Do You Rest Your Meat?

bi11fish · June 2015

Myth Buster of resting steaks after cooking, makes sense to me:

http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

jcaspary · June 2015

I do sometimes and I don't others. The time meat rests is inversely proportional to how hungry the natives are.

stemc33 · June 2015

jcaspary said:

I do sometimes and I don't others. The time meat rests is inversely proportional to how hungry the natives are.

Or when the sides are done. I'd rather have meat resting than potatoes getting glazed over.

4Runner · June 2015

Every night.

djmsalem · June 2015

Absolutely, and for almost as long as I can stand it when I'm cooking something thick. I had these steaks (about 2 1/2 pounds each) on a rack for 20 minutes before I cut into the first one. And the last one, which I cut into after 40 minutes, was still nicely warm and red from edge to edge.

Image: https://us.v-cdn.net/5017260/uploads/editor/6a/ziy86239f2rn.jpg

Grillin_beers · June 2015

I normally rest thick cuts of meat. It's just the way I've always done it. Most times I have to let the sides finish anyways. I haven't gotten my timing down to a science yet.

aukerns08 · June 2015

4Runner said:

Every night.

I see what you did there.

fishlessman · June 2015

he is basing his study on resting a steak on a plate, thats the wrong way to rest a steak, it needs to rest on a rack if your going to rest it. as archie bunker would say....meathead

Legume · June 2015

If I reverse sear, the rest between the roast and the sear seems to be enough. I used to worry about too much rest there and too much temp drop, but I realized that just gives me more room to develop a good crust. With RS, I have no problem going right to the plate.

I have no idea how this impacts juiciness.

NoobZero · June 2015

Here's a good article on resting.

http://www.npr.org/sections/thesalt/2015/06/08/411778404/pitmasters-embrace-new-barbecue-truth-rested-meat-is-sublime

Do You Rest Your Meat?

Comments

Categories