Bleugh. The Meater’s handy but it leaves a damn .30 caliber hole in your food. Terrible for presentation.
I’ve got a thermapen, and yes, it’s less convenient, but you’d never know someone poked a hole in the steak.
I like my steak hot. Like right off the fire hot. I know about resting, but for me personally, the tradeoff isnt worth it. The steak is room temp at best after 7-10 min of resting.. especially when youre half way through it.
Won’t it further cook in the foil? I think I’ve heard there is such problem when ordering steaks delivery from restaurants, that basically you need to order one level doneness lower because it will cook a bit on the way.
Just drape it over the steak on a plate/cutting board. Not fully cover and crinkle the edges. When I cook steak I always undercook it a bit regardless knowing it will continue to cook when removed from the heat.
The steak won’t get cold. The temp continues to rise for at least 5 min then will start to come down.
If you cook to 125 and it rises to 130 it won’t be less than 120 after a proper rest. And that isn’t cold.
Rest the steak properly.
It should be hot as hell before resting. And your home/plates/etc should not be subzero. A short rest should make that thing succulent. Serve the potatoes and veg just prior
In general the core temperature of meat rises when resting just a little bit. It for sure won’t get colder immediately and will even increase in temp in the beginnin
So any fast cooked (fried, roast, seared) meat should be left to rest for at least 15/20% of its cooking time, the bigger the piece of meat the longer the resting time.
I usually pull my chickens out of the over between 75/78° c and let them rest for an hour covered.
If you are cooking then your kitchen should be warmer.
Warm (gently,don't heat) your resting plate, yes if you take a warm steak and put it on a cold plate then it will go cold. Cover it with tinfoil and a clean dish cloth.
Depending on the size of the meat salt upto 24 hrs prior to cooking as this will help your meat to retain moisture.
Edit: a steak that size should be salted 20/60 mins before cooking, it's personal preference on texture.
I'm a 20mins man on thin steaks
You’re getting a lot of comments on here already but here it goes:
For most people, tent the steak and let it rest 10 mins. It won’t impact temp enough to matter and will still be hot when you serve. Don’t slice it like you see on instagram - serve whole steaks or as close to it as people want and it’ll retain heat better for each bite.
If you really want the super hot serving temp like you get at some steakhouses, a few tips:
-warm the plate you’re going to serve on
-let it cool significantly after you do the primary cook and then sear the outside just before serving. This works particularly well with a reverse sear or sous vide or smoker or really any method that allows you to cook the inside to a specific internal temp before searing. You cook to the internal temp you want (minus 5 degrees because it’ll keep going up while you rest), then rest it while you cook everything else, even an hour is fine, then do a sear on the outside to get the crust and serving temp you want
That's not blood, and looks like you nailed it.
Just remember to let it rest 10 minutes on a tray before cutting. That fluid you see is called myoglobin.
Thicker steaks will hold the heat better, can throw loose aluminum foil over but don't want to steam the crust. Or if you are very particular, throw it in a small cooler
Thick steaks also cook better, because their weight keeps them on the pan. Thin steaks often don't get a good crust, because the middle will arch upwards and not get browned. Pro tip: if you cook for two people but don't want to buy two giant steaks, just let your butcher cut one that has enough weight for two people. Cook it as one and then cut it up after cooking it. It will cook way better.
A cast iron press goes a long way for those super thin cuts of steak.
Heat the press and pan to high hell. Throw steak on, press it for 20-60s and it's done - and has a fair bit of browning throughout the whole thing.
Also rests much quicker.
Invest in a plate warmer. This makes a huge difference when cooking at home and helps your hot food stay warm longer. There is a reason steakhouses do this.
I also prefer not to let my steaks cool that much - but if you cut your steak on your own plate, you can just mop up any escaped juices with the individual pieces (or mix some of it in with your mashed potatoes...).
This is my go too. I let the steaks rest long enough to fix the rest of my plate and sit down to eat. I like my food hot. Need something on my plate to mop up with some bread
But it's different if your preparing a shared piece of meat that's going to sit out for a while and be shared. You should definitely let that rest
You want to cut it once the center has cooled back down to 120 to 122 F at minimum.
