Experts have clarified that the red liquid often seen in a rare or medium-rare steak is not blood, but a protein called myoglobin. In a recent YouTube video, chef Joshua Weissman explained that myoglobin is a protein in red meat that transports oxygen to cells, and its colour comes from iron reacting with oxygen.
Online butchers Campbells Meat elaborated on the benefits of myoglobin, stating that it affects meat colour and juiciness, making darker cuts some of the most delicious. They recommend letting steak rest for five to seven minutes after cooking to allow juices to redistribute, enhancing tenderness and flavour.
Some chefs, like José Andrés, have been known to drink myoglobin directly. In 2017, Andrés described squeezing steak juices into a glass and drinking them warm with salt, calling it the ideal way to eat meat. However, Campbells Meat advises against this, instead suggesting ways to use the juices in cooking.
They recommend creating a sauce by combining the juices with stock or red wine, then adding herbs and butter for a creamy jus. The juices can also be reserved in the fridge as a base for other stocks or sauces, or brushed over side dishes like roasted vegetables or stirred through rice or grains for extra flavour.
