Chris Young on Resting bs Not Resting Steaks

[GolfGeezer]

As he says, to paraphrase, let the fur fly!

https://youtu.be/pYA8H8KaLNg?si=nrnK_axxPnfaDGmd

[Mosca]

Fantastic.

I didn’t know this. But over the years, I’ve been pullling my steaks at lower and lower temperatures; now it’s 110°-115°, right where he’s recommending.

Regarding the juices: THIS IS WHY YOU SERVE STEAK WITH BAKED POTATOES. Serve with baked potato and you never lose any of the juice, you just eat it at a different time.

[Troutman]

I agree with pulling earlier (see my post below)

[Panhead John]

I’ve never rested steaks, period. Not because of any scientific reasons, it’s just that steak to me tastes better hot off the grill. On occasions where some time has lapsed after pulling it off the grill and sitting down to eat it, I’ve never noticed a difference in tenderness or juiciness. Glad to see I’m not alone in my beliefs.

[Troutman]

Something doesn't sit right. He's pulling at 115* and ends up 145*, I've never seen that happen. Sure carry to mid 135* but come on, a 30* carry over? Hmmmm....

[Troutman]

PJ that's because underneath you are a steak cooking genius Now we need to work on the other parts .....

[Jerod Broussard]

Mosca his reasoning for the 350 is it leaves a less leathery surface

[Spinaker]

In case anyone wants to read Meathead's take on the subject. Peace be with you.

https://amazingribs.com/more-technique-and-science/more-cooking-science/science-of-resting-meat/

[Purc]

I never really rested my steak any longer that the time needed to get the mushrooms and baked potato on the plate, pour a glass of wine and go sit at the table. Besides, I know that my steak is done when I cut into it and it Moos.

[Mosca]

Note in the video, carryover from 115° to 130° takes less than 4 minutes!

[Jfrosty27]

A lot of scientific mumbo jumbo there. I’m with PJ. Just eat the thing. I cook to very near my desired temp, pull and plate it. Then dig in. Yum.

[Troutman]

I responded to Meatheads post but my only take on the guy's conclusion was he starts cooking with a minus 10*F finish then it continues to cook during carry over (which it will) until it gets to medium at 140* something. Well if you cook to 130*F and expect it to stay there you're pretty naive. I usually stop my steaks at about 115* with anticipated carry over to 130*ish. Everyone knows carry over is a thing, just compensate for it. Here's an example...



As far as the juices being lost, I'll buy his conclusion. Waiting seems to help some but it also gives the meat a chance to cool off. I think we can all agree it's better hot and sizzling off the fire.

[scottingaround]

First, that is an incredible steak. I want to go to there. Second, I agree that simply planning for the carry-over is the key.

[DaveD]

As it happens, I am at this very moment making a pair of Angus Choice filets, and they're in the sous vide at 130F/54C. In a few minutes I'll take them out of the bath and let them cool for 15-20 min in the bag so that when I sear over raging coals, the IT shouldn't get above that target and I'll have perfect doneness with a really good sear crust. That's the plan, anyway!

[Bob K]

Yep, this is how it's done SV over here too. Toss the bag to the side (usually in an empty sink if i'm being honest) for 20 mins, then open, pat dry, then sear. (hitting it with some beef tallow spray pre-sear doesn't hurt either)

[randy.56]

I'm a No rest guy. Let the resters be hungry.

[DaveD]

It worked:

[Jerod Broussard]

Were those first sous vide?

[Draznnl]

Jerod Broussard Yes - see DaveD post two above.

[Bluetail66213]

Sweet! Very consistent doneness. Not raw in the center, and medium near the edges.

[RonB]

I have never intentionally rested a steak, but it can take a few minutes to start eating.

[BostonBestEats]

Post deleted

[Smoker_Boy]

Wonder what SheilaAnn thinks of all this??

[SheilaAnn]

https://pitmaster.amazingribs.com/forum/the-pit-mastery-program/misc-or-general-food-discusison/1578936-resting-meat?p=1579349#post1579349

At home, meat rests by virtue of getting the rest of dinner served. At various kitchens I’ve worked, meat rests while getting delivered to the table. Even if it’s a burger, it’s resting while dressing the burger.

I’ve never put my money on resting is better.

[barelfly]

Here at the pit we don’t call it resting…..we call it “SUWYC photo taking time”!!!!! 😎

[Mosca]

<while quickly arranging and rearranging the plate and the counter, moving stuff out of and into the frame, wiping spots off the plate….>

[GolfGeezer]

Mosca We're supposed to wipe stuff off the plate? Oy!

[Mosca]

GolfGeezer Only as part of a photograph. When I don’t want to mess with all the camera settings, I just try to get the composition right. I get lazy about it, because food shots on a food forum are ephemeral, but when I don’t do it, I feel like I’m walking around in public in my pajamas or something. It’s the minimal effort I can put into getting a good photo.

[klflowers]

The only rest involved is me with a full belly

[jlazar]

Love your avatar.

[klflowers]

jlazar thanks

[WayneT]

Interesting, in a weird way. I just grilled two prime strips to 120F and they reached a final IT of 135F after 10 minutes. I’ve never, ever seen a 30F rise during a 10 minute rest. I suppose if you grill a 1/4” steak to 120F it may arrive at 150F in a few minutes.