You should let meat rest to keep the juices in, searing is for flavour.
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Originally Posted by purecane73
the maillard reaction is carmelizing the edges of the meat...by doing so the blood remains trapped inside the meat...soooo, although the reaction is not making your steak juicier, it is helping said steak retain flavor. you're welcome
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There shouldn't be 'blood' in meat. You should buy properly hung meat. There is some moisture caused by the heat.. it is not blood though. Blood taints meat fast, I worked in a butchers for 3 years in my youth so I know this first hand.