Quote:
Originally Posted by HarryT
The "rawest" grade of steak you can order in a good restaurant is "blue". That's where it's seared on the outside, but raw inside. Many restaurants won't serve steak "blue" though, again because of the hygiene risks.
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In the US that steak is usually called black and blue because it's blackened on the outside and topped w/ blue cheese. Black and blue steaks are usually rather rare, but you can order it medium or well if you prefer.