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  1. #1
    Rock You Like a Hurricane ryuten's Avatar
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    How rare is too rare for steak?

    Sometimes I get really impatient when I cook steak or I just don't have time to make sure it gets to medium. So I'll just cook the outside until it's brown/kinda burnt. But when I go and cut it open, it is SUPER rare. Am I absorbing the nutrients even if it is that rare?
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    Nutrient wise, I'm sure you'll be fine either way you eat it. Sounds like you just need to perfect the art of cooking steak, which can be tricky, but very beneficial to learn. The last thing you want to do is burn your steak on the outside due to possible carcinogens.

    Here's a thread I wrote for cooking the perfect steak, which takes a very SHORT amount of time to do for medium steaks:

    http://forum.bodybuilding.com/showth...hp?t=106446031
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  3. #3
    Is it time to eat? theoryTim's Avatar
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    You need to be careful cause some meats (not steak though) can have places where pathogens can get inside the meat. Steaks and chops and such are okay to serve raw cause of the pathogens are on the surface.

    As for the nutrients, yes your still getting them.
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  4. #4
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    turn the heat down, that is what is causing it to burn on the outside but not cook on the inside
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    Originally Posted by ryuten View Post
    Sometimes I get really impatient when I cook steak or I just don't have time to make sure it gets to medium. So I'll just cook the outside until it's brown/kinda burnt. But when I go and cut it open, it is SUPER rare. Am I absorbing the nutrients even if it is that rare?
    You clearly just suck at cooking lol, two things you can do. A. cook it slowly so it cooks inside out.
    Or B. since you're impatient, cut the meat in half showing off it's center/core more, the more pieces you cut it into the quicker it'll heat up, without being a black piece of char.
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    Is there really such a thing as too rare? I just rake mine accross the grill a couple times and bamn, ish is done.
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  7. #7
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    The classifications from uncooked to well done are

    Uncooked
    Blue (inside uncooked outside cooked)
    Rare (red)
    Medium Rare (juicy and red)
    Medium (juicy)
    Medium Well Done (bit of juice left)
    Well Done (leather)

    The most effective way of eating a steak is probably raw as nothing dissapears incl fat.
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  8. #8
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    Originally Posted by ryuten View Post
    Sometimes I get really impatient when I cook steak or I just don't have time to make sure it gets to medium. So I'll just cook the outside until it's brown/kinda burnt. But when I go and cut it open, it is SUPER rare. Am I absorbing the nutrients even if it is that rare?
    Buy a ThermoFork. They are only like $10 and you can cook a perfect steak every time. I always shoot for medium-rare. I believe steak is better for you, the less it is cooked. Well done eliminates some nutrients and is harder to digest.
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  9. #9
    Registered User bseidl's Avatar
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    Originally Posted by echelon101 View Post

    The most effective way of eating a steak is probably raw as nothing dissapears incl fat.
    raw? I don't know if I'd want to eat raw steak. Besides I believe cooking helps break down the meat so it degests better. Plus it takes care of any bacteria.
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  10. #10
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    Too rare is when it's still on a live cow.

    Actually depends totally on the cut - from a taste/texture/tenderness point of view.
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  11. #11
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    Some people like "Pittsburg" style, which seems to be the way you are cooking them.

    Nothing wrong with eating raw steak, just make sure the outside gets cooked a bit, like several have mentioned.
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    Never too rare for me. I love it seared on the very outside. Barely warm center.
    No sir, I don't like it.
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  13. #13
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    Originally Posted by bseidl View Post
    raw? I don't know if I'd want to eat raw steak. Besides I believe cooking helps break down the meat so it degests better. Plus it takes care of any bacteria.
    I eat all of my steaks raw, along with everything else. Digestion and absorption wise, there is no other way.
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    Originally Posted by ryuten View Post
    Sometimes I get really impatient when I cook steak or I just don't have time to make sure it gets to medium. So I'll just cook the outside until it's brown/kinda burnt. But when I go and cut it open, it is SUPER rare. Am I absorbing the nutrients even if it is that rare?
    Do you want a magical number? How do you expect people to answer this. Is there an International System of Units for the measurement of "rareness"? NO!

