I have noticed that sometimes when I am frying beef steak it does not turn dark but it becomes rather light-colored. I have also noticed that those steaks that do turn dark during the frying tend to taste much better (more juicy, more like beef) than the light-colored ones.
Just today I was frying a rump steak which turned out light gray.
What explains those different results? Is it the beef quality, the preparation or something different?