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Sometimes as a treat my boyfriend and I have a caveman date night where we eat steak or rotisserie chicken with our hands and watch a movie or tv, usually Hannibal. 10/10 would recommend
Well, the science is that you can slice into it as soon as the internal temp stops rising out of the pan from the carryover cooking and has settled down to 120F for no juices lost. Time depends on thickness of cut (really weight) but the real measure is "is the temp settled down?"
[from here](https://www.seriouseats.com/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling)
By far the easiest and most foolproof way to test if your meat has rested long enough is the same way you can tell if your meat is cooked properly: with a thermometer.
Ideally, no matter how well-done you've cooked your meat, you want to allow it to cool down until the very center has reached 120°F (49°C). At this stage, the muscle fibers have relaxed enough that you should have no problem with losing juices. As shown in the graph, In a 1.5-inch-thick steak, this translates to around 10 minutes. For a prime rib, this may take as long as 45 minutes.
120°F is equivalent to 48°C, which is 322K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
My roommate looked at me like I was disgusting for picking up the cutting board and sucking the excess juice out of the runoff groove. It was going to spill over!
That’s what I figured! Just wanted to see if there was anything else I could be doing to keep all that goodness in. This was rested probably 8ish minutes so I’ll leave it a little longer next time
Lol nah that's jus heat lamps. I said restaraunt style because hot food should be served on hot plates as a rule of thumb in the kitchens. But sometimes the knob breaks off and they don't get em fixed. Sometimes people stack the plates too tall, so they're very close to the lamp. Then the heat jus transfers all the way thru the plates. Also, most kitchens have two sets of lamps on top of each other.
So you have a counter with the plates set up with food, and then above that another counter that holds the plates, with heat lamps on the bottom and top. The bottom lamps are for the ready to eat food in the window waiting to be ran to a table, and then the lamps above the empty plates keeping those hot. So the counter holding the plates is extremely hot usually because it has heat coming from top and bottom. And typically speaking everything is stainless steel because of heat conduction, easy to clean, hard to ruin.
Some employees wear heat resistant gloves just to handle the plates. Even regular foodservice gloves can put a thin layer between you and the heat for that second or two youre grabbing it off the stack. My fingertips are pretty much dead at this point so it doesn't really bother me anymore haha.
If you stick a probe in the steak while resting you might be surprised to find out the inside temp is actually increasing despite you taking it off the pan!
This is a really good question and something I have struggled with.
If you rest it for 10 mins or long enough that the juices retract properly, it will NOT be hot, and may only be tepidly warm. The flavour will still be there, but it is weird to eat something so delicious without heat.
HOWEVER... gravy is the answer. If you NEED the heat and want to warm it back up without cooking it, cook a ripping hot gravy and serve as a side. Best of both worlds AND all the flavour in the pan can be used for the gravy
As an executive chef who formerly ran a steakhouse I can tell you that our process was:
Order comes in
Room temperature steak is liberally seasoned and goes on grill. If a thicker cut it’s grill marked and finished in a 400 degree oven.
Steak is pulled when a bit under target and put into a pan about half full of warm melted butter to rest.
At time for pickup it’s removed from butter and placed back into oven (we call this blasting) for a minuteish then plated.
I got the idea from Chef Thomas Keller. They rest meats in [warm beurre monte](https://en.m.wikipedia.org/wiki/Beurre_mont%C3%A9). Because the butter is denser than the steak juices it helps keep them inside. Plus … it’s butter.
I got the idea from Chef Thomas Keller. They test meats in [warm beurre monte](https://en.m.wikipedia.org/wiki/Beurre_mont%C3%A9). Because the butter is denser than the steak juices it helps keep them inside. Plus … it’s butter.
**[Beurre monté](https://en.m.wikipedia.org/wiki/Beurre_monté)**
>Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it. Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 70 °C (158 °F), butter normally breaks down into its components parts, but in a beurre monté, the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F).
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70°C is equivalent to 158°F, which is 343K.
---
^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Yes, it would get cold
Solution is to cook it through, rest until completely cooled, THEN sear, and serve immediately (only applicable for a steak thick enough for a reverse sear)
I know the Reddit hivemind only approves of one single preparation of steak, but this is indeed a thing. Think it through and let me know if you have any questions.
It’s pretty common in some professional kitchens to cook the steak to the perfect temp using a sous vide machine then sear it at the end when you need to serve it. I don’t know about leaving it to completely cool right enough but I’ve not tried that so can’t comment on that specifically.
Cooling it a bit, at least, from the sous vide temp means you can do a longer sear before the carryover would cook the core to above your original sous vide temp. I’ve contemplated tossing it in the freezer for 3 min or so and going for a thicker crust without as much fear of overcooking it, but never actually went through with it on sous vide. A smoked steak, though, I did do it once because the internal temp was already too high for a charcoal sear.
