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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.

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Q: When cooking steak what is blue or Pittsburgh steak?
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