Resting Meat?

[Huskee]

The way I see it; the second half of my steak rests while I'm eating the first half piping hot.

[MsTwiggy]

I’m a big fan of chefchrisyoung. 🔥🔥🐿️

[realdocBBQ]

Does this carry over to brisket? The free website calls for resting the brisket until the temp comes down quite a lot before serving.

Resting brisket or large cuts after a low and slow cook is a different concept and goal than resting a steak as some people want to claim.

In large cuts like brisket, the goal is breakdown of the collagen and chewy fibers and such. This is a function of temp AND time. It's not about reabsorbing juice (or whatever steak-resters claim), this is about continuation of the cook - even lower and slower. But NOT getting past the point where it becomes "pot roasty" or crumbly. It IS a fine line. I've done the long 15 hour hold and I have to say, it frigging WORKS. Only problem is the bark, which becomes very soft. That's unfortunate, but the tenderness, juiciness and flavor of the foil boat plus long hold method on brisket is unbeatable, in my opinion. Whole different concept than resting a steak, however.

I do believe in carryover cooking with steak, and more with some larger cuts like prime rib. I'll pull at 117ºF, let it rest a couple hours wrapped in foil, and it's perfect 130-132ºF at serving time. This is a different concept as well, though, from the "it'll reabsorb the juices" crowd.

Lots of ways to skin a cat - of course, the way I do it is the best.

[FireMan]

The way I see it, and that is important friends, yes it is, I lean with MsTwiggy . chefchrisyoung is top shelf watching. Now, if we only live long enough to dispel all myths! Then again, it just may not matter, we need to talk to whomever we can talk to, the rest, well, they can eat their cheerios & chicken McNuggets.

[das85]

My habits have evolved around logistics as much as anything else..
I find it very challenging to have the meat done exactly when everyone is ready to eat. So either I need everyone waiting at the table for when it's ready (yeah right) or there is going to be some time between when it's ready and when people are ready to eat it.
If I've cooked it all the way to final temp, then I basically have to slice immediately to stop the carryover. And *that* is how meat gets cold and unappetizing, left sliced and uneaten for 15 mins while rounding up the unruly diners..
Whereas if I've left enough room in pull temp to allow carry over, then a few extra mins either way won't make a huge difference as long as I wait to slice until just before people eat.
As for eating temp...shouldn't 130 internal be the same whether it's come right off the grill at that temp or carried over up to that temp? Does the phrase "hot off the grill" really just refer to the temp of the seared crust?
When I have time to do it properly, my favorite technique now is to rest in between steps of reverse sear - get it to the right temp including carryover and then sear just before serving

Anyway - this is a long ramble, I guess in the end my point is that there can be good reasons to rest/carryover even if some of the myths traditionally justifying it are busted!

[captainlee]

At this altitude you can't rest anything as it cools so fast. Heated plates and get on with eating.

[Duanessmokedmeats]

I always rest my meat. From grill to platter, then inside to put on plate. Say grace, then eat. About 2 minute rest...

[Finster]

Assuming that carryover cook time is accounted for, it doesn’t seem as if rest is somehow detrimental, so I’ll continue to do it as a matter of logistics.
those 10 minutes or so is the time I use to get the rest of the meal plated and to the table.

[klflowers]

No rest for the wicked. Or my steaks. At least not on purpose. Maybe if I need time to dress my baked potato. Salad is already made.

[Locotech]

I p.......off my b in law, at 1 of his cooks. He's a fan of resting steaks. He brought mine out, a nice bark on a porterhouse, I touched it, and asked to put it back on the bbq. Lol, he wasn't happy.

[Huskee]

Ouch! And he knows you're a member here?! Lol.

[Locotech]

Huskee yep, he does. I've tried to get him to join.

[texastweeter]

I'll be the judge of that. Meathead and Troutman each should bring a steak to cook and serve me. I will then grade accordingly.

[Meathead]

LOL!

[texastweeter]

I'm gonna assume the sale and take that as a YES Meathead Troutman you gonna play ball too?

[Mosca]

I was looking at buying Jess Pryles’ book. The absolute VERY FIRST THING, in the very first chapter, which is titled “Meat Science”:



(That is a screen shot from the free look, so no copyright violation.)

All due respect to Ms Pryles, who is really good at what she does, but I pass.

[bbqLuv]

Do your best, and give it a rest, but not in jest.