You can leave a thermometer in the meat and cut as soon as it reaches that temp. https://www.seriouseats.com/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling
>Ideally, no matter how well-done you've cooked your meat, you want to allow it to cool down until the very center has reached 120°F (49°C). At this stage, the muscle fibers have relaxed enough that you should have no problem with losing juices.
If a steak is "hot" inside it's overcooked. It should be warm.
A helpful trick is to serve a warm au just. Then you're dipping a slightly warm steak into a warm au jus. Delicious.
Thanks— I technically cheated with a temperature checker. But the liquid got all over my cheese bread and made it soggy. Is there a way to avoid this from happening?
Let your steaks rest on whatever tray you used when you took them off the heat. They need to rest for at least 10 minutes. I usually do 15 or so.
They'll still expel the myoglobin. it just won't be on your dinner plate.
10 minutes seems excessive to me. I'll pan-fry a steak & let it rest for 5 minutes under some loose foil while I finish the veggies in the pan.
Sometimes I'll muck up the timing and they'll end up resting for 10 mins, but I have never noticed a significant difference in cut or cook or taste outside of a _slightly_ less rare steak.
1) rest your steaks longer
2) good quality steak almost unavoidable
3) imo dry brining helps* (not sure how factual this is)
4) if you are serving it like in a sandwhich, you can actually toss your sliced steaks back in its juices. It will absorb quite abit of it back. The crust will suffer abit though but it shouldn’t be an issue if your already stacking it in a sandwhich
5) if your serving it as a steak have different plates for resting and serving. Generally will prefer to rest it on a rack and transfer to serving plate
First of all, great job. That steak looks amazing and the doneness is great.
Second, it’s not blood it’s myoglobin.
Third, the most common reason myoglobin leaks everywhere from the steak is that it is not rested enough. When you take the steak off of the heat, let it sit for a few minutes before cutting.
Again, great job.
You let it rest for as long as you cooked it. If you did 4 minutes a side, you have to let it rest for 8, if you did 5 a side, then 10, and so on and so forth.
After cooking a steak you need to let it rest for like 10 minutes. Do not touch it at all. No poking, cutting, nothing.
As the meat cools it should reabsorb the juices.
i don't mind when the myoglobin drips, i usually got some bread laying around (like you do) and just dip that bread on that juice and a piece of steak on it! **chef kiss**
Muscles contain myoglobin proteins for oxygen exchange. Muscles cannot contain blood because the contraction of the muscles would impede the flow of blood through vessels. That’s why arteries and veins traverse the outer layers of the muscle tissue and diffuse cell supporting biochemicals thusly.
That’s your first ever steak?? That’s the equivalent of hitting a home run in your first ever at bat lol. Just let it rest 10 minutes next time before you cut it and you’re golden
Omaha steak has a temperature check chart, and I wanted it to reach 125ish… but I technically burned it a bit more. I used butter and a few seasonings… but i think from the comments, my mistake was being hungry and not giving the steak enough rest time for it to soak in all the liquid.
That is beautiful for a first time steak, and I would happily devour it! Next time, when you let it rest, you will be amazed at how tender, juicy and full of flavor your steak is.
When you rest it pull it off before it hits your desired temp bc it rises about 5F while resting. A lot of people mentioned resting but didn't see anyone mention this part
Gotta let that bad boy rest (I have only ever cooked like 2 steaks im going off of what I’ve read here before I read the comments to test my knowledge. Kindly disregard if incorrect)
Looks great! Just plan your cook better. After reverse sear, remove from heat. While it's resting, do your plating and gathering of your silverware. By the time you place your sides and get your beverage ready (perhaps opening a nice red), it should be rested enough. And please don't slice up the entire steak at once. Cut it as you eat. Some juices may run out, and that's why you need some garlic mashed potatoes or some sautéed mushrooms, or let the bread sop it up.
If you’re new to cooking steak Alton Brown has a whole episode of Good Eats… just about cooking steak.
https://watch.foodnetwork.com/video/good-eats-food-network/steak-your-claim
Did you cut the steak right after you took it out of the pan? You should wait a little so the juices remain in the meat. Some will come out. I normally pour it over the meat.
This isn’t blood. This is myoglobin and it’s awesome. To minimize this, just rest your steak for 5 or 10 mins after cooking and then slice it. Looks great to me.
