People use “blue” to describe a steak that’s been seared on the outside while the interior remains very close to raw. You’ll usually see a thin, browned crust and a center that looks raw or barely warmed—cool to the touch in some cases. The flavor comes from the browned surface, while the texture stays extremely soft.
“Rare” generally means a steak cooked enough that the interior is red throughout, but still warm and tender rather than raw. The crust should be browned, though not necessarily deep-dark like a well-done steak. In practice, rare is the zone where most people can still feel the steak’s juiciness and meaty richness without the “raw” look.
The problem is that these terms aren’t regulated like meat grades. Restaurants often describe steaks loosely, and cooking methods vary. The safest way to think about both is by visual cues, steak thickness, and—most importantly—internal temperature guidance.
