No questions stir up as much debate as “How would you like your steak cooked?”, for many, the perfect response is “medium rare”, a slice of juicy pink goodness with just the right amount of tenderness. But for those who are not the expert of steaks, a medium-rare steak can raise eyebrows and concerns: Is it safe to eat?

The Science Behind Medium-Rare Steak

First, let’s address the most common fear—bacteria. The good news is, when it comes to a high-quality cut of steak, cooking it to medium rare is perfectly safe as long as it’s prepared correctly. According to food safety experts, the internal temperature of a medium-rare steak reaches 57°C, which is hot enough to kill off any harmful bacteria present on the surface of the meat . Unlike ground beef or other forms of processed meat, where bacteria can be present throughout, steak is whole muscle meat, meaning that bacteria primarily stay on the surface. As long as the outer layers are seared properly, the inside can remain tender and flavorful.

But, you might ask, why stop at medium rare? According to seasoned grill masters, cooking steak past medium starts to destroy its natural juices and flavor, turning that once-beautiful steak into something resembling a leather shoe . So while safety is a concern, it’s equally important not to sacrifice taste and texture by overcooking.

When it comes to dining at Lawry’s The Prime Rib Jakarta, there is no need to worry about the safety of your steaks. Our culinary team takes the process of making our steaks and prime rib roasts to the next level, every cut is cooked with precision and attention to detail. Especially when it comes for our medium-rare options, we will make sure that they are safe for consumption.

Lawry’s follows rigorous food safety protocols to ensure your steak is not only tender and juicy but also safe to eat. Our high-quality beef, like Certified Angus Beef, is sourced and handled with utmost care, and our chefs are skilled in preparing steak to the ideal internal temperature. So you can rest assured that at Lawry’s, your medium-rare steak will not only melt in your mouth but also keep you safe from the common fears associated with undercooked meat.

What is Medium Rare is Best for and Why It Is Prime Rib

Lawry’s specializes in prime rib roast, a cut that is ideally served medium rare to preserve its flavor and tenderness. Unlike tougher cuts that benefit from longer cooking times, prime rib is naturally tender and richly marbled, making it the perfect candidate for a medium-rare preparation. When cooked just right, the fat melts into the meat, creating a juicy, flavorful bite that would be wasted if cooked to well-done . So next time you’re browsing Lawry’s menu, be sure to treat yourself to this culinary delight.

Not only does Lawry’s The Prime Rib Jakarta deliver world-class steaks and prime rib, but it also offers an unmatched fine dining experience in the city. The impeccable service, sophisticated ambiance, and carefully curated menu make it one of the top destinations for fine dining in Jakarta. So why  the wait? Head over to Lawry’s and experience for yourself why a medium-rare steak is not just safe— but also the best way to enjoy the finest cuts of meat.

FAQ

1. Is it safe to eat medium-rare steak?

Yes! A properly cooked medium-rare steak reaches an internal temperature of 57°C, which is enough to kill surface bacteria. Unlike ground meat, bacteria in steak remain on the outer layers, which are seared at high heat, making it safe to eat.

2. Why is medium-rare the best way to enjoy steak?

Medium-rare preserves the natural juices, tenderness, and flavor of the steak. Overcooking can dry out the meat, making it tough and chewy. Prime rib, in particular, is best enjoyed medium-rare to maximize its rich marbling and melt-in-your-mouth texture.

3. How does Lawry’s ensure food safety for its steaks?

Lawry’s follows strict food safety protocols, using high-quality beef like Certified Angus Beef. Their chefs cook each cut with precision, ensuring the steak is both delicious and safe for consumption.

Sources:

Mango Blog, Medium-Rare Meat: New Regulations NZ. mangolive.com/blog-mango/medium-rare-meat-new-regulations-nz

Napoleon Blog, Why You Should Never Cook A Steak Past Medium. www.napoleon.com/en/us/grills/blog/why-you-should-never-cook-steak-past-medium