New York Woman Takes Her Steak ‘Black And Blue,’ Shows How She ‘Cooks’ It. It’s Still Cold When She Takes A Bite

A New York woman’s love for black and blue-style steaks has people gagging online.

Sarah Sayegh (@sarahsayegh11) posted a video featuring her preparation of a black and blue ribeye cut. It requires virtually no cooking time at all. The clip begins with her holding the big portion of beef up to the camera between tongs.

Black And Blue Ribeye

“This is how I like my steak. Cold, black, and blue minus the slightest sear ever. Like, cold. And apparently it pisses a lot of people off. But, it’s what I like,” she says.

Following this, her video transitions to her scooping beef tallow out of a jar with a large metal spoon. “Using some Kettle & Fire beef tallow,” she says, before placing the tallow onto a pan.

Next, she shows herself holding up the huge chunk of steak. “It came to room temp, and it just has salt on it. We’re gonna put it on 20 seconds each side,” she tells viewers before placing the meat on the hot pan.

Upon doing so, the meat begins to sizzle, and the clip quickly cuts to her turning the steak on its side. “Flip,” she says while switching the ribeye onto its opposite side.

Sayegh takes a sip out of a martini glass as steam emits from the pan. Afterward, she holds up a chunk of butter and garlic to the lens, which she also throws into the pan. “And going in with butter and a handful of garlic. Gonna baste for like another 10 seconds,” she says, stirring the concoction around, using the spoon to gather it and pour it onto the steak.

She then holds the black and blue ribeye to the camera, which has been seared on the outside. Then, the next portion of her video shows the meat placed out on a wooden cutting board. Beside it are several cooked, long, whole green peppers.

‘I’m In Heaven’

Sayegh is visibly excited for the food, stating in the clip, “I tasted it, and it’s incredible.” She then reaches for a plastic tub of salt and grabs a pinch of it to sprinkle over the grub. Then she takes a swig of her “perfect martini” as the extremely rare meat rests on the board just below her. “You guys, it comes to room temperature, but it is still very much cold,” she tells her followers.

After highlighting just how red the meat is, she takes a bit of it and chews repeatedly before swallowing. Sayegh then enjoys several other chunks of ribeye before going onto the charred peppers, which she calls “incredible.”

And as for the texture of the largely uncooked meat, Sayegh says it’s a non-issue. “I don’t know why anyone thinks it’s chewy. ‘Cause it’s really not,” she says with a mouth full of beef. “It really, like, melts in your mouth, not just saying that. I wish some of you would try it instead of hating. It’s so good.”

‘She Eats People, I’m Convinced’

While Sayegh was high on the temperature of her steak, others were critical. One commenter jokingly quipped that they thought she had cannibalistic tendencies. Others didn’t see the point of her even going through the rigmarole of searing it. “At this point just eat it raw. What’s the point of even cooking it,” one wrote.

Someone else echoed the same sentiment, stating, “Just bite the cow.”

Another found it funny that her vegetables spent more time in the pan than her rib eye. “The peppers are more cooked than the meat,” they wrote.

And then there was one who said that seeing people eat steak like this was a turn-off. “I once went out on a date and he order his steak something like this. I blocked his number when I got home,” they remarked.

Is It Safe To Eat Black And Blue Steak?

According to Chowhound, the controversial steak cooking method is generally harmless, with some exceptions. Namely, the meat you’re “consuming [has to be] a high-quality cut that was properly handled,” the outlet wrote. As for why Sayegh and others bother to sear the steak, there’s a reason for that.

It’s because “steak cuts can sometimes harbor dangerous bacteria on their surface, such as E. Coli,” the website warned. Quickly searing all sides, not just the top and bottom of steaks, ensures that these pathogens are neutralized. Again, when cooking their steak black-and-blue style, folks must make sure all sides touch the hot pan. If you’re reluctant about trying a black and blue steak, you may want to opt for a different temperature. This is due to the possibility of this bacteria seeping into the middle of the steak. And in that case, a cursory 360-degree sear won’t save you from ingesting this bacteria and could result in you getting very, very sick.

Atlantic Restaurant and Supermarket Equipment also opined at length on this cooking method for any adventurous eaters. The business writes that, typically, leaner cuts of meats lend themselves to rarer cooking temperatures. This includes tenderloin, filet mignon, flat iron, sirlon tip, and strip steaks. Interestingly, the company’s blog post urges folks to avoid cooking fattier cuts, like ribeye, with the black and blue method. Brisket, flank, skirt, hanger, short rib, and other marbled cuts should also be avoided per Atlantic’s recommendations.

BroBible has reached out to Sayegh via email for further comment.