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 ...

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.

If you like your beef so rare it's still mooing, you're in luck! We went to a pro chef for advice about the best temperature for preparing blue steak.

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

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.