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Safe to eat not fully defrosted steak?

Answered on August 19, 2014
Created September 07, 2013 at 12:44 AM

Hey, everybody, quick question. This was an accident, but I'd thought I'd fully defrosted two frozen steaks but realized after I'd put them in the pan that the middle was still pretty stiff. The outsides were nice and soft but the inside.... not so much. I have it coooking on medium-low now, is there anything different I should do? Less heat? More? Obviously, I'm trying to avoid stomach illness.

Thanks for any advice. :)

Ed7403e397077dd1acdbf25c7f6e56ce

(3452)

on December 12, 2012
at 01:11 PM

I actually was thinking about this and remembered we used to keep a steak in the freezer for a guest that ordered his Pittsburg (Black & Blue) if we knew he was coming in. Just sear the sides HIGH heat, and let it rest 5 minutes. Perfect... or so he said. A little tip from your Uncle Earl.

Medium avatar

(1097)

on December 12, 2012
at 03:35 AM

I think that's a good idea. 1^

Medium avatar

(1097)

on December 12, 2012
at 03:34 AM

Good to know. I had/have no idea where, what, or why for harmful bacteria, just that it's a potential.

Medium avatar

(1097)

on December 12, 2012
at 03:33 AM

And me least of all knowledgeable, lol. Anyway, the concern is obviously about the potential of foodborn illness. I'm not interested in diarrhea in the near future.

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 12, 2012
at 02:08 AM

Dude, it's not silly to ask about food temperature and preparation. No one is born knowing how to cook.

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4 Answers

best answer

3
Ed7403e397077dd1acdbf25c7f6e56ce

on December 12, 2012
at 01:49 AM

Texture might be mushy, but it won't hurt you. Harmful bacteria in beef is only on surface areas. That's why Health Departments urge you to cook ground beef to MW, but rare steaks are never a concern.

Medium avatar

(1097)

on December 12, 2012
at 03:34 AM

Good to know. I had/have no idea where, what, or why for harmful bacteria, just that it's a potential.

2
Ed7403e397077dd1acdbf25c7f6e56ce

on December 12, 2012
at 02:11 AM

In the future, I usually keep my beef in the freezer because I can only really afford chuck steak. I portion it & freeze it. When I'm ready for it it's waaay easier to slice when it's still mostly frozen, and it fries up in a fraction of the time (sliced that is). Might seem like a waste with more expensive cuts, but I like it this way.

Medium avatar

(1097)

on December 12, 2012
at 03:35 AM

I think that's a good idea. 1^

0
Medium avatar

on December 12, 2012
at 03:35 AM

Update: the steak cooked fine and tasted exquisite. Thank you all for answering!

0
383127951e2e17f23b584cd3842bb796

(835)

on December 12, 2012
at 01:43 AM

how would a frozen steak make you ill? don't be silly

Fb67dc30cead043d1d13ea503a3044dc

(3280)

on December 12, 2012
at 02:08 AM

Dude, it's not silly to ask about food temperature and preparation. No one is born knowing how to cook.

Medium avatar

(1097)

on December 12, 2012
at 03:33 AM

And me least of all knowledgeable, lol. Anyway, the concern is obviously about the potential of foodborn illness. I'm not interested in diarrhea in the near future.

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