Which temperature represents the safe level for cooked steak?

The safe cooking temperature for steak is crucial to ensure that harmful bacteria are effectively killed, thus reducing the risk of foodborne illnesses. Cooking steak to a minimum internal temperature of 70°C is important because it guarantees that any pathogens, such as E. coli or Salmonella, are destroyed.

At 70°C, steak is generally considered to be safely cooked to medium doneness, which allows it to retain some juiciness while achieving the necessary level of heat to ensure safety. It's important to use a reliable food thermometer to check the internal temperature in the thickest part of the steak, avoiding areas close to bone or fat, which may give misleading readings.

While lower temperatures, such as 60°C and 65°C, may be enjoyed for rare or medium-rare steak, they do not reach the levels deemed safe for killing all possible pathogens, thereby increasing the risk of foodborne illness. Cooking to 75°C would be safe as well, but it may lead to a more fully cooked product, potentially resulting in a drier texture if not monitored carefully. Therefore, 70°C strikes an appropriate balance between food safety and the quality of the steak.