Is it better to eat steak raw or medium rare?

November 25, 2025 •

3 min read

According to the USDA, harmful bacteria on a whole-cut steak, such as E. coli or Salmonella, exist almost exclusively on the surface. This means that the primary difference when deciding if it is better to eat steak raw or medium rare boils down to a balance between flavor, texture, and handling safety.

Quick Summary

This article compares the safety, flavor, and texture of raw versus medium-rare steak. It details the microbiological risks, cooking science, and sensory differences to help determine the optimal doneness for flavor and tenderness.

Key Points

Food Safety: Raw, whole-cut steak from a reputable source is generally low-risk because bacteria live on the surface, which is seared during cooking.
Medium-Rare Balance: Medium-rare offers the ideal balance of tender, juicy interior and a flavorful, caramelized exterior.
Ground Meat Warning: Never eat ground beef raw, as the grinding process spreads surface bacteria throughout the meat.
Flavor Development: Cooking to medium-rare activates the Maillard reaction, creating complex, savory flavors absent in raw steak.
Juice vs. Blood: The red juice in undercooked steak is myoglobin, a protein, not blood.
Preference vs. Standard: While some cuisines feature raw beef dishes, medium-rare is the widely accepted standard for maximizing steak's flavor and tenderness safely.

Understanding the Safety of Raw Steak

While the concept of eating completely raw steak may sound risky, certain beef preparations like steak tartare are widely consumed. The key to the safety of raw beef lies in the cut and its handling. For a whole, intact muscle cut, bacteria are confined to the exterior surface. This is because the animal's circulatory system, which could carry bacteria, is removed during butchering. Therefore, searing the exterior of a steak, even for a short time, kills most surface bacteria, making a very rare or "blue" steak much safer than raw ground beef.

Why Ground Beef Is Different

It is critical to distinguish between whole cuts and ground meat. When beef is ground, any bacteria on the surface are mixed throughout the meat. For this reason, the USDA recommends cooking ground beef to an internal temperature of at least 160°F (71°C). Consuming raw ground beef carries a significantly higher risk of foodborne illness compared to a whole-muscle steak with a seared exterior.

The Flavor and Texture of Raw vs. Medium-Rare Steak

Cooking profoundly changes the flavor and texture of beef. The doneness level is not merely a matter of preference; it's a scientific process affecting the meat's structure and taste profile.

Raw Steak: A Unique Culinary Experience

Raw steak, or steak prepared barely touched by heat, offers a distinct, almost primal flavor. The texture is incredibly soft and tender, with a silky mouthfeel that is completely different from cooked meat. The taste is pure beef, often described as metallic or mineral-rich due to the presence of myoglobin. While a culinary delicacy, raw steak lacks the complex flavors that result from the Maillard reaction, the browning process that occurs during cooking.

Medium-Rare Steak: The Best of Both Worlds

Medium-rare steak, with a cool red center and a nicely seared crust, is often considered the perfect balance of flavor, tenderness, and safety. The exterior provides a savory, caramelized flavor from the Maillard reaction, while the interior remains tender and juicy. The heat helps to render the fat, creating a richer flavor, and melts collagen, which contributes to a more tender chew. For many chefs and steak enthusiasts, medium-rare represents the ideal level of doneness, showcasing the meat's natural qualities without overcooking it into a tough, dry state.

Comparison: Raw vs. Medium-Rare Steak


Feature	Raw Steak	Medium-Rare Steak
Flavor Profile	Pure, mineral-rich beef flavor; lacks caramelization.	Complex, rich flavor from Maillard reaction and rendered fat.
Texture	Very soft, silky, and delicate.	Tender, juicy, with a pleasing bite and firm exterior.
Juiciness	Exceptionally juicy due to uncooked moisture.	Very juicy; retains most of its moisture and fat.
Safety Risk	Low, provided it is a whole cut from a reputable source, but higher than cooked meat.	Minimal; sufficient heat is applied to the surface to kill bacteria.
Preparation	Often reserved for specific dishes like steak tartare.	Ideal for most high-quality cuts, including ribeye, filet, and sirloin.
Temperature	Internal temperature remains cool throughout.	Internal temperature typically between 130–135°F (54–57°C).

The Role of Myoglobin, Not Blood

One common misconception is that the red juice in a rare or medium-rare steak is blood. It is, in fact, myoglobin, an iron-rich protein that stores oxygen in muscle tissue. This protein is what gives red meat its characteristic color. Blood is removed during the butchering process, so the red liquid you see is entirely myoglobin and water, which contribute to the meat's moisture and flavor.

Conclusion: Which Doneness Is Right for You?

When deciding if it is better to eat steak raw or medium rare, the choice largely depends on personal preference, culinary context, and food safety considerations. For a purist who wants to experience the unadulterated flavor and silky texture of high-quality beef, a raw preparation like steak tartare, sourced from a trusted purveyor, is an option. For most people, however, a medium-rare steak offers the best combination of safety, flavor, and texture. The searing process kills surface bacteria, while the internal temperature preserves tenderness and moisture, creating a more complex and satisfying eating experience. Ultimately, for most steak lovers seeking the pinnacle of flavor and safety, medium-rare is the superior choice.

For more culinary insights, explore the Napoleon blog on the science of cooking steak.

Frequently Asked Questions

Eating raw, whole-muscle steak from a trusted, reputable source is considered relatively safe, as bacteria reside on the surface. Searing the outside effectively eliminates most risks. However, raw ground beef is never safe to eat.

The red liquid is not blood. It is myoglobin, an iron-rich protein that stores oxygen in the muscle tissue. The myoglobin, mixed with water, gives the steak its red appearance and contributes to its juicy flavor.

Many chefs and enthusiasts believe medium-rare provides the best of both worlds: a flavorful seared crust from the Maillard reaction and a tender, juicy, and moist interior. It balances safety with optimal taste and texture.

A truly raw steak, like in steak tartare, is uncooked. A rare steak is seared on the outside, killing surface bacteria, but remains very cool and red in the center. The level of cooking, even minimal, adds flavor and significantly improves safety.

A medium-rare steak typically has an internal temperature between 130–135°F (54–57°C). Using a meat thermometer is the most reliable way to achieve this level of doneness.

Ground beef is made by grinding multiple pieces of meat together, which spreads any surface bacteria throughout the entire mixture. Therefore, cooking ground beef thoroughly to 160°F (71°C) is essential to kill all bacteria.

Yes, cooking a steak beyond medium-rare causes the muscle fibers to contract and tighten, squeezing out moisture and resulting in a tougher, drier texture.