Medium Rare Steak from Outback + Aphex

[Muadib]

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: JulesMaximus

Originally posted by: Muadib
Eating rare steak = asking to be food poisoned.

No it doesn't. I eat medium rare to rare steak all the time, well, whenever I eat steak anyway. As long as the outer edges of the meat are cooked there is no danger of e-coli on the meat inside.

I guess I should have added when dining out, as I eat my steak
medium rare myself. I eat it medium when I eat out though, it just safer that way.

Bacteria cannot penetrate the meat. All you're doing is ruining good steaks when you eat out over an irrational fear. It's no safer as long as the outside of the steak is cooked to 165 degrees.

165 isn't rare, that's considered to be medium.

165 on the OUTSIDE, not the inside. The inside can remain cool and be safely eaten, because the bacteria cannot penetrate the meat.

Since the process of searing even a rare steak heats the exterior to well over 400 degrees, a rare steak is perfectly safe.

Yes, but you are talking about a properly cooked steak. Don't take my word for it, just call your local hospital and ask how many cases they get a year. IMO, it's not worth the risk.

And steak thrown on the grill long enough to be considered "rare" IS properly cooked. Rare is not raw.

By the time you've browned/seared the outside of a steak, ANY bacteria is long dead.

The incidence of poisoning from beef is not from rare steaks, but undercooked GROUND BEEF. With ground beef, the bacteria can be through the entire patty because it is ground up.

With a steak, the bacteria CANNOT penetrate the interior, therefore the interior of the steak does NOT have to reach 165 degrees.

You must at least understand the "risk" before you warn others of it.

Like I said, call your local hospital.

 

[waggy]

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: JulesMaximus

Originally posted by: Muadib
Eating rare steak = asking to be food poisoned.

No it doesn't. I eat medium rare to rare steak all the time, well, whenever I eat steak anyway. As long as the outer edges of the meat are cooked there is no danger of e-coli on the meat inside.

I guess I should have added when dining out, as I eat my steak
medium rare myself. I eat it medium when I eat out though, it just safer that way.

Bacteria cannot penetrate the meat. All you're doing is ruining good steaks when you eat out over an irrational fear. It's no safer as long as the outside of the steak is cooked to 165 degrees.

165 isn't rare, that's considered to be medium.

165 on the OUTSIDE, not the inside. The inside can remain cool and be safely eaten, because the bacteria cannot penetrate the meat.

Since the process of searing even a rare steak heats the exterior to well over 400 degrees, a rare steak is perfectly safe.

Yes, but you are talking about a properly cooked steak. Don't take my word for it, just call your local hospital and ask how many cases they get a year. IMO, it's not worth the risk.

And steak thrown on the grill long enough to be considered "rare" IS properly cooked. Rare is not raw.

By the time you've browned/seared the outside of a steak, ANY bacteria is long dead.

The incidence of poisoning from beef is not from rare steaks, but undercooked GROUND BEEF. With ground beef, the bacteria can be through the entire patty because it is ground up.

With a steak, the bacteria CANNOT penetrate the interior, therefore the interior of the steak does NOT have to reach 165 degrees.

You must at least understand the "risk" before you warn others of it.

Like I said, call your local hospital.

yes! great comback! one heck of a way to back up what you are saying! wooot! /thread!

 

[Amused]

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: JulesMaximus

Originally posted by: Muadib
Eating rare steak = asking to be food poisoned.

No it doesn't. I eat medium rare to rare steak all the time, well, whenever I eat steak anyway. As long as the outer edges of the meat are cooked there is no danger of e-coli on the meat inside.

I guess I should have added when dining out, as I eat my steak
medium rare myself. I eat it medium when I eat out though, it just safer that way.

Bacteria cannot penetrate the meat. All you're doing is ruining good steaks when you eat out over an irrational fear. It's no safer as long as the outside of the steak is cooked to 165 degrees.

165 isn't rare, that's considered to be medium.

