![]() Resting Meat Myth - Why Maybe We Shouldn’t Rest Our Meat There’s very little to gain from resting smaller, fatty cuts such as the ribeye you see above.Ĭraig “Meathead” Goldwyn is a New York Times Bestselling Author and self-proclaimed “Barbecue Whisperer & Hedonism Evangelist.” On his website,, he has employed food scientists to help him bust food myths, and he takes exception to the common logic that meat must be rested. Whereas when the steak is rested and the meat fibers have gone down in temp, the juices in the steak are able to stay inside. If the muscle fibers are tight, then when the steak is cut the juices will come pouring out. He compares the fibers in the meat to straws, and the higher in temp it is, the tighter the ends of the straws are. Meat holding its juices has more to do with the temperature of it than anything else. He goes on to explain that it’s not that simple. By allowing the steak to rest the juices would have time to redistribute throughout the steak evenly. In his article, Kenji López-Alt explained that the common belief for resting meat was because once a piece of steak hit a hot pan or grill, the juices inside would be forced towards the center. ![]() The results are shocking, with the steak immediately sliced having a large pool of liquid, while the steak that had rested 10 minutes having almost zero liquid on the plate. ![]() Kenji López-Alt conducted an experiment where he cooked 6 near identical steaks to an internal temp of 125 ☏, then removing them from heat and slicing each in half at 2.5-minute intervals and placing the sliced pieces on plates to collect any juices that run out. Kenji López-Alt, the reason to rest meat is simple: if you cut into it immediately after cooking, the juices inside run out, leaving you with a tougher and less flavorful piece of meat.
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