What the Red Juice in a Rare Steak Really Is (Hint: It’s Not Blood)

If you want to cook steak to your preferred doneness while getting the best flavor and texture, it’s important to keep these key points in mind:

Rare Steak (120°F-125°F): When cooked to rare, the steak will have more of the red juice as myoglobin is still intact. This creates a more tender, juicy steak with a rich, meaty flavor.

Medium-Rare Steak (130°F-135°F): The steak will have a slight amount of red juice but is firmer than rare. This is the ideal level for many steak lovers who want a balance between tenderness and flavor.

Medium to Well-Done Steak: As you cook the steak longer, the myoglobin breaks down, and the juice becomes less red and more brown. While the steak becomes firmer, it may also lose some of its juiciness.

When cooking steak, be sure to rest it after cooking for a few minutes to allow the juices to redistribute within the meat. This ensures the steak remains juicy and flavorful, no matter the doneness.

Final Thoughts: Why the Red Juice Isn’t Something to Fear :

The next time you see that red liquid on your rare steak, you can rest assured that it’s just myoglobin, not blood. It’s a natural part of the muscle tissue and is responsible for some of the most enjoyable flavors and textures you get from a well-cooked steak.

So, the next time you’re enjoying a rare or medium-rare steak, embrace the red juice! It’s a sign of a perfectly cooked steak that will be juicy, tender, and packed with flavor.