A rare steak that's cooked properly will have a nice crust, but the middle will be bright red yet still warm to the touch. For a rare blue steak, it shouldn't be warmer than 110-115 degrees ...

If you're only accustomed to ordering steak in the U.S., then French customs regarding doneness might come as a surprise.

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 to a slightly lower internal temperature than steak served rare.

But, ultimately, it doesn't matter whether you have blue rare steak or well-done filet; you are only getting a handful of days from the meat.

How to know whether the steak is rare, medium rare or medium In general (and it depends on the cut of beef and the heat of the grill), a 1½-inch-thick steak will cook to medium rare in 12 to 16 ...

This can be seared off at a high temperature, leaving the insides rare but the overall steak safe to eat. Chicken, while also available in big, single chunks, is more porous in structure than beef.

My primary criteria in determining which cuts of steak are worth buying and which to avoid at Costco are based on my professional experience as a chef. I ran a fine dining restaurant with a small ...

Medium-rare steaks are cooked to 100 degrees, while well-done is prepared to 140 degrees, for instance, chef Matthew Niessner said. “If we overcook, we’re in trouble,” Niessner said.