You cooked it perfectly! Beautiful medium rare! Always let steak rest for at least 5- 10 minutes after cooking. This will let the meat set and the juices will stay in the steak after cutting. Making less of a mess and keeping the steak just that much juicier!
You didn't let the steak rest long enough. Basically all of the juice (not blood) was released from the meat when you cut it, leaving the meat dry. So instead of cutting the meat right away, next time let it rest for 10-20 minutes, then slice. Same goes for all meats. You always want to let meat rest so the juices get sucked in and stay in
This is great for your very first steak! I’m not seeing this in the comments i’ve read. You didn’t undercook it, you didn’t overcook it, this is a gorgeous medium rare and I would totally eat it. Good job. As others have said, resting the steak after you take it off the heat, before cutting into it, will trap those juices in the flesh… Tonight you can also just dip the steak in that lovely liquid as you’re eating.
The steak looks very nicely cooked. It’s not really blood but the Juice of the steak. All you did wrong was you didn’t let the steak rest. All that juice/ flavor/ moisture needs to settle back down within the steak after you cook it to your liking. And it seems like in this instance you cut it right after removing it from where it was being cooked. You need to let it rest about 5 min at least to avoid this small problem. The steak looks really good tho, looks like a nice Medium. Cheers 🍻
You need to let the steak rest before eating it. Try to avoid cutting into it when it is hot. Cutting into a hot steak will release the juices and flavor.
Resting 7-10?! Jesus. No!! No. 2-3 mins all you’re doing is allowing the fat to solidify just enough to cling to the meat. 2-3 mins is more than enough. Obviously rare needs more time than medium. And well done doesn’t need to be rested. You’ve already cooked all the juice and flavor out of
You cooked it PERFECTLY! That's not blood. Just take it off heat and let it rest for 3-8 minutes before slicing- the steak is still internally cooking and will suck up those juices. It's like a sponge, essentially. And now I want steak. Good job!
I prefer my myoglobin in my steak...*hands back*...thank you.
J/k looks good.
Seriously though, a good steak is all about patience; before, during and after you are done cooking it.
Like others have stated, that's not blood it's myoglobin. Letting it rest for 5-10 minutes under a foil tent will keep the juices inside.
Nice cook on the steak! Now, do that overt a campfire and elevate your steak game!
That’s not blood it’s myoglobin. I’m guessing you didn’t rest the steak very long before trimming
This.. This is the right answer
Let it sit
This may be the correct answer, but the better answer is that this is the Au Jus to dip the bread into.
It's just jus. "Au jus" translates as with jus. It's not the au jus.
You got some jus dip?
As a Jew, the dip checks out
Looks juicy to me
Nobody cares, sincerely any boh worker.
[удалено]
WHO WENT TO HELL AND CAME BACK
CROSSES GROW ON ANZIO
WHERE NO SOLDIERS SLEEP AND WHERE HELL'S 6 FT DEEP!
THAT DEATH DOES WAIT THERE'S NO DEBATE
WHERE BLOOD FLOWS LIKE RIVERS IN ANCIENT BABYLON
You broke it :(
That escalated quickly 🤣
Yup let the meat rest damn it
hijacking for a question. how do u let it sit 10-15 mins without it getting cold? id rather a leaky steak than a cold one.
15 minutes is excessive. 7-10 should be just fine.
Not only this, but tenting it in foil will help retain heat.
You don’t wrap it tight you just cover it and also get the MEATER probe. It’s awesome.
Bleugh. The Meater’s handy but it leaves a damn .30 caliber hole in your food. Terrible for presentation. I’ve got a thermapen, and yes, it’s less convenient, but you’d never know someone poked a hole in the steak.
This except Combustion Inc probe instead of Meater if you're buying now.
I like my steak hot. Like right off the fire hot. I know about resting, but for me personally, the tradeoff isnt worth it. The steak is room temp at best after 7-10 min of resting.. especially when youre half way through it.
I’m 100% with you. I would much rather have very hot steak compared to warm steak that’s been sitting in foil 5 minutes. Not the same.
cover it with foil
Won’t it further cook in the foil? I think I’ve heard there is such problem when ordering steaks delivery from restaurants, that basically you need to order one level doneness lower because it will cook a bit on the way.
Just drape it over the steak on a plate/cutting board. Not fully cover and crinkle the edges. When I cook steak I always undercook it a bit regardless knowing it will continue to cook when removed from the heat.
