These Are The Actual Risks Of Ordering A Rare Steak
1. Bacterial Contamination
The main risk of eating rare steak lies in the potential presence of harmful bacteria, such as E. coli and Salmonella.
These bacteria typically reside on the surface of the meat, and while cooking the exterior can kill them, there is still a risk if the meat is not seared properly
2. Temperature Guidelines
Health authorities, including the USDA, recommend that steaks reach an internal temperature of at least 145°F for safety
Rare steaks are often cooked to around 125°F, which may not eliminate all harmful pathogens. This discrepancy raises concerns about foodborne illnesses.
3. Ground vs. Whole Cuts
Unlike whole cuts of steak, ground beef poses a higher risk when undercooked because grinding distributes surface bacteria throughout the meat.
Therefore, while rare steaks can be relatively safe if sourced from reputable suppliers, ground beef should always be cooked thoroughly to 160°F.
4. Personal Health Risks
Individuals with compromised immune systems, pregnant women, and young children are particularly vulnerable to foodborne illnesses and should avoid consuming undercooked meats altogether.