The liquid seeping out of your meat is clear/reddish/pink. It …

Comment on How to Cook a Steak Perfectly Every Time by Peter Watts.

The liquid seeping out of your meat is clear/reddish/pink. It is coming from the muscle and is called myoglobin. In very rare steaks it is very red, but there is nearly no blood in it. the trick is to rest the steak covered in foil for at least 10 minutes or better yet 20 minutes for larger steaks so that the protein in the meat relaxes and reabsorbs the flavorful juice. And there is nothing wrong with well done. A good chef knows to cook slowly over low heat and turn regulary for about 40 minutes. No pink and after resting plenty of juice. Oh make sure you get bone on ribeye. Bone gives better flavor and it cooks more evenly and don’t use a BBQ fork to flip the steaks. Use tongs.

Peter Watts Also Commented

How to Cook a Steak Perfectly Every Time
No problem using a well seasoned cast iron skillet. Get it smoking hot to seal the surface, and then finish it off in the oven. Pull it out wrap meat in foil, rest, and feast.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the taco-centric blog "Eat More Tacos," and the junk food-centric "Spork & Barrel." His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.