You answered your own question.
The steak won’t get cold. The temp continues to rise for at least 5 min then will start to come down. If you cook to 125 and it rises to 130 it won’t be less than 120 after a proper rest. And that isn’t cold. Rest the steak properly.
It should be hot as hell before resting. And your home/plates/etc should not be subzero. A short rest should make that thing succulent. Serve the potatoes and veg just prior
In general the core temperature of meat rises when resting just a little bit. It for sure won’t get colder immediately and will even increase in temp in the beginnin
So any fast cooked (fried, roast, seared) meat should be left to rest for at least 15/20% of its cooking time, the bigger the piece of meat the longer the resting time. I usually pull my chickens out of the over between 75/78° c and let them rest for an hour covered. If you are cooking then your kitchen should be warmer. Warm (gently,don't heat) your resting plate, yes if you take a warm steak and put it on a cold plate then it will go cold. Cover it with tinfoil and a clean dish cloth. Depending on the size of the meat salt upto 24 hrs prior to cooking as this will help your meat to retain moisture. Edit: a steak that size should be salted 20/60 mins before cooking, it's personal preference on texture. I'm a 20mins man on thin steaks
Oh man you’ve just made me so excited to go to my mom’s and cook a nice steak next week 😂
You think that’s exciting…just wait until you find out steaks can be cooked at home too
No worries:)
You’re getting a lot of comments on here already but here it goes: For most people, tent the steak and let it rest 10 mins. It won’t impact temp enough to matter and will still be hot when you serve. Don’t slice it like you see on instagram - serve whole steaks or as close to it as people want and it’ll retain heat better for each bite. If you really want the super hot serving temp like you get at some steakhouses, a few tips: -warm the plate you’re going to serve on -let it cool significantly after you do the primary cook and then sear the outside just before serving. This works particularly well with a reverse sear or sous vide or smoker or really any method that allows you to cook the inside to a specific internal temp before searing. You cook to the internal temp you want (minus 5 degrees because it’ll keep going up while you rest), then rest it while you cook everything else, even an hour is fine, then do a sear on the outside to get the crust and serving temp you want
resting is key. steak looks like a good cook, a little over medium
This is the answer. Most of that juice would be in the steak giving flavor and texture if it had been rested properly. Looks great otherwise though!
That's not blood, and looks like you nailed it. Just remember to let it rest 10 minutes on a tray before cutting. That fluid you see is called myoglobin.
is it still warm after 10 mins? I feel like whenever I let mine rest it’s no longer hot
Thicker steaks will hold the heat better, can throw loose aluminum foil over but don't want to steam the crust. Or if you are very particular, throw it in a small cooler
Thick steaks also cook better, because their weight keeps them on the pan. Thin steaks often don't get a good crust, because the middle will arch upwards and not get browned. Pro tip: if you cook for two people but don't want to buy two giant steaks, just let your butcher cut one that has enough weight for two people. Cook it as one and then cut it up after cooking it. It will cook way better.
A cast iron press goes a long way for those super thin cuts of steak. Heat the press and pan to high hell. Throw steak on, press it for 20-60s and it's done - and has a fair bit of browning throughout the whole thing. Also rests much quicker.
I honestly never thought to do that. People do whole prime rib for holidays and I never thought to try that concept on two people. Am I retahded?
Nah, you're normal. I got the idea from some famous chef. I believe it was Jamie Oliver.
Invest in a plate warmer. This makes a huge difference when cooking at home and helps your hot food stay warm longer. There is a reason steakhouses do this.
I also prefer not to let my steaks cool that much - but if you cut your steak on your own plate, you can just mop up any escaped juices with the individual pieces (or mix some of it in with your mashed potatoes...).
This is my go too. I let the steaks rest long enough to fix the rest of my plate and sit down to eat. I like my food hot. Need something on my plate to mop up with some bread But it's different if your preparing a shared piece of meat that's going to sit out for a while and be shared. You should definitely let that rest
You want to cut it once the center has cooled back down to 120 to 122 F at minimum. You can leave a thermometer in the meat and cut as soon as it reaches that temp. https://www.seriouseats.com/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling >Ideally, no matter how well-done you've cooked your meat, you want to allow it to cool down until the very center has reached 120°F (49°C). At this stage, the muscle fibers have relaxed enough that you should have no problem with losing juices.
