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Old 06-22-2015, 07:07 AM   #1
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Why does my steak look more rare when it's cold?

Hi All,

I have been cooking a lot of steaks recently and monitoring the 'doneness' using a meat thermometer.

Whenever i cook a steak to medium-rare it always look medium-well done (after 5 - 7 mins of resting) but when the steak starts to cool and after eating half of the thing, the steak turns pink to my preffered doneness and looks really appertising.

Is it because i am not allowing it to rest long enough?

Thanks

Aaron

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Old 06-22-2015, 08:27 AM   #2
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Steaks continue to cook from residual heat for about 6-7 minutes after removed from direct heat, so when you serve what you consider a medium rare steak, it will will continue to get more done and turn into a medium or medium well. Taking this into consideration is important to some.
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Old 06-22-2015, 09:15 AM   #3
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I pull my steaks at 115 F, tent for 5-7 minutes. I get on the rare side of medium-rare every time.
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Old 06-22-2015, 01:11 PM   #4
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Maybe perhaps as you're eating your steak you're getting to the rarer middle portion of the steak. ??
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Old 06-22-2015, 01:31 PM   #5
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I suspect that, as the steak cools, it also dries a bit. As the meat dries, it darkens from pink to red.

If you're satisfied with how the meat is cooked when you eat it, pay no attention to the appearance of the leftovers.

If you are not satisfied with how the meat is cooked, take it off the heat earlier and continue to ignore how the leftovers look.
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Old 06-22-2015, 02:55 PM   #6
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My leftover roasts usually appear somewhat redder in the fridge too.
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Old 06-22-2015, 08:37 PM   #7
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Interesting read if you have some time. It is called color reversion. http://www.beefresearch.org/CMDocs/B...ooked_Beef.pdf
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Old 06-22-2015, 09:44 PM   #8
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Quote:
Originally Posted by Rocklobster View Post
Interesting read if you have some time. It is called color reversion. http://www.beefresearch.org/CMDocs/B...ooked_Beef.pdf
Interesting, though I didn't manage to read all of it.
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Old 06-22-2015, 11:53 PM   #9
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The air is what makes the meat turn red, thats all it is.
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Old 06-23-2015, 10:28 PM   #10
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Interesting, though I didn't manage to read all of it.
Me neither. But, I have read something else before that explained this reaction. This one goes into greater detail and explains a few other things..
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