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Cook's Note: Rare Steak or Roast is Okay |
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While pink-centered burgers are a hazard, a rare steak will likely be all right. Why? A solid cut of meat, such as a steak or roast, is essentially sterile on the inside. Grinding and mixing beef, on the other hand, can contaminate the whole batch with surface bacteria.
Check relatively thin cuts of beef, such as steak, by cutting into the center with a steak knife. The meat can be pink, if you like rare or medium, but it should not look translucent or raw in the middle. For roasts, check the temperature with a meat thermometer.
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Cook's Note: Rest the Roast
Cook's Note: Carving a Rib Roast
Cook's Note: Gravy Tip
Cook's Note: Checking for Doneness
Cook's Note: Slicing a Roast
Timetable for Broiling Steak
Cook's Note: Marinate for Flavor and Tenderness
Five Popular Steaks
Cook's Note: Rare Steak or Roast is Okay
Cook's Note: Grilling Steak
Timetable for Grilling Steak
Cook's Note: Well Done is Done Well
Cook's Note: Lighten Up
Cook's Note: Freezing Meat
Timetable for Roasting Veal
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