What is Rare Steak?
What is a rare steak? Firstly, it should be noted that this definition indicates the degree of cooking of the steak and has nothing to do with their blood. There is no animal blood in it in slaughtered animal meat, as it is carefully eliminated in the early stages of slaughter and food preservation. As a result, the steak we buy from the butcher has some blood.
Rare steak has a buttery, soft texture that has been delicately kissed by heat only as one of the strong points. Steak that has been cooked until the outer surface has turned brown, and this is what rare steak lovers are looking for.
Ordering rare steak at a restaurant may sound easy, but it’s not that simple. The cock that uses the grill may not have a thermometer to check the exact temperature when the steak should be pulled from heat. The grill may take out the steak before it spreads a lot of heat internally, or it may only let it sit for a minute.
For some, there is little difference between rare and raw meat. These people use heat to warm the outer surface of the steak. Technically, this is called rare blue steak, and when that is freshly cut from the steak, you will see that inside of the steak will be red as blood.
Rare steak has a well-cooked surface. Some home cooks and backyard grillers briefly burn the meat to seal the juices. A rare steak cross-section shows a cooked surface, a dark pink ring inside the steak, and a blood-colored red core.
Nowadays, people mostly order medium rare, medium good, or just medium cooked steak. It is due to a fear of diseases caused by bacteria like E.coli. A well-cooked cut of beef is the more evenly gray the inside will be. Always remember that the longer you heat the steak, the more drier and harder it will become.
Is Rare Steak safe?
Is rare steak safe? The answer is quite simple that rare steak is safe. First of all, there is no blood in the steak cooked rare for a reason already explained. Furthermore, the practice that is not recommended by experts and risky is to consume raw meat: when cooked rare, the meat is cooked, albeit for a shorter time than other types of cooking, and if it is done properly when it reaches a temperature sufficient to eliminate any bacterial danger.
Bacteria is eliminated at temperature 50° C from the rare steak. Furthermore, some experts point out that overcooking makes meat potentially dangerous: a rare steak cooked at a high temperature or on a high flame (as in the case of a rare steak cooked on a barbecue) can develop chemical compounds that can cause cancer.