TentHunter
Moderator
This evening on The BBQ Central Show Meathead took on the tradition of resting steaks & other meat for juiciness.
I'll let you guys watch...
I'll let you guys watch...
Resting Steaks - Myth Busted?
- Thread starter TentHunter
- Start date
bbqcentral
New member
Scooter...I feel really bad about the crash that happened right around 10:35pm ESt Tuesday night...lost it all...NOOOOOOOOO!!!
Here is the link to the article that Meathead worte...Enjoy!
Mythbusting Resting Meat: Give It A Rest
TentHunter
Moderator
The article basically spells out what he said on the show.
To be honest, for the most part I agree with what Meathead was saying. I have always kind of questioned the rest somewhat, because I always seem to loose a little juice no matter what. When actually eating the steak, I honestly can't tell much difference in juiciness between one that's rested and one that wasn't. I don't think you loose enough juice to make a noticeable difference from bite to bite.
Any juices I loose from the steak... well isn't that why I have bread handy (sop, sop)?
With larger cuts like pulled pork shoulder, I think the rest is a waste of time, at least the way I do them. After pulling, I always add some of the foil juices back in and the meat just soaks it all up anyway, rest or no.
Now, for large roasts (hams, rib roasts, etc.) where I'm cutting off larger slices and exposing more surface area to leak juices, there I can tell a little difference. A rest does seem to help.
That's my theory and I'm sticking to it!
BTW - Greg Welcome to the forum!
To be honest, for the most part I agree with what Meathead was saying. I have always kind of questioned the rest somewhat, because I always seem to loose a little juice no matter what. When actually eating the steak, I honestly can't tell much difference in juiciness between one that's rested and one that wasn't. I don't think you loose enough juice to make a noticeable difference from bite to bite.
Any juices I loose from the steak... well isn't that why I have bread handy (sop, sop)?
With larger cuts like pulled pork shoulder, I think the rest is a waste of time, at least the way I do them. After pulling, I always add some of the foil juices back in and the meat just soaks it all up anyway, rest or no.
Now, for large roasts (hams, rib roasts, etc.) where I'm cutting off larger slices and exposing more surface area to leak juices, there I can tell a little difference. A rest does seem to help.
That's my theory and I'm sticking to it!
BTW - Greg Welcome to the forum!
bbqcentral
New member
Thanks you Mr. TentHunter
Big Poppa
Administrator
hey greg...welcome
I actually disagree with meat and he is a good friend....it isnt just about the moisture..its the texture of the meat.... I have proven it with rack of lamb a bunch of times taste one right off he grill and taste it 10 minutes later...way better and more tender.
I actually disagree with meat and he is a good friend....it isnt just about the moisture..its the texture of the meat.... I have proven it with rack of lamb a bunch of times taste one right off he grill and taste it 10 minutes later...way better and more tender.
scooter
Moderator
Thanks Greg for the link.
I find I disagree with meathead on some occasions and resting meat is one of them. If I want meat to be at it's best then I'm going to rest it after cooking. Period. It's an experiment I've done repeatedly and a firm believer in the results I've received.
I also disagree with his "barbecue is the big umbrella under which all forms of outdoor cooking fall under including grilling". To me it's simple, barbecue is indirect cooking and grilling is direct cooking. Here's how I define indirect and direct:
Direct cooking (grilling): Meat directly over the heat source, short range like 10" or less distance from the coals
Indirect cooking (barbecue): Meat off to the side (offset cooker) or above the fire with a barrier (waterpan, grease pan, heat shield etc) like in a bullet smoker between the meat and the heat source, or, meat above the fire without a barrier but having the benefit of distance say 10" or more above the heat source like in a drum smoker or the way they cook brisket in Lockhart TX or at Candyland or in Santa Maria.
I find I disagree with meathead on some occasions and resting meat is one of them. If I want meat to be at it's best then I'm going to rest it after cooking. Period. It's an experiment I've done repeatedly and a firm believer in the results I've received.
I also disagree with his "barbecue is the big umbrella under which all forms of outdoor cooking fall under including grilling". To me it's simple, barbecue is indirect cooking and grilling is direct cooking. Here's how I define indirect and direct:
Direct cooking (grilling): Meat directly over the heat source, short range like 10" or less distance from the coals
Indirect cooking (barbecue): Meat off to the side (offset cooker) or above the fire with a barrier (waterpan, grease pan, heat shield etc) like in a bullet smoker between the meat and the heat source, or, meat above the fire without a barrier but having the benefit of distance say 10" or more above the heat source like in a drum smoker or the way they cook brisket in Lockhart TX or at Candyland or in Santa Maria.
TentHunter
Moderator
Big Poppa said:
Now that makes a much more valid argument for resting than moisture ever does, especially if it's a larger cut like a rack of lamb, rib roast, etc. that will be sliced. This reason for resting was pretty much overlooked in Meathead's article.
I follow Scooter's tip for resting larger cuts like rib roasts with the probe still in, waiting for the temp to start dropping (30 min. - 1 hour, depending on the size) I may still loose some juice, but they're always tender.
Smaller cuts like steaks seem to cool off quick enough.
In reality, we don't eat steaks right off the grill anyway. By time I get the steaks in the house, sit down, get my plate loaded up and start to eat, the steak has rested for a good 8+ minutes and the temp has leveled out.
Plus, it's not like I'm eating the steak in one gulp. I slice a piece off the end... the rest of the steak is still resting whether I like it or not. This is probably why I can't tell much difference in one that I rested for 10 - 15 minutes and one I started eating after 8 minutes. I don't care to eat a cold steak!
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