Originally Posted by capmikee

I've noticed that metallic taste in lean meat like london broil, and I wouldn't be surprised to find it in filet mignon - a cut I avoid! I believe the taste is myoglobin, and it's definitely stronger when there's not enough marbling in the meat.

You can reduce the taste if you prepare the steak yourself - salt it well and let it sit for a couple hours, then rinse and dry it. But my solution is usually to eat hamburger instead.

How to Make Cheap Steak Taste Good