Steak is most probably one of the most craving and celebrated foods all around the globe. I, for one, relish indulging into a well-cooked steak – succulent, moist and rich with flavor, it has no equal. Still, it is worth mentioning that there are people who enjoy eating steak partially cooked, and this is an aspect of steak which can be quite polarizing. As an award winning chef and an accomplished specialist on dining with steak, my purpose here is to concentrate on the issues of how to reach the best level of undercooking one’s steak and whether such practice can be safe or not.
In this section, we will discuss can steak be undercooked? the problems concerning undercooking beef, so that thereafter you will be able to turn out properly cooked beef cuts according to your preferences, with no exceptions.
What is Considered Undercooked Steak?
Let us brackets the need to ask what exactly qualifies as undercooked steak. Steak is characterized by levels of doneness from blue to medium rare well done relatively to the internal temperature attained during cooking. Here is an insight of the different doneness levels and temperatures:
- Rare: Deep red in the center, 125°F to 130°F
- Medium Rare: Red center that is pink and warm, 130°F to 135°F
- Medium: Color is hot pink center, 135°F to 145°F
- Medium Well: Center contains small pinches of pink, 145°F to 155°F
- Well Done: The steak is brown and has no pink, 155°F +
Cooking a steak colder than the minimum internal temperature that is deemed optimal for the level of doneness one prefers is what one understands as undercooking. For instance, steak done at 120°F or 120°F and less will mostly be deemed as undercooked or raw for rare steak.
The Controversy Around Rare and Undercooked Steak
Rare and undercooked steak often accommodates two extremes of opinions. The rare, juicy and soft cut of steak is a lot appealing to some people because of the hearty meaty taste. For steak lovers, anything above medium rare is considered as too much. However, quite say many, that horrible shade of red that is spotted inside even the finest cut of meat can’t happen and is most disgusting.
Another issue that fuels the controversy about steak is how safe it is to eat it raw. Turn to the risks some more sera.
The Safety Risks of Undercooked Steak
The primary factor about can steak be undercooked? Lowering the cook time and internal temperature increases the chances of contracting food poisoning.
To specify, raw or undercooked steak is the ground for harmful microorganisms, such as Salmonella, Listeria monocytogenes, Campylobacter, and E. coli. These germs are the cause of food poisoning brought about the deictic symptoms such as nausea, vomiting, diarrhea or abdominal pain and ache.
Nevertheless, bacteria only grow in certain conditions:
- The quality of the meat – such higher grade beef sourced from reputable sources is less likely to be contaminated.
- Sanitation during processing and storage – Bacteria will grow faster on dirty equipment and without proper refrigeration.
- Surface contamination – Bacteria grows in the skin and searing meat removes to a certain degree the hidden bacteria.
- Steak cut – Types such as tenderloin, sirloin are better alternatives compared to ground beef.
- Marbling – Higher degree of marbling leaves the steak more juicy and will prolong cooking time as a result.
Recommended Internal Temperatures for Doneness
Health risks posed by undercooked steak can be decreased through the use of recommended internal temperatures for different levels of doneness designated by various organizations.
As stated by the experts in food safety within the members of USDA and FDA, ServSafe, the following internal temps are appropriate for steak:
- Rare: Percentage: 130 A degree Fahrenheit should be considered as the lowest.
- Medium rare: 135
- Medium: 140
- Medium well: 150/ 160
- Well-done: 155/ 160 and above.
X-raying meat reaches these degrees kills any bacteria that may be in prima facie.
How to Check if Your Steak is Cooked Properly
Can steak be undercooked? In truth, there is no sure-shot way of knowing if your steak is cooked perfectly than by taking its internal temperature with a dependable food thermometer.
To gauge the temperature properly, insert the instant-read thermometer from the side edge of the steak towards the center in a horizontal manner. Measure in a couple of different positions to ensure that the steak has cooked thoroughly.
The finger test simplifies gauging the steak degree of cooking in case of the absence of a thermometer. Take the fleshy bit at the base of your palm like this as you press the tip of your index finger against the thumb:
- Rare: Soft and spongy like a fist with your thumb inside it.
