What colour/color is used to describe a seared steak (of beef) - cooked very quickly and very rare, just one stage from being raw?
Steak $62,286 per year as of 2007. Beef steaks are commonly grilled or occasionally fried. Grilled beef steaks can be cooked at different temperatures, or for different lengths of time; the resulting cooked steak ranges from blue (very rare) to overdone. The most common characteristics of a rare steak is a soft, cold, red center. The outside is seared for flavor, while the inside is cooked to suit the diner's preference. Steaks cooked well-done are usually cooked throughout the entire cut of meat. For example, a beefsteak cooked well-done will not have any pinkness in the middle when sliced. Uncooked beef
Steak from the chuck or round are cooked with moist heat or are mechanically tenderized ("e.g." cube steak). Beef steak can be cooked to a level of very rare (bleu, a cold raw center), rare, medium rare, medium, medium well done, or well done. Pittsburgh rare is charred on the outside. Beef, unlike certain other meats, does not need to be cooked through. Food-borne human illnesses are not normally found within a beef steak, though surfaces can potentially be contaminated from handling, and thus, very rare steak (seared on the outside and raw within) is generally accepted as safe. Beef steak