What is another word for extra-rare?
Pronunciation: [ˈɛkstɹəɹˈe͡ə] (IPA) 
Extra-rare is a term most commonly used to describe cooking steak to the point where it is only slightly cooked, still red in the center, and very juicy. But what are some synonyms for this term that can be used instead? Well, some common alternatives include "bleu," "rare," "blue rare," and "black and blue." All of these terms are used to describe a steak that is cooked for a shorter period of time than most other methods. It is important to note that cooking steak this way can be dangerous if the meat is not properly handled or stored, so it is always recommended to consult with a professional chef or butcher if you are unsure about how to prepare your steak.