- Medium Rare: Your thumb when you touch your thumb tip with your index finger.
- Medium: The relation of your thumb and middle finger now.
- Medium Well: Your thumb and ring finder is touching.
- Well done: Here with the gulf of the thumb is all = HOLDING the thumb down around the pinky.
It is also possible to check-food with the help of perceiving external sensations believing it can indicate the food sufficiency than simply heat serving ranges.
- Sauce or the center of the food is uncooked, all red: Rare.
- Doragon middle center is gummy red, aybee in temperature: Medium rare.
- Hot pink ring-thick hot area towards pink ringed brain region: Medium (human personality disorder).
- A minute thin line of darkness is close to the bone: Medium well.
- A floor to no-flush band at all: Well.
Tips to Cook Steak so It’s Not Undercooked
Cooking steak to your preferred doneness while avoiding undercooking comes down to proper technique. Here are my top tips:
- Bring your steak to room temperature before cooking. Cold steak takes longer to cook.
- Pat the steak dry thoroughly with paper towels. Excess moisture slows cooking.
- Choose a thick, high-quality cut like ribeye, New York strip or filet mignon. Thinner steaks overcook faster.
- Season the steak generously with salt and pepper or dry rub before searing. Salt draws out moisture.
- Use a heavy pan like cast iron or stainless steel to sear steak on high heat. Good sear = better flavor.
- Flip the steak frequently while searing, at least every minute. This prevents overcooking edges.
- Baste steak with butter or oil when cooking to boost browning.
- Use a meat thermometer and track temperature. This eliminates guesswork.
- Rest steak 5-10 minutes before serving. Temperature increases by 5°F to 10°F.
- Adjust cooking times and temperatures based on thickness. Thicker steaks need more time.
Mastering these simple techniques will help you cook steaks consistently to your preferred doneness.
When Undercooked Steak May Be Safe to Eat
While the USDA and FDA provide stringent cooking recommendations to eliminate risk, some people argue rare steak is reasonably safe under certain circumstances.
Here are some cases when consuming undercooked steak may pose minimal risk:
- High-quality steak from reputable suppliers – Minimizes bacterial contamination
- Intact whole cuts like sirloin, ribeye, tenderloin – Bacteria only on the surface
- Steak quickly seared on the outside – Kills exterior bacteria
- Steak from grass-fed, healthy cattle – Lower likelihood of sickness
- Healthy individuals with strong immune systems – Can withstand small pathogen exposure
- Pregnant women, children, elderly avoiding undercooked steak – Higher susceptibility
However, any concrete guarantee of safety with undercooked steak would require laboratory testing. For maximum safety, always follow USDA temperature guidelines. Consult your doctor about any health concerns.
The Benefits and Drawbacks of Undercooked Steak
Beyond the controversy of safety, undercooked steak comes with both potential benefits and drawbacks that impact taste, texture, and nutrition.
Pros
- Maximizes rich, beefy, buttery flavor
- Preserves velvety tender texture
- Retains more nutrients and natural juices
- Provides melt-in-your mouth sensation for steak purists
Cons
- Increased risk of foodborne illness
- Unpleasantly chewy or rubbery texture
- Cool, raw, bloody interior unappealing to some
- Alters flavor of seasonings and marinades
- Lower temperatures may destroy beneficial compounds
The desirability of undercooked steak ultimately comes down to personal preference. Some prioritize tantalizing taste and texture above all. For others, food safety remains paramount.
Conclusion
There are diners who appreciate the pleasure of a chewy rare steak. One should be cautious of a rare steak that is cooked under 130°F. Despite the fact that there is a threat, some countermeasures can reduce this threat. Even in this light, one can sear the outside and use quality meat cuts to make the rare steak quite safe for normal people in certain cases.
Me as well as other chefs, strive to guarantee you the perfect meal you would desire. I hope these facts make you comfortable enough to ask and order highly succulent and perfectly cooked steak done to your desired doneness. Please feel free to contact me in case of any further questions!