The Best Way To Prevent Steak From Leaking

Few things are tastier and more satisfying than a juicy bite of perfectly cooked steak. The color both outside and in, the aromatic scents, the meaty flavors... It's so simple yet so satisfying.

Some, however, find the visual aspect of steak a bit off-putting, particularly the "blood" that leaks from the meat and pools it.

To understand how to prevent this pooling, or "leaking," it is important to first understand that the juice from the steak is not blood but rather a mix of water and a protein called myoglobin, Business Insider explains. This solution, often called "weep" or "purge," is perfectly fine to consume, and it is actually myoglobin's reaction to oxygen that gives meat its red color, per the McGill Office for Science and Society. 

According to the New York Post, many meat packagers and distributors will treat their meat with carbon monoxide to seal in the myoglobin, which results in a product that looks redder and fresher.

To prevent leakage and to seal the flavorful juices into your steak rather than your mashed potatoes, make sure to allow your meat to rest after you've cooked it. Resting steak is basically just letting it sit and cool down for a bit after cooking. 

According to The Spruce Eats, cells of meat in steaks that have just been cooked are volatile and prone to bursting and releasing juices when disturbed. Resting your steak will allow the meat cells to cool and calm down, at which point the cells will reabsorb the juices, sealing them into the meat.

As a rule of thumb, it is suggested that you rest your steak for about as long as you cook it; generally, this means between five and seven minutes before you first slice into the meat. 

Also, it's a good idea to tent or cover your steak with foil or some sort of cover to ensure that the resting and cooling processes are even and consistent. While you're resting your steak, you can even get started on the salads or get to work using the oils and fond from your pan to make a wonderful sauce.