Finally shook one of those old school beliefs about red meat.

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That kitty needs a napkin.

That is how I cook mine all the time and I've never gotten sick

I'm not sure if the old wives tale about getting sick from red meat comes from our parents or just from growing up in New England. But I'll cook it medium rare always now.

ground beef has to be cooked all the way through because the bacteria that is on the outside gets mixed throughout. Steak just needs to be seared to kill any bacteria because it is only on the outside. I did a lot of research on this for a class paper.

[image deleted]I agree.

Overcooking steak is necessary for fake steak...when they use meat glue to put it together. The outside of a steak IS subject to possible bacteria contamination. However, the inside is not. If it is a real steak, then medium rare is the most you should ever cook a steak, as cooking more increases oxidation, and degrades the protein (blahhh). Same is true of eggs...in USA, we actually scrub off the protective antifungal/antibacterial coating of the eggs, which then requires refrigeration. Buy pastured eggs, and wash them just before you cook with them. I have eaten probably 50,000 raw eggs with no adverse side affects (unless better metabolism is bad). Eggs, like steak loose nutritional value when overcooked.

You just took me to school. I've also heard that a steak is still cooking for a while even when removed from the heat. And of course you can ruin any piece of meat if you don't know what you are doing.

After you remove steak from the grill (most meats from the grill actually...except fish) it is not important that it is "cooking" after, but as it slightly cools, the juices redistribute within the meat itself. If you want to cut it, or, "test" it, wait 5 minutes after removing from heat. If you cut it on the grill, or before letting it rest, you just lost all of your juice, and no matter what you do, it will be tough and yuck. Also, for steak, you need to salt the hell out of it and let it come to room temperature before grilling. The salt tenderizes the meat and helps keep the juices in while cooking. Letting it come to room temperature prevents the meat from being raw in the middle, and burnt on the outside.

[image deleted]Yeah. Just seasoned it a little and left it a little bloody. No turning back now.

I always eat my steaks medium-rare.

[image deleted]No complaints at all about how they came out. For years my son's been telling us that we'll done is not the way to eat a steak. By the time he was 19 he was in the Air Force and traveled and tried a lot of different food. But Mom and I were caught in that stigma about beef shouldn't be red inside. We're always cooking it like that now.

I had the opposite happen. Spend money on good quality steaks and your guests ask for well done. On the other hand, I have a problem eating pork tenderloin when it is still pink inside. According to top chefs and the USDA, certain cuts of pork can be pink if it has reached a certain temp.

To each his own. As I said for years I had meat well done. And I think I unknowingly ruined it. People are now telling me that using a thermometer helps. At the right temperature bacteria is killed and the meat can still have a pink color.

See. That's all my parents ever told me growing up. That's why I always cooked it like shoe leather.

thats the only way to eat beef!!!

It was raining here so we couldn't use the grill. So we threw them in a frying pan. When my wife noticed that the steaks were pink inside we were not sure if they were done, but the pink was only in the middle. With no other alternative for dinner I cut into mine and it was pretty tender. One bite and I knew this is what everyone means by cooking meat correctly.

Medium Well is best. Anything pinker then that and it goes back on the grill

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I've eaten tuna ON THE BOAT right after catching it and didn't get sick. There are a lot of old wives tales out there about food safety. Mostly those have to do with food that isn't fresh but I've eaten many a steak tartar as well as sushi and sashimi. Tons of it ...

You didn't die... yet >;)

Lol.