Technically, the internal temperature for a blue rare steak, which is 115 to 120 degrees Fahrenheit, is outside the food ...

Put simply, a blue steak is a steak that’s essentially raw on the inside but seared to perfection on the outside. It’s cooked to a slightly lower internal temperature than steak served rare.

In this video, which currently has over 839,000 views as of Saturday, Robin acts out a scenario in which a customer orders a steak medium-rare. @imjustrobb BABE! med-rare is going to be bloody.

This can be seared off at a high temperature, leaving the insides rare but the overall steak safe to eat. Chicken, while also available in big, single chunks, is more porous in structure than beef.

For a rare blue steak, it shouldn't be warmer than 110-115 degrees Fahrenheit inside. It will have a nice sear on the outside of the beef, but the inside will remain completely raw.