Recently I've gotten into having my steak prepared blue. Originally going from medium, then to medium rare, rare and now blue gradually over time. I personally think its the best way to have it as time cooking is kept to a minimum, so the loss of flavour and texture is minimal. I've found the longer it is cooked, that the quality of flavour and texture deteriorate proportionately according to cooking time. Depending on the size of the steak the best way I have found to cook is to give each side 20-40 seconds on the pan. Here's a helpful chart about steak doneness:
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I love the picture about the doneness of the steaks. Considering I am experimenting with how I like my meat cooked.
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