So I've learned that for red meat like beef, it is actually very safe to eat raw. The meat in beef is too acidic for most bacteria to grow. The only place you can get sick is by the meat on the surface. This is why ground beef is so much more dangerous, the surface meat gets mixed with all the meat inside. I have a friend that eats raw meat regularly. He simply buys steaks, cuts off the outside edges and eats those cooked and then eats the middle of the steak raw. I don't usually go through this trouble. The way I do it is I still sear the outside of my steaks on a really freakin hot pan, then I stick it in a fairly warm oven until the inside of the steak is warm, like around 105 degrees, so it's pretty much uncooked. I just don't like cold meat for some reason. I also only get organic grass fed beef which I think helps cause cows brought up this way grow up on a field instead of packed together in grain feed depots rubbing against each other. However, my friend uses regular supermarket beef and he's never had a problem.
Don't try any of this with poultry, though. Poultry doesn't have that same acidity level in the meat to protect it.
