Is a steak cooked well done any healthier?
dlp97dlp
Posts: 24 Member
Just curious on this one,
I don't eat much steak - probably once a month but is a medium or well done steak healthier than the other?
I hear about levels of carcinogens increasing when frying or grilling steak for longer periods but i rarely eat fried food so that does not worry me to be honest.
Is it just down to personal preference and taste which leads someone to have it done a certain way?
I don't eat much steak - probably once a month but is a medium or well done steak healthier than the other?
I hear about levels of carcinogens increasing when frying or grilling steak for longer periods but i rarely eat fried food so that does not worry me to be honest.
Is it just down to personal preference and taste which leads someone to have it done a certain way?
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Replies
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Just curious on this one,
I don't eat much steak - probably once a month but is a medium or well done steak healthier than the other?
I hear about levels of carcinogens increasing when frying or grilling steak for longer periods but i rarely eat fried food so that does not worry me to be honest.
Is it just down to personal preference and taste which leads someone to have it done a certain way?
IF you burn it brown all the way through, you reduce/change the nutrient profile.1 -
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Well done steak isn't even steak. It's not edible that way. Medium at the very most.13
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**total overgeneralisation alert**
Given basically everything seems to increase the risk of cancer these days, I reckon the best kind of steak is the kind that makes you happiest.
The best way to cook steak does depend on the cut though... a lean cut like fillet can be served very rare, but a fattier cut needs to be more like medium to render the fat and make it tasty, otherwise the fat is just gross and raw and stringy, and no-one wants that.
(I also consider burnt crispy bits to be an important food group, but that's another story
)
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It's not healthy for the person who ruins my steak by turning it into leather.15
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It reduces the odds that I'll get an illness from undercooked meat. It also reduces the odds of me vomiting when I see blood oozing on my plate, insuring I keep the protein ingested. ...So my vote goes to yes, more healthy!8
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A well done steak would reduce my will to live, therefore unhealthy.12
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Why would you pay a minimum of $5/# for a steak at the supermarket (that's what pay for NY strip but I've seen prices over $10/# for the same) or $30-50 at a restaurant and then ruin it by cooking it well done, which dries it out and makes it as tough and tasteless as leather?
That's a ridulous waste of meat and money.
If you're so worried about the risk of cancer from pan frying or grilling meat beyond med-rare (which is as far as ANY beef steak should be cooked IMO), do yourself and your pocketbook a favor and eat something else instead.
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It would definitely save calories, since I would be pitching it out. Although health-wise I would be worse off since my blood pressure would skyrocket after learning somebody ruined a steak by cooking it past medium4
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Nutrient wise – protein, iron, zinc, etc. – there's no difference between steak that is cooked medium rare or well done. The rest comes down to personal preference.6
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Yes.
You will save at least 500 calories depending on the size of the steak.
(This is because you should never eat a well done steak and it should therefore be thrown directly in the garbage.)8 -
MotherOfSharpei wrote: »It reduces the odds that I'll get an illness from undercooked meat. It also reduces the odds of me vomiting when I see blood oozing on my plate, insuring I keep the protein ingested. ...So my vote goes to yes, more healthy!
It's not blood though btw. It's from a protein called myoglobin9 -
The_Enginerd wrote: »It's not healthy for the person who ruins my steak by turning it into leather.
Heh. And yes, I agree.0 -
I think it's pretty much personal preference. I used to only order well done (don't shoot me guys, I've changed my ways!) because I hated the possibility of blood being on the plate. As in, at home I would squeeze steak against my plate with a spatula to get the juices out, and I would not eat anything on that same plate. I also drowned the steak in A1- for me, steak was definitely just the delivery device for A1. Then I learned that a lot of restaurants (at least here in the US) will use the older, maybe slightly questionable meat when someone orders well done, because it kills whatever nasties are in there. So I started ordering medium-well, and realized I preferred it. Now I order medium and am usually perfectly happy (still can't handle blood on the plate though. It has to be pink inside, NO red!) And yeah, I admit, as much as I love the taste of a good steak, nothing will pry that A1 one of my hands (I do use less of it though). A1 is also amazing on fries, especially steak fries (those big wedge potato fries) but I digress...
As far as carcinogens go, I haven't heard of that theory but I certainly wouldn't worry about it if you're only eating it once a month.0 -
MotherOfSharpei wrote: »It reduces the odds that I'll get an illness from undercooked meat. It also reduces the odds of me vomiting when I see blood oozing on my plate, insuring I keep the protein ingested. ...So my vote goes to yes, more healthy!
This is beef we're discussing not chicken or pork. You don't get salmonella or trichinosis from rare beef. And the red liquid is water and a protein called myoglobin. It's not blood. Please don't spread misinformation.7 -
I think it's pretty much personal preference. I used to only order well done (don't shoot me guys, I've changed my ways!) because I hated the possibility of blood being on the plate. As in, at home I would squeeze steak against my plate with a spatula to get the juices out, and I would not eat anything on that same plate. I also drowned the steak in A1- for me, steak was definitely just the delivery device for A1. Then I learned that a lot of restaurants (at least here in the US) will use the older, maybe slightly questionable meat when someone orders well done, because it kills whatever nasties are in there. So I started ordering medium-well, and realized I preferred it. Now I order medium and am usually perfectly happy (still can't handle blood on the plate though. It has to be pink inside, NO red!) And yeah, I admit, as much as I love the taste of a good steak, nothing will pry that A1 one of my hands (I do use less of it though). A1 is also amazing on fries, especially steak fries (those big wedge potato fries) but I digress...
As far as carcinogens go, I haven't heard of that theory but I certainly wouldn't worry about it if you're only eating it once a month.
