Blue steak is the level below rare steak. Most chefs, to get blue steaks, whack it into a frying pan for about five seconds, turn it over, put five seconds on the other side, and serve it. They only cook it to seal the juices in, and make sure it's not frozen. ________________________________________________________________________ Blue or Pittsburgh steak is blood red throughout . The internal temperature is to be 80 degrees F. Most US restaurants will not cook a steak Blue or Pittsburgh due to the likely hood of remaining bacteria.
No, They still do it in some restaurants but not many do it anymore.
Really, any cooking temperature is a safe cooking temperature for steak. You can eat steak raw, if you so wish, and the risks are minimal. Blue and rare steaks are still cold in the middle, and people "rarely" (pun not originally intended) fall ill from those.
Cooking a bison steak is very similar to cooking a normal steak. They are generally slightly tougher, so you do not want to cook them too long.
The steak is more cooked through than very rare (please view "When cooking a steak what is considered very rare?"). The steak is cooked till it is still red and cool inside but, by cooking it so that the inside temperature rises to 120 allows the steak to have some flavor.
Round Steak
This truly depends on what you are cooking and personal preference. If you are just cooking a pure steak, I personally would take a Delmonico over a strip steak any day. However, if you are cooking something different I would suggest you search for the best type of steak for your given recipie.
You get raw beef by killing cows, and you make it into steak by cooking it in a furnace.
A steak should be cooked how the person you are cooking it for likes it, you should always ask how the person likes their steak cooking. Some people like their steak rare, some medium and some well done.
145 F
Mansome - 2012 Cooking a Steak 1-13 was released on: USA: 12 August 2012
Not unless the steak has been dredged in flour before cooking, or has gravy on it. Steak is an animal product, starches are plant products.
An atom is not only able to get into a steak, but every other food as well. In the cooking process, atoms pass in and out of foods such as steak all the time. A steak is comprised of atoms.