[usaguedriedax]

A popular restaurant chain - I wouldn't call it fast food because it is far from fast - advertises that they serve a steak that has been slow cooked for at least 18 hours. It turns out that it is served as medium-rare, though I have never had one so can not confirm this. My question is how can something be kept in a warm environment for so long and, given that it comes out not completely cooked, not be swimming in bacteria or toxic bacteria by-products? Any idea how they actually cook it? Slow cook for 18 hours and then sear before serving or sear it then slow cook for 18 hours? Is the atmosphere in the slow cooker such that it is not conducive to bacterial growth? I'm just curious...