Is It Safe to Eat a Medium-Rare Steak That Is Cold in the Middle?

Eating a medium-rare steak, typically cooked to an internal temperature of about 130-135°F (54-57°C), is generally considered safe as long as the meat is sourced from a reputable source and handled correctly. The center of a medium-rare steak may feel warm but can sometimes be cooler than the outer parts, especially if it has rested after cooking.

Key Considerations for Safe Medium-Rare Steak

To ensure the safety of your medium-rare steak:

Quality of Meat: The steak should be from a reputable source to minimize the risk of pathogens. Cooking Process: The steak should be cooked evenly with a good sear on the outside. This helps to kill surface bacteria. Resting Time: Allowing the steak to rest after cooking can help redistribute juices and bring the temperature up slightly.

If the steak has been cooked properly and you are confident in its quality, it should be safe to eat. However, if you have any doubts about the meat's freshness or handling, it's better to err on the side of caution and not consume it.

Cold Steak as a Topping for Salad

Eating steak that is cold or even at room temperature is perfectly safe as long as it hasn't been in what the USDA calls the danger zone (40°F

Many people enjoy the versatility of a cold steak. For instance, you can cook an extra steak to save for the next day and use it as a topping for a main course salad. After tossing the greens with a vinaigrette dressing, you can assemble individual servings as composed salads with a variety of toppings. These might include leftover steamed vegetables, canned chickpeas, crumbled feta or gorgonzola cheese, tomatoes, and thinly sliced cold steak. This dish is not only delicious but also a complete meal in one serving.

Solid Meat vs. Ground Meat: Safety Standards

Solid meat, such as a roast or steak, can be quite rare on the inside and still be considered safe by conservative government or academic standards. This is because solid meats, unlike ground meats, are not at risk of having bacteria like Salmonella or E. coli mixed into them from the surface. When you sear a steak, you effectively clean the surface where potential bacteria live.

However, those same conservative standards do not recognize a rare steak as cold as safe. This is surprising because in many high-end restaurants, steak tartare and other raw beef dishes are served without any concerns. The key here is ensuring that the steak has been cooked properly at the beginning and then cooled down to the desired temperature. Once it's safe and properly cooled, it retains its safety while adding unique flavors and textures to your meals.

[Source: StackExchange]