This is a type of heat treatment of meat dishes, in which processing the meat remains slightly raw or so-called "bloody"..
There are different options for making a rare steak. Each of these options is determined by the meat that will be used. The most commonly used are beef, lamb and pork.
For rare beef steak, it is important to cook it between 120°F (49°C) and 120°F (51°C). The steak is turned for a minute or a minute and a half to cook on each side.
For the rare lamb steak, it is important to cook it at 130°F (57°C) and it is cooked for a minute on each side before turning.
For rare pork steak, it is important to cook at 150°F (63°C). The turning of the steak is the same as for the other two - a minute and a half and a half on each side of the meat.
The easiest way to find out if the steak is cooked at the desired degree is to touch it with your finger or use a cooking thermometer. If you want the meat to be cooked rare, when you touch it, it must be soft.
And finally - to avoid the misconception, that if the meat is not cooked, it can lead to some disease, we will challenge it with the fact that the meat itself does not contain any harmful bacteria.
Biological contamination is only on the surface of the meat and is removed during the heat treatment.
