why does steak bleed after cooking?
The red liquid that oozes out of steak after cooking is not blood. Blood is drained from animals during the slaughtering process, and what remains in the meat is mostly water. The red color comes from a protein called myoglobin, which is responsible for storing oxygen in muscle tissue. When meat is cooked, the myoglobin breaks down and releases its iron content, which reacts with oxygen to produce a red color. The amount of myoglobin in a steak varies depending on the cut and the age of the animal, so some steaks will bleed more than others. In addition, the cooking method can also affect how much the steak bleeds. Searing the meat at a high temperature will help to lock in the juices and prevent the steak from bleeding as much.
how long should a steak sit out before cooking?
It’s best to cook your steak within 30 minutes of taking it out of the refrigerator. Leaving it out for longer can promote bacterial growth and make it unsafe to eat. If you must leave it out, do so for no more than an hour.
Take the steak out of the fridge and let it sit at room temperature for 30 minutes.
Pat the steak dry with paper towels.
Season the steak with salt and pepper.
Heat a skillet over medium-high heat.
Add the steak to the skillet and cook for 3-5 minutes per side, or until it reaches your desired level of doneness.
Let the steak rest for 5-10 minutes before serving.
