Shredded steak for south east asian dish

The only real bacterial problem you have to worry about with steak is e. coli, which lives on the outside. Since even in a blue application the outside is cooked sufficiently to kill any bacteria, you should be fine. (Presuming you are using fresh steak, naturally).

For blue: get a pan screaming--and I mean screaming--hot. Toss the steak in to sear, flip to sear the other side. Do edges if needed. Serve immediately.

For rare, just do the steak in a normal pan or grill, flip once, about two minutes per side (less if the steak is very thin).

For both blue and rare applications you will want steaks that are on the thick side, and with not much marbling (intramuscular fat), as the short cooking time won't melt the fats. I suggest tenderloin/filet.

If you're trying to avoid char, then switching to honey or any sugar is probably in the wrong direction. Sugar burns...quick.

I'd recommend three things overall specific to this crust:

1. Use less oil. If your oil is dripping off in buckets and causing significant fires - you've got too much. Just try a light brushing on the meat.

2. Use a different oil. EVOO isn't recommended for grilling mostly because of it burning at lower temps. It turns black, kinda nasty, and loses all its good flavor if it goes too long, too high. You can try extra light olive oil or really just a more standard canola or peanut oil.

3. Use the lid on your grill. A real fire in your grill consumes oxygen fast. If you leave the lid off, it can burn for much longer. With the lid on, fires are much much shorter. I'm an avid fan of grilling with the lid on and I never knew why people complained of flair ups till I did something with the lid off, its a lot worse for flair ups.

A general steak tip, especially for something like this with a crust - make sure your steaks are at room temperature before they go on the grill. If you're starting with a cold steak, you're going to have to grill it longer and there's a much greater risk to burn the crust.

Also, consider a quick sear on each side over direct heat till your crust gets the color you want, and then move it off to indirect heat to finish.