Good cooks know that overcooking a steak can ruin the flavor and texture of the meat. While overcooking isn’t a good idea, neither is undercooking meat. Thorough cooking destroys bacteria and toxins that can cause illnesses and infections. While symptoms may vary slightly depending on the type of illness, food-borne illnesses generally affect the gastrointestinal tract, causing diarrhea, abdominal cramps, vomiting and other unpleasant symptoms. Following safe meat-preparation guidelines will help you reduce your risk of developing a serious infection or disease.
Step 1
Buy steak that is a red or slightly purple color. Avoid buying steak that looks brown, as it may be spoiled and unsafe to eat.
Step 2
Store steak in the coolest part of your refrigerator. Adjust the temperature setting to ensure that your refrigerator maintains a temperature of 40 degrees Fahrenheit. Use the steak within three to four days after you buy it to ensure maximum freshness.
Step 3
Cook steak to an internal temperature of 145 degrees Fahrenheit for medium-rare, 160 degrees Fahrenheit for medium or at higher temperatures if you prefer your steak well-done. Insert a meat thermometer into the center of the steak to check the temperature.
Step 4
Use low heat if you plan to fry steak. Cooking steak at high temperatures can char the meat, causing the formation of cancer-causing substances called heterocyclic amines, or HCAs.
Step 5
Grill steak over a low gas flame or low-burning embers to decrease HCAs. Karen Collins, M.S., R.D., C.D.N., of the American Institute for Cancer Research, advises that flipping the steak every minute and marinating it before grilling might also reduce the cancer risk.
Tips and Warnings
- Clean counters, cutting boards, utensils and knives in hot, soapy water before and after preparing steak. Cross contamination can occur if you prepare a variety of meats, vegetables or fruits on the same surface without thoroughly cleaning the surface each time you work with a new food. Don’t forget to wash your hands each time you handle a new food. Thaw frozen steak in the refrigerator, microwave or in cold water, rather than leaving the steak on your countertop. Thawing the steak by bringing it to room temperature can cause bacteria to grow. If you won’t be using steak within three to four days after you buy it, wrap it in a freezer-safe wrap and place it in your freezer. Serve steak on a clean platter. Don’t place cooked steak on the same platter that held the raw steak without washing it first. If you don’t wash the platter, bacteria in juices left behind from the raw steak can transfer to the cooked steak.
- The United States Department of Agriculture advises against browning steak and refrigerating it until you can cook it completely. If you do this, bacteria can remain in the steak. Browning a steak is fine as long as you plan to immediately use another method to continue the cooking process.
Things You'll Need
- Meat thermometer
Member Comments