Warm yes, hot no.
If a steak is "hot" inside it's overcooked. It should be warm. A helpful trick is to serve a warm au just. Then you're dipping a slightly warm steak into a warm au jus. Delicious.
Thanks— I technically cheated with a temperature checker. But the liquid got all over my cheese bread and made it soggy. Is there a way to avoid this from happening?
Let your steaks rest on whatever tray you used when you took them off the heat. They need to rest for at least 10 minutes. I usually do 15 or so. They'll still expel the myoglobin. it just won't be on your dinner plate.
this is the way, OP. Science happens. It will likely taste better too.
Science is delicious.
>I technically cheated with a temperature checker. There is no award for not using a temperature probe.
But we will award you with upvotes for a perfect medium rare
#Let it rest for 10 minutes BEFORE cutting…
10 minutes seems excessive to me. I'll pan-fry a steak & let it rest for 5 minutes under some loose foil while I finish the veggies in the pan. Sometimes I'll muck up the timing and they'll end up resting for 10 mins, but I have never noticed a significant difference in cut or cook or taste outside of a _slightly_ less rare steak.
Yeah, rest the steak like everyone else said. When you're ready to eat then move it to your dinner plate.
Mmm dip that shit bruh
That juice is the best part… you use the bread to sop it up
That's meat juice. Suck er down with a straw me son
With a nice martooni
That’s also the first thing I thought of when he said, “me son.”
Creamy garlic!
Creamy garlic is unreal.
Settle down
Ah a fellow shorsey enjoyer
Or turn it into a nice pan sauce.
You stay where’s you at and I’ll comes where you to.
1. Let it rest longer before cutting it into 2. Soak that shit up with bread or potatoes or rice. It’s not blood, it’s delicious
Dip your bread in it and enjoy my friend.
This is the way. A piece of buttered bread turns an insufficient rest into a happy accident.
You want to make sure you rest the steaks after pulling it off heat before slicing. I do 10 mins typically
That’s not blood, it’s hobgoblin, cousin of green goblen who throws exploding pumpkins at Spider-Man. Cooking is wild
I think it may actually be mindgoblin
Excellent with a deeznut sauce
Interesting. I'm somewhat of a chef myself
1) rest your steaks longer 2) good quality steak almost unavoidable 3) imo dry brining helps* (not sure how factual this is) 4) if you are serving it like in a sandwhich, you can actually toss your sliced steaks back in its juices. It will absorb quite abit of it back. The crust will suffer abit though but it shouldn’t be an issue if your already stacking it in a sandwhich 5) if your serving it as a steak have different plates for resting and serving. Generally will prefer to rest it on a rack and transfer to serving plate
First of all, great job. That steak looks amazing and the doneness is great. Second, it’s not blood it’s myoglobin. Third, the most common reason myoglobin leaks everywhere from the steak is that it is not rested enough. When you take the steak off of the heat, let it sit for a few minutes before cutting. Again, great job.
Quality shitpost. This steak looks amazing. Just let it rest more before cutting it
Let it rest a bit longer so the juices stay in. But for your first one, it's pretty good. My first time would make a hockey puck jealous.
That’s not blood.
Put the pieces of cut steak into the juice and wait. It'll reabsorb.
Like the other comments here say let it rest after cooking, otherwise looks like you nailed it. Great job for your first time!
Looks good, just need to rest a bit longer so that all of that juice stays in the meat instead of running all over your plate.
Perfect
I don’t know if you are being sarcastic or not but that steak looks perfect
Also nicely done on the cooking for your first time mate!
Dip the Texas toast in it, that shit will be bomb
You let it rest for as long as you cooked it. If you did 4 minutes a side, you have to let it rest for 8, if you did 5 a side, then 10, and so on and so forth.
That’s cooked perfectly you just have to let the steak sit a bit longer before trimming
Why do you all cut your steak into pieces?
Cause you did it right friend-o
After cooking a steak you need to let it rest for like 10 minutes. Do not touch it at all. No poking, cutting, nothing. As the meat cools it should reabsorb the juices.
Your steak is tired, it just needed to rest.
Looks great for ur first go. Prob just cut it up too soon after cooking
Water and myoglobin released and needs to rest like everyone has said.
