Eating raw or partially cooked beef steak gets mixed reactions. Some people enjoy it, while others won’t touch it. The truth is, eating raw beef does come with some risk, but how risky it is depends heavily on how the meat is sourced, handled, and prepared.
In this guide, I’ll explain the main risks of eating raw or partially cooked steak and what you can do to minimize them if you decide to eat it that way.
Is Raw Steak Safe to Eat?
For most healthy people, eating raw steak is generally low-risk if basic food-safety rules are followed, but it’s important to understand that it’s never completely risk-free. Raw beef can carry bacteria, parasites, or other contaminants that can make you sick. And while raw steak is usually safer than raw chicken or pork, “safer” doesn’t mean “safe.”
According to the USDA, the only way to make steak truly “safe” is to cook it to an internal temperature of at least 145°F (62.8°C) and let it rest for 3 minutes before slicing. Ground beef and hamburger meat require an even higher temperature, 160°F (71.1°C).
That said, real-world risk isn’t just about temperature alone. What matters just as much is how the steak is handled, from slaughter and processing to storage and preparation at home. Below, I’ll break down the specific risks of eating raw steak, explain how each one works, and clarify which factors actually matter most.
Potential Risks of Eating Raw Steak
Not all risks are the same. Some risks come from bacteria found on the meat’s surface, while others involve parasites present in the animal itself or contamination introduced during processing and storage.
Bacteria in Raw Steak
Raw steak can contain harmful bacteria such as Salmonella, Listeria, Campylobacter, and E. coli, all of which can cause food poisoning. That sounds scary, but what matters most is where those bacteria are on the steak. In most cases, in a whole, intact steak, those bacteria are found only on its surface, not inside the meat. According to the FDA Food Code and USDA food-safety guidance, it’s very unlikely for bacteria to move below the surface of an intact muscle cut on their own. Bacteria can end up inside a steak when we physically move them there, for example, by piercing the steak, injecting it, or grinding it. That’s what causes internal contamination.
The inside of an intact steak is considered effectively sterile for food-safety purposes (see this article), as long as the meat wasn’t contaminated during processing and the animal was healthy. In practice, this isn’t something you need to worry about much. Veterinarians routinely inspect cattle, and meat from sick animals isn’t allowed for sale. So, with fresh beef from a reliable source, it’s safe to assume that bacteria are limited only to the outside of the steak.
Killing the surface bacteria on a steak is easy. All you need to do is properly sear the steak on the surface over high heat. High heat quickly raises the surface temperature well above levels that destroy bacteria. On a hot pan heated to around 400°F (204°C) or higher, this takes just a matter of seconds. From the bacteria’s point of view, that’s game over.
That said, some store-bought steaks are processed (mechanically tenderized using blades to break down muscle fibers and make them more tender). During that process, bacteria from the steak’s surface can be pushed deeper into the meat. If a steak has been tenderized this way, it must be cooked all the way through to a safe internal temperature of 160°F (71°C). The same rule applies to ground meat. Grinding mixes surface bacteria throughout the meat, which is why ground beef must always be cooked thoroughly to an internal temperature of 160°F (71°C).
Parasites in Raw Steak
Raw or undercooked steak can, in rare cases, contain parasites. These parasites can be transmitted to humans by eating raw or undercooked infected beef. That said, the overall risk of getting a parasitic infection from beef is considered very low as long as the meat comes from a reliable source with routine veterinary inspection. Still, a very low risk does not mean zero risk. Eating raw or undercooked steak always carries some risk, no matter how high the meat’s quality is.
Unlike bacteria, parasites are not limited to the surface of the meat. They can be inside the muscle itself, and in most cases, you can’t see them at all because they’re microscopic. This is why a quick, high-heat sear works well for killing surface bacteria, but it does not kill parasites inside the steak. That’s also why dishes like steak tartare always come with some risk, even when made with high-quality beef. To kill parasites effectively, the steak needs to be cooked thoroughly to a safe internal temperature.
The parasites most often mentioned in discussions about raw or undercooked beef include:
- Taenia saginata (beef tapeworm) (CDC: https://www.cdc.gov/taeniasis/about/index.html),
- Toxoplasma gondii (CDC: https://www.cdc.gov/toxoplasmosis/prevention/index.html),
- Sarcocystis species (CDC: https://www.cdc.gov/dpdx/sarcocystosis/index.html)
- Trichinella species (Wikipedia: https://en.wikipedia.org/wiki/Trichinella_spiralis).