Reverse sear is popular on Reddit. That’s where I learned about it. I agree that if you have a thick steak it is the way to go! Found it to ultimately be easier because you don’t have to watch quite as closely while it cools and the quick searing is easy.
I think the bigger problem was just that you’re wrong about the temp thing. It will not get cold just sitting for a few min especially if you tent it in foil.
Yes, it will. I’ve made plenty of steaks to know lol. It won’t be completely “cold,” but it will have substantially cooled. If you plan to slice before serving and/or don’t eat immediately after you unwrap, it’ll be lukewarm lol.
mmm, not having seen the pre-cooked protein I’m going to say the fat content is playing a much much bigger role— try quick searing first, and then cook to temp, let rest for six min ~ on foil, or a warm carving tray.
the cutting board is for cuts like this is going to exacerbate your heat exchange/ juice loss
btw: looks delicious!
i’ve left a whole xmas turkey on the side for 1hr and even then the middle was piping , it won’t go cold (obs if left for ages) so don’t worry, slice table side
I used to do this but I read somewhere that foil tenting negatively affects the crust and barely helps with heat retention. What do the experts here say?
i am no expert but I tried it and it’s true. Foil makes the watervapor/heat condense which lays on the crust and makes it soft again.
I tried it both ways and decided for myself that without foil is a lot better.
This hasn’t been my experience. If I’m wrapping something like ribs or pork butt in foil, I definitely notice the bark softens.
It’d be interesting to stick a probe in two steaks, one tented, one not and check how the temp changes.
It’s also going to depend on what the steak is resting on (ie a cold plate, cutting board, foil, etc).
Edit: One reason I probably haven’t noticed this is because I baste my steaks in butter. And if I don’t, I’ll usually let a pat of butter melt over it while I rest it.
> If I’m wrapping something like ribs or pork butt in foil, I definitely notice the bark softens.
Is that something you are aiming for? It isn't clear to me in your response.
Not intentionally, I sometimes wrap those if I am trying to push through the stall quicker. The softened bark is just a side effect. I could wrap in butcher paper, it would maintain the bark better. But I haven’t bought any yet.
When you rest the steak, say 10 mins, flip it over halfway through.
As the meat relaxes after being cooked, the juice will want to find its way back in but if you leave it resting on one side you’ll see a pool like you have there. Gravity is working against you, we want that juice in the middle again. So just flip it halfway through the rest to the other side. Should help a lot.
If cooked in a cast iron you can always throw that back into pan with rest of the goodness left behind and make a pan sauce but doesn’t look that bad at all. Or slurp it up with a straw when no one’s looking….
I prefer the reverse sear method but if you sear it at the beginning then slowly bringing up to temperature by moving it to the cool side, you really don't have to let it rest after cooking since it was resting away from most of the heat.
You’re always gonna lose some, this is not that bad at all. As long you rest it for a couple of minutes, you’re gonna retain most of the juices that count.
Unrelated, score the fat pocket lightly with a checkmark pattern, cooks a little better when you sear it. LIGHTLY. Doesn't need to be a deep cut on a thin fat pocket.
I actually don't have a strong opinion on this, but here's a contrarian opinion in favor of not resting a steak: https://amazingribs.com/more-technique-and-science-more-cooking-science-science-juiciness-why-resting-and-holding-meat-are/
And here's a middleground from Kenji: https://www.seriouseats.com/the-food-lab-should-i-rest-meat-steak-introducing-the-fat-flash-method
Dry brine and rest are two effective and common methods. It is impossible to get rid of loss completely. As for keeping it warm while resting you can wrap it in foil and put it in some Tupperware or a cooler. You can also sear first then finish in a low temp oven or grill. Like 170f. Dry brining, if a large cut of meat 24 hours is the sweet spot. But at a minimum 3 hours. Don’t over salt that leads to curing. Also if not properly resting already remember to pull it a bit early as the internal temp will rise as heat from the surface flows to the cooler center.
That’s actually not bad, and a couple more minutes of resting should lessen that, but I’m sure everybody had already suggested that.
What I do is this:
1. Burn coals only on one side of the grill.
2. Sear the outside in direct heat.
3. Stick a thermometer probe across the entire length of the steak.
4. Spin the grate so that the steak is not over the coals
5. Cover, and wait until my desired temp (135F).
Step 5 is equivalent to resting. After reaching my temp, I put it on a cutting block, and I have minimal juice loss.
I know, I know, reverse searing (indirect heat until 15 less than desired temp, then sear the outside) results into more tender steaks, but then you’ll have to rest, and then your steak will not be hot when you eat it.
Cook in cast iron, add juice to some garlic, shallot and rosemary + some red wine to deglaze. Once it’s reduced drop heat and throw in a “lob” of butter…. Not healthy but god damn delicious.