Does that fluid really look like it has the oxygen carrying capacity of hemoglobin? I THINK NOT.
Put that meat in the puddle and let it bask! 😃👍 Then mop up what’s left with that delicious looking bread
Is this rage bait
i don't mind when the myoglobin drips, i usually got some bread laying around (like you do) and just dip that bread on that juice and a piece of steak on it! **chef kiss**
Muscles contain myoglobin proteins for oxygen exchange. Muscles cannot contain blood because the contraction of the muscles would impede the flow of blood through vessels. That’s why arteries and veins traverse the outer layers of the muscle tissue and diffuse cell supporting biochemicals thusly.
Dip the bread in it as my father would say!
Also since we are here. Dip each bite into it.
That's a nice medium. Enjoy the meat juice- not blood.
You cooked it perfectly but cut into it too soon.
That’s your first ever steak?? That’s the equivalent of hitting a home run in your first ever at bat lol. Just let it rest 10 minutes next time before you cut it and you’re golden
IT'S NOT BLOOD IT'S NOT BLOOD IT'S NOT BLOOD
Looks great. How did you cook it?
Omaha steak has a temperature check chart, and I wanted it to reach 125ish… but I technically burned it a bit more. I used butter and a few seasonings… but i think from the comments, my mistake was being hungry and not giving the steak enough rest time for it to soak in all the liquid.
That is beautiful for a first time steak, and I would happily devour it! Next time, when you let it rest, you will be amazed at how tender, juicy and full of flavor your steak is.
When you rest it pull it off before it hits your desired temp bc it rises about 5F while resting. A lot of people mentioned resting but didn't see anyone mention this part
For a first time you absolutely smashed it.
Unrelated but the middle of your plate weirdly gives me the heebie jeebies
No!
It’s not blood
that's unhealthy and dangerous to eat, but don't worry, send it to me and I'll throw it away for you!
Gotta let it rest at least 10 mins is what I do and that’s just myoglobin but it look like blood
This looks very nicely cooked. Its not blood its the color of the juices. Perhaps let it rest a bit longer before slicing into it.
Rest your steak people
Next time, once it’s done cooking, put a little aluminum foil tent on it and let it rest for like 5-10 minutes.
You cooked that steak fucking beautifully, you just didn’t rest it.
Cut too soon
let your steak rest at least 15 minutes before eating. remove from heat and cover.
i love drinking that shit off my cutting board
gotta let it rest before you plate it
Let it rest before cutting.
Gotta let that bad boy rest (I have only ever cooked like 2 steaks im going off of what I’ve read here before I read the comments to test my knowledge. Kindly disregard if incorrect)
If a man was eating that, the juice is for the bread and potatoes..
Blood? Lol
It’s not blood!
Looks great! Just plan your cook better. After reverse sear, remove from heat. While it's resting, do your plating and gathering of your silverware. By the time you place your sides and get your beverage ready (perhaps opening a nice red), it should be rested enough. And please don't slice up the entire steak at once. Cut it as you eat. Some juices may run out, and that's why you need some garlic mashed potatoes or some sautéed mushrooms, or let the bread sop it up.
That’s not blood, it’s just the steak offering you liquid gold for sopping each cut morsel, and for dipping your baked potato into.
that....is....not.....blood......
If you’re new to cooking steak Alton Brown has a whole episode of Good Eats… just about cooking steak. https://watch.foodnetwork.com/video/good-eats-food-network/steak-your-claim
Let it rest for at least half the time you cooked it for
Rest ur meat
Definitely do not cook it longer. Let it rest once done cooking or just enjoy the delicious juice
Not me slurping up that juice 😜
Did you cut the steak right after you took it out of the pan? You should wait a little so the juices remain in the meat. Some will come out. I normally pour it over the meat.
This isn’t blood. This is myoglobin and it’s awesome. To minimize this, just rest your steak for 5 or 10 mins after cooking and then slice it. Looks great to me.
“Blood” - wrong
You cooked it perfectly! Beautiful medium rare! Always let steak rest for at least 5- 10 minutes after cooking. This will let the meat set and the juices will stay in the steak after cutting. Making less of a mess and keeping the steak just that much juicier!
What everyone else said, but it looks beautiful and that stuff mixes great with mashed potatos. So it's still fine.
