jjfjksdf > wrote in news:k5Wmi.8976$zA4.4254
@newsread3.news.pas.earthlink.net:

> I've been working on being a good "griller" for several years.
> I like my steaks medium or medium rare. Wife likes hers well done
> to my dismay. My biggest problem in getting her to accept less
> than rare is the blood. Whenever I grill a medium steak, I place it
> on the plate, then a pool of blood collects underneath. I doesn't
> bother me but it doesn't look appetizing especially to her. Could
> I be doing something wrong that causes the blood to drain? My
> medium steaks always look medium and I check them with a thermopen.

After you remove the meat from the grill, you need to let it "rest", this
means to cool down, then the juices will retract back into the meat and it
will be juicy and tender. but never cut the meat until it is cooled or the
juices will all run out and this will dry out the meat. If there is juices
in the pan that you don't like, then just drain them off the plate. i hope
this post helps.