Is a Jew allowed to eat a kosher steak blue rare?
If the meat has been properly soaked and salted to remove the blood, I believe that even “tartare” would be permissible. (I would defer to more knowledgeable authorities on this). If dependency is made on broiling alone to remove the blood, the Kashruth might be questionable. All the blood should be removed for the meat to be Kosher. BTW, Liver, among a few other organs, Must be broiled to remove the blood; before being processed or cooked further.
