Cooking steak

Many people know how they like their steak, from rare through to well done. Getting it there depends on the cut, how thick it is, the heat and the rest afterwards.

Why a steak can be served pink

The Food Standards Agency (FSA) explains that a whole cut of beef or lamb carries bacteria on its surface. In its words, whole cuts such as steaks only ever have bacteria on the outside surface of the meat. So a steak can be served pink in the middle according to taste.

The FSA asks cooks to sear the meat first, with a high temperature to seal the meat and kill any bacteria that might be on the outside. The outside should have changed colour all over.

A burger is different, because mincing spreads those bacteria through the meat. The FSA puts it this way. That's why a burger needs to be served well done, while a steak can be served rare.

In a frying pan

AHDB, the Agriculture and Horticulture Development Board, publishes cooking times for each cut and thickness on its Simply Beef & Lamb site.

On a grill or barbecue

Let the grill or barbecue get hot before the steak goes on.

The FSA's barbecue advice says that red meat such as steaks can be served pink, rare or bloody and will be safe to eat as long as the surface has been adequately seared.

Resting

Once the steak is done, lift it onto a warm plate. Cover it loosely and leave it for a few minutes before you cut it. The juices left on the plate can go into a sauce.

Steak in a kitchen that cooks for service

The FSA's Safer food, better business pack for caterers covers steak in its cooking section. A kitchen that serves beef or lamb rare does so with whole cuts only. It makes sure all of the outside surfaces are fully cooked, for example, by sealing in a pan. The same page says that Pork and rolled joints should not be served rare.

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