Is a medium-rare steak kosher?

Question:

Would it be kosher to eat a steak that is cooked medium-rare? I ask because it seems that there is still blood that comes out of the meat when cooked like this. Should steak be "well done"?

Answer:

The laws of kashrut require the extraction and drainage of all blood from beef or fowl within 72 hours of slaughtering. This is accomplished through a unique soaking and salting process—or, in some instances, through broiling.

The reddish liquid that remains inside the meat after this procedure is not halachically considered blood; it is the meat's "juice," and is 100% kosher.

Today, kosher meat is sold with the blood already removed. Therefore, if dining in a kosher restaurant, or if you bought your meat at a reliable kosher butcher, you can confidently eat your medium-rare steak.

Bon appetit!

Best wishes,

Rabbi Baruch S. Davidson