Eating rare steak does increase your risk of getting a food-borne illness, such as E. coli, salmonella or listeria. The United States Department of Agriculture recommends not eating or tasting raw or undercooked meat as it may contain harmful bacteria. They recommend cooking all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F (62.8 °C) as measured with a food thermometer before removing meat from the heat source2. For safety and quality, allow meat to rest for at least 3 minutes before carving or consuming.
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