165 on the OUTSIDE, not the inside. The inside can remain cool and be safely eaten, because the bacteria cannot penetrate the meat.

Since the process of searing even a rare steak heats the exterior to well over 400 degrees, a rare steak is perfectly safe.

Yes, but you are talking about a properly cooked steak. Don't take my word for it, just call your local hospital and ask how many cases they get a year. IMO, it's not worth the risk.

And steak thrown on the grill long enough to be considered "rare" IS properly cooked. Rare is not raw.

By the time you've browned/seared the outside of a steak, ANY bacteria is long dead.

The incidence of poisoning from beef is not from rare steaks, but undercooked GROUND BEEF. With ground beef, the bacteria can be through the entire patty because it is ground up.

With a steak, the bacteria CANNOT penetrate the interior, therefore the interior of the steak does NOT have to reach 165 degrees.

You must at least understand the "risk" before you warn others of it.

Like I said, call your local hospital.

And what? Annoy them with overwrought fears?

The web is FILLED with food safety facts. Google is your friend.

 

[Acanthus]

The outback special has been calling me all week. Im dieing to go.

 

[Muadib]

Originally posted by: waggy

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: JulesMaximus

Originally posted by: Muadib
Eating rare steak = asking to be food poisoned.

No it doesn't. I eat medium rare to rare steak all the time, well, whenever I eat steak anyway. As long as the outer edges of the meat are cooked there is no danger of e-coli on the meat inside.

I guess I should have added when dining out, as I eat my steak
medium rare myself. I eat it medium when I eat out though, it just safer that way.

Bacteria cannot penetrate the meat. All you're doing is ruining good steaks when you eat out over an irrational fear. It's no safer as long as the outside of the steak is cooked to 165 degrees.

165 isn't rare, that's considered to be medium.

165 on the OUTSIDE, not the inside. The inside can remain cool and be safely eaten, because the bacteria cannot penetrate the meat.

Since the process of searing even a rare steak heats the exterior to well over 400 degrees, a rare steak is perfectly safe.

Yes, but you are talking about a properly cooked steak. Don't take my word for it, just call your local hospital and ask how many cases they get a year. IMO, it's not worth the risk.

And steak thrown on the grill long enough to be considered "rare" IS properly cooked. Rare is not raw.

By the time you've browned/seared the outside of a steak, ANY bacteria is long dead.

The incidence of poisoning from beef is not from rare steaks, but undercooked GROUND BEEF. With ground beef, the bacteria can be through the entire patty because it is ground up.

With a steak, the bacteria CANNOT penetrate the interior, therefore the interior of the steak does NOT have to reach 165 degrees.

You must at least understand the "risk" before you warn others of it.

Like I said, call your local hospital.

yes! great comback! one heck of a way to back up what you are saying! wooot! /thread!

Glad you agree!

 

[Muadib]

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: JulesMaximus

Originally posted by: Muadib
Eating rare steak = asking to be food poisoned.

No it doesn't. I eat medium rare to rare steak all the time, well, whenever I eat steak anyway. As long as the outer edges of the meat are cooked there is no danger of e-coli on the meat inside.

I guess I should have added when dining out, as I eat my steak
medium rare myself. I eat it medium when I eat out though, it just safer that way.

Bacteria cannot penetrate the meat. All you're doing is ruining good steaks when you eat out over an irrational fear. It's no safer as long as the outside of the steak is cooked to 165 degrees.

165 isn't rare, that's considered to be medium.

165 on the OUTSIDE, not the inside. The inside can remain cool and be safely eaten, because the bacteria cannot penetrate the meat.

Since the process of searing even a rare steak heats the exterior to well over 400 degrees, a rare steak is perfectly safe.

Yes, but you are talking about a properly cooked steak. Don't take my word for it, just call your local hospital and ask how many cases they get a year. IMO, it's not worth the risk.

