Everyone has a preference when it comes to steak or beefsteak. You may not know which is yours yet, but over time, you’ll find that there is a particular beefsteak readiness that interests you. To be clear, there is no contrast between steak when it comes to nutrients. No beefsteak is ‘the safest to eat.’ People commonly say a well-grilled steak is safer, while a rare beefsteak isn’t, but this is not true, and several studies have confirmed all are safe to consume.
The contrast in steaks lies in their flavor, juiciness, time taken to grill, and other distinctions. So, if you want to know how the varieties of steaks differentiate from each other, let us go on a delicious journey! But first, what should we know about improperly cooked meat?
Is Improperly cooked Meat Dangerous?
The question of whether it is improperly cooked or not is raised when it comes to rare beefsteak. But since we’ve cleared that in the beginning, is improperly cooked meat dangerous? Yes, it is. If you’re grilling ground beef or hamburger meat, chicken, or pork, stay as from it as possible if it’s improperly cooked. This is because improperly cooked meat contains E. Coli due to the bacteria that is found around raw meat. This is why most restaurants grill ground beef till it is well-grilled to prevent food-borne sicknesses.
Whole meat cuts are in contrast. If there are any bacteria, they will most-likely remain on the exterior and are destroyed when grilling, even if the middle of the meat is pink. To remove the likelihood of food-borne sickness, ensure you grill the exterior using clean grilling utensils.
Similarities and Contrasts – Well-done, Medium, Rare, and Blue
There are four main ways to describe if a steak is well-grilled. None of them is the ‘best’ choice for everyone, and it only depends on each individual’s preference. To know what differentiates beefsteaks from one another and their components, let us take each one after the other.
Well-Done Beefsteak
This category of beefsteak or steak is grilled deeply. They’re grilled on slow heat to keep from stiffening and are commonly scorched on the exterior with a grayish-brown color at the center. There is nothing pink in this beefsteak, and it practically looks like a burger’s because the color is consistent from side to side. It takes more time for this beefteak to be grilled when compared to the others. Due to how long it takes to grill, it comes out tough and springy.
- Medium Well Beefsteak: The grayish-chocolate brown color remains when the beefsteak is grilled in such manner, but a shade of pink is apparent on the inside. People who like their steak soft but aren’t fans of the reddish liquid seeping from the beefsteak prefer this.
Medium-cooked Beefsteak
A medium beefsteak is slightly more tender than a well-done steak and has a pink stripe at the center. But you would see that the grayish-chocolate color remains and could be more pronounced than pink. The grilling time for a medium-cooked beefsteak is relatively high but significantly shorter than a well-done beefsteak.
- Medium-cooked Rare: It is typically characterized with a warm pink center. The insides are mushy and luscious, with a firm exterior.
Rare Steak
A rare beefsteak comes out appearing to have been grilled quickly on the exterior or fairly toasted by the grill. Grilling is quick, making the center cool and reddened. It is arguably the most desirable steak type in steakhouses. The insides are almost entirely red, with a mushy texture close to raw meat. Some people refer to it as the next step from raw beef. However, it does not contain the parasites that other types of meat may contain. It is also safe to eat and poses no health concerns.
Blue Beefsteak
Several beefsteak lovers are not big fans of blue beefsteak because they believe the meat is raw. The fact is, it isn’t, but the insides look practically like it, with a briefly-charred exterior. It is considered to be the most luscious of all the grilling. Blue beefsteak being raw is a myth, and it remains safe for consumption
Varieties of Steak Cuts
Now that you’re aware how beefsteak can be grilled to varying flavors, you can also try varying ways cows are butchered. A steak cut refers to where the meat is butchered from on the cow or animal. This is not an exhaustive list, but below are some of the most popular:
Sirloin: It is a lean cut of meat that, if over-grilled, can become hard to chew. This is why it is best served rare for a soft, mushy steak.
Ribeye: This type of steak is cut from the outer side of the ribs. Grilling is done in five to seven minutes for a 1-inch thick beefsteak.
T-Bone or Porterhouse: This beefsteak is cut from the loin and tenderloin. You can decide to leave porterhouse on fire for longer than ribeye, but it’s based on preference.
Filet Mignon: Also known as “fork-tender cut of beef.” Filet mignon is cut from the tenderloin’s center. It is advised that it be prepared rare for the most enjoyment.
New York Strip Steak: It is cut from the center of the beef loin. It takes between seven to eight minutes averagely to grill.
Flank: As the name implies, it is cut from the flank, which lies forward of the cow’s rear quarter, behind the plate.
Other meat cuts include flank steak, skirt, chuck eye, tomahawk, top blade, chuck roast, flat iron, clod heart, cross rib roast or English roast, boneless country style ribs, cowboy, hanger, brisket, among others.
Conclusion
Many people think the pink-red liquid on their plate is blood which is a common misconception about steak, especially when rare. The fact is the redness oozing from your beefsteak is not blood but comprises of fat, water and myoglobin. Myoglobin is a protein that causes reddening in meat. Its function is to deliver oxygen to an animal’s muscles and is completely safe for human consumption. Nevertheless, a high-quality steak should not have blood on it whether even when it has been served rare. Steakhouses and restaurants are also encouraged to clean utensils appropriately to eliminate the possibility of food-borne diseases from meals.