How to get rid of the rich iron and blood taste in certain beef cuts?
I sometimes get meat that tastes really strongly of iron and blood, usually when the meat is visibly bloodier, but not always. To me it's more of an effect or an assault on the senses than a mere taste and I don't like it, although to each their own.
What are some of the best ways to prepare and cook these cuts to reduce their bloody flavor as much as possible? Please include a way or two that is 'quick and dirty' when time is scarce, and also allow for still being able to serve it on the rare/medium-rare end of the spectrum. I also don't want to just completely cover the natural meat flavors up with spices and added ingredients (although I'm open to good pairings that naturally offset or complement what's going on- like the classic liver & onions).
Do people soak meat in water? Would letting the meat season overnight or let the meat air out do the trick? Also is there a way to predict which meat cuts will taste like this, through visual inspection or knowledge of the cuts?
Best Answer
If your beef has honest-to-goodness blood in it, complain to your butcher.
More likely, what you're seeing/tasting is myoglobin, which does have a bit of a metallic taste when it's not cooked. You can get rid of this in two main ways: osmosis and heat. So here's how to do that.
- Dry brine it. Put the beef on a drying rack set on a paper-towel-lined baking sheet. Salt liberally on all sides and set uncovered on the bottom shelf of your fridge overnight. This will pull a lot of the myoglobin out, while also improving flavor, juiciness, and texture. Pat it dry with more paper towels before cooking/searing later.
- Cooking with special equipment. If you want to serve it pink with no metallic taste, you'll want to cook slowly, and at a low heat. That's where immersion circulators (i.e. sous vide) and combi ovens shine. If you have access to these, try cooking your meat to 135F (medium rare, closer to medium) and then sear in a hot cast iron or carbon steel skillet (maybe with crushed up garlic, thyme, butter, etc.)
- Cooking with common equipment. If you don't have access to these tools and the cut of meat is reasonably thick (2" or more), then you can set your oven to the lowest setting (other than plate warming) and just wait. Use a good thermometer to detect when your steak gets ~10F below your target temperature, then transfer it to a screaming hot skillet to sear.
Please include a way or two that is 'quick and dirty' when time is scarce, and also allow for still being able to serve it on the rare/medium-rare end of the spectrum.
You'll need to dry brine it, otherwise this is a "pick one" situation. However, if you're cooking skirt or flank steak, then you can still get good results by cooking very hot and very fast, though it will tend to dry the meat out a bit more.
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How do you get the blood taste out of beef?
Dry brine it. Put the beef on a drying rack set on a paper-towel-lined baking sheet. Salt liberally on all sides and set uncovered on the bottom shelf of your fridge overnight. This will pull a lot of the myoglobin out, while also improving flavor, juiciness, and texture.Why does my beef taste like iron?
During wet aging, the meat sits in its own juices causing the beef to have a wet, metallic taste. But wet aging was much more cost-effective for processors. As they changed over, consumers tastes followed \u2014 slowly, the consumer forgot what the real taste of steak was.Why does meat sometimes taste like metal?
A metallic taste can indicate a serious illness, such as kidney or liver problems, undiagnosed diabetes or certain cancers. But these reasons are uncommon and typically accompanied by other symptoms. If you're otherwise healthy, the cause for that metallic tang typically is benign.Why does my beef have a weird taste?
Overcooking can cause poor taste. If the meat is cooked to dryness, several bad things happen. The myoglobin was probably heated away, and that of itself may leave a bad flavor. In addition, dry, over-heated meat may have a poor or bad taste as the elevated temperature denatures protein. Avoid overcooking.Gumball | Darwin's Potato Diet | The Potato | Cartoon Network
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