It’s amazing to look back at some of the health fads that have swept the nation, and the world at large. There is no way to keep track of all the diets, exercise programs, pills, warnings, and other health information that has come and gone. Many of these new revelations have been legitimate, and have evolved our understanding of health. Others fall by the wayside and are replaced with new theories and ideas.
Red meat is a great example. Like chocolate and red wine, you hear different things and read different studies about red meat. Some say it’s healthy in the right amounts – packed with vital nutrients and protein. This is especially true of a high quality steak, ethically raised and cooked to perfection, served with nutritious sides.
But others argue that red meat is not so healthy. You can find a million different opinions on the internet, and sometimes it’s hard to tell fact from fiction.
You will, however, see a very clear answer on menus across the country: The consumption of undercooked meat or poultry can be problematic to health. In many localities, this warning is legally required. That doesn’t mean, however, that serving customers a rare steak is not allowed.
In other words, people are generally told that if they want to order a rare steak, they do so at their own risk. Some people feel that this is more a precaution than anything else. After all, in countries like France, people routinely eat beef that is completely raw and has not been cooked at all.
It’s also worth mentioning that the quality of the steak has a lot to do with it. If you’re ordering a high quality cut of beef at a reputable steakhouse, your chances of encountering any health issues are probably lower. On the other hand, if you’re ordering rare steak from a steakhouse with a questionable reputation, you might be at risk no matter how you order your steak. A high quality steakhouse that knows its stuff is never going to prepare your steak in a way that presents health risks to you.
How do you like your steak?
Whether you like your stake rare, well done, or somewhere in between, the chef who prepares it is going to be an important factor in getting it right. There’s a common idea that steakhouse chefs prefer to prepare a steak medium rare or rare, and that overcooking a nice cut of beef is basically the worst thing you can do to it. The truth is that a good steakhouse chef should be able to manipulate the cut of beef and the order (medium rare, medium, etc.) and turn out an amazing result.
Where are the good steakhouse chefs, you ask? Usually, they work at the most reputable and “buzzing” steakhouses in your area. Places that have gone out of their way to earn a great reputation. Spend a few minutes looking for the highest-rated and best-reviewed steakhouses near you, and you’ll be that much closer to a steak that exceeds all expectations!