In countries with routine veterinary inspections, infections such as Taenia saginata are rare. Toxoplasma gondii is much less common in beef than in pork or lamb. Sarcocystis infections are usually mild, and Trichinella isn’t considered a real concern in beef. Thanks to modern meat inspection and food-safety standards, the risk today is dramatically lower than it used to be. But if safety is your priority, the most reliable approach is straightforward: follow established food-safety guidelines and cook steak to a safe internal temperature.
To kill parasites, U.S. food-safety authorities recommend:
- Whole cuts of beef must reach at least 145°F (63°C)
- Ground beef must reach 160°F (71°C)
These are the standards used by the Centers for Disease Control and Prevention and the USDA Food Safety and Inspection Service when advising how to prevent parasite infection from eating raw or undercooked beef (sources: CDC: Preventing Toxoplasmosis, CDC: About Human Tapeworm, USDA FSIS: Safe Minimum Internal Temperature Chart).
Freezing beef can reduce the risk of parasite infection. But freezing doesn’t work for every parasite, and it depends on how cold the meat is frozen and for how long. It lowers the risk, but it doesn’t make raw beef completely safe. That’s why food-safety guidance still treats raw beef as unsafe unless it’s properly cooked. Cooking steak to a safe internal temperature is the most reliable way to eliminate the risk.
What About Partially Cooked Steak?
It really comes down to what we mean by a “partially cooked steak”. That term gets used a lot, but it’s not always clear. So before going any further, let me explain what raw steak, partially cooked steak, and fully cooked steak actually mean, because the difference between them matters when it comes to food safety.
- Raw steak: A raw steak is exactly what it sounds like. Completely uncooked meat that hasn’t been exposed to heat at all.
- Partially cooked steak: A partially cooked steak is a steak that’s been seared on the outside to build a crust and eliminate surface bacteria, while the inside remains pink or even red. The outside gets very hot, but the center never reaches a temperature considered safe by food-safety standards.
- Fully cooked steak: A fully cooked steak has been cooked long enough for the center to reach an internal temperature considered safe by food-safety standards. At this point, the meat is no longer raw or partially cooked anywhere in the center. The heat has penetrated all the way through.
According to the USDA Safe Minimum Internal Temperature Chart, whole cuts of beef that haven’t been mechanically tenderized need to reach an internal temperature of at least 145°F (63°C) to be considered safe to eat. So anything below that temperature is technically still a partially cooked steak.
Steak doneness is based on internal temperature. I’ve included the temperature chart below so you can see which doneness levels are considered safe according to USDA guidelines and which ones are not.
| Steak Doneness | Internal Temp. (°F) | Internal Temp. (°C) |
| Blue Rare | 110-120°F | 43-49°C |
| Rare | 120-130°F | 49-54°C |
| Medium Rare | 130-140°F | 54-60°C |
| Medium | 140-150°F | 60-66°C |
| Medium Well | 150-160°F | 66-71°C |
| Well-Done | Over 160°F | Over 71°C |
Who Shouldn’t Eat Raw or Partially Cooked Steak?
Based on what I’ve read in medical and food-safety publications (for example, NSW Food Authority – Raw meat safe eating), some people are better off avoiding completely raw beef. That includes older adults, young children, pregnant or breastfeeding women, and anyone with an immune system or digestive issues.
Why Do People Eat Raw or Partially Cooked Steak?
People choose to eat raw or partially cooked steak for one main reason: texture and flavor. A steak cooked to medium-rare, for example, is more tender, juicier, and more flavorful than one cooked well done. That difference comes from what heat does to meat.
As the meat cooks, heat triggers a series of chemical reactions that affect its color, moisture, and structure. The longer and hotter you cook it, the more moisture it loses and the firmer it becomes. Cooking the steak too long causes the muscle fibers to tighten and squeeze out juices, which is why it starts to turn dry and tough. That’s why many chefs don’t recommend cooking steak to well done, where the internal temperature reaches around 160°F (71°C). At that point, most of the moisture is gone, leaving the steak drier and noticeably less flavorful than a medium or medium-rare steak.
Of course, it all depends on the cut of steak, the amount of marbling, and the target internal temperature. If you want a deeper breakdown of how doneness affects texture and flavor, check out my Steak Doneness Guide.
While eating raw beef might sound unusual in the U.S., it’s fairly common in other parts of the world. In Europe, for example, dishes like steak tartare and beef carpaccio are popular and widely enjoyed. That said, raw beef isn’t risk-free. It can contain harmful bacteria or parasites, so if you decide to eat steak completely raw, make sure it comes from a source you trust (one that handles and stores meat properly) to lower the risk of getting sick.
