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not_richmond_from_IT t1_j8nu2dv wrote

Reply to comment by thedirtsquirrel in [Homemade] Reverse seared filet, roasted broccoli, & Pappardelle With gorgonzola cream sauce by thedirtsquirrel

Ok sorry it just looks like it because the fibers have become so distinct and are turning a lighter color, in my experience this is a sign of moisture loss. Like when you leave a piece of cooked steak uncovered for a few minutes.

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SpiralSuitcase t1_j8ofd1r wrote

I felt the same way. It LOOKS dry even though it's not anything above medium. I can't figure out why.

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B-Minus21 t1_j8phwuh wrote

The part in the middle of the cut steak appears to be where a fork pierce was while cutting crossways with a knife. This will happen even to juicy steaks. Not sure if that's what you were talking about or not?

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SpiralSuitcase t1_j8q2dqu wrote

No. It's the visible fibers throughout. Honestly it could just be an example of how hard it is to take flattering food photographs.

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