Blue steak (also known as bleu or extra-rare steak) is the closest you can get to eating fully raw beef without ordering steak tartare. To make blue steak, chefs will generally sear the steak in ...

Extra rare is another temperature category and means a steak is only cooked to 115 degrees - which isn't as worrisome as eating raw beef, but is still far from being considered safe to eat.

Experts have revealed the red liquid that comes from a rare steak, and it is not what you might think. It has long been the thing that non-steak eaters or well-done incinerators point to as the ...

Steak lovers who prefer their meat well-done often cite the "bloody" appearance of rare steak as a turn-off. However, it turns out that the red liquid seeping from your steak isn't blood at all.