Food - Drink
The Reason Your Steak Is Gray
By KALEA MARTIN
Since we eat with our eyes first, we are tentative towards eating food that has a bit of discoloration or change in appearance to it at first. However, just like eating a banana with a spot on the peel or an avocado with a little brown on the surface, discoloration doesn't always indicate the food is unsafe to consume, and gray steak is no exception.
It is crucial to remove all excess moisture from the meat before cooking a steak in order to achieve the classic brown crust and sear. Therefore, if a steak appears grayish after cooking, it merely implies that it was not completely dried and that it was steam-cooked rather than grilled, which prevented it from acquiring the signature brown color.
A gray steak after cooking is not the same as a gray steak in its raw state. Metmyoglobin, a process that happens when a protein in muscle tissue called myoglobin reacts with oxygen, causes a loss of color that causes your steak to turn gray, but don't worry, it is entirely safe to eat as long as it is not slimy or has an unpleasant odor.