    Some people eat raw meat, some people eat well done. Asking how rare is too rare is like asking "how poor is too poor". For some people 1 billion is too poor, for some its 10 bucks. Whats your take, nobody else knows.
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    Originally Posted by Ke422azn View Post
    Asking how rare is too rare is like asking "how poor is too poor".
    That wasn't what he asked.
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    Having the inside raw is fine. You'd still absorb the nutrients from it. if you don't want it so raw, cut the steak a little thinner so it cooks faster.
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    Lots of people don't know what they are talking about. Overcooking steak is not good. You arn't going to die from eating rare steak. You only have to worry about cooking the outside (where the bacteria forms when they hang the racks of meat in the freezers) It doesnt penetrate deep into the steak and the only reason you cook a hamburger well-done is because when they grind the meat the outside (where bacteria forms) is mixed throughout the meat so it needs to reach a certain temp in the center to be safe, but even that is debatable seeing as the only cuts of meat with a lot of bacteria are the ones on the outside of the rack of cow when its hanging.
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  18. #18
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    Here's the way I cook a steak which makes it perfect IMO:

    1) Heat grill/fry plate (whatever) until it's really really hot.
    2) Sprinkle ONE side of the steak with salt and pepper and put this side
    face down on the grill plate. Avoid piercing the meat.
    3) Cook, pressing down on the meat occassionally, until the down side is
    crispy and brown.
    4) Turn the steak over and cook for 1-2 minutes then turn the heat right
    down to LOW setting.
    5) Let it cook until the heat reaches the slow. Remove and serve.

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  19. #19
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    Originally Posted by IraHays View Post
    Some people like "Pittsburg" style, which seems to be the way you are cooking them.

    Nothing wrong with eating raw steak, just make sure the outside gets cooked a bit, like several have mentioned.
    That's exactly what the op is doing. Not my style, but I sale steak's Pittsburg every no and again at work. As far as time is concerned, it doesnt take long to perfect cooking a steak. Depending on temp you want it shouldnt take longer than 12 minutes unless your heat is low or your steak is thick. Even then we are talking 15 minutes.
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    Originally Posted by Mr. Horse View Post
    Never too rare for me. I love it seared on the very outside. Barely warm center.
    x2.

    Nothing worse than wasting a perfectly good steak by burning it
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    Registered User thepointman's Avatar
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    I take my meat well done and don't care what you blood sucking heathens say We invented fire for a reason!
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    yeah dats me cabocoleman's Avatar
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    Originally Posted by ryuten View Post
    Sometimes I get really impatient when I cook steak or I just don't have time to make sure it gets to medium. So I'll just cook the outside until it's brown/kinda burnt. But when I go and cut it open, it is SUPER rare. Am I absorbing the nutrients even if it is that rare?
    Here is an old restaurant trick. Poke your cheek (not your buttcheeks) and that is rare. Poke your chin and that's medium. Poke your forehead and thats well done. Poke your nose and thats medium rare.
    BTW....when meat is still raw in the middle....thats called "blue".
    Spam and eggs is an excellent source of protein..brah.
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    Originally Posted by thepointman View Post
    I take my meat well done and don't care what you blood sucking heathens say We invented fire for a reason!
    You disgust me.

    I eat a blue rare steak almost every day.
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    Barely cooked on the inside and well done on the outside? It sounds like you're not thawing it all the way or something.

    That, or you are buying insanely thick cuts. Which sounds awesome.

    Well, here's a few tips.

    Make sure (if it was frozen) that it's thawed enough to easily bend in half.

    Don't take the meat off the grill when you decide it's done. Take it off a little before it looks done, because when you take it off, the meat itself is still hot enough to continue cooking.

    When you think you might be ready to take it off, cut it in half or cut a decent slice into it to see what color it is. Doesn't matter if it looks nice, right? Now, if you cut it in half and you think it's not done yet, DO NOT continue to judge by the exposed part. That part (where you cut it in half) will darken quickly because it's exposed. So if you cut it open and it's not done, if you want to check again, always cut a new slice.

    As long as you have a decent, well-maintained grill, you only need to flip it once.

    As long as it hasn't been sitting out or anything, blood will not make you sick.

    ^^^^ All of this goes for any animal you're cooking.
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    Don't worry about it. Food poisoning is pretty much a myth when it comes to red meat - I used to have a roommate who would eat his steaks raw. Not rare, RAW. He never got sick once.

    It's better to eat meat as close to raw anyway, as that's how you retain most of its nutrients. Think about it, animals in the wild don't cook their meat. It takes some getting used to at first, and your digestive system needs some time to adjust, but try cooking all your meat rare and see if you don't notice a difference. Even chicken is surprisingly delicious when cooked medium rare.
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    Smile

    Nothing wrong with a nice rare steak. Only way I'll eat mine.
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