And steak thrown on the grill long enough to be considered "rare" IS properly cooked. Rare is not raw.

By the time you've browned/seared the outside of a steak, ANY bacteria is long dead.

The incidence of poisoning from beef is not from rare steaks, but undercooked GROUND BEEF. With ground beef, the bacteria can be through the entire patty because it is ground up.

With a steak, the bacteria CANNOT penetrate the interior, therefore the interior of the steak does NOT have to reach 165 degrees.

You must at least understand the "risk" before you warn others of it.

Like I said, call your local hospital.

And what? Annoy them with overwrought fears?

The web is FILLED with food safety facts. Google is your friend.

No, find out just how many cases of food poisoning occurs in your area from eating rare meat every year. The BBQ season is about to start. Every year the news here runs a feature on BBQ safety. I'm sure they do in your area too. I don't think they would if there wasn't a need too, do you?

Call your hospital now, and then call back at the end of July, and see what the numbers are.

 

[loup garou]

Originally posted by: MuadibNo, find out just how many cases of food poisoning occurs in your area from eating rare meat every year. The BBQ season is about to start. Every year the news here runs a feature on BBQ safety. I'm sure they do in your area too. I don't think they would if there wasn't a need too, do you?

Call your hospital now, and then call back at the end of July, and see what the numbers are.

How about since you're the one pushing this on us, you drop some knowledge about the numbers?

 

[Amused]

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: Amused

Originally posted by: Muadib

Originally posted by: JulesMaximus

Originally posted by: Muadib
Eating rare steak = asking to be food poisoned.

No it doesn't. I eat medium rare to rare steak all the time, well, whenever I eat steak anyway. As long as the outer edges of the meat are cooked there is no danger of e-coli on the meat inside.

I guess I should have added when dining out, as I eat my steak
medium rare myself. I eat it medium when I eat out though, it just safer that way.

Bacteria cannot penetrate the meat. All you're doing is ruining good steaks when you eat out over an irrational fear. It's no safer as long as the outside of the steak is cooked to 165 degrees.

165 isn't rare, that's considered to be medium.

165 on the OUTSIDE, not the inside. The inside can remain cool and be safely eaten, because the bacteria cannot penetrate the meat.

Since the process of searing even a rare steak heats the exterior to well over 400 degrees, a rare steak is perfectly safe.

Yes, but you are talking about a properly cooked steak. Don't take my word for it, just call your local hospital and ask how many cases they get a year. IMO, it's not worth the risk.

And steak thrown on the grill long enough to be considered "rare" IS properly cooked. Rare is not raw.

By the time you've browned/seared the outside of a steak, ANY bacteria is long dead.

The incidence of poisoning from beef is not from rare steaks, but undercooked GROUND BEEF. With ground beef, the bacteria can be through the entire patty because it is ground up.

With a steak, the bacteria CANNOT penetrate the interior, therefore the interior of the steak does NOT have to reach 165 degrees.

You must at least understand the "risk" before you warn others of it.

Like I said, call your local hospital.

And what? Annoy them with overwrought fears?

The web is FILLED with food safety facts. Google is your friend.

No, find out just how many cases of food poisoning occurs in your area from eating rare meat every year. The BBQ season is about to start. Every year the news here runs a feature on BBQ safety. I'm sure they do in your area too. I don't think they would if there wasn't a need too, do you?

Call your hospital now, and then call back at the end of July, and see what the numbers are.

Again, the VAST majority of cases involving infection from beef is from undercooked GROUND BEEF. Not whole muscle cuts like steaks and roasts.

Again, Google is your friend.

 

[Amused]

http://www.firstcoastnews.com/health/articles/2002-07-21/ecoli_facts.asp

Here is a very simple, straight forward article on E-coli

For steaks and other cuts of meat, that normally is not a problem since bacteria on the surface of the meat are quickly killed by heat when cooked.

For ground beef, however, grinding can fold the bacteria into the meat. There, bacteria can survive cooking, insulated from the heat at the center of even a medium-rare burger.

