I bought a nice steak from a very good butcher yesterday. It was marinated in garlic and oil.
Tonight, I cooked it for about three minutes on each side (probably more).
The layer of fat on the steak, when I cut into it, was still kinda pink. It looked "raw". I ate it (or basically, sucked the juices out because I couldn't eat the fat as it wasn't breaking down [it never does really]), and it tasted great, but I'm a bit worried that it was dangerous.
Like I said, I fried it for at least 3 minutes on each side (the two sides). The rest of the steak was fine -- probably about medium to well-done, just the layer of fat on one end which was attached to the meat was kind of pink and fleshy. I think it's the bit that connects the fat to the rest of meat that was pink, and maybe some of the meat nearby it as well.
Will I get ill?
I saw the other thread on eating undercooked steak but I think my thread is different.