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.

If you normally shy away from steak with a pink-to-red center, Hansen suggests you let your guard down and give a medium-rare venison tenderloin a try. Eating a well-done venison steak is a great ...