Bleu (also called blue rare) is the French steak-doneness term for beef that has been seared very briefly on the outside and remains very red and cool to barely warm in the centre. It is the rarest point on the traditional French doneness scale.
Terminology and the temperatures associated with each level vary between restaurants and countries. A visual description is not a substitute for a measured food-safety control.
Bleu steak is usually prepared from a suitable whole-muscle cut, dried well, seasoned and seared quickly on a very hot cooking surface. The outside develops colour while the centre remains minimally cooked. Resting and slicing should be handled carefully to preserve the intended texture.
Food-safety note: Bleu is an undercooked preparation. It is not appropriate for every diner or every beef product. Ground, mechanically tenderized, injected or otherwise non-intact beef can carry additional hazards because surface contamination may be distributed internally. Follow applicable local food-safety requirements and your establishment’s approved procedures; do not treat a rare centre temperature as a validated safety control.
Chef’s tip: Confirm the cut and its processing history before offering bleu. Explain the doneness clearly to guests and follow your operation’s food-safety policy.
Key distinction: Bleu is rarer than saignant; it describes the degree of cooking, not the breed or quality grade of the beef.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