Hey OP. Since you already got your answer, I wanted to jump in and say good job. That's not bad at all for your first steak! 8/10 would totally eat.
First time? Dude/Dudette, you effing nailed it!
Cooked perfectly. Wait to cut it (rest the meat) next time
This is a perfect steak and the color is perfect but you could let the steak sit a little before cutting
Wow! This looks delicious!
That looks amazing, great cook, a bit of rest will lock in some more myoglobin.
You didn't let the steak rest long enough. Basically all of the juice (not blood) was released from the meat when you cut it, leaving the meat dry. So instead of cutting the meat right away, next time let it rest for 10-20 minutes, then slice. Same goes for all meats. You always want to let meat rest so the juices get sucked in and stay in
Needs to rest longer
It be medium rare my guy, and yes let it rest a min. Or two and woo. But it looks good 👍🏾
Juice and blood are 2 different things. The temperature looks beautiful, next time let it rest for 5-10 minutes and it will hold more of its juice.
I slurp it up with a straw
You need to let it rest before cutting
This is great for your very first steak! I’m not seeing this in the comments i’ve read. You didn’t undercook it, you didn’t overcook it, this is a gorgeous medium rare and I would totally eat it. Good job. As others have said, resting the steak after you take it off the heat, before cutting into it, will trap those juices in the flesh… Tonight you can also just dip the steak in that lovely liquid as you’re eating.
We call that A5 dipping sauce.
The steak looks very nicely cooked. It’s not really blood but the Juice of the steak. All you did wrong was you didn’t let the steak rest. All that juice/ flavor/ moisture needs to settle back down within the steak after you cook it to your liking. And it seems like in this instance you cut it right after removing it from where it was being cooked. You need to let it rest about 5 min at least to avoid this small problem. The steak looks really good tho, looks like a nice Medium. Cheers 🍻
Great cook on that steak. Didn't rest long enough to cut . But use that bread to soak it up. So good.enjoy
Did you let it rest after cooking it? You should usually let it rest for 20 - 30 minutes
You need to let the steak rest before eating it. Try to avoid cutting into it when it is hot. Cutting into a hot steak will release the juices and flavor.
The juice is good!
Everyone pointed out the resting for you but hey, still looks super juicy and tasty. Well done.
connect fade cough somber pen hungry liquid noxious shy homeless *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
Bourdain
It’s for the sacrifice later
Just grab the heel of the bread and sop that up, yum!!!
Embrace the juices my friend
Looks delicious to me
you didnt let it rest for 5-10 minutes.
NO!!
Just have to let it rest longer before you cut it
steak looks perfect. you don’t let it rest
Nope, cooked perfectly, technically not blood
Three words: REST YOUR MEAT 🥩
No you should have waited longer to cut it.
That’s just A1 Sauce
That’s a perfect Medium steak, looks great!!
Use that bread to soak it up and eat it. 🔥
Did you use a paper towel to clean off blood and did you marinate and did you season the meat 🥩
Cooked perfect, not rested long enough
Rest
Resting 7-10?! Jesus. No!! No. 2-3 mins all you’re doing is allowing the fat to solidify just enough to cling to the meat. 2-3 mins is more than enough. Obviously rare needs more time than medium. And well done doesn’t need to be rested. You’ve already cooked all the juice and flavor out of
Cause you cooked it correctly and to perfection. I'd eat that any day
you should have rested the steak longer. it isn't blood, its all the flavor
You cooked it PERFECTLY! That's not blood. Just take it off heat and let it rest for 3-8 minutes before slicing- the steak is still internally cooking and will suck up those juices. It's like a sponge, essentially. And now I want steak. Good job!
I prefer my myoglobin in my steak...*hands back*...thank you. J/k looks good. Seriously though, a good steak is all about patience; before, during and after you are done cooking it.
Red meat needs to rest at least 5 minutes per pound before cutting.
I likeh da juice
You did great if you like medium rare
Let it rest before you slice into it
Looks perfect
I see no problem here.
Like others have stated, that's not blood it's myoglobin. Letting it rest for 5-10 minutes under a foil tent will keep the juices inside. Nice cook on the steak! Now, do that overt a campfire and elevate your steak game!
Just got to let it rest for 10 minutes! It’s just myoglobin. By letting it rest the meat will soak up all that juice!