Why is getting a rare steak such an impossibility in Ireland?

Is blue steak not just raw steak expect the outside is just a small bit brown

keepalive213 wrote: »

I ordered a well done steak in the Netherlands and it arrived slightly bloody.
On sending it back, another one arrived still bloody which I promptly sent back.
The chef arrived out with a non bloody steak and informed me "this is animal cruelty after the animal has been killed"
I replied "I asked you for a well done steak not a cookery lesson"
While living there I developed a taste for a pink juicy steak, the chef was correct.
I think it's just an Irish thing to incinerate meat.

It’s not the point but I can’t stand meat describes as “bloody”. It’s red juice, not blood. Blood would be a massive problem.

I think a lot of people want the “blood” cooked out of the meat because eating bloody steak sounds gross and would be extremely dangerous. But it ain't blood.

Try Rouge, Park House Hotel or Kai. All good steaks.

Andrew00 wrote: »

Rare steak is the most disgusting thing ever

I bet you've never eaten one.

I don’t eat at Weatherspoons for the same reason I don’t piss in my washing machine

I used to eat my steak medium/well until I accidentally was given my bosses steak on a work night out in Roly’ Bistro. It was rare, it was superb and I never went back. I have since progressed to “black & blue” which is an even cooler steak.

My two favourite places, DeVilles in Dalkey and Tomahawk in town.

Brian? wrote: »

From safwfood.ie:


Which meats must be cooked all the way through?
Poultry, pork, rolled joints, burgers, sausages, chicken nuggets, kebabs, kidneys, liver and other types of offal, and any meat or fish that has been minced or skewered. The reason is that with whole cuts of meat, any harmful bacteria will live on the outside only. But if meat has been minced or chopped up, the bacteria get moved around.

A mate who worked in an abattoir told me it's to do with butchering the whole animal. The harmful bacteria in beef is mostly in the digestive system. So the fear is that the knife nicks the digestive system and gets Contaminated by the harmful bacteria. Anything the knife then touches would be contaminated, hence cooking the outside which has been cut by the knife

The reason you need to cook mince right through is because the outside gets mixed up with the rest. So you have to cook it through to ensure you kill any harmful bacteria.

He reckoned if you could take your time butchering the whole animal, you could do it carefully and be certain you haven't Contaminated the knife. Then you could eat it raw without fear of the harmful bacteria being there. Not saying that would be nice but it would be fine from a safety point of view.

Deleted User wrote: »

Rare steak is not a treasure hunt, provided the chef knows their way around the kitchen. You'd be a right lemon to think otherwise.

well yes and no. If the restaurant uses cheaper cuts of meat which have more sinew, then it will take longer to make the meat edible.

So any chef might be able to cook a steak for a minute on each side and serve a very rare steak, but it will also be tough as old boots. The customer will either send it back or have a horrible steak. Neither are good for the restaurant. They tend to err on the side of overcooking to cook the sinews and fat so it's at least as tender as it can be.

Something that bugs me is when people say something along the lines of "you can't trust any chef who can't cook a good steak". It over simplifies the knowledge that goes Into knowing the individual cut of meat, and it overplays the persons knowledge of what makes a "good steak".

That said, I've sen chefs balls up.a steak on a busy night. The wait staff return a steak that is definitely not cooked as ordered and the chef would swear blind that its perfectly cooked. Just passing the buck. Steak is a relatively expensive cut of meat and chefs hate admitting they have made a mistake, will have to spend additional time cooking it again, absorb the cost of a second steak and the table will take longer to turn over for another seating. So it can actually be a very expensive mistake to own up to.

prinzeugen wrote: »

It is true. The inside of the steak must reach a certain temp for a short period of time. I think it is 70°c for 20 seconds or similar. It has been a while since I did the HACCP training.

The similar applies to roast joints of meat. You can get food poisoning from a rare steak/joint.

Perhaps the problem lies in the emboldened part above?

Food standards are constantly improving. You can now eat pork that's pink where you couldn't really do that years ago.

As others have said, steak tartare, carpaccio means that the above is certainly not true.