Why the Inside of a Cooked Steak Can Still Be Red

The myth that a steak needs to be uniformly brown to be fully cooked and safe to eat is often perpetuated. However, the redness inside a cooked steak is not an indicator of undercooking or inedibility. This phenomenon is due to the nature of myoglobin, a protein that gives meat its characteristic red color when bound with oxygen.

The Role of Myoglobin in Meat

Myoglobin is a protein found in muscle tissue that plays a crucial role in transporting oxygen to the cells. When a steak is fresh, myoglobin binds oxygen and imparts a red color. As the steak cooks, the myoglobin undergoes changes depending on the internal temperature, leading to variations in color.

Understanding the Cooked Steak Temperature Colors

The color changes of myoglobin correspond to different levels of doneness, which can be observed as follows:

Rare (120-130°F): At this temperature, myoglobin remains relatively unchanged, maintaining the meat's red color. Medium Rare (130-140°F): The myoglobin begins to denature, causing the meat to take on a pinkish-red hue. Medium (140-150°F): More myoglobin denatures, resulting in a pink center that persists even in the cooked meat. Medium Well (150-160°F): The majority of the myoglobin has denatured, leaving only a slight pink color. Well Done (160°F ): Myoglobin is fully denatured, causing the meat to turn gray-brown throughout.

Safe Cooking Temperature and USDA Guidelines

The United States Department of Agriculture (USDA) recommends that steaks reach an internal temperature of at least 145°F to be safe to eat. This temperature ensures the proper denaturation of myoglobin and kills any harmful bacteria, such as Escherichia coli and Salmonella. Once the meat reaches this temperature, it is considered safe, regardless of the color inside, as long as it is cooked evenly throughout.

Understanding Cooked Steak and Its Variations

Many believe that a steak needs to be fully cooked to a medium or well-done level to be safe and appetizing. However, the color inside a steak cooked to a rare or medium-rare level is perfectly normal and safe. It is generally a matter of personal preference, and the key is to ensure that the meat is cooked to a safe temperature equally throughout. In a restaurant, one may opt for a well-done steak if they prefer a uniform brown color, but it is not a requirement.

Personal Touches and Pairings

For those who enjoy a pink center in their steak, there are ways to enhance the flavor and texture. A simple addition of a bit of salt and pepper can elevate the taste. Gilding the lily, as the saying goes, involves adding a pat of butter on top, which can add an extra layer of richness and flavor. Personally, a steaming hot baked potato, seasoned with roasted garlic, can be the perfect complement to a perfectly cooked rare steak. The combination of crispy skin and tender, pink interior, with a soft, flavorful vegetable side, is a true culinary delight.

In conclusion, the redness inside a cooked steak is not a sign of undercooking but rather a natural consequence of the denaturation of myoglobin. Ensuring the meat reaches a safe temperature is the primary concern, and personal preferences can be catered to based on taste and texture. Whether you enjoy your steak well-done or prefer a pink center, the key is to cook it safely and to your desired level of doneness.