My steak also must be rare, or blue. Anyone know where the term 'blue' came from?

LOL... my father in law used to joke about how rare he liked his steak... just lead the cow over & I'll take what I want.

I've noticed that in beef, especially a thick cut, can have a dark, purplish hue before cooking. I suspect that it could be called blue... just as your veins look blue because the red blood cells are only bright red when bound to oxygen in the arteries. yeah.. the geek coming out...

aged beef has a very dark aspect to it... and lots of flavor.