Description
If your steak is brown in the middle, it could be due to oxidation, overcooking, or improper storage. Here are the main reasons why this happens:
Instructions
1. Natural Oxidation 🌬️
- When raw steak is exposed to oxygen, the myoglobin (a protein in muscle) changes from bright red to brown.
- This is a natural process and doesn’t necessarily mean the steak is bad.
- If the steak smells off or feels slimy, it may have spoiled.
2. Overcooking 🔥
- Cooking steak past medium (160°F/71°C) causes myoglobin to fully denature, turning the center brown.
- To keep the inside pink, aim for medium-rare (130-135°F/54-57°C) or medium (135-145°F/57-63°C).
3. Storage Issues 🥶
- If steak sits in the fridge too long (even if fresh), oxidation can darken the interior.
- Freezing can also cause color changes due to ice crystal formation and oxygen exposure.
4. Meat Quality & Processing 🥩
- Some pre-packaged or vacuum-sealed steaks might appear brown due to lack of oxygen but are still safe to eat if within the expiration date.
- Ground beef or tenderized steak may brown faster because of increased surface area exposure to air.
Notes
How to Prevent Browning Inside the Steak
✔ Buy fresh steak and cook it within a few days.
✔ Store properly in airtight packaging or vacuum-seal to reduce oxidation.
✔ Use a meat thermometer to avoid overcooking.
✔ Sear at high heat to create a crust while keeping the inside juicy.