The Importance of Quality and Cooking Method in Enjoying Rare Beef

There is a common misconception that beef must be of the highest quality to be enjoyed rare. This article aims to explore this belief and discuss the various factors that influence the enjoyment of rare steaks.

Personal Preferences and Cooking Methods

Every person has the freedom to cook their steak to their preferred doneness. I, for one, enjoy my steaks well-done, yet they remain tender and delicious. Similarly, if you prefer your steak rare, feel free to indulge in it. The quality of the meat does not dictate the cooking method you prefer. It's all about enjoying your meal the way it suits you best, regardless of what others think.

The Role of Quality Level in Rare Beef

It is important to note that one does not necessarily 'have to' cook a lower-quality steak particularly well-done. In fact, with lesser-quality steak, which often lacks tenderness and juiciness, rare cooking can enhance its flavor and texture. Some individuals, however, are very particular about the level of doneness. While this is their prerogative, we should not hold it against them.

Quality vs. Flavor

For me, as an 85-year-old carnivore, my steak is always rare, regardless of its quality. A well-done steak can ruin the delicate flavor of a good piece of beef, while rare or medium-rare steaks are simply better. The cow is already dead, so why try to kill it again by overcooking it? If you prefer your steak well-done, you might consider alternatives such as chicken with ketchup and fries. Taste is subjective, and you won't miss the difference in flavor.

Restaurant Experiences and Preferences

A personal experience at a French restaurant in Paris may provide further insights. An American customer wanted his steak well-done, but the waiter suggested a medium-rare cut. When the chef would not accommodate the request, the man became so upset that he left without paying. Interestingly, I ordered my steak "bleu," indicating a very rare condition.

Another important consideration is the texture of the meat. It is usually only necessary to cook a steak well-done if it is so tough that it requires braising for a long time, as any longer and it becomes akin to shoe leather.

Food Safety Concerns

The primary safety concern with rare beef is the presence of bacteria that can accumulate when meat is kept in the danger zone for too long. However, this does not mean all rare beef is unsafe. The surface of the steak reaches high temperatures quickly, eliminating any surface-level bacteria. This is especially true for solid cuts of meat. Ground meat, on the other hand, poses a higher risk due to bacteria potentially being distributed throughout the meat.

Cured meat, such as beef jerky, presents a different set of concerns. However, if the meat is a solid muscle, the risk of contamination is minimal, especially if the meat is handled properly and stored correctly.

It is worth mentioning that only those who have no understanding of cooking (blithering morons) would refuse to cook a steak to taste, as good steak is enjoyed best when cooked rare or medium-rare. High-quality steak is never improved by the addition of ketchup or steak sauce. This can be considered as the ultimate proof of a lack of culinary class.

Conclusion

While quality does enhance the experience of enjoying a rare steak, it is not a strict requirement for enjoying the taste. The method of cooking and personal preference are more important. As long as the exterior is properly seared, the interior bacteria are killed, making rare beef a safe and enjoyable option.