“Young children, elderly people, and women who may be pregnant can be immunocompromised and lack the tools to break down pathogens that can be in a raw product,” says Arturo. That said, there are certain people who should avoid eating rare or medium-rare steak to be on the safe side. Since this is surface-level contamination, as long as the internal temperature of the steak reaches at least 125 degrees Fahrenheit, the outside will reach 200 degrees Fahrenheit, which is more than enough to kill any potentially harmful bacteria. Keep in mind that The United States Department of Agriculture advises against eating undercooked beef cooked to a temperature below 145 degrees Fahrenheit, as it may contain illness-causing bacteria that would otherwise be killed off by heat when the meat is cooked for longer.Īccording to Hudson, the highest risk factor for foodborne illness is fecal contamination when the animal is harvested. Place the steak directly over the heat and cook for 3 to 5 minutes per side, or until a thermometer registers 135 degrees in the thickest portion. Add salt and pepper to taste and coat the surface of the meat. Remove the steak from the marinade and blot it dry with a paper towel. Preheat a grill or grill pan over medium-high heat. Just grill or pan-roast until it's as done as you like it.Steak Degrees of Doneness | Temperature Guide However, there is no real reason to use a sous vide precision technique if you like your steak well-done. Well-done sous vide steak (156☏/69☌+): I get it.If you must have your meat cooked medium-well, I suggest using very rich cuts, like short rib, skirt steak, or hanger, which suffer less than finely textured cuts, like ribeye, strip, or tenderloin. At this point, you've lost nearly six times as much juice as a rare steak, and the meat has a distinctly cottony, grainy texture that no amount of excess lubricating fat can disguise. Medium-well sous vide steak (145☏/63☌): Your steak is well on its way to dryness.I recommend cooking very fatty or coarse pieces of beef to the cooler side of medium. Coarsely textured cuts, like hanger, skirt, and flap meat, also become firm and juicy at this stage. With a well-marbled piece of beef, however, the rendering, softened fat should more than make up for this extra juice loss. Medium sous vide steak (135☏/57☌): Your steak is a rosy pink throughout and has lost about four times more juices than a rare steak.I recommend medium-rare for all types of steaks, though steaks particularly high in fat benefit from being taken closer to medium. Medium-rare steaks have a cleaner bite to them: Instead of muscle fibrils mushing and slipping past each other, as they do with very rare steaks, they cut more easily between your teeth. You lose a bit of juice due to this tightening, but what you lose in juice, you gain in tenderness. Medium-rare (129☏/54☌): Your steak is still nice and red, but muscle proteins have begun to tighten and firm up.I recommend cooking only very lean, tender cuts, like tenderloin, to rare. Fat has not yet started to render, so fattier cuts will have a waxy texture. Chewier cuts, like hanger or flap meat, will be particularly tough at this stage. Muscle proteins have not started to contract much and will have a slippery, wet texture. Rare sous vide steak (120☏/49☌): Your meat is still nearly raw.
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