Why is steak allowed to be undercooked?
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4 min read
Foodborne pathogens like E. coli typically reside on the exterior of whole muscle meats, not the interior. This is the primary reason why is steak allowed to be undercooked, as a high-temperature sear effectively sterilizes the surface, leaving the center safe and flavorful. This unique aspect of beef safety allows for the culinary preference of enjoying a juicy, rare, or medium-rare steak.
