Feeling Bleu? A preference for how you like your steak cooked is no different to preferring a particular style of wine – everyone has different tastes and there’s no right or wrong.

Your Guide to Cooking Blue Steak

When it comes to ‘blue’ or ‘bleu’ – this is the rarest preparation that you can choose for your steak. Whilst the cooking time is much shorter for a blue steak, it requires a bit longer either side of the cook – in coming to room temperature and with a good long rest.

Mike Eggert knows a thing or two about cooking, heading up the critically acclaimed and hugely popular Italian style trattoria Tottis in Bondi and Sydney’s CBD. Mike says cooking the perfect blue steak is simple if you follow a few basic steps:


  1. Nobody wants a steak that is cold in the middle so for a blue steak it is essential to bring it to room temperature before cooking. I’d recommend taking it out of the fridge at least 15 minutes before cooking. This will ensure that your blue steak is juicy and succulent when it is cooked and not cold.  
  2. Season it on both sides with salt when you take it out of the fridge. This will help to draw out some of the moisture as it comes to room temperature.
  3. When ready to cook, ensure the surface of the steak is dry – use a paper towel to remove any surface moisture. This will help you achieve a beautiful golden crust. Rub the steak all over with oil.
  4. Make sure your pan or grill is nice and hot before placing your steak in the pan.
  5. Sear for one minute on either side. Then, using your tongs, give it a few seconds on the edges as well.
  6. Remove from the pan and allow the steak to rest. I’d suggest at least 10-15 minutes. The long rest is essential for a blue steak.
  7. When you are ready to serve, reheat your pan nice and hot and give the steak a quick hot flash on both sides before you serve.


Mikes Tip on choosing a Steak

The best advice on cut selection is to talk to your butcher about what you are trying to achieve and what they have that suits. For a blue steak, you want a nice tender cut that comes from a muscle that hasn’t done a lot of work and I would recommend a bone-out cut. I’d suggest a scotch fillet, sirloin or tenderloin to start with.