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Carl TCarl T Posts: 179
edited November -1 in EggHead Forum
I hope this isn't too dumb of a question, but what is the reason everyone lets the steak "set" for 5 or 10 minutes after it is cooked. I dig right in before the steak oozes it's juice onto the plate.[p]Carl T


  • Tim MTim M Posts: 2,410
    Carl T,[p]Never heard anyone say you should let a steak rest - maybe a turkey or large hunk of meat. Maybe you are confusing "dwelling" with resting. Many people like to cook a steak 3-5 min per side and dwell (all vents and top closed up). It snuffs the fire but allows the steak to keep cooking but at lower, nonsearing, temps until the proper doneness is reached, and its a good time to add chips for a more smokey taste. [p]I like to sear mine until done, and I keep flipping every 2-4 min until done after maybe 5 min per side. I cook 1.5-2" filets mignons almost exclusively and they can take more heat than many ohter cuts (thicker makes it easier too). My total cook might be 10-14 min to get to med/med well inside and well seared outside.[p]Tim
  • TurkeyTurkey Posts: 38
    Carl T,[p]You want to let the meat rest for about 5min to allow all the juices to go back into the meat. If you let it rest all those juices you speak of will not run all over you plate but stay in each an every savory bite. Try it, you'll see.[p]Now I'm hungry. Time to make that Jerk Chicken.[p]Mark
  • Carl T,
    Let it rest. Whatever you are cookig will continue to cook after it has been removed from the heat. Higher temperature on the outer part of the steak will transfer toward the center. The water holding capacity of the tissue increases as the temperature evens out and begins to drop.[p]Ref. On Food and Cooking; Harold Mcgee

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