I once ran a sushi stand and wanted to add a raw beef menu.
(never got around to it, but the idea still appeals to me.)
Less than bleu:
Steak Tartare - raw hamburger served wiht a raw egg yolk (see also Ossenwurst and HackPeter) Yukhoe (Korea) - raw steak sliced paper-thin Carpaccio - raw steak sliced paper-thin “cooked” only by adding lemon juice. Crudo - Slightly-thicker carpaccio, often serve in strips instead of slices. Tataki (Japan) - Crudo, but the steak is seared <5 seconds per side (because grill char is like bacon, it makes everything taste better)