# Why is my steak pale inside?

**URL:** <https://boards.straightdope.com/t/why-is-my-steak-pale-inside/506357>\
**Category:** Cafe Society\
**Created:** [August 14, 2009, 12:36am UTC](https://boards.straightdope.com/t/why-is-my-steak-pale-inside/506357 "2009-08-14T00:36:35Z")\
**Posts on this page:** 3\
**Page:** 2

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**Author:** ![Vihaga](https://avatars.discourse-cdn.com/v4/letter/v/b4bc9f/32.png) [@Vihaga](https://boards.straightdope.com/u/Vihaga)\
**Post date:** [August 14, 2009, 2:33pm UTC](https://boards.straightdope.com/t/why-is-my-steak-pale-inside/506357/21 "2009-08-14T14:33:30Z")

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No idea, as I’m not usually responsible for the steak in our house. I would definitely be wary of the marinade, though; you may as well get lower-quality steaks if you’re going to marinate them for two hours.  
As for alternate seasoning, I sometimes like to make garlic butter, with the garlic just _slightly_ more cooked than usual, and pour that over the steak when it’s done.

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**Author:** ![Drygon](https://avatars.discourse-cdn.com/v4/letter/d/edb3f5/32.png) [@Drygon](https://boards.straightdope.com/u/Drygon)\
**Post date:** [August 14, 2009, 2:47pm UTC](https://boards.straightdope.com/t/why-is-my-steak-pale-inside/506357/22 "2009-08-14T14:47:18Z")

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> [@madmonk28](#):
>
> I think it is that 20-25% of the time, you are getting a steak that has been kept too cold by the store, partially froze, and then been thawed.

I would second this. Whenever we have steaks at the in-laws, they always pull out meat that has been frozen and it’s always pale in the center (that is, when I can convince my FIL that a medium-rare steak != well done\*). Check to make sure your meat provider hasn’t been selling you previously frozen meat.

- My FIL claims to love medium-rare steaks, but they are somehow completely grey inside when he cooks them. When he orders steaks in a restaurant, he always asks for m-r steak and sends it back (sometimes twice) to cook longer when they bring it out to him .

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**Author:** ![Drain\_Bead](https://avatars.discourse-cdn.com/v4/letter/d/e47774/32.png) [@Drain\_Bead](https://boards.straightdope.com/u/Drain_Bead)\
**Post date:** [August 14, 2009, 4:21pm UTC](https://boards.straightdope.com/t/why-is-my-steak-pale-inside/506357/23 "2009-08-14T16:21:35Z")

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If salt and pepper isn’t enough, may I suggest a Montreal-style rub? My favorite one is Dizzy Pig BBQ’s “Raising the Steaks” rub.

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