Your steak isn't leaking blood. Here's what that red liquid aka meat juice really is. Tune in and have a listen to Chef Adam Raguse explaining about the... | By T Bob's
![Raw flank steak with rosemary and pink salt. fresh marble beef meat black angus. black background. top view. | CanStock Raw flank steak with rosemary and pink salt. fresh marble beef meat black angus. black background. top view. | CanStock](https://cdn.w600.comps.canstockphoto.com/raw-flank-steak-with-rosemary-and-pink-stock-photo_csp92470028.jpg)
Raw flank steak with rosemary and pink salt. fresh marble beef meat black angus. black background. top view. | CanStock
My steak is 170 degrees based on the meat thermometer, when I cut it reds till came out. The inside didn't look red though. Is it really done? Or should the fluid
![TIL that the red liquid seeping out of a cooked rare steak isn't blood. It is in fact a mixture of a protein called 'Myoglobin' and water. Myoglobin helps muscle tissue store TIL that the red liquid seeping out of a cooked rare steak isn't blood. It is in fact a mixture of a protein called 'Myoglobin' and water. Myoglobin helps muscle tissue store](https://external-preview.redd.it/TIvPvN-x7JfHW5HCAJNHHorC-LoTqTbeehhQjTB3fj4.jpg?width=640&crop=smart&auto=webp&s=d550ceb99a3d2fdf54d7c465ea739f08c7655a77)