A blue steak is perfectly seared on the outside while the inside remains extra rare which allows you to really taste the flavor of the beef. It truly is one of the most delectable ways to enjoy a quality cut of meat, plus it's quick and easy to prepare! If you consider yourself a steak connoisseur, you have to try this 'bleu' New York strip!
Rare Blue Steak Recipe
If you order your steaks rare but haven't tried blue rare, you're really missing out! The outside is cooked quickly over high heat, but just enough to give it a good sear.
The inside is left raw more or less, but don't worry, it's safe to eat when prepared properly. When cooked this way, you can really enjoy the natural flavors of your steak!
For more tips, tricks, and information on preparing a blue rare steak, be sure to stop by my page 'what is blue steak'!
🥘 Ingredients For Making A Blue Steak
You only really need 3 ingredients to make a blue rare steak. However, I like to add a little garlic and fresh herbs for extra flavor!
- New York Strip Steaks -12 ounces of NY strip steaks (2 steaks).
- Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO).
- Steak Seasoning - ½ tablespoon of steak seasoning (see my recipe or use your preferred brand).
- Garlic (optional) - 3 cloves of peeled garlic.
- Thyme (optional) - 8 sprigs of fresh thyme or rosemary.
- Butter - 2 tablespoons of butter divided into two equal portions.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
Want More Recipes? Enter your email below and we'll send them straight to your inbox!
🔪 How To Make A Blue Steak
The key to a perfectly seared blue steak is just high heat and timing! All you need is measuring spoons, a cast iron skillet or frying pan, some tongs, and a spoon for basting.
I made 2 steaks this time, but you can certainly use this method to make as many as you want. Just be sure not to crowd the pan!
- Let steak come to temperature. First, remove 12 ounces of New York strip steaks from the fridge an hour before cooking to let it come to room temperature
- Season. Heat 2 tablespoons of olive oil in a large cast iron skillet or frying pan over high heat. Meanwhile, pat ½ a tablespoon of steak seasoning into the steaks on all sides.
- Sear. Once the pan is smoking hot, add the New York strip steaks and optional 3 cloves of garlic and 8 sprigs of thyme or rosemary, if using. Allow the steak to sear without disturbing it for 90 seconds. (*I recommend washing your tongs during this time).8 sprigs fresh thyme,3 cloves garlic
- Flip and baste. Flip the steaks and add 1 tablespoon of butter on top of each. Let the butter melt, then tip the pan and use a spoon to baste (or 'arroser') the butter over the steaks as they cook for 1 minute longer. (*Wash your tongs during this time).
- Sear the edges. For a blue rare steak, you must sear the sides to kill any bacteria on the surface. Use your tongs to grip the steak and gently roll (do not press down hard) the edges across the pan to sear the edges of each steak.
- Rest. Transfer the steaks to a clean cutting board or serving platter and loosely tent a piece of foil over the top. Let them rest for 10 minutes before serving.
A blue rare steak will pair with any of your favorite steakhouse sides from baked potatoes to a wedge salad! For more serving suggestions, check out my post on what to serve with steak. Enjoy!
💭 Angela's Tips & Recipe Notes
- If you prefer not to use olive oil, grapeseed, peanut, or canola oil would be great alternatives!
- I highly recommend using a cast iron pan for pan-searing any type of steak. Cast iron creates better caramelization, and in my opinion, better flavor. However, this is a personal preference and a heavy-bottomed frying pan will work too.
- If you are working with larger steaks, be sure not to crowd the pan. Use multiple pans or work in batches if necessary.
🥡 Storing & Reheating
Place steaks in an airtight container in the fridge for up to 3 days.
To freeze them, you can wrap the steaks in foil or plastic wrap and place them in a heavy-duty freezer bag. Freeze for up to 4 months and defrost in the fridge overnight before reheating.
Reheating A Blue Rare Steak
The best way to reheat a blue rare steak is in the oven at a low temperature then reverse sear it at the end to crisp up the outside.
Preheat your oven to 250°F (120°C) and place the steaks on a wire rack inside a rimmed baking sheet. Put them in the oven until they reach an internal temperature of 110°F (43°C), about 20-25 minutes for a 1" thick steak.
Then remove them from the oven and cover them with foil as you heat a skillet over high heat with 1 tablespoon of oil.
Once hot, add the steaks and sear for 1 minute on each side. Remove from heat, cover with foil, and let rest for 5 minutes before serving.
