Is this steak safe to eat?

Discussion in 'Geek Food' started by mrhunnybunny, Oct 8, 2017.

  1. mrhunnybunny

    mrhunnybunny Member

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    I was just about to cook a rump steak.

    I cut some fat off the edge and it revealed the steak was the usual bright red on the outside but a darker red on the inside.

    It looked a little weird so i don't know whether i should cook it or not.


    https://imgur.com/a/TXlyZ

    The pic doesn't quite capture the difference.

    Should i eat it?
     
  2. RyoSaeba

    RyoSaeba Member

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    Does the outside feels slimy and smells funny? If not i'd eat it.
     
  3. callan

    callan Member

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    That steak looks perfectly fine. We've been trained to expect steak to be bright red all the time because supermarkets put Carbon Monoxide in the packaging to brighten the myoglobin in the meat (and you can see that there: the outside is much brighter red than the inside because the CO has perfused only part-way through.)

    Bacteria invades killed meat from the outside, so if the outside is sound then the inside is almost certainly sound too. If the bacteria has formed a slimy biofilm then yes, it would be highly suspect - but that does't look like it from here.

    That meat looks like it has a coarse grain to it and will be pretty unforgiving. Don't cook it dry: put a small amount of olive oil and fresh-ground pepper in the pan (I use a lemon-infused Olive oil!), sear the meat quickly in a very hot pan on both sides, getting the olive oil on both, then tone the heat down just a little, and turn once more towards the end of the cooking: it won't take long (3 minutes?). Take it out of the pan just before you reckon it's ready, and leave it to rest for about 2 minutes before serving. If you leave it in the pan it'll turn to hard biscuit.

    Just how I'd do it.

    Callan
     
  4. OP
    OP
    mrhunnybunny

    mrhunnybunny Member

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    It seems fine in all aspects apart from the colour.

    Smell and feel are fine..
     
  5. connico

    connico Member

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    Nothing wrong with the steak... just cook it as above and you'll be fine.

    I'd leave out the pepper and just add some garlic instead... add pepper and salt after cooking and resting
     
  6. OP
    OP
    mrhunnybunny

    mrhunnybunny Member

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    I am only new to cooking and tend to overcook all the meat i cook in pan ..

    I'll learn soon hopefully
     
  7. ipv6ready

    ipv6ready Member

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    Not saying to do this with the steak pictured.

    But when in doubt cook it well and usually will kill any nasty.
     
  8. callan

    callan Member

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    So how did it go?

    Callan
     
  9. shredder

    shredder Member

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    How do you guys avoid burning the small bits of garlic or pepper at the high temperatures of steak cooking? Those things would be bitter pieces of char in my steak pan after a minute or two.

    For that reason I only have the steak seasoned with oil+sea salt during the cook, as per the old saying "salt cooks, pepper burns".
     
  10. broccoli

    broccoli Member

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    I just cook it at medium temperature.
     
  11. shredder

    shredder Member

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    Yeah maybe that's an aspect of steak cooking I need to look at. I tend to just smash it for a couple of minutes per side in a very hot, heavy stainless steel pan. We're just talking basic 3cm supermarket meat. It cooks just right medium-rare to medium with a good sear crust on the outside. But with this method, anything else in that pan at the time, like garlic etc, is going to get burned.
     
  12. josh1990

    josh1990 Member

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    Reverse sear people. In the weber low and slow (or oven or sous vide etc) till just before where you want it. Then slap it over direct heat (or into a pan) to sear both sides for some colour. If it's not at least pink on the middle it may as well be burnt anyway.
     
  13. Revenge

    Revenge Member

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    I usually cook steak at around 53.5c for 1 to 2 hours.

    Ice bath it

    Flash in cast iron pan with enough heat to peel the paint from the kitchen ceiling.. no more than 10-20 seconds a side.

    Perfect.
     
  14. connico

    connico Member

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    That steak he has is a very thin piece of meat... its not really going to work to well.. :p
     
  15. Sledge

    Sledge Member

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    I prefer mine to BARELY have a pink tinge in the middle.. almost so you can't see it
     
  16. ndt

    ndt Member

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    uh-oh.....
     
  17. ecroF

    ecroF Member

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    I hope he's not dead from ocau's advice, but I would too have eaten it.
     
  18. Revenge

    Revenge Member

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    Oh christ... I just looked at the pic.

    That's not a fucking steak. That's a stir fry waiting to be separated into it's pieces. Might be usable as a roulade if it is a big enough piece.
     

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