Most E. coli-related illnesses stem from eating undercooked ground beef, including the 1982 outbreak that led scientists to first recognize the strain's toxicity. Feces-contaminated water, vegetables and fruit, as well as unpasteurized milk or juice, can also cause infection.

Muadib, I believe you are confused and do not understand the difference between whole muscle cuts like steak and roasts, and ground beef.

 

[Muadib]

Hey, I never said steak was the primary cause. But you make it sound like it doesn't happen at all. I'd Google it, but I'm on my way to Ihop. Maybe, I'll have steak.

 

[BlackAdam]

I laugh at people who ask for their steaks well-done. I can not eat a steak unless it is rare/medium-rare. It's a waste of a good steak, and waste of money. I've been eating them rare since I could first remember. And I have never been food poisoned while eating a rare steak at home or at a restaurant. Heck, my only cases of food poisoning were at Quizno's, Del Taco, and Subway. My mom will not eat a steak unless it is well done... I think it's a fear she has due to growing up in a rural area of Mexico. My dad however, he likes his steaks rare, just as I do. My brother takes after my mom... I get pissed at him when we go to an expensive steak restaurant and he asks for well-done. Just plain stupid!

 

[Amused]

Originally posted by: Muadib
Hey, I never said steak was the primary cause. But you make it sound like it doesn't happen at all. I'd Google it, but I'm on my way to Ihop. Maybe, I'll have steak.

If a steak is seared (and all steaks are if they are cooked to rare or longer), it is simply impossible for the E-coli to survive.

That's not to say improper handling cannot still cause infection by handling the steak after cooking with hands or utensils that touched the raw meat and were not washed. However, it doesn't matter how much you cook it then, because the bacteria is being re-introduced AFTER cooking.

 

[mwtgg]

I don't eat rare not because of a health concern, but because it just seems nasty to me. I usually get medium-well when I eat out. I try to get it about the same when at home.

 

[waggy]

ugh. my wife likes her done all the way through.

she gets sick if there is to much red in the middle. When we have steak she won't even look at mine (i lik emine still mooing!) or she will get sick.

heh poor girl. if she would get over the fact its red and bloody she would be fine!

 

[mwtgg]

Originally posted by: waggy
ugh. my wife likes her done all the way through.

she gets sick if there is to much red in the middle. When we have steak she won't even look at mine (i lik emine still mooing!) or she will get sick.

heh poor girl. if she would get over the fact its red and bloody she would be fine!

The more important question is does she like your meat raw?

 

[BCYL]

Originally posted by: aphex
= stomach ache heaven today....

blugh...

i think that thing was more on the rare side than medium rare, but oh, how excellent it tasted...

I had the exactly same experience about a month ago, also at Outback Steakhouse...

Ordered medium rare (like I always do), but the steak was more on the rare side than the medium side

 

[Zenmervolt]

"Medium Rare" from Outback usually means "burnt".

I can't remember the last time I ordered a steak anything other than "rare". And most times even those come back as medium. *grumble*

ZV

 

[Zenmervolt]

Originally posted by: Muadib
Why take the risk?

Because it's better than eating something that used to be steak but is now charcoal.

ZV

 

[Zenmervolt]

Originally posted by: BlackAdam
I get pissed at him when we go to an expensive steak restaurant and he asks for well-done. Just plain stupid!

One of my favorite steakhouses back in Pittsburgh has a wonderful disclaimer on their menu: "We are NOT RESPONSIBLE for steaks ordered Medium-Well or Well-Done. Steaks ordered this way CANNOT be sent back."

ZV

 

[sandman018]

Originally posted by: Zenmervolt
"Medium Rare" from Outback usually means "burnt".

I can't remember the last time I ordered a steak anything other than "rare". And most times even those come back as medium. *grumble*

ZV

agreed. most places I order my steaks 'damn bloody'