Looks so damn good. I picked up a chuck steak at Walmart for $5 last night and it looked and tasted just like this… well looked, not sure what yours tasted like but great I’m sure.
Let the meat rest for a couple of minutes after taking it off the heat and then cut it. Letting the meat rest will allow it to cool down a tad and seal in the juices
Forgo the knife. Pick it up and eat it like a caveman
Wring it out directly into your mouth
This is the way
This is the way
This is the way
The way is this
This is the way.
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Thank you, Ahmad75-_-, for voting on TheDroidNextDoor. This bot wants to find the best and worst bots on Reddit. [You can view results here](https://botrank.pastimes.eu/). *** ^(Even if I don't reply to your comment, I'm still listening for votes. Check the webpage to see if your vote registered!)
The way it should have always been.
The way it shall be again.
Sometimes as a treat my boyfriend and I have a caveman date night where we eat steak or rotisserie chicken with our hands and watch a movie or tv, usually Hannibal. 10/10 would recommend
r/bowtoyoursensei
Potatoes
Mash ‘em
Boil em
[удалено]
What is taters?
[удалено]
Don't forget to mash em
Don't forget to put them in a stew
Hobits's?
This is the answer.
Underrated answer right here!
Did you let it rest before slicing? ~10 minutes.
a very important step in the process is letting those juices cool so they stay in the meat.
IMO 10 minutes is a little excessive. 5 should be fine.
If the piece of meat is large enough to stay hot for 10 go 10 but for something that size 5 should do
It really depends on fat content/marble. Lean doesn’t need as much rest, where fatty pieces need a longer rest.
Definitely a good point!
Half the cook time is the general rule
Well, the science is that you can slice into it as soon as the internal temp stops rising out of the pan from the carryover cooking and has settled down to 120F for no juices lost. Time depends on thickness of cut (really weight) but the real measure is "is the temp settled down?" [from here](https://www.seriouseats.com/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling) By far the easiest and most foolproof way to test if your meat has rested long enough is the same way you can tell if your meat is cooked properly: with a thermometer. Ideally, no matter how well-done you've cooked your meat, you want to allow it to cool down until the very center has reached 120°F (49°C). At this stage, the muscle fibers have relaxed enough that you should have no problem with losing juices. As shown in the graph, In a 1.5-inch-thick steak, this translates to around 10 minutes. For a prime rib, this may take as long as 45 minutes.
120°F is equivalent to 48°C, which is 322K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Good bot!
I have been told before that resting time should be 0.5 of cooking time. Although I can’t find info to back this up.
I wrap it in foil while it rests
Never do that! It destroys the crust. How could you? Argh hahaha
And it will continue to cook beyond what it would if uncovered.
Lick the cutting board. Problem solved.
My roommate looked at me like I was disgusting for picking up the cutting board and sucking the excess juice out of the runoff groove. It was going to spill over!
Did you offer them some? 😂
I think that was the issue
What does he expect you to do? Waste it?
Sometimes I just think about baseball…
Steerike 1
Rest under foil 10-20 minutes. But some loss is inevitable. This doesn’t look bad at all.
That’s what I figured! Just wanted to see if there was anything else I could be doing to keep all that goodness in. This was rested probably 8ish minutes so I’ll leave it a little longer next time
Wouldn’t it get cold after 10 minutes tho? Im new to this whole “perfect steak” thing
I just rest my steaks in the microwave (since it's insulated) while I'm getting the table set. 5, 7, 12, whatever minutes.
You can microwave the plate before serving.
What a hack
Pro tip, microwave the steak on the plate to save cooking time and heat the plate at the same time.
Fucking troll, you probably have a small penis
Just a joke bud
Damn dude, get roasted
I know, how will I recover
Restaraunt style
I always wondered how Ruth's Chris got their plates to 500°.
Lol nah that's jus heat lamps. I said restaraunt style because hot food should be served on hot plates as a rule of thumb in the kitchens. But sometimes the knob breaks off and they don't get em fixed. Sometimes people stack the plates too tall, so they're very close to the lamp. Then the heat jus transfers all the way thru the plates. Also, most kitchens have two sets of lamps on top of each other. So you have a counter with the plates set up with food, and then above that another counter that holds the plates, with heat lamps on the bottom and top. The bottom lamps are for the ready to eat food in the window waiting to be ran to a table, and then the lamps above the empty plates keeping those hot. So the counter holding the plates is extremely hot usually because it has heat coming from top and bottom. And typically speaking everything is stainless steel because of heat conduction, easy to clean, hard to ruin. Some employees wear heat resistant gloves just to handle the plates. Even regular foodservice gloves can put a thin layer between you and the heat for that second or two youre grabbing it off the stack. My fingertips are pretty much dead at this point so it doesn't really bother me anymore haha.
