cookingyes.com Blue rare steak is cooked at an internal temperature of around 115degF (46degC), resulting in a very cool, almost raw center with minimal cooking on the outside. Pittsburgh rare steak, sometimes called "black and blue," is seared at extremely high heat to achieve a charred crust while maintaining a rare interior, typically around 125degF (52degC). The key difference lies in the searing intensity and overall doneness, with blue rare being cooler and less cooked internally than Pittsburgh rare.
Table of Comparison
| Steak Type | Internal Temperature (degF) | Description |
|---|---|---|
| Blue Rare | 115-120degF (46-49degC) | Seared quickly, extremely rare, cool red center, very tender. |
| Pittsburgh Rare | Approximately 150degF (65degC) | Charred crust with a rare, warm red center, smoky flavor. |
Understanding Blue Rare vs Pittsburgh Rare Steak
Blue rare steak is cooked at an internal temperature of approximately 115degF (46degC), resulting in a very cool, red center that is seared quickly on the outside. Pittsburgh rare steak reaches an internal temperature around 130degF (54degC), characterized by a charred crust while maintaining a warm, reddish-pink center. Understanding these temperature distinctions helps achieve the desired texture and flavor profile unique to each steak preparation.
Defining Internal Temperature Standards
Blue rare steak is cooked to an internal temperature of approximately 115degF (46degC), resulting in a cool, barely cooked center that is very tender and juicy. Pittsburgh rare, also known as black and blue, involves searing the steak at extremely high heat to create a charred crust while maintaining an internal temperature around 120degF (49degC), leaving the center rare and cool. These temperature standards are critical for achieving the distinct texture and flavor profiles that differentiate blue rare from Pittsburgh rare steaks.
Blue Rare Steak: Internal Temperature Range
Blue rare steak is cooked to an internal temperature of 115degF to 120degF, preserving a cool, red center that is tender and barely cooked. This temperature range ensures the meat remains soft and juicy, emphasizing the natural flavor of high-quality cuts. In contrast, Pittsburgh rare steaks are seared at extremely high heat to achieve a charred crust while maintaining a rare interior, typically around 130degF to 135degF.
Pittsburgh Rare Steak: Internal Temperature Range
Pittsburgh rare steak is characterized by a charred, almost blackened exterior with an internal temperature ranging from 110degF to 115degF, ensuring the center remains cool and red. This preparation contrasts with blue rare steaks, which have a significantly lower internal temperature of 115degF or less and are barely seared. Achieving the ideal Pittsburgh rare steak requires high heat for a short duration to create the distinct crust while preserving the juicy, rare interior.
Cooking Methods and Temperature Control
Blue rare steak is cooked at a high temperature for a very short time, usually seared at around 550degF (288degC) to achieve a charred exterior while maintaining an internal temperature of 115degF (46degC). Pittsburgh rare, on the other hand, is typically cooked using an extremely hot cast iron or grill method, searing both sides to create a charred crust with an internal temperature around 130degF (54degC). Precise temperature control and rapid heat exposure are essential for both methods to ensure a distinct contrast between the seared exterior and rare interior.
Safety Concerns at Low Steak Temperatures
Blue rare steak is cooked at an internal temperature of about 115degF (46degC), maintaining a very raw interior that poses higher risks of bacterial contamination compared to Pittsburgh rare, which is seared at extremely high heat to around 130degF (54degC) but leaves the interior rare. Safety concerns focus on the potential presence of harmful pathogens like E. coli and Salmonella, which are less likely to be killed at the ultra-low temperatures of blue rare cooking. Ensuring proper sourcing, handling, and cooking practices is crucial to mitigating health risks when consuming steaks at these minimal internal temperatures.
Visual Cues for Doneness: Blue Rare vs Pittsburgh Rare
Blue rare steak exhibits a deep red, cool center with a lightly seared outer layer, typically reaching an internal temperature of 115degF to 120degF. Pittsburgh rare, often called black and blue, features a charred, almost burnt exterior while maintaining a cold, rare core around 125degF. Visual cues distinguish these doneness levels by the intensity of sear and the color contrast between the crust and the meat's interior.
Taste and Texture Differences by Temperature
Blue rare steak is seared at a very high temperature for a short time, resulting in an internal temperature of around 115degF, which preserves a cool, tender, and extremely juicy interior with a soft, almost raw texture. Pittsburgh rare, cooked to an internal temperature of about 130degF, features a charred crust with a warm, pink center, offering a balanced contrast between the smoky, slightly crispy exterior and a tender, moderately firm texture inside. These temperature differences significantly affect flavor intensity and mouthfeel, with blue rare maximizing natural beef flavors and Pittsburgh rare providing a smoky, robust taste alongside a firmer bite.
Tools for Measuring Internal Steak Temperature
Using a reliable meat thermometer is essential for accurately measuring the internal temperature of steaks cooked to Blue rare or Pittsburgh rare doneness. Blue rare steaks typically reach an internal temperature of 115degF (46degC), while Pittsburgh rare steaks are seared on the outside and can achieve temperatures around 130degF (54degC) internally. Instant-read digital thermometers provide quick and precise readings, ensuring the desired rare doneness without overcooking.
Expert Tips for Achieving Precise Doneness
Blue rare steak is cooked to an internal temperature of 115-120degF, preserving a cool, red center with minimal cooking beyond searing. Pittsburgh rare, often called "black and blue," features a charred exterior with an internal temperature around 125degF, creating a contrast between a crispy crust and a rare, warm center. Expert tips emphasize using a reliable instant-read thermometer and allowing carryover cooking to achieve these specific doneness levels precisely.
Blue rare vs Pittsburgh rare for internal temperature Infographic
