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Experts reveal the juices in your steak aren’t actually blood
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Some chefs believe the juices are the best part of the steak even going so far as to drink them from a glass!
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How to make the most of steak juices in your cooking
In a recent video posted to his YouTube channel, chef and content creator, Joshua Weissman revealed that the red juice found in your steak isn’t actually blood.
He goes on to reveal that the liquid is, in fact, myoglobin, a protein in red meat which helps to transport oxygen to the cells. In response to the video, experts from online butchers, Campbells Meat, reveal everything you need to know about the juices in your steak.
Myoglobin is a protein in red meat so when you cook off a medium-rare or rare steak it’s a common misconception to think this is blood. Otherwise known as “purge” it looks like blood because of a combination of the iron reacting to oxygen which turns the liquid red.
“We know that myglobin affects meat colour and juiciness which is why dark red cuts of meat, which contain more of the protein, are often some of the most delicious” explains experts from Campbells.
“When cooking your steak it’s important to let it rest for five to seven minutes. This allows for the juices to redistribute through the steak which helps to enhance the meat’s tenderness and flavour.”
Some chefs have even been known to drink the myoglobin directly. Back in 2017 chef Jose Andres revealed that he had been known to juice a steak with his hands, draining the juices into a glass and drinking warm with a sprinkle of salt. “Those four seconds that you’re drinking the juice of the meat, that’s the way we should be eating meat,” he says.
While it’s not recommended to grab a straw and drink off the steak’s juices, the team at Campbells Meat shares the best ways to make use of them in your cooking.
“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.”
“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.”
“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.”
For the ultimate guide to steak visit the Campbells Meat website.
