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Originally Posted by ContentProducer
Yuck, just make sure the temperature in the middle gets up to at least 155 degrees, that will kill bacteria.
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That my friend is over done.
Steaks or any cut of non pork is plenty safe in the cold to touch state on the inside. Pork really can go as low as an internal of 145-150 before resting (remember 10 degrees for carryover cooking). Also if you take your own cuts and self ground them in a food processor or meat grinder you can also eat hamburgers at rare to medium rare with no real risk.
Bacteria lives on the surface of meats, pre-ground meat just has to much surface area to deal with unless you grind your own. So people enjoy your rare steaks, they be perfectly safe.