I do not own any fancy equipment so all my steaks are 100% pan fried. I’ve been using the same method all my life to cook steaks. 30s on each side flipping constantly and using my palm as a guide for doneness. Rest for 10 sometimes 15 minutes and cut into them.
However, when i cut into the steaks, it always looks colourless and grey. After 30 seconds or so, the blush will then appear showing me the doneness of the steak.
The only exception to this is when i undercook a steak (on accident) to somewhat between blue and rare then i will cut open to red meat.
Wanted to ask if it’s normal? am i doing anything wrong that results in this phenomenon.
by roxannengmingli
13 Comments
Tbh it doesn’t look that bad on most of them, but if you want less grey make sure your steak has gotten to room temp before cooking. You’ll get a more even cook and won’t have to overcook the outside to bring the inside up to temp. Sometimes you’ll just get unlucky and it happens anyway in a pan, but the only real method I’ve seen for wall-to-wall perfection is sous vide. Or a reverse sear if you’re cooking a big enough steak.
Dry the steak off before searing and make sure the pan is super hot.
Are you resting the steak before cutting it , 5-7 minutes? It’s crucial
I’ve definitely seen the steak look gray upon cutting, then it’ll slowly “blush”
I am under the understanding it is completely normal
What the first person said, let your steak sit out for 20-30 minutes before you cook it. It makes a difference.
these steaks look delicious though.
Stainless steel and pan fried for the win. It’s my favorite.
Grills and smokers are not as good imo
Initially I didn’t read the description and I legit wanted to ask OP if they’ve been tested for color blindness.
After some thorough reading. Myoglobin has the ability to take 3 forms.
1. Deoxymyoglobin
2. Oxymyoglobin
3. Metmyoglobin
Deoxymyoglobin Occurs when the beef is vacuum sealed/ in an oxygen deprived environment. When the myoglobin is not bound to oxygen molecules. The appearance of the meat is purple
Oxymyoglobin occurs when beef comes into contact with atmospheric air. The myoglobin binds with oxygen molecules and are oxygenated. This molecules form the pretty red we like to see
Metmyoglobin forms when the iron in myoglobin is oxidised from Fe2+ to Fe3+. This occurs at high temperatures/ during cooking and is the main culprit for the grey bands formed. This oxidation reaction also occurs when the meat is left exposed to oxygen for extended periods of time. This molecule forms an undesirable brownish colour.
So the reason for the initial greyness is due to lack of oxygen thus the meat looks purplish/ greyish and after being oxygenated it regains the reddish colour after awhile
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Do you have a recipe for what you made in the second picture? Looks really good
It’s oxidation. Normal.
Flip your steak more while cooking.
Start with a thick steak, 1.5” or thicker. Put it on the counter and hour or two before you plan to cook it. Get a thermometer. One that can go in the meat while it’s in the oven or grill. You’ll want to bring the internal temperature of your meat up to just shy of where you want it, I do about 125-130 for a final temp of 130-135. Bring the meat up to temp in an oven set to 225-250, or a grill or charcoal grill using indirect heat. I then take the meat out of the oven or off the grill when it reaches about 125-130 internal. I then rest the meat for 10 minutes so as not to add to much thermal energy to the steak during sear. While it’s resting, I’m getting cast iron pan up to smoking hot temp. Then I add 1 tablespoon of avocado oil to the pan, let it smoke a second, add the steak and lower the temp to medium. Sear 30 seconds per side twice. Remove from pan, put in tin foil with pad of butter, cover for 10 minute rest. Enjoy.