What are some signs that a steak isn't cooked all the way through?

Answer 1

A steak is a slice from a larger piece of meat, typically beef. and 2 a lesser extent fish . Um in general,t he amount of time a steak is cooked is a personal preference.
The following are in order from least cooked to most cooked:
Raw - uncooked. Except in special dishes, like steak tartare, steak is not eaten or ordered at this stage.
Blue rare or very rare - Cooked very quickly; the outside is seared, but the inside is warmed more than cooked. The steak will be red on the inside.
Rare - The outside is grey-brown, and the very middle of the steak is red, with the rest of the inside pink.
Medium rare - The outside is grey-brown, the middle of the steak is pink, fading to a grey-brown near the surface of the meat. Unless specified otherwise, upscale steakhouses will cook to this level.
Medium - The very inside is pinkish, fading to grey-brown throughout the rest of the meat. The outside is grey-brown.
Medium well - The meat is mostly grey-brown with a hint of pink. The juiciness of the steak is reduced when cooked to this level.
Well done - The meat is grey-brown throughout; the juiciness and tenderness is reduced, and the meat may seem dry and chewy

Answer 2

Most professional line cooks can tell how well a steak is done by feeling the centre for resistance.

If you make a fist but apply no pressure at all (just curl your fingers up and keep your fingers limp) then feel the webbing between your thumb and index finger, that's the resistance of a steak that's too raw to be rare yet. If you squeeze your fist as tight as you can, that's about well done.

As you cook steaks, feel the resistance, then cut them open to see how well done they are, and remember how tightly you had to grip to get them to that state and you will always know how well done your steak is.

The other method is to use a probe thermometer
If you take your steak's temperature, you can tell how well done it is.

With the panic over e-coli bacteria, no food guides recommend you cook steak less than medium rare. The temperatures I list are for the old guidelines out of an old culinary textboook of mine. Medium-rare and up is the updated temperature, that's why there's a gap


Very rare 115-125F
Rare 125-130F
Medium-Rare 145-150F
Medium 150-165F
Medium-well 165-170F
Well Done 170+F

Answer 3

The best way to test how a steak is cooked was shown to me by a chef here in Australia.

Turn your hand over and look down at your palm. First take your index finger from your other hand and press down on your bottom of your palm where it meets your wrist. The pressure that you feel is how the steak should feel when it is cooked "well Done". Now pressdown on your palm between your thumb and first finger. This is what your steak shoudl feellike when it is cooked "rare". Press down again between these two point and this is what your steak shoudl feel like when it is cooked to "medium".

Not exactly scientific but work better than cutting into the steak and lettign all the good juicy flavours out!

Answer 4

When a steak is cooked well done there is no trace of pink at all in the middle. Medium well shows only the slightest trace of pink. Medium shows more pink. Mid-rare shows pink through about 50% of the steak. Rare shows about 75% to 85% pink throughout the steak. I prefer my steak mid rare so for me it's done.

Answer 5

Cooked steak is categorized from rare to well done.

Steak can be seared on the outside and be good to eat....because the outer layer is cooked and kills bacteria a rare steak is okay...after the outer layer is cooked, the inside has not been exposed, it is up to the person who is eating how it is cooked after that...

This does not apply to ground beef like a hamburger....when beef is ground it is best to have it cooked through, because it has been much more exposed to the air and oxygen which breed bacteria.

I always find it stupid when some restaurants ask me how I want my burger cooked...

Answer 6

the general categories for steak are:
rare: purple (not pink) in the middle, the middle is cool/cold
medium rare: pink and warm in the middle
medium: pink turning to gray
well: gray totally through
if your steak is purple in the middle, and cold, it's possible it wasn't cooked all the way

Answer 7

Blood,or a slight pink color in the middle,make an incision in the middle of the steak and if it is brown,it is good.

Answer 8

When it pink in the middle and its still bleeding

Answer 9

if it has pink or red in it. or is cool to the touch when the outside is done.

Answer 10

If it's pink in the middle when you cut it or bleeds when you stab it...........