I've started eating 1/2lb raw ground beef(seared for 30sec on ea side) with raw eggs, Kerry gold.
I'm only searing It because it's not organic. No issues so far. If I get my hands on organic I will try 100% raw.
FWIW I did the same thing and with the same thinking for over 2 years and didn't see any major benefit until I started eating meat 100% raw, a little over 2 months ago.
In my view, the reason you want organic and grassfed is because it'll have less toxins, especially in the fat and organs. The bacteria are not what's bad for you from factory farmed meat, it's the toxins. And when you cook it, you make the toxins more easily absorbed, as you break the bonds that existed in the animal body, that your own digestive system can recognize and eliminate before too much is absorbed. What's more, when you partially cook it, the bacteria from the raw part will create toxic byproducts when they eat the cooked parts which are toxic for them.
If you can't find organic or wild meat of any kind, just have the raw lean muscle tissue without the fat. That is pretty low on toxins. You can have some other source of fats, like organic, unvaccinated, pastured eggs, or avocados. This is what I'm doing for the most part, and although my fat intake is much lower than I would prefer, and my protein intake is much higher by proportion, it's working pretty well.
If the reason for searing it is psychological (so that you can tell yourself it's not raw but rare), and you want to give it a cooked color, you can marinate it in lemon juice. Works particularly well with ground beef (or any other ground meats). Mix 1lb ground beef to 5-7oz lemon juice. Within a few minutes after mixing it well, you will have a bowl of ground beef that looks totally cooked, but isn't. Or if you only want the outside to look that way, you won't be needing much lemon juice at all, just enough to cover the outside for a short time. I usually add spicy things like garlic, onion, ginger or hot peppers, but you don't have to. Also a couple eggs mixed in there go great (meaning you can't taste them at all), but they'll stick to the meat and separate some the lemon juice out, so add them after the meat has your desired color.
Also, if you're interested, the whole idea of searing meat to kill bacteria comes from the concept that the outside part of the meat cuts is contaminated during the butchery process (from bacteria in the intestinal tract and/or other bacteria from the outside environment), but that the inside of the muscle or organs is sterile (which it isn't, but that's another issue). If you sear ground beef, but the inside is raw, that doesn't even work under that paradigm, because what used to be the outside of the cut of meat is now mixed all over the place, not just on the outside of it. So the fact that you've been doing this means it's perfectly safe to do 100% raw. You'll probably get detoxes as your body adapts and utilizes the new nutrients, but that's something else.
Btw, I also believe personally that meat of any kind that has been frozen loses a lot of nutrients, but others here disagree. I mention that because I noticed that a lot of the sources for organic meats come frozen since most of their customers don't seem to care, and it makes it easier for storage and shipping.
