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Virtually all bacteria is on the SURFACE of cuts of meat, so by being sure to get the exterior surfaces above 160 degrees F, you are pretty much assured to have killed most--if not all--of the bacteria.
GROUND meat is a different story. When you grind a cut of meat, you mix the exterior with the interior, therefore you have mixed the bacteria as well. You want to make sure that you cook ground meat so that the entire "patty" (inside and out) to at least 160 degrees. Therefore, you probably shouldn't eat GROUND meat with too much or any "pinkness".
Most food-borne illness gets introduced from counter surfaces, tables, hands, utensils, PLATES, etc. which have come into contact with raw meats be thoroughly cleaned and sanitized.
I had a friend (a nurse, no less!) ask me to grill some pork steaks for her. So, I put them on the grill then came into the house and said that I needed a platter for the cooked steaks. She said "just use that one" (the platter that the raw meat was on!) So I quietly washed it and my hands with hot soap and water and went out to finish grilling and bring them in.
Looks like perfect medium rare to me. Great grill marks too . I like rare and sometimes even order extra rare if I think the cook doesn't know what he is doing . No worms here. I sure hope he didn't say that while you were eating.
Looks to me like it was rushed steak. You probably kept the meat in the fridge and straight to the grill.
A good thick steak needs to be rested in room temperature for an hour this way when you throw it on the grille it cooks more evenly.
Look at your steak, it's cooked on the outside but the inside is really raw not cooked evenly because the meat is still cold on the inside when you cook it.
If this was at diner, some people would send it back because it wasn't cooked evenly for them. They want the rare center but evenly.
Looks to me like it was rushed steak. You probably kept the meat in the fridge and straight to the grill.
A good thick steak needs to be rested in room temperature for an hour this way when you throw it on the grille it cooks more evenly.
Look at your steak, it's cooked on the outside but the inside is really raw not cooked evenly because the meat is still cold on the inside when you cook it.
If this was at diner, some people would send it back because it wasn't cooked evenly for them. They want the rare center but evenly.
I couldn't disagree with you more.
First, leaving the meat out for that long is a common myth.
Second, there are zillions of people that prefer their steak "cooked on the outside" but really rare inside...including myself. The last thing I would want is for the steak to cook "evenly".
The statement about some people sending it back in a diner can be said about any way something is cooked.
Lastly, I can cook a steak not only straight out of the refrigerator, but I can also cook it excellent...frozen.
When the steak is cold inside it allows you to really char the outside while keeping it rare inside...same with a frozen steak.
I imagine lots of people would disagree, of course! That's part of the beauty of cooking.
It is a little rare, but no blood, so perfect for me.
However, if you were cooking for your friend, you should ask how he would like it.
Some people want their meat medium or even medium well... It's their choice.
And no, no worms there! It's not a catfish...
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So I quietly washed it and my hands with hot soap and water and went out to finish grilling and bring them in.
