Cooking myth No. 1 (IMO): It's crucial to let a steak rest before slicing into it after cooking. WRONG! It's not crucial and the benefit of letting it rest is negligible to begin with. The idea is that resting the steak allows the juices, which migrate toward the center of the steak during cooking, can spread out to the rest of the steak during the resting process. The truth is there's just not that much juice involved to begin with, maybe a tsp, if that, and resting the steak adds very little value to the finished product. Thicker cuts may benefit more, but even that is arguable. So next time you hear some high-end chef telling you that you need to rest your steak before eating it, call BS on the guy.
Cooking myths and other common misconceptions
- Thread starter Bipolarcy
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Disagree all you want, but you would be wrong. I would bet dollars to donuts that the only way you would be able to tell a rested steak from an unrested one is that one is colder than the other. Steak is best when it's hot off the grill, not when it's been allowed to cool. If you need your juices to migrate, you didn't cook it right in the first place.
Explain your reasoning further. I've been doing the 5 minute rest for a few yrs now, and have been quite pleased with the results.
I like to slice mine for plating so I always let it rest. You can also take it off earlier and come to temp while resting.
There is probably a meat scientist lurking around here somewhere that can prove/dispel this.
Anecdotally, resting steaks when they come off of the cast iron has definitely seemed to make a difference.
Anecdotally, resting steaks when they come off of the cast iron has definitely seemed to make a difference.
I've done it both ways. I typically grill 1.5 inch ribeyes. First of all, if you really think there's only 1 tsp of juice coming out of a thick ribeye like that will all that fat, you're just wrong. When I pulled the ribeyes directly off the heat and sliced, the meat itself was just very tight and there was juice and blood that ran everywhere. When I rested on a plate loosely foiled for 10-15 minutes, the meat had relaxed and there wasn't nearly the amount of juice and blood left on the plate. Also, letting steaks rest for 10 minutes doesn't make them cold. They're still between warm and hot after that rest.
I'm just telling you I've tested this theory and it didn't work out the way you describe. Maybe you're talking about a sirloin or another different cut that's much more lean than ribeyes. But there was a massive difference when resting the ribeye.
Yeah, it's all going to vary by personal taste, cut and thickness, medium vs medium rare vs rare and regular steak versus dry aged steak.
100% agree with the tightness and amount of juice that runs out when you rush it. Plus you gotta give that wine some time to breathe after you finish the grilling beer anyways.
I think this thread idea is fantastic but we need ground rules. Is this anecdotal or are we providing data for evidence? Either is fine, lets just establish if this is informational or conversational.
I’m just worried we run the risk of going…(spooky noises) off-topic.
I’m just worried we run the risk of going…(spooky noises) off-topic.
I agree. There is no noticeable difference between when I eat it straight off the skillet vs letting it rest 5 minutes. I like it hotter, so I think not letting it rest is better.
You gotta under cook it and let it rest for a few minutes. Five minutes tops. I prefer to sear my steak in butter and cook it on medium/low in the oven instead of grilling.
Yeah, that's a big part of it. Pulling the steak off the grill doesn't mean the steak has stopped cooking. It continues to cook while it's resting, or while you're eating it if you cut into it immediately. You have to know how to cook it to include the rest. I cook ribeyes 1 1/2 minutes over direct heat, then rotate it and cook for another 1 1/2 minutes, then flip over and repeat, so both sides have the hatch marks and have cooked 3 minutes on each side. Then I move off the direct heat, lower my coals, add a few pieces of hickory, close the grill vents, and let go for 2 minutes, then flip, and let go another 2 minutes. So all in all they go around 10 minutes. Then pull them off, put them on a plate, put a pat of butter on them, loosely foil, and rest for 10-15 minutes where they continue to cook but the meat also relaxes. This results in perfect medium rare without the juices and blood running all over when you cut it.
The Gonzo Butter Ribeye Special sounds pretty good.
Lol, I've just been doing it a while. Lots of trial and error. Also, over a charcoal grill. That's just mandatory.
Not a myth, but my hill to die on...cast iron skillets are overrated. This is a me problem. I consider myself an above average amateur chef, but I absolutely hate dealing with my cast iron.
I now go with stainless steel. I get it hot enough so water beads up, oil it, and then it essentially acts like a non-stick at that point.
I now go with stainless steel. I get it hot enough so water beads up, oil it, and then it essentially acts like a non-stick at that point.
