About 20 - 25% of the time when I buy and cook filet it is pale in the middle. Everyone in the family has their steak either rare or medium-rare, and a pale steak just doesn’t look good. I have cooked the steak properly - the rare ones have the correct texture.
Is it something I have done or can you sometimes get steak that way from the store? here is some variability in what I do, and I will like to know if anything I am doing is causing the problem.
I nearly always buy from the same place (Kroger). The filets will be in my refridgerator for 0 - 30 hours. I will marinade in Dale’s sauce for 30 minutes to 2 hours, in the refrigerator. Sometimes I let the steak warm to room temperature before cooking, sometimes I forget. I then cook on a hot grill - there is no variability there.