For many meat lovers, a medium-rare steak is the ultimate culinary delight. The slightly pink center, juicy texture and rich flavor make it hard to resist. However, eating undercooked meat has some potential health risks that cannot be ignored.

What is a Medium-Rare Steak?

A medium-rare steak is cooked to a temperature of about 135-140°F (57-60°C). This leaves the interior of the steak slightly pink and juicy, while the exterior is browned and crispy.

This temperature range is achieved by cooking the meat for a shorter period of time, leaving the inside less cooked than when compared to a well-done steak.

What are the Health Risks of Eating Medium-Rare Steak?

Eating undercooked meat can pose several health risks, such as bacterial infections and food poisoning. The most significant health risk associated with a medium-rare steak is the potential for contamination by bacteria such as Escherichia coli (E.

coli) and Salmonella.

E. coli is a type of bacteria that is naturally found in the intestines of animals, including cattle. If meat is contaminated with E. coli and not cooked thoroughly, the bacteria can cause gastrointestinal illness and severe dehydration. Some strains of E.

coli can cause kidney failure, which can be life-threatening.

Salmonella is another type of bacteria that can cause food poisoning. It is commonly found in raw meats, poultry, and eggs. Symptoms of salmonella poisoning include diarrhea, fever, and abdominal cramps.

While most cases of salmonella poisoning resolve on their own, severe cases can lead to hospitalization.

How to Reduce the Risk of Food Poisoning from Undercooked Steak

If you’re a fan of medium-rare steak, there are some steps you can take to reduce your risk of food poisoning.

Choose high-quality meat: Look for meat labeled “Choice” or “Prime” as these grades have a lower risk of contamination than lower grades.
Wash your hands: Hand washing is crucial for preventing the spread of bacteria. Wash your hands thoroughly before handling any food, including raw meat.
Cook the steak to a safe temperature: To reduce the risk of bacteria, cook meat to a minimum temperature of 145°F (63°C) for a medium-rare steak.
Use a meat thermometer: This is the most accurate way to ensure meat is cooked to a safe temperature. Insert the thermometer into the thickest part of the steak and avoid touching the bone.
Rest the steak: After cooking the steak, allow it to rest for a few minutes before cutting into it. This allows the juices to redistribute and results in a juicier steak.

The Bottom Line

A medium-rare steak can be a delicious treat, but it does come with some health risks. By following the steps above, you can reduce your risk of food poisoning and still enjoy a perfectly cooked steak.