Cooked this in my gas grill and finished it on a stainless steel pan. I let it rest about 10-11 minutes.
Why so much liquid and why was it that dark red color? I haven’t seen this before
by Extension_Pianist648
32 Comments
apxau4
Yummy
Artificiald
Fear not, what you’re witnessing is the ichor of flavor. I recommend rubbing some bread in it and eating it.
Deerthorn_Games
That’s just myoglobin. It’s a liquid completely separate from blood! It’s found in muscle cells, and it’s role is to store oxygen.
It remains in meat after the butchering process, and is completely safe to consume. It’s also very tasty, I recommend mixing it into some mashed potato.
ib12111
Nice knife
United_Elk_1374
I dip my toast in it…
cavegooney
Let it rest longer so those juices will re-absorn into the meat.
If you cut into it too soon the juice ends up on the cutting board.
But as others have said… Mop that up with bread and nom the shit out of it!
Beautiful_Ad_4942
I lick the board I’m not ashamed
oedipism_for_one
How long are you letting it rest with salt on it? Sometimes meat will be injected with water to increase its weight but resting should balance this. You will always get some “red juice” no matter what but this should cut down on it.
nscomics
Is this really about your knife?
Ancient-Chinglish
just throw it in the dryer for a couple of minutes
Particular-Trifle-22
I really doubt you’re HONESTLY THIS IGNORANT, if you have a damascus knife. If you are, I apologize and I hope you received the education you needed.
(Don’t get made at my response I just think the Reddit Hell Hole of karma farming is out of hand)
Now fr an answer; it’s hemoglobin (protein), rendered fat that’s seeped into the fibers of the steak, and water. It’s not an exorbitant amount so I think you rested it long enough. If you could wait longer, without it being cold, then that would allow more juices to be held within the steak.
Looks delicious! Good medium
TakeyaSaito
Ah, the liquid tasty.
notthefoodie
I need that bunka expeditiously. I’m a sucker for hammer finishes.
trawallaz
They pump red shit into to meat to keep it red for shelf life Shit
DocHenry66
Tip that board up and drink it
pumpupthevaluum
It’s called myoglobin. Thankfully it is not blood! Now be liberated and eat rare.
Gaming_Surgeon_22
How long did you let your steak rest for after cooking it?
jjarcanista
cause that’s how we like ittt
Dangerous_Employee80
What kind of knife? How she handle?
BourbonTudor
Heck yeah Coolina buy one for $1,209 get 9 free deal. Smashed that steak. Great job OP
Thehypermanicchef
Liquid gold
therealjoe12
Gimme straw I will drink for you very yummy.
syn_vamp
what knife is that
Eisie
Save the juice, put it in a sauce pan, add red wine and butter. Reduce it a bit. Now you have a 10/10 steak sauce.
7bob1
Ahh, the liquid gold known as myoglobin! Flavorful, especially mopped up with bread, and lets you know you didn’t turn the meat into shoe leather. Enjoy it!
MyNameJot
If you want more liquid to stay in your steaks try dry brining like an hour or 2 minimum before cooking. Otherwise its beautifully cooked.
WitfulWalrus42
Trust me, pour it over some steamed white rice next time
BlindenHahn
You have to let it rest before cutting it.
burgersby
I will happily drag every piece I cut through that stuff before I eat it, nothing left by the time I’m done my steak.
BleakBrandon
Because you’re a bad person who has done unspeakable things throughout your lifetime
ryanpiyo
ID on that knife sir. Lovely bunka!
itsshannnnn
I have to remind myself it’s NOT blood😂 I still get a lil grossed out tho
32 Comments
Yummy
Fear not, what you’re witnessing is the ichor of flavor. I recommend rubbing some bread in it and eating it.
That’s just myoglobin. It’s a liquid completely separate from blood! It’s found in muscle cells, and it’s role is to store oxygen.
It remains in meat after the butchering process, and is completely safe to consume. It’s also very tasty, I recommend mixing it into some mashed potato.
Nice knife
I dip my toast in it…
Let it rest longer so those juices will re-absorn into the meat.
If you cut into it too soon the juice ends up on the cutting board.
But as others have said… Mop that up with bread and nom the shit out of it!
I lick the board I’m not ashamed
How long are you letting it rest with salt on it? Sometimes meat will be injected with water to increase its weight but resting should balance this. You will always get some “red juice” no matter what but this should cut down on it.
Is this really about your knife?
just throw it in the dryer for a couple of minutes
I really doubt you’re HONESTLY THIS IGNORANT, if you have a damascus knife. If you are, I apologize and I hope you received the education you needed.
(Don’t get made at my response I just think the Reddit Hell Hole of karma farming is out of hand)
Now fr an answer; it’s hemoglobin (protein), rendered fat that’s seeped into the fibers of the steak, and water. It’s not an exorbitant amount so I think you rested it long enough. If you could wait longer, without it being cold, then that would allow more juices to be held within the steak.
Looks delicious! Good medium
Ah, the liquid tasty.
I need that bunka expeditiously. I’m a sucker for hammer finishes.
They pump red shit into to meat to keep it red for shelf life
Shit
Tip that board up and drink it
It’s called myoglobin. Thankfully it is not blood! Now be liberated and eat rare.
How long did you let your steak rest for after cooking it?
cause that’s how we like ittt
What kind of knife? How she handle?
Heck yeah Coolina buy one for $1,209 get 9 free deal. Smashed that steak. Great job OP
Liquid gold
Gimme straw I will drink for you very yummy.
what knife is that
Save the juice, put it in a sauce pan, add red wine and butter. Reduce it a bit. Now you have a 10/10 steak sauce.
Ahh, the liquid gold known as myoglobin! Flavorful, especially mopped up with bread, and lets you know you didn’t turn the meat into shoe leather. Enjoy it!
If you want more liquid to stay in your steaks try dry brining like an hour or 2 minimum before cooking. Otherwise its beautifully cooked.
Trust me, pour it over some steamed white rice next time
You have to let it rest before cutting it.
I will happily drag every piece I cut through that stuff before I eat it, nothing left by the time I’m done my steak.
Because you’re a bad person who has done unspeakable things throughout your lifetime
ID on that knife sir. Lovely bunka!
I have to remind myself it’s NOT blood😂 I still get a lil grossed out tho