8 min read

If there’s one thing synonymous with America, it’s steak. Steak is a staple of the American diet, and you’ve been eating it for ages.
Steak is one of the most recognizable foods in the world. It’s also one of the most versatile: you can eat it at any hour of the day, and it’s delicious whether you’re eating out or cooking at home.
The word “steak” comes from the Old Norse word “steik,” meaning “roast.” Steaks are cuts of meat from cows, pigs, sheep, or game animals like deer or venison sliced into smaller pieces and grilled or broiled. They’re usually served with some gravy or A1 sauce—and a side dish like vegetables or potatoes.
You can cook a steak in many ways. Some people like theirs rare, others like them medium well, and some even prefer their meat well done.
The main difference between raw and rare steak is that it is cooked less than rare, so it’s not as cooked. Raw meat has not been cooked, while rare meat is slightly red in the middle even after it has been cooked.
Keep reading to learn more about steak and its cooking methods.
Steaks are cuts of meat that come from the skeletal muscles of an animal. There are different kinds of steak: strip, ribeye, T-bone, sirloin, and tenderloin.
The most common steak you’ll find at restaurants is beef, which comes from the cow’s loin muscle.
Steaks are typically grilled or sautéed—not fried, like chicken. They can be served with anything from sauce to veggies, though they are usually served by themselves.
There are tons of different kinds of steaks, here is the breakdown of these types for you here:
Raw steak is a term for any steak that has not been cooked, and it’s usually used to describe steaks that are served rare.
A raw steak comprises a tough muscle called the “tenderloin,” which runs along the back of the cow and is covered in fat. In addition to being cut into individual steaks, tenderloin can also be roasted as a whole.
A rare steak is a steak that has not been cooked for very long, so it’s still pink in the middle. It’s also sometimes referred to as a “bloody” steak because it has so much blood!
Steaks are considered rare if they are cooked between 113 and 121 degrees Fahrenheit, considered “blue” or “pink” in color. The meat will be red on the outside and translucent, and very red in the center.
The main difference between a raw and rare steak is that the former is not cooked while the latter is cooked at a low temperature.
Raw steak is not cooked, so it is typically seasoned with salt and pepper before being served. It is also called “blue” steak because it has a dark red, almost purple color. Raw steaks are eaten by themselves or other foods like rice and veggies.
Rare steaks are typically cooked for about three minutes on each side and then served immediately. Rare steaks have a slightly pink color when you cut into them. They taste delicious when served with your favorite sauce or salsa.
Apart from that:
For an easy understanding of these differences, look at this table.
Raw Steak | Rare Steak |
It’s uncooked meat. | It’s slightly cooked meat. |
It is tender. | It’s pretty tough due to its exposure to heat. |
It’s mostly served cold. | It’s mostly served hot. |
It’s not exposed to any heat. | It’s cooked to the temperature of 135 degrees Fahrenheit. |
Here is a video clip explaining a few terms related to steaks.
Rare steak is not considered raw.
Raw meat refers to meat that has not been cooked; it is not safe to eat in most cases, as it may contain harmful bacteria such as E. coli or salmonella.
Rare steak is typically cooked for a concise amount of time and does not reach high enough temperatures to kill bacteria that may be present in the meat.
Raw meat is more likely to contain harmful bacteria than cooked meat. Even if you’re buying top-quality steak from a reputable butcher, there’s a possibility that something went wrong in the processing, which could make you sick.
A rare steak is not bloody because it has not been cooked enough to release the blood within the muscle fibers.
When meat is cooked for a longer period, the liquid inside the muscle fibers breaks down faster.
When cooking a rare steak, you take your meat from raw to “ready” by letting it heat up slowly at a low temperature. This allows your blood to cook out of the meat so that you don’t get any blood on your plate.
Blue rare steak is generally safe.
While rare blue steak may seem strange, it’s just cooked to a temperature of 130 degrees Fahrenheit. This makes the meat appear blueish and cold to the touch.
Rare steak can be chewy.
Rare steak is cooked briefly, so the meat is still very raw. If it’s not cooked long enough, it will be chewy.
If you’re worried about chewing your steak too much, you can cook it medium or well.
We appreciate you taking the time to share your feedback about this page with us.
Whether it's praise for something good, or ideas to improve something that
isn't quite right, we're excited to hear from you.