This is so true. I do not understand why people will pay >25 dollars for a steak in a restaurant. I have never had a steak as good as I can make one.
I just made a great ribeye for lunch. I love cast iron skillets. Stove top to oven is the way to go...perfect medium rare. Anyone have any good marinades? A good steak can just do with a bit of salt and pepper, but sometimes I would like to just spruce it up with a little more flavor with a Worcestershire/soy sauce/onion/garlic marinade. I am looking for something different ideas.
a. it's not "blood" b. if you eat your steaks anything above medium (and i would almost go as far as saying med rare), you should g oahead and turn in your man-card
For years now we have bought good quality ribeyes cut thick, 1 1/2" minimum, and frozen them wrapped separately. We throw them on the grill frozen and add salt, pepper, garlic powder, Worcestershire sauce and butter and grill them to med. rare. They turn out fantastic, by putting them on the grill frozen, you can get a little sear/char on the outside but leave the middle still red. Now I am hungry, dammit.
are you seriously that big of a wuss? do you think if eating under-cooked meat was so unsafe we'd all be hearing praising it's glory? this isn't soviet russia, there are health codes that the food we eat must pass... i could almost understand someone not liking the general idea of consuming semi-raw meat by a matter of preference to taste or texture, but to think that eating a med-rare steak is "not even close to safe" makes me feel almost embaraassed for you. really.
If there's any e.coli or whatever, it'll usually be on the surface of the steak. Sear it, and bam, they're killed. Man up and eat red!
Most of the bacteria and stuff that can make you sick lives on the surface of the meat and does not live in it or burrow through it. That's why they tell you to cook ground meats to well done.
I'd also like to concur with the ribeye. It has tons of flavor due to the fat content. Porterhouse...mmmmmmmmmmm... I also like strip and tenderloin. They have their place... Med-rare to rare... Enjoy. Oh...the pan-seared version mentioned earlier (Alton Brown) is actually a pretty darn good way to do it if you don't have FLAMES as an option.
I actually didn't know this. Appreciate the non-smartass reply. I always thought people were insane to eat meat not fully cooked, lol.
I usually get my steak cooked medium but after reading this thread I will definitely be going medium rare next time.
I used to have a girlfriend that would say I'm crazy and worried that I'd get sick whenever I ordered my steak or burger med-rare. I just laughed in her face and called her a r****d. Med-rare and under is the only way to eat your steak. Like others have said, e.coli lives on the surface of the meat. Your chances of getting sick from eating medium-rare meat compared to eating medium to well done are negligible. You probably have a greater chance of dying in your car to and from the restaurant.
No problem. The whole cook your meat well-done thing goes back to our grandparents' days when meat inspection and safety standards were well below par when compared to today's standards. When I am able to, I even order/cook my burgers and some pork products medium or less.
I love ribeye too, but I find it is too chewy at medium rare, so I order medium so the marbling gets cooked a little more. Everything else (sirloin, strip, tenderloin) I always go medium rare.
Apart from whole steaks, it is possible to get ill from ground meat, for several reasons. 1. Grinding machines, depending on where you get the meat ground, are often impossible to sanitize, so meat can be exposed to bacteria that way. 2. Since the meat is ground, the entire portion is exposed to the "surface" of the meat where the bacteria is likely to live. 3. Finely ground meat, that is often used in sausages, is often actually swept off the floor with other parts of the animal and can be tainted that way. That's why hot dogs and sausages are usually precooked to destroy any bacteria. Eating steaks somewhat rare is usually totally safe, unless the interior of the meat has somehow been exposed to external raw meat (cross contamination by a knife). But this is extremely rare. Eating ground meat for burgers is not as safe, and I believe the USDA recommends well done burgers. It is still generally safe to not be completely done, but there is always a small chance it could be contaminated. That's when it becomes a personal choice if its worth the 0.001% chance you *might* get sick for the flavor.
