I’ve been reading a lot about letting steaks “rest” after cooking, to help hold the juices. This all makes good sense to me (I’m obviously just getting started with grilling the RIGHT way). But I have a question.
I think that the concept of “resting” is a bit overblown as far as the need to seal in the juices; Now, with a roast that’s been in the oven for an hour or several hours, it will still remain hot while resting for 10 minutes; on the other hand, with an approx. 1″ steak, it will not remain hot. Honestly, I don’t believe the finer steakhouses cook your steak and then let the steak “rest” for 5 or 10 minutes before serving you, they serve you right away (although it may have been sitting under a heat lamp). On the other hand, you could try letting the steak “rest” in a warm oven (200 degrees) and the steak really shouldn’t cook much more but should remain hot.
I don’t need my steak to be sizzling hot…room temp. or slightly above is fine. As opined upthread…warm some plates and reserve your steaks on those.
I stack ’em up, cover loosely with aluminum foil, and rest them 10 min. They stay warm under the foil and are nice and juicy.
Tent the steaks with aluminum foil. Don’t let it get in contact with the steak or you’ll soften up the crust. This should keep it warmer while letting it rest.
The idea behind resting isn’t to seal in the juices but to let them redistribute from the interior, where the heat has driven them, to the exterior. In theory, this makes for juicier meat all around and reduces the amount of juice lost when the meat is carved or cut.
As BG says, tent loosely with foil (loosely because tightly would hold in too much moisture and soften the crust) to help retain the heat. I also usually place the steak on a cooling rack over a platter; the steak doesn’t soak in the expressed juices (saving that crust again) and it’s easy to salvage the juices for drizzling on the meat once cut.
You may find, as many have, that steak tastes even better when less than sizzling hot.
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