How do you cook your steak?

[adrianlondon]

I love raw steak (tartare) but it's hard to find a cut that is thick without any puncture or knife intrusions because you should only eat the internal (untouched) area where there is no chance it is possibly infected with Ecoli...

When I was in Japan at an Izakaya place, they had nearly raw chicken on skewers and raw chicken sashimi but I could not eat it - too scared of salmonella from too many years in the US where we are taught to cook chicken well...

Steak tartare is popular around here (Switzerland), although for price and taste reasons I usually skip over the border to France to order it. Really delicious. I used to eat beef carpaccio regularly but I now find that rather tasteless most of the time, unfortunately.

Anyway, I picked your post to reply to due to the mention of raw chicken. I've had it in Tokyo. I trusted their provenance but was disappointed. Chicken isn't meant to be eaten raw. Ticked it off my list but wouldn't order it again as the texture wasn't pleasant. They also served it in ramen (so it slightly cooked in the broth) but imagine a tasteless piece of chicken somehow made even more tasteless. Raw shrimp on the other hand (another thing we're not meant to eat raw) was fine and I'd order that again.