Do You like Your Steak Rare ? , Dont Worry That Red is Not Blood
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I always thought the red inside a rare steak was the blood due to undercooking, but apparently not
The red liquid is water mixed with a protein called myoglobin, which can have a pink hue and looks like blood
Also if you eat it rare it is healthier, the article states the iron in the meat increases the oxygen in your blood, and the phosphorus provides strength to your bones
So if you fancy a 'dracula' steak at least you know it looks worse than it is
How do you take yours ?
www.joe.co.uk/food/people-are-only-just-realising-that-the-red-juice-in-rare-steak-isnt-blood-416910
I would never consider eating anything that wasn't thoroughly cooked - no blood, or even pretend blood! I can't stand the food adverts that show what I consider to be uncooked meat.
Medium Rare for me. I will not eat It If Its overcooked. You cant beat the Porter House 24oz Angus Steaks In the States thou. Miss those times. I use to get the Steaks at ASDA. 2 for eight quid. Rib Eye. They dont shrink too when you cook them. 8oz I believe. Dont think they do them anymore. Nice with Garlic Mash, Onions, Mushrooms and Green Beans.
I have never eaten a rare steak but recently tried a medium one and I did not like it, I found it tough as well so I will to having a well done one occasionally.
eyeballkerry I had a rare one in France once, but i dont think it was beef, i didnt read the menu properly 
I don't eat much meat, apart from bacon, if I have a steak I like it we'll done
martinlufc5637 Its 'rare' i have a steak myself M, but when i do it is normally medium cooked
If the steak is really good quality- but as the cut of the meat’s quality gets less and less the more it has to be cooked.
Personally i like a good steak to be seared on a really really high heat both sides for less than two minutes. It makes the outside perfectly cooked and forces some of the juices into the centre and so increases the flavour. So a good steak rare. A poorer quality- medium and hope for the best !!
suevernon1968 That sounds sensible S, maybe Argentinian meat would be classed as good quality , i think there is more chance it is free range from there
telmel it depends so much on the actual restaurant. There is a pub in my town that does 28day aged steak and the chef has to know what they are doing too
I don't eat much red meat I can only have it well done I like it in the oven with loads of onions on it my partner has his rare 
I could never eat it pink everyone says its much nicer and soft
I take mine well done every time. I can live with the fact that this isn't the healthier option 
I love fillet steak but it is a rare treat due to cost. In all my years of asking for it to be cooked with 'no blood' I have never been told this.
Rare or medium rare for me where the wife will have it burnt to a crisp (as far as I'm concerned)
I was aware of this but it still does kind of look like blood. I have my steak medium typically and find that’s the right balance between juiciness and non red liquidy
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