Fascinating article reassessing resting meat, quoting Meathead’s research

[Mosca]

This Major Rule About Cooking Meat Turns out to Be Wrong

“The traditional wisdom says resting meat keeps it juicy. But when we put that idea to the test, we found a different reason to rest—one that has nothing to do with juice.” He is referring to controlling carry over cooking.

I found this article to match my experience with steaks very closely. Home-cooked, every-day steaks are most commonly 3/4”-1” thick. To hit medium rare, I’ve found I need to pull closer to 110° than 120°, and if I wait until 125°, my steaks will sometimes carry over to medium (or even well) in the time it takes to plate them. The thicker the steak, the later I can pull, but nevertheless it’s easier in the real world to pull early, and rest to temp.

Meathead’s research is basically confirmed, and respected, but has some qualifications added.

[captainlee]

I pull my steaks at 108 and put them on a sizzle platter because everything looses temp here so quickly. They come out medium rare minus which is how we like them.

[Duanessmokedmeats]

The redder, the better!

[bbqLuv]

Better Red than Dead???

[Duanessmokedmeats]

bbqLuv Nope. Better dead than red.

[dubob]

That's very interesting and gives me knowledge I had lacked in the past. I very seldom grill meat any more since I discovered sous vide cooking. I will have to start playing with 'cook to' temps before pulling out of the sous vide bath to have my meat arrive at the table on the plate at my target temps. I currently cook red meat to 131 and white meat to 145. I then rinse in cold water, pat dry, and reverse sear for 1 minute on a side. I have never measured the temp after pulling from the sear, but my steaks, chops, or chicken are ALWAYS tender and juicy. My red meat usually comes out a reddish pink suggesting somewhere between MED RARE and MED. It's good, but maybe it could be better if I pulled earlier and let the rest (rinse & dry) and the sear bring it up to 131.

[yakima]

Good article, makes sense. Would be interesting to see Kenji's current take.

[Lynn Dollar]

What I've found is we rarely are able to cut into a steak immediately after its pulled. There are still other things to be done and put on the table before we eat.

[dubob]

What I've found is we rarely are able to cut into a steak immediately after its pulled. There are still other things to be done and put on the table before we eat.

Just the opposite for me. The meat is always the last thing going on the table and first to get cut and eaten.

[Spinaker]

I always let it rest on the cutting board for 10 mins or so. I have other stuff to do in the kitchen like clean up. It is more about tenderness for me. I find that I can let it rest a bit, and then slice it up and serve the steak, it seems to be more tender.

When Sabrina and I have steaks, I always slice them on the board and then add the slices to her plate with some truffle salt added to the top. It is easier to eat it that way and it saves my knives from having to cut on porcelain. Plus, Sabrina likes it that way, so thats how my lovely lady gets her steaks.

[Spinaker]

Yeah, exactly. And then I get to keep and eat all the grizzle that she would throw away. Donw

[Donw]

Spinaker Exactly!

[Hulagn1971]

Spinaker this is exactly what I do and my wife Jules has been accustomed to it for years. I too sprinkle a little Maldon flakes on top for her

[Steve R.]

I believe that's the same article cited in the "resting" article on the free side. https://amazingribs.com/more-techniq...-resting-meat/

[Mosca]

Yes it is! I love that as knowledge expands, the site remains fluid, and changes.