizes the surface where bacteria reside, so the interior can remain nearly raw if you start with fresh, properly handled steak from a reputable source. People with weakened immune systems, pregnant people, young children, or others with specific health concerns should consult a healthcare professional before consuming very rare meat.
The Ingredients You’ll Need
This recipe has two main components: the seared steak and a creamy blue cheese sauce (Gorgonzola recommended). The steak is delicious on its own, and the sauce adds a rich, tangy complement.
For the Steak
- Sirloin Steak: 1.5–2 inches thick (other suitable cuts below).
- Olive Oil and Butter: Oil raises the smoking point so butter can be used for flavor without burning.
- Rosemary: One fresh sprig for aroma.
- Garlic: One head, halved crosswise.
- Salt and Pepper.
For the Blue Cheese Sauce
- Heavy Cream: For a smooth base.
- Gorgonzola or Blue Cheese: Crumbled to taste.
- Salt and Pepper.
What Cut Should I Use?
Blue steak requires a lean, tender cut because the cooking time is very short—fat won’t render and tougher cuts won’t become tender. Good options include:
- Filet Mignon: Extremely tender and lean—an ideal, though pricier, choice.
- Top Sirloin: A classic, moderately priced option with a beefy flavor.
- Round Steak: Acceptable for blue steak; avoid very thin, tough cuts that are better braised.
- Avoid: Ribeye, porterhouse, and skirt steak—these have too much fat and connective tissue for a true blue preparation.
How Do I Make Blue Steak?
Timing is crucial: brief, intense heat on the outside and minimal time overall will deliver the signature blue interior. Use a timer to avoid overcooking.
- Bring to Room Temperature: Season the steak with salt and pepper and let it sit 30 minutes to warm through.
- Sear the First Side: Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil; when it smokes, add the steak and sear for 2 minutes 30 seconds.
- Sear the Second Side with Aromatics: Flip the steak, add butter, the rosemary sprig, and the garlic (cut-side down). Cook exactly 2 minutes, constantly basting with the melted butter and pan juices using a metal spoon.
- Rest the Steak: Transfer the steak to a clean platter and let it rest, tented lightly with foil, for 35 minutes at room temperature. Resting warms the interior while keeping it ultra-rare.
- Make the Sauce: While the steak rests, combine Gorgonzola and heavy cream in a small saucepan over low heat. Stir until the cheese melts into a smooth sauce; season to taste.
- Serve: Slice the steak and serve with the blue cheese sauce and your favorite sides.
Tips for Success
- Avoid Heavy Marbling: Because cooking time is short, fatty marbling won’t render. Choose lean cuts to avoid chewy white fat.
- Don’t Skip Resting: Bringing steak to room temperature before cooking ensures the center is warm while remaining blue.
- Expect Smoke: A screaming-hot pan creates the sear you need; run your ventilation while cooking.
- Use a Sauce: A rich sauce like blue cheese enhances flavor since the steak itself is only briefly cooked.
Side Dish Ideas
Choose sides that balance the boldness of the steak and the creaminess of the sauce. Classic pairings include:
- Creamed Spinach: Rich and velvety, a traditional steakhouse pairing.
- Roasted Potatoes: Crispy on the outside and tender inside—excellent with steak.
- Sugar Snap Peas: Light, bright, and slightly sweet to refresh the palate.
How to Store and Reheat Steak
- Refrigerate leftovers tightly wrapped in foil or plastic; use within three to four days.
- To reheat gently, bring the steak to room temperature, then warm in a low oven (about 250°F) for 20–30 minutes until heated through while keeping it as rare as you prefer.
Can I Freeze Blue Steak?
- Yes. Wrap the cooked steak tightly in plastic or freezer paper, place it in a sealed freezer bag, remove excess air, and freeze up to three months. Thaw overnight in the refrigerator before reheating.
Blue Steak
Ingredients
For the Steak
- 2 pounds sirloin steak, 1.5 to 2 inches thick
- 1 tablespoon olive oil
- 4 tablespoons butter
- 1 sprig fresh rosemary
- 1 head garlic, cut in half crosswise
- Salt and pepper
For the Blue Cheese Sauce
- 1 cup heavy cream
- 2/3 cup Gorgonzola or other blue cheese
- Salt and pepper
Instructions
Cook the Steak
- Season the steak with salt and pepper and let it sit at room temperature for 30 minutes.
- Heat a large cast-iron skillet over high heat. Add 1 tablespoon olive oil. When the oil starts to smoke, place the steak in the skillet and cook for exactly 2 minutes 30 seconds.
- Flip the steak, add the butter, rosemary, and the cut head of garlic (cut-side down). Cook for exactly 2 minutes, basting constantly with the butter and pan juices using a metal spoon.
- Remove the steak and place it on a clean platter. Let it rest for 35 minutes at room temperature, lightly tented with foil.
Make the Sauce
- While the steak rests, combine the Gorgonzola and heavy cream in a small saucepan over low heat. Stir until smooth and season with salt and pepper to taste.
Serve
- Slice the rested steak and serve with the blue cheese sauce.
Nutrition
Carbohydrates: 2 g |
Protein: 56 g |
Fat: 52 g |
Saturated Fat: 29 g
Nutritional info is an estimate and provided as a courtesy. Values may vary by ingredients and portion sizes.
More Satisfying Steak Recipes
- Garlic Steak Bites with Potatoes
- Grilled Flank Steak with Bleu Cheese Butter
- Easy Instant Pot Carne Asada