>>>>See all of my recipes HERE<<<<
❓ FAQ
The term 'blue' actually refers to the color of beef before the myoglobin in the blood is oxygenized. After coming into contact with oxygen, beef quickly turns a red color.
If it goes straight into a vacuum seal, you will see the meat is a purplish-blue color. Some people also use the term because the inside of the steak is still cold, aka 'blue'.
As long as you are eating clean, fresh steak from a reputable distributor, you don't have much to worry about. The high-heat sear on the outside of the steak should kill any dangerous bacteria like e. coli while the inside of the steak is generally considered safe to eat as-is.
Always wash your hands and utensils when handling a blue rare steak to prevent the spread of any bacteria that may come in contact with them.
Arguably, one of the best blue rare steaks is a tenderloin because this cut of meat has little fat, muscle, or tissue. This means it is one of the most tender cuts of steak which makes it a great choice if you like your meat very rare.
Other great choices include ribeye and New York strips, and of course, sirloin, or filet mignon.
🥩 More Steaks To Try
- Pan-Seared Picanha Steak - Juicy, tender steaks that only take 15 minutes to prepare!
- Grilled Cowboy Ribeye - This prehistoric-looking ribeye steak is always a show-stopper!
- Grilled T-Bone Steak - If you enjoy a bone-in steak, T-bones are an excellent choice!
- Smoked Tomahawk Steak - If you have a smoker, this recipe is the ultimate way to enjoy a picture-perfect tomahawk ribeye.
- Air Fryer Steak - If you are on a time crunch, this air fryer steak cooks up quickly with little prep or cleanup!
- Broiled Ribeye Steak - All you have to do is pop your steak in the oven and let the broiler do all the work!
Blue Steak
Ingredients
- 12 ounces New York Strip Steak (2 steaks)
- 2 tablespoon olive oil
- ½ tablespoon steak seasoning
- 3 cloves garlic (optional, peeled)
- 8 sprigs fresh thyme (optional, or rosemary)
- 2 tablespoon butter (divided into two equal portions)
Instructions
- First, remove your steak from the fridge an hour before cooking to let it come to room temperature.12 ounces New York Strip Steak
- Heat the olive oil in a large cast iron skillet or frying pan over high heat. Meanwhile, pat the steak seasoning into the steaks on all sides.2 tablespoon olive oil, ½ tablespoon steak seasoning
- Once the pan is smoking hot, add the New York strip steaks and optional garlic and thyme or rosemary, if using. Allow the steak to sear without disturbing it for 90 seconds. (*I recommend washing your tongs during this time).8 sprigs fresh thyme, 3 cloves garlic
- Flip the steaks and add 1 tablespoon of butter on top of each. Let the butter melt, then tip the pan and use a spoon to baste (or 'arroser') the butter over the steaks as they cook for 1 minute longer. (*Wash your tongs during this time).2 tablespoon butter
- For a blue rare steak, you must sear the sides to kill any bacteria on the surface. Use your tongs to grip the steak and gently roll the edges on the pan to sear the edges of each steak.
- Transfer the steaks to a clean cutting board or serving platter and loosely tent a piece of foil over the top. Let them rest for 10 minutes before serving.
Equipment You May Need
Notes
- If you prefer not to use olive oil, grapeseed, peanut, or canola oil would be great alternatives!
- I highly recommend using a cast iron pan for pan-searing any type of steak. Cast iron creates better caramelization, and in my opinion, better flavor. However, this is a personal preference and a heavy-bottomed frying pan will work too.
- If you are working with larger steaks, be sure not to crowd the pan. Use multiple pans or work in batches if necessary.
- To store: Place steaks in an airtight container in the fridge for up to 3 days. To freeze them, you can wrap the steaks in foil or plastic wrap and place them in a heavy-duty freezer bag. Freeze for up to 4 months and defrost in the fridge overnight before reheating.
- To reheat: The best way to reheat a blue rare steak is in the oven at a low temperature then reverse sear it at the end to crisp up the outside. Preheat your oven to 250°F (120°C) and place the steaks on a wire rack inside a rimmed baking sheet. Put them in the oven until they reach an internal temperature of 110°F (43°C), about 20-25 minutes for a 1" thick steak. Then remove them from the oven and cover them with foil as you heat a skillet over high heat with 1 tablespoon of oil. Once hot, add the steaks and sear for 1 minute on each side. Remove from heat, cover with foil, and let rest for 5 minutes before serving.
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Thanks for coming! Let me know what you think: