If you’re looking for a perfectly cooked steak or are ready for some Texas BBQ, visit Dyer’s Bar-B-Que today in Amarillo, Texas or Pampa, Texas. Delicious steaks are cooked to perfection at Dyer’s Bar-B-Que Even when served rare, a quality cut of meat that has been properly cleaned and drained should have hardly any blood in it. This is is a protein that causes the red coloring in meat. The red you see in this meat is actually not blood, but mostly fat, water, and myoglobin. Some people don’t like to see a pool of what they think is blood on their plate from a steak that is not well-done or medium-well. This level of doneness is not for everyone, but is said be the juiciest and most tender out of all the cooking levels.
This beef feels soft or almost sponge-like. Blue steakīlue steak is almost entirely raw on the inside, with a light charring on the outside. A steak cooked rare should be soft, similar to raw meat. The inside of the meat will be almost completely red, with a much cooler temperature than other cooking levels. If you order your steak rare, it will come out charred by a grill or flash fried on the outside. It is warm and has a center that is colored mostly pink with a red middle. Your medium rare steak should have a firm outside with a juicy and soft inside. You will notice, however, that there is still a little more gray-brown than pink in the color of the steak. Medium steakĪ cut of beef cooked to this level has a light pink strip throughout the middle. This is the preferred level of doneness for someone who wants their steak tender, without red juice on their plate when they cut into it. The gray-brown color is still there in this type of steak, but it should have a pale pink hint inside as well. The key is to cook on low heat, or else your steak could end up dry and difficult to chew. It is a challenge to cook beef to this level without overdoing it. When you look at the meat and it has a gray-brown color with no pink, and has charred blackening on the outside, then you have a well-done steak. To minimize or eliminate the risk of foodborne illness with steak, cook the outside and handle it with clean cooking tools. This meat does not have the parasites that are common in pigs and chickens, so it is safer to eat when undercooked. If there are any bacteria on the this meat, they will almost always be on the outside. The risks when eating steak are different. Most restaurants will cook ground beef to well-done to prevent illness. Coli because of bacteria spread through the raw or undercooked meat. If you are cooking ground beef, pork, or chicken, do not eat it undercooked. If you are unfamiliar with the levels of “doneness” of steak, the following can help you decide which is right for you: well-done, medium, or rare. Some like charred edges, while others prefer a juicy, red center in their cut of meat. Many people are particular about how they like their steak cooked.
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