You can cook any steak blue. If you choose the wrong cuts, your results might not be as you expected.
It is best to use lean, tender cuts without too much fat marbling.
The following are the best options for blue steak:
- Sirloin tip
- Top sirloin
- Round steak
- Flat iron
- Filet mignon
These cuts are tender and delicious, but they tend to be low in fat and marbling.
Steaks should be cut at least 1 inch thick, and preferably 1.5 inches. Even after 60 seconds of searing, a thin steak will not cook quickly.
Cuts of meat that you should you not cook blue and why
You should avoid fat marbling in steaks that are tastiest.
To render and impart flavor and moisture to your steak, fat needs to be exposed to heat for a longer time. Blue steaks containing fatty meat will be laden with hard and chewy bits of fat. This is not a good idea.
You shouldn’t cook low-cost, tough steaks in blue. These steaks require marination, and sufficient heat to melt the fibers so they can be eaten.
Thinly cut steaks are also a bad idea, as I said in the previous section. You’ll have likely cooked the interior to medium-rare by the time the exterior is done. Although it will be delicious, it won’t taste like blue.
If you are looking to try blue steak, these are the cuts to avoid:
- Porterhouse/T-bone
- Ribeye
- Skirt steak
- Flak steak
- Flap steak
- Hanger
- Bottom sirloin
- Any cut of Wagyu or Kobe (but only because they’re sliced into thin ribbons that make it easier to chew)
These steaks can be prepared to perfection, and I have loved every one of them. However, they are not meant to be “sear it and then serve it”.
However, you will still find people who have tried it and some even like it. These are not the best options, in my opinion.