When someone refers to their steak as “bloody” because of the red juice that comes out when cutting into a rare steak, it’s important to note that this juice is not blood at all. It’s actually a mixture of water and a protein called myoglobin found in muscle tissue. The color of the liquid can range from pink to red depending on the level of doneness in the steak, and it contributes to the steak’s characteristic flavor and richness. Chefs often prefer rare or medium-rare steak because it retains more natural flavors and juiciness. Consuming rare or medium-rare steak in moderation offers essential nutrients and mitigates the risk of carcinogens associated with overcooked meat. So, if you prefer a juicier and more flavorful steak, consider going against the traditional well-done steak preference.
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Sources
- “That red juice oozing out of your steak isn’t blood.” NY Post. Hayley Richardson and Natalie Keegan. May 18, 2017.
- “Medium rare or well-done meat: Which is healthier?” The Globe and Mail. Leslie Beck. July 8, 2013.
