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[Bentley]

Bar-Be-Lew made a comment about the amount of juices on cutting board after the Sirloin steak was cooked in the Grizzly CI pan.  The steak was not rested at all.  Picture is attached.  Going to try and cook another Sirloin in same manner and rest for 5 minutes and see if there is any difference.  Will be pretty hit and miss as all we will have to go by is photos of cutting board.  Not sure how to duplicate the distance, but will try.

 

I find it interesting how much juice escaped that meat on the cutting board.  I rarely see that when I make a steak on low temps on the smoker.  Anyone have a clue why?

[Bentley]

Off to the kitchen!

[bregent]

Resting a steak or any cut of meat allows it to cool. Cooler juices are more viscous than hot, so they tend to run less.  The other thing that happens is the muscle fibers relax which allows them to hold onto more juice.  I don't believe the nonsense about reabsorbing / redistributing juices.

[hughver]

From the Thermoworks web site "Cooked meat should be allowed to “rest” after cooking and before cutting. This permits the juices to be reabsorbed into the fibers of the meat. If you skip resting, you will lose more flavorful juices when the meat is cut."

[Bar-B-Lew]

So, this was made 8 years ago on my Memphis Elite.  I don't recall how long I let it set before slicing, but I am not sure it was not very long.  To me, the meat looks very moist but yet there are hardly any drops of juice on the plate.  I recall it tasted really good and was very tender.  This has happened to me more than once on a pellet grill which had me believing it was something to do with the convection method of cooking in the grill.  I have no scientific evidence to support that.

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[Th3Batman86]

AmazingRibs.com and ATBBQ both have tackled this and concluded that there is no real benefit or science behind “resting” a steak and it losing “juice”. Amazingribs has a good write up that quotes other experiments that have been done including their own
and food scientists and ATBBQ has a video on YouTube.

[Bentley]

This is right after coming out of oven.

[Bentley]

This is 6 minutes later.  It was cut after a 5 minute rest, then allowed to sit for 1 minute before picture was taken.

[Bentley]

If the other 2 sites say resting does not matter, I will simply say I do not agree with them.

[Bar-B-Lew]

Bentley, did you observe any difference in flavor, tenderness, texture, etc. in the steak that set longer than the one that didn't?

[Bentley]

None.

[Bar-B-Lew]

Ok, now I am a bit confused.  If the other sites claimed that resting didn't matter and you think it did, what is it that you felt mattered if it wasn't flavor, tenderness, texture, etc.?

[Bentley]

I guess I read it to mean that resting did not keep moisture in, that it was the same either way.  If they are saying that resting makes no difference in taste and tenderness, then I would have to agree with them.

At least with this Sirloin.  Maybe more expensive meat would make a difference?