If you skip this step, the interior of your blue steak will be freezing cold and tough, and you want it to be gently warm, soft, and buttery. The resting process after you've cooked it is also ...

Some insist “the bloodier the better” and make quite the show about always ordering their steaks “blue ... If your meat is cold when you put it on the heat, you’ll end up with cold ...

I find 2 minutes a side on a very hot, ridged griddle optimum, but this does mean it’s only for those who like their steak blue. Put the ... Do not use until it is cold. Put the bavette steak ...