While many of us love munching on a medium-rare, juicy steak, for some others this idea is revolting because of the Romanian popular name “friptură în sânge” which could be translated by “roast in blood”.



However, this translation is improper, creating a negative perception of the image in the plate when the beef is cut, and it creates a barrier to enjoy rare steaks even for many beef lovers.



The steak in blood is not actually in blood

The steak is no longer so appetising when you think it is swimming in the blood. That reddish liquid present in medium-rare cooked beef is not really blood.



If you think about it, steak doesn’t taste like actual blood – if it did it probably wouldn’t be such a popular and appreciated dish.



What is this liquid in fact?

The red liquid is actually myoglobin, a protein that’s only found in muscle tissue. Myoglobin carries oxygen through the muscle and contains a red pigment – which is why muscle tissue is red.


As a steak is cooked, the myoglobin darkens – which is why the more “well-done” the meat is, the greyer it looks.



Interestingly, some commercial meat packers even treat raw steaks with carbon monoxide to “lock” in the myoglobin and keep it looking a nice, fresh red colour.



Do rare steaks look a little more appetizing to you now?