The red juice that oozes from your steak isn’t blood but is actually good for you, according to top chef and content creator, Joshua Weissman.
In a recent YouTube video, he debunked the common misconception, explaining that the red liquid is myoglobin, a protein found in red meat that helps transport oxygen to cells.
Echoing his sentiments, experts from online butchers, Campbells Meat, have shed more light on this intriguing aspect of steak preparation.
Myoglobin, they explain, gives dark red cuts of meat their colour and juiciness, making them some of the most delicious.
The protein turns red due to the iron reacting with oxygen, creating a “purge” that resembles blood, reports Wales Online.
Campbells’ experts further advise letting your steak rest for five to seven minutes after cooking. This allows the juices to redistribute throughout the steak, enhancing its tenderness and flavour.
Certain chefs are known to consume myoglobin directly, as revealed by Chef Jose Andres in 2017 who confessed to employing his hands to squeeze a steak, then drinking the warm juice spruced up with a bit of salt.
He stated: “Those four seconds that you’re drinking the juice of the meat, that’s the way we should be eating meat.”
However, while consuming steak juices is not advocated, the team at Campbells Meat suggests excellent methods to incorporate them into your dishes.
They recommended: “You can create a tasty sauce to serve with your steak by combining it with a small amount of stock or red wine. Finish off with some herbs and a knob of butter for a creamy jus packed with flavour.”
Additionally, they suggested preserving your steak sauces. They added: “Reserve your steak sauces by putting to one side in the fridge in a container. You can use this later as a base for any other stocks or sauces you might need for other dishes.”
Furthermore, they advised utilizing broccoli on other sides like roast veggies or stirring it into rice or grains for an additional kick.
“You can also brush the juices from your steak across other side dishes like roasted vegetables or stir through rice or grains for extra flavour.”
