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Originally Posted by Dudebro
Did you forget to cook the steak?
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You're not one of the freaks who thinks red beef "isn't cooked" are you? Any beef cooked past medium rare is just ruined, science teaches us so.
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In 2004 the University of Nottingham proved that the bacteria that cause food poisoning were not present in steaks cooked rare providing they were cooked with clean, sterile equipment
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the more the steak is cooked the less juices there are in it. The less juices there are the less taste there is. Once your steak has been fried for a short time (at the point it reaches blue rare or rare) the juices are sealed into steak. From this point onward the heat is forcing those lovely juices out of the steak. People are often put off that a rare steak contains lots of blood. This is a fallacy: a good quality steak shouldn’t bleed much (if at all) either.
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Why you should have your steak rare « Tim Bennett's Blog