Everyone loves their steak cooked differently, but when it comes to taste, one degree of doneness stands out—rare steak. There is unanimity that rare steak is a favorite for many, with medium-rare topping the list. But can steak be too rare?
Steak can be too rare and pose a health risk. According to the US Department of Agriculture, raw steak should not be eaten or tasted. This is because it may contain harmful bacteria such as Salmonella, E.coli, and Shigella. To eliminate any bacteria or viruses present in the steak, it is necessary to cook it thoroughly to a recommended internal temperature of 145 °F (62.8 °C) and rest it for at least 3 minutes before consuming.
For the rare steak enthusiast, below are two situations where rare steak is considered to be too rare:
The right temperature has not been attained
It’s essential to have knowledge of the appropriate rare steak temperature so that you can get yours to the recommended level of doneness. Steak has to be cooked to a minimum internal temperature of 160° F (71 °C) for well done, 150° F (66 °C) for medium-well, 145 °F (63 °C) for medium, 135 °F (57 °C) for medium-rare and 125 °F (52 °C) for rare. Most people like it medium-rare
When the steak is cooked to rare doneness, the protein fibers begin to denature, coiling and altering their structure. This changes everything about them: they become less slick and transparent, shed their protein-bound water, and naturally existing tenderizing enzymes in the flesh become very active. In medium-rare steak, the protein fibers become somewhat more fibrous, lose much of their slickness, and become an opaque lighter red. The tenderizing enzymes deactivate, and if the steak is sliced, juices will flow out. And here’s the thing: this is true for every cut of steak, regardless of type.
It’s a health risk
Can you get sick from eating rare steak? Well, the truth is medium-rare steak is okay, but too rare means “health risk.” Even though rare meat is favored by foodies and backed by some research, there is no way to ensure the absence of harmful bacteria if the steak is too rare.
In fact, it is possible to get a foodborne disease from eating steak that has not been cooked to a minimum internal temperature—it’s all about the handling considering the meat was inspected and approved for consumption! If the steak is contaminated with harmful bacteria or viruses, undercooking it may not eliminate these microorganisms, elevating the risk of getting sick
For this reason, rare steak delicacies such as steak tartare are regarded as unsafe sometimes, particularly for those who are more susceptible to food poisoning—pregnant women, children, the elderly, and individuals with weaker immune systems. Beware of food poisoning symptoms such as nausea, vomiting, fever, and diarrhea.
How to ensure your steak is not too rare
Now that you know that steak can be too rare, it’s important to understand how to spot rare steak to ensure that the meat you consume or share with family and loved ones is juicy, delicious, and safe. First rule: Don’t trust your eyes in determining whether your steak has achieved the right level of doneness!
Color and texture aren’t always accurate indications of how well meat has been cooked. That is supported by research. Brown color, firm texture, or clear juices, in particular, should not be used to assess doneness or safety. Similarly, a pink color does not always indicate that the meat is undercooked. The final word on doneness will come from a food thermometer. This tool is the only sure way to guarantee that the steak is cooked to a safe minimum internal temperature, and every steak enthusiast should own one.
Signs that your steak is bad for consumption
If you love rare steak, then you know that the freshest meat is best for a rare steak delicacy. But sometimes, people overlook this and end up preparing meat that is not safe for consumption. Remember, bad steak has a higher probability of making you sick as the bacteria count is also high. Below are characteristics of bad steak you should watch out for:
- The use-by date has expired
- Slimy, slippery, or sticky to touch
- Change in color from bold red to brown or green
- Unpleasant smell—fresh steak may have just a slightly beefy smell
- It has stayed in the fridge (not the freezer) for more than five days
Frequently asked questions (FAQs) about rare steak
If you did not get to read the entire article for whatever reason, the following questions and answers could help you understand some important concepts about rare steak.
Is rare steak good for you?
Rare steak is good for you, but it should not be too rare. If the temperature is below 125 °F (52 °C), which is recommended for a rare steak, it could pose a health risk. Otherwise, the medium-rare steak should be good for you as the heat required to achieve this level of doneness is sufficient to destroy harmful bacteria and viruses that may be on the meat.
Why should I rest my steak?
It’s vital that you let the steak rest for at least three minutes after cooking and not cut into it immediately to allow it to come up to the correct temperature for doneness as it will continue to cook with the heat contained within the fibers. It’s ideal for removing it from the heat source when it reaches roughly five degrees under the target temperature.
Why does steak cook unevenly when grilling?
When grilling, the steak may cook unevenly because some parts of the grill may have more heat than others. For this reason, it’s important to shift, rotate and flip the steak on the grill to ensure even cooking.
Final word:
Steak may be too rare if it has not attained the right temperature, and this can be a health hazard.
When making your steak delicacy, it is good practice to use a thermometer to determine the doneness of your steak. If you want to eat rare steak outside your home, you should go to a high-quality and reputable restaurant. You can be certain that the chefs at such establishments are well-versed in the various steaks, the dangers of eating rare meat, and the effective ways for minimizing such risks.
Whether you’re preparing steak for yourself or family and friends, it’s okay to try the different levels of doneness, but don’t make it too rare.