Failing To Attain the Optimal Temperature for Rare Steak
A rare steak is termed too rare when it is not cooked to the right temperature defines a rare steak. Knowing the right temperature of your beef cut is crucial as it allows you to rise up the levels of doneness until you achieve your desired results.
Going below the recommended temperature means that your steak will be too rare. Cooking steak to rare doneness denatures and alters the structure of protein fibers. This changes the appearance of the steak, making it less slick and transparent. The naturally existing tenderizing enzymes present in the flesh become very active after shedding its protein-bound water. However, when you cook to medium-rare doneness, the tenderizing enzymes are deactivated and the protein fibers lose much of their slickness. This gives it an opaque lighter red appearance and allows juices to flow out when the steak is sliced.
How to Prevent Your Steak From Cooking Too Rare
It is crucial to ensure that the steak you are sharing with your family and loved ones is not only juicy and delicious but also safe for consumption. The final indicator of rare steak doneness will come from a food thermometer. It is the only tool that can guarantee that your steak is cooked to a safe minimum internal temperature. No one is always certain about rare steak doneness just by looking with their eyes. You should never use color or texture to determine if the meat was cooked perfectly. In addition, clear juices, firm texture, and brown color should not be used as assessment indicators of doneness or safety. A real steak enthusiast should have a food thermometer to provide some level of accuracy on the safe minimum internal temperature for steak doneness.
Signs That Your Steak Is Bad For Consumption
If you are a rare steak enthusiast, you should be well aware that a rare steak delicacy can only be achieved using the freshest meat. However, not everyone who prepares rare steak considers this, especially when they messed up with their meat selection. The wrong choice of steak could make you sick when cooked rare as it carries the highest count of bacteria.
A few characteristics you should watch out for when shopping around for steak that needs to be cooked to rare doneness include the expiry date and unpleasant smell. Fresh steak can always be distinguished with its slightly beefy smell. A steak could also be bad for consumption if it changes color from bold red to green or brown with a slimy or sticky touch.
Can I Get Sick From Eating Rare Steak?
Eating very rare steak could pose a greater health risk due to the presence of harmful bacteria. Although rare meat is backed by some research and is favored by steak lovers, you could easily get a foodborne disease if your steak is not cooked to a minimum internal temperature. Even though your beef cut might have been inspected and approved for consumption, a greater health risk comes with the way you handle it until the time it is cooked. Undercooking a steak that may be contaminated with harmful bacteria may not eliminate the microorganisms. This increases your level of getting sick, especially for individuals with weaker immune systems.
A rare steak that is inspected, approved and properly handled before cooked to the recommended minimum internal temperature should be good for you. However, eating a steak that is too rare or goes below the recommended temperature mark could pose a greater health risk. If you desire the qualities of rare steak but do not want to cook it too rare, consider cooking it to medium-rare doneness.