Tips for Eating Raw or Partially Cooked Steak More Safely
Below, I’ve summarized the key safety tips covered in this article. If you decide to eat steak raw or partially cooked, these are the main things to keep in mind to reduce the risk of getting sick.
- Know where your steak comes from: You wouldn’t buy a used car without knowing its history, and the same goes for steak. For raw or rare steak, skip the supermarket and buy from a trusted local butcher. Tell the butcher that you plan to eat the steak raw (or partially cooked), and ask for the freshest intact cut available, handled with extra care. Avoid steaks that have been mechanically tenderized with blades. They’re not safe for raw or rare eating.
- Store it properly: As soon as you get home, place it in the fridge, and keep it under 40°F (4°C). If you want it raw, eat it the same day. For a partially cooked steak, avoid leaving it in the fridge for more than a day or two. If you’re not going to eat it soon, freeze it – but after thawing, it’s safer to cook the steak at least partially. The longer a steak sits, the more chance bacteria have to grow.
- Handle it carefully and keep everything clean: Don’t poke, tenderize, or pierce the steak, just leave the surface intact. Any cuts or holes can push bacteria from the surface into the inside, which is what you really want to avoid with raw or rare steak. Wash all your knives, cutting boards, and plates with hot, soapy water. Don’t trust that “looks clean” is clean enough. Cross-contamination is easy to miss. If you’ve used something for raw meat, wash it before using it again.
- Give it a quick sear (if not eating it fully raw): If you don’t plan to eat the steak completely raw, sear the steak quickly on all sides, including the edges, in a very hot pan. Aim for high heat (at least around 300°F / 150°C). This just takes a moment, but it’s enough to kill any bacteria on the surface while leaving the inside as rare as you want.
Quick Reminder: According to the USDA, the only guaranteed safe way to eat steak is to cook it until the center reaches at least 145°F (63°C), then let it rest for at least 3 minutes before eating. Anything less always carries some risk.
Raw Steak FAQs
Does completely raw beef taste good?
That’s really a personal thing. Some people enjoy the flavor and texture of raw beef, while others don’t like it at all. A lot of it comes down to how it’s served, whether it’s an intact cut of steak or ground beef, and what else is on the plate. The cut you use and the ingredients you pair it with matter a lot.
Steak tartare and carpaccio are probably the two best-known raw beef dishes. Both rely on top-quality beef and are served with flavorful extras, such as egg yolk, capers, olive oil, or lemon juice, which help bring out the best in the meat. If we’re talking about partially cooked beef, the most common example is something like a blue steak or Pittsburgh-style steak. In those cases, the outside is seared hard to kill off any surface bacteria, while the inside stays mostly raw. The center is just barely warm, usually no more than 110–120°F (43–49°C). The result is a steak that’s juicy and tender but still cool or just slightly warm inside, depending on your preference. As always, the cut you choose matters a lot here.
In reality, only a small group of steak lovers regularly eat completely raw or barely cooked beef. Most people avoid it, either for safety reasons or because they don’t like the texture. For many, eating raw or nearly raw beef is a one-time experience (and not always a pleasant one).
I’ve tried steak tartare myself, and I actually enjoyed it. That said, for health reasons, I don’t eat raw or barely seared beef, including blue rare steak or rare steak. When I cook steak at home, the lowest doneness I go for is medium-rare (a temp between 130°F / 54°C and 140°F / 60°C), especially with lean cuts. With well-marbled steaks, I usually prefer medium (a temp between 140°F / 60°C and 150°F / 66°C), since it gives the intramuscular fat (marbling) more time to render, which adds more flavor overall.
Is that red stuff in raw steak blood?
No, that red liquid isn’t blood. It’s mostly water mixed with a protein called myoglobin. Myoglobin is what gives meat its red color, especially when it’s exposed to air. If you’ve noticed meat sometimes turning brown, that’s normal too. It happens when myoglobin reacts with oxygen or heat.
I explain this in more detail in my article “What’s That Red Juice in Steak?”.
How to spot a bad raw steak?
Like any food, raw steak gives you a few clear warning signs when it’s gone bad. The first thing to check is the smell. Fresh beef shouldn’t have a strong odor. If it smells sour, sweet, or just plain rotten, that’s a good sign it’s time to throw it out. Next, take a look at the color. Fresh steak is usually red on the outside and can be a bit grayish inside (that’s normal). If the steak looks completely gray, dull, or slimy on the outside, that’s another sign something’s wrong.
There’s more to it, but checking the smell and color is a solid starting point. For more tips, check out my article “How to Tell if a Steak Is Bad”.
