Keto and steaks that don't shrink down

Hondo_Man
Hondo_Man Posts: 116 Member
in Food and Nutrition

right then, this topic. I've decided to give keto a go after reading on it for a time. I've been buying rib eye steaks of late and have noticed a massive shrinking down after cooking. Mince doesn't seem to reduce as much as steak. My mince will go from 100gr raw to roughly 72gr cooked.

On the weekend, I bought 570gr of rib-eye and it reduced down to 242gr after cooking. That's about 42gr cooked to 100gr raw! This was bought from the local butchers.

Is there a cut of beef that will not reduce so drastically. I'd prefer to eat a steak that can be seen on my plate and no something akin to barely covering a bloody water biscuit!

Cheers!

Answers

  • yirara
    yirara Posts: 10,373 Member

    Why does it shrink so much? Is it plumped up by water and flavour enhancers? Do you end up with water in the pan? With excessive protein or other *kitten* that gets pumped into it? If so then the solution is to buy good quality produce from a butchers you can trust. But yeah, steak will always shrink somewhat.

  • neanderthin
    neanderthin Posts: 10,554 Member
    edited March 17

    Well, there's about 70% water by weight in most red meat and if someone was to leave that meat on the heat long enough eventually you could theoretically reduce a 1 pound (454g's) steak to around 140 grams. Personally I've never had that happen and most ribeye's I cook weight about the same, it's called rare to med rare. I think your cooking it far too long.

  • Hondo_Man
    Hondo_Man Posts: 116 Member

    "I think your cooking it far too long."

    I thought on that, but I don't think so. Low-med heat and as I prefer my steak rare to med rare.. I don't see that as the case.

    It had decent marbling, but not overly. Could have been a cut that was no as top end as usual. I've been at this butchers for a donkey's age. May have been a one off.

  • neanderthin
    neanderthin Posts: 10,554 Member
    edited March 17
    https://community.myfitnesspal.com/en/discussion/comment/48531626#Comment_48531626

    Ok, I hear you. If this is a one off then I wouldn't worry too much because most meat cooked to med rare will generally never loose that much weight, not even close really. I've been keto for a donkey's age, over a decade and eat lots of ribeye's and just giving you my experience.

  • rileysowner
    rileysowner Posts: 8,373 Member

    If you get the meat from a butcher, as your butcher.

  • lynn_glenmont
    lynn_glenmont Posts: 10,147 Member

    Did you actually weigh the meat yourself, or did you accept as truth the raw weight on the label that your butcher put on the package? Perhaps the butcher made a mistake? Alternatively, maybe your scale needs new batteries or you made some kind of taring error when you weighed before and/or after cooking.

  • Alatariel75
    Alatariel75 Posts: 18,882 Member

    I cook a lot of steak, very high end steak, and I've never seen weight loss like that unless it's been cremated.

  • Hobartlemagne
    Hobartlemagne Posts: 644 Member
    edited March 19

    A way to expose it to less time on the heat (which will help avoid moisture loss)- let the meat raise temperature outside of the refrigerator before cooking. Even 10 to 20 degrees of warming before cooking could make a difference.

    Also- you're supposed to let steak rest about 5 to 10 min after cooking so the juices will stay inside better.

    You lose a ton of juices if you cut it immediately off the heat.

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