Chefs and home cooks use searing to produce a tasty caramelized crust on the outer part of the meat. The taste of this crust is so nice when put against the moist, tender middle that characterizes perfect steak. Is there more to searing than simply adding flavor to a steak? Specifically, does searing outside of steak kill bacteria?
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Why Do People Sear Steak?
There are a few key reasons searing has become a staple technique when cooking steak:
Develops Flavor
Steaks will produce a complex of chemical reactions known as Maillard reaction when exposed to very high temperatures at their outer surface through methods such as hot pans, broilers, or grilling. These new compounds made from amino acids and sugars are responsible for about 100 flavors that can only be obtained by searing.
Texture Contrast
Besides enhancing flavor, searing creates a desirable contrast in texture between the crispy caramelized shell and the succulent smooth inside of the meat. This textural combination is essential to an enjoyable steak.
Appearance
A properly seared steak has an appetizing, golden brown exterior that “looks” perfectly cooked. The sear provides visual cues about the doneness of the meat. Crust development happens faster at higher heats, so if the sear is dark and caramelized, it signals the steak will be nicely browned throughout.
Does Searing Kill Bacteria?
With flavor, texture, and appearance benefits, searing has certainly earned its place as an indispensable technique for cooking incredible steak. But what about food safety? Does searing actually kill harmful bacteria living on the surface of the meat?
Searing Creates High Temperatures
While frying on a very high flame, whether inside a pan, under the broiler or on the grill, the external part of the steak gets to temperatures ranging from 300-500°F. Also, these high temps sterilize bacteria and create new flavors.
Kills Some But Not All Bacteria
Research shows searing meat does destroy many types of bacteria living on the surface. High heat denatures proteins within bacterial cells, effectively killing them.
However, searing doesn’t kill ALL potentially harmful bacteria. Certain kinds, like E. coli, can survive brief exposure to high temperatures. And searing only treats the surface 1/8 inch deep or less. Bacteria buried deeper under the surface remain unaffected.
Safer Than Consuming Raw
While searing doesn’t completely sterilize the meat, it does reduce total bacteria numbers. Consuming a properly seared steak carries lower risk of foodborne illness than eating raw or undercooked meat.
Best Practices for Food Safety
Searing steak can minimize but not eliminate all risk from bacteria. Follow these tips for maximum food safety:
Start with Quality Meat
Purchase meat from reputable suppliers who follow food safety regulations. Ensure it feels cold and looks fresh, not slimy or discolored.
Use Proper Temperatures
Use a food thermometer to cook steaks to recommended internal temperatures. This kills bacteria throughout the meat, not just the surface. 145°F for medium rare; 160°F for medium; 170°F for well done.
Don’t Cross-Contaminate
Prevent bacteria from raw meat contacting cooked food or utensils. Use separate cutting boards and utensils for raw and cooked meat. Wash all surfaces thoroughly after working with raw steak.
Don’t Save Searing Liquids
Juices expelled from steak during searing can harbor bacteria. Don’t reuse marinades used on raw meat or make pan sauces until after searing. Boil used marinades before serving.
Rest and Chill Quickly
Don’t leave cooked steak sitting out at room temp. Rest for 5-10 minutes then refrigerate promptly in shallow containers for quick chilling. Freeze any leftovers within 2 hours.
Searing for Safety AND Flavor
Searing steak doesn’t completely eliminate bacteria, but it does provide an important safety step by lowering their overall numbers. Combined with proper handling and cooking, searing remains one of the best ways to create delicious, flavorful steak that is also safe to enjoy.
Tips for Making Sure Steak is Free from Bacteria
Now that you know does searing outside of steak kill bacteria, here are some tips to minimize the chances of you being struck by a foodborne illness when handling and cooking steak.
- Buy quality meat from known outlets that observe food safety standards. It should be cold to touch and fresh without any slimy feel or discoloration.
- Do not wash raw steak as this may spread bacteria all over your kitchen. Keep raw meat separate from other ingredients and wash any surface it touches thoroughly.
- Use a meat thermometer to cook steaks; when they get an internal temperature of 145° F, the steaks are medium rare; 160°F for medium; and 170°F well done as this eliminates bacteria. Chefs should have two sets of utensils for raw and cooked meat to prevent cross-contamination.
- Do not keep juices from raw steak or use marinades on cooked meat because these can contain bacterial infections. Boil used marinades before serving. Afterward, rest and then refrigerate cooked steak in shallow containers. If there will be leftovers, do not leave them at room temperature for more than 2 hours before freezing them.
It is not only through proper cooking but also safe handling that makes steak enjoyable while still maintaining its taste and tenderness. Let me know if you need any more tips on food safety!
Common Mistakes to Avoid When Cooking Steak
Cooking a perfect, juicy steak at home can seem intimidating. But with a few simple tips, you can avoid the most common mistakes and turn out a restaurant-quality steak every time.
Picking the Wrong Cut
Not all steaks are created equal. Lean tender cuts like filet mignon don’t need much more than a quick sear, while fattier steaks like ribeye can handle longer cooking times. Make sure to choose a cut that matches your preferred cooking method. Tougher cuts like flank or skirt steak benefit from marinades and being sliced against the grain after cooking.
Not Letting Meat Come to Room Temperature
Steak cooked straight from the fridge will have a cool center by the time the exterior is browned. Letting it sit out for 30 minutes allows the interior to come closer to room temp so it cooks more evenly. For very thick cuts, pull the meat out for up to 1 hour before cooking.
Seasoning Too Early
Salt draws moisture out of meat, so seasoning too far in advance can lead to a dry steak. For best results, salt just before cooking, then let it rest for 40-60 minutes to allow the salt to penetrate while keeping juices intact. Pepper and other spices can be added just before searing.
Not Preheating Pan or Grill Properly
Searing over high heat is key for creating that flavorful, caramelized crust. Make sure to preheat your pan or grill thoroughly – it should be smoking hot before the steak hits it. This allows the Maillard reaction to occur quickly for superior browning.
Flipping Too Often
Flipping a steak repeatedly can lead to uneven cooking. For the best crust, flip only once halfway through cooking time. Resist the urge to move it around constantly. Just let it sear undisturbed for best results.
Cutting Into Steak Too Early
Slicing into steak to check doneness lets juices escape. Use a meat thermometer or the poke test instead. This will allow you to assess doneness without losing any of those delicious juices prematurely.
Conclusion
To ensure food safety and obtain the best taste, it is necessary to sear steak appropriately. While it is true that searing cannot kill all bacteria in steak, it helps to reduce the levels of bacteria on the surface. Coupled with buying fresh meat, preventing cross contamination and cooking to required internal temperatures; searing remains a safe and delectable technique for preparing beefsteaks.
Ensure that raw steaks do not touch any other foods, clean properly after cutting or trimming steaks, and discard any juice coming out from steaks while they are being cooked. To avoid undercooking meat that may still have live bacteria, use a thermometer when cooking your steak on. Leftover steaks should be cooled in a fridge immediately but only wait for a little time before then.
Observe proper handling procedures when you cook your beef at high temperature until the desired level of doneness is attained. By so doing, you will reap the full benefits of flavor and texture brought about by searing but minimize the hazards associated with possible bacterial contamination. Mastering how to simply sear and cook steak can assist you in making restaurant quality meals at home that are absolutely delicious.