It's water and a protein called myoglobin, not blood.5 -
I'd rather die early than eat well done steak.4
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MalkinMagic71 wrote: »Well done steak isn't even steak. It's not edible that way. Medium at the very most.
What?? It's the only way I'd have it.
"Rare" is the one that upsets me the most - still red and bloody, and not even chewable sometimes!!6 -
Wynterbourne wrote: »I think it's pretty much personal preference. I used to only order well done (don't shoot me guys, I've changed my ways!) because I hated the possibility of blood being on the plate. As in, at home I would squeeze steak against my plate with a spatula to get the juices out, and I would not eat anything on that same plate. I also drowned the steak in A1- for me, steak was definitely just the delivery device for A1. Then I learned that a lot of restaurants (at least here in the US) will use the older, maybe slightly questionable meat when someone orders well done, because it kills whatever nasties are in there. So I started ordering medium-well, and realized I preferred it. Now I order medium and am usually perfectly happy (still can't handle blood on the plate though. It has to be pink inside, NO red!) And yeah, I admit, as much as I love the taste of a good steak, nothing will pry that A1 one of my hands (I do use less of it though). A1 is also amazing on fries, especially steak fries (those big wedge potato fries) but I digress...
As far as carcinogens go, I haven't heard of that theory but I certainly wouldn't worry about it if you're only eating it once a month.
It's water and a protein called myoglobin, not blood.
Thanks for the explanation. I had no idea, and it definitely makes me feel less icky about it
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If you cook it long enough you'll burn the calories off completely just by chewing it3
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"Rare" is the one that upsets me the most - still red and bloody, and not even chewable sometimes!!
You either don't buy the right quality meat or don't cook it properly. You don't want to eat it "blue" but a properly grilled thick rare steak is among my absolutely favorites.
The key is very high heat and a very thick cut of at least 1-1.5". I buy NY sirloin in bulk at Costco, cut it myself and either grill it on the stove or the BBQ. Yum!!!
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A lean 7-oz grass-fed strip steak = 234 calories & 5 grams of fat. Grass-fed has higher omega-3 fatty acids, great for heart health.0
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"Rare" is the one that upsets me the most - still red and bloody, and not even chewable sometimes!!
You either don't buy the right quality meat or don't cook it properly. You don't want to eat it "blue" but a properly grilled thick rare steak is among my absolutely favorites.
The key is very high heat and a very thick cut of at least 1-1.5". I buy NY sirloin in bulk at Costco, cut it myself and either grill it on the stove or the BBQ. Yum!!!
No. It's what gets offered to me at some friends' houses
. But at home it's definitely going to be well-done. 0 -
If you don't like red/pink red meats like beef, OP, eat it well done. There is absolutely nothing wrong with doing so, ffs.Wynterbourne wrote: »MotherOfSharpei wrote: »It reduces the odds that I'll get an illness from undercooked meat. It also reduces the odds of me vomiting when I see blood oozing on my plate, insuring I keep the protein ingested. ...So my vote goes to yes, more healthy!
This is beef we're discussing not chicken or pork. You don't get salmonella or trichinosis from rare beef. And the red liquid is water and a protein called myoglobin. It's not blood. Please don't spread misinformation.
Cattle absolutely can be infected with salmonella. While not as common as it used to be with primal cuts versus hamburger, the risk is not nil and a steak can absolutely become contaminated by the bacteria. http://www.foodsafetynews.com/2014/10/cdc-shares-mass-of-data-on-e-coli-and-salmonella-in-beef/
Every red blood cell and milliliter of plasma - aka blood - does not drain out of an animal and therefore its muscle tissue during the slaughter process. There's a reason why cadaver cardiovascular systems are plasticized beyond making their dissection easier; that particular process does remove all the blood down to the capillary level.
Sure, it is usually clotted in the vascular but it is there.7 -
grinning_chick wrote: »If you don't like red/pink red meats like beef, OP, eat it well done. There is absolutely nothing wrong with doing so, ffs.Wynterbourne wrote: »MotherOfSharpei wrote: »It reduces the odds that I'll get an illness from undercooked meat. It also reduces the odds of me vomiting when I see blood oozing on my plate, insuring I keep the protein ingested. ...So my vote goes to yes, more healthy!
This is beef we're discussing not chicken or pork. You don't get salmonella or trichinosis from rare beef. And the red liquid is water and a protein called myoglobin. It's not blood. Please don't spread misinformation.
Cattle absolutely can be infected with salmonella. While not as common as it used to be with primal cuts versus hamburger, the risk is not nil and a steak can absolutely become contaminated by the bacteria. http://www.foodsafetynews.com/2014/10/cdc-shares-mass-of-data-on-e-coli-and-salmonella-in-beef/
Every red blood cell and milliliter of plasma - aka blood - does not drain out of an animal and therefore its muscle tissue during the slaughter process. There's a reason why cadaver cardiovascular systems are plasticized beyond making their dissection easier; that particular process does remove all the blood down to the capillary level.
Sure, it is usually clotted in the vascular but it is there.
Quote from: msue.anr.msu.edu/news/the_color_of_meat_depends_on_myoglobin_part_1
"Along with water from muscle, myoglobin is what is found in meat packages that leaks out of the muscles during storage and most people think is blood."
Feel free to Google other sources. It is NOT blood.3 -
Growing up my mom always ate raw hamburger meat. She would pick off bites before my dad would cook up burgers or whatever. She did it her whole life and she’s fine. It’s absolutely disgusting, but she’s fine.2
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GemstoneofHeart wrote: »Growing up my mom always ate raw hamburger meat. She would pick off bites before my dad would cook up burgers or whatever. She did it her whole life and she’s fine. It’s absolutely disgusting, but she’s fine.
I quite enjoy a good steak tartare...2
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