Degree of steak doneness

Blue rare was the easiest for me, because that's how I always order mine. 😆

When I was a teenager (many, many years ago, now) I went to France on holiday with my family and I ordered a steak at dinner one night. The waiter asked how I wanted it, and I wasn't certain what the French word for "rare" was, so I tried explaining with a phrase, e.g.: "Euh... pas bien cuit" ("not well done")...

After a few seconds, the waiter had a moment of clarity and held up his finger, smiling at me: "Ah! 'Bleu'!"

Sounded good to me. "Oui," I enthusiastically answered, "bleu!"

Well, I got it "bleu" all right. And I'll be damned if that wasn't the best steak I've ever had in my life. Have ordered it the same way ever since.

"Blue rare" is not just the word the quiz setter happens to have in mind; it's a technical(ly correct) term. "Raw" isn't the same thing; note that the category for blue rare starts at 115° (46°C). An actual raw steak (e.g.: not cooked at all, or cooked to some much lower internal temperature) is not blue rare.