Yea but his conclusion is based on a minus 10*F beginning temperature with carry over taking it to over cooked. If you simply back off to say 115*F, the carryover lands you about 130-135*F, perfectly done for my pallet.
That said, his juices not necessarily being lost sounds logical. I'll buy that argument.
Here's a big porterhouse cooked to 115*F with about a 15 minute rest before carving. Carryover didn't seem to do much damage.
Large Big Green Egg, Weber Performer Deluxe, Weber Smokey Joe Silver, Fireboard Drive, 3 DigiQs, lots of Thermapens, and too much other stuff to mention.
I always have and always will. 😁 To be perfectly honest, I had never heard of 'resting' meat before serving until I joined this and a couple other BBQ websites a couple years ago. I have always had good eats without resting, so never thought it necessary to fix something that wasn't broke.
22” Blue Weber Kettle with SnS insert
Kamado Joe Jr with Kick Ash Basket
Char-Broil Smartchef Tru Infrared Gasser
Anovo Hot Tub Time Machine with Custom Hot Tub
John "JR"
Minnesota/ United States of America
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Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1 Karubeque C-60 Kamado Joe Jr. (Black) Lodge L410 Hibachi Pit Barrel Cooker Pit Barrel Cooker 2.0
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********************************* Accessories Big Green Egg Plate Setter
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Cuda 7' Fillet Knife Dexter 12" Brisket Sword Global Shun Wusthof ********** Next Major Purchase Lone Star Grillz 24 X 48 Offset
Yup, no rest for the wicked, just whatever time elapses while everything is plated (and photographed!). And of course, oftentimes my timing isn't perfect, so maybe the steaks sit a couple minutes longer than planned, but not with intent.
My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
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SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
Grill Grate for SnS
Grill Grates: five 17.375 sections (retired to storage)
Grill Grates: six 19.25 panels for exact fit for Summit S650
gasser
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
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Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
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Mr Young presents compelling evidence and reason to dispel the tradition of resting the meat. I do not find it persuasive or worthwhile to strive to find a way to accurately rest a steak as he suggests at the end and risk eating cold meat.
If I'm understanding correctly, the reason for not resting is because of the carryover heat, caused by the high heat, conduction, searing of the steak. I wonder if this same reasoning would also occur in meats that are indirectly cooked, say roast/smoked chickens and turkeys, which are not seared? Carryover still occurs, but I would imagine it's much less, and therefore more predictable, since the amount of convection heat being imparted to the roast/smoked meat is much less than the conduction/radiation heat from the seared steak. I know when I smoke a turkey or chicken, if I don't rest, I get far more juices pouring out during cutting than if I do rest. And a large piece of meat is going to cool much more slowly then a smaller steak.
Last edited by Grillin Dad; April 7, 2024, 03:14 PM.
If you want the inside of your meat to stay juicy, don't slice it open, just let it sit there and admire its juiciness.
We never had juicy meats in my house growing up. Why? My Dad had red meat cooked until it was a piece of cardboard. All of the moisture was cooked out of it.
I never understood the logic of resting meat to retain juices. I always thought," The juice is already contained, where the heck else is it supposed to go inside there?
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