- Dec 20, 2006
Generally Medium or Medium Rare for steak, anything else it's medium and up.
perhaps "fact" was too strong a phrase. I was told in no uncertain terms at a steak place in ohio that this was state health regulation. So that was the impression I was operating under. I didn't look this up myself.The chances of getting a steak that will cause you to be sick are very, very, very, very, very slim. It's much more likely to happen with something like a hamburger or meat loaf. Bacteria tends to stay on the outside surface of the meat. When you grind it up, you distribute that bacteria throughout the meat. On a steak, though, it typically stays on the surface where it's immediately killed upon contact with the grill or a searing-hot pan.
Typically, the choice of whether or not to serve meat products below a certain temperature is the restaurant's. They might choose to cook all steaks to a minimum temp of 145*F to minimize risk of legal action should someone claim to have been poisoned by an undercooked steak. Even if the claims are illegitimate, it can cause a huge hassle that the restaurant might want to simply avoid altogether.
I've never heard of a state that regulated cooking temperatures of food. Guidelines, yes. Regulations, no. Technically you can serve Steak Tartare or Carpaccio if you wish. I'd like to see some information to back up your claim that I quoted above.
Yeah, then again, if people want to eat a plank of wood, let themI like it rare-mediumrare. But I voted for rare, because If I had to choose, it'd be the rare steak.
I once went to a high end resturant that said on the menu, "we'll cook you're steak how you want it, aslong as it's less than meduim" it was pretty funny. I don't know how anyone can like their steak cooked past medium.