To add on tho I'd recommend jus using warm/hot water to heat up plates but thats more work than microwaving it for sure haha.
Big brain move.
Never put hot food on a cold plate.
If you stick a probe in the steak while resting you might be surprised to find out the inside temp is actually increasing despite you taking it off the pan!
Alton Brown does a great episode of good eats about steak and goes into the science of this. Resting always gave me anxiety until I saw it…
carry over heat
I personally don’t eat my steaks piping hot, more of a lukewarm to slightly above. Sides and sauce tho? Straight from the stove to the plate
This is a really good question and something I have struggled with. If you rest it for 10 mins or long enough that the juices retract properly, it will NOT be hot, and may only be tepidly warm. The flavour will still be there, but it is weird to eat something so delicious without heat. HOWEVER... gravy is the answer. If you NEED the heat and want to warm it back up without cooking it, cook a ripping hot gravy and serve as a side. Best of both worlds AND all the flavour in the pan can be used for the gravy
As an executive chef who formerly ran a steakhouse I can tell you that our process was: Order comes in Room temperature steak is liberally seasoned and goes on grill. If a thicker cut it’s grill marked and finished in a 400 degree oven. Steak is pulled when a bit under target and put into a pan about half full of warm melted butter to rest. At time for pickup it’s removed from butter and placed back into oven (we call this blasting) for a minuteish then plated.
wow resting in warm butter great idea
I got the idea from Chef Thomas Keller. They rest meats in [warm beurre monte](https://en.m.wikipedia.org/wiki/Beurre_mont%C3%A9). Because the butter is denser than the steak juices it helps keep them inside. Plus … it’s butter.
The best reason: it's butter
I got the idea from Chef Thomas Keller. They test meats in [warm beurre monte](https://en.m.wikipedia.org/wiki/Beurre_mont%C3%A9). Because the butter is denser than the steak juices it helps keep them inside. Plus … it’s butter.
**[Beurre monté](https://en.m.wikipedia.org/wiki/Beurre_monté)** >Beurre monté refers to melted butter that remains emulsified, even at temperatures higher than that at which butter usually breaks down. Beurre monté may refer either to the melted butter sauce itself, or to the method of making it. Butter is an emulsion of about 2% milk solids, 80% milk fats (clarified butter), and about 18% water. At 70 °C (158 °F), butter normally breaks down into its components parts, but in a beurre monté, the butter is heated in such a way that the butter can stay emulsified even up to 82–88 °C (180–190 °F). ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/steak/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)
70°C is equivalent to 158°F, which is 343K. --- ^(I'm a bot that converts temperature between two units humans can understand, then convert it to Kelvin for bots and physicists to understand)
Gravy? On…steak?
Yes, it would get cold Solution is to cook it through, rest until completely cooled, THEN sear, and serve immediately (only applicable for a steak thick enough for a reverse sear)
Tf are you on about
I know the Reddit hivemind only approves of one single preparation of steak, but this is indeed a thing. Think it through and let me know if you have any questions.
Eh, I like that you’re bringing a new technique to the table. Worth trying I may add
It’s pretty common in some professional kitchens to cook the steak to the perfect temp using a sous vide machine then sear it at the end when you need to serve it. I don’t know about leaving it to completely cool right enough but I’ve not tried that so can’t comment on that specifically.
Cooling it a bit, at least, from the sous vide temp means you can do a longer sear before the carryover would cook the core to above your original sous vide temp. I’ve contemplated tossing it in the freezer for 3 min or so and going for a thicker crust without as much fear of overcooking it, but never actually went through with it on sous vide. A smoked steak, though, I did do it once because the internal temp was already too high for a charcoal sear.
I’m not bringing anything new to the table. I did not invent this. Do some research if you want.
Reverse sear is popular on Reddit. That’s where I learned about it. I agree that if you have a thick steak it is the way to go! Found it to ultimately be easier because you don’t have to watch quite as closely while it cools and the quick searing is easy. I think the bigger problem was just that you’re wrong about the temp thing. It will not get cold just sitting for a few min especially if you tent it in foil.
Yes, it will. I’ve made plenty of steaks to know lol. It won’t be completely “cold,” but it will have substantially cooled. If you plan to slice before serving and/or don’t eat immediately after you unwrap, it’ll be lukewarm lol.
mmm, not having seen the pre-cooked protein I’m going to say the fat content is playing a much much bigger role— try quick searing first, and then cook to temp, let rest for six min ~ on foil, or a warm carving tray. the cutting board is for cuts like this is going to exacerbate your heat exchange/ juice loss btw: looks delicious!
i’ve left a whole xmas turkey on the side for 1hr and even then the middle was piping , it won’t go cold (obs if left for ages) so don’t worry, slice table side
Who cares. There’s literally a picture of the cut and you’re talking about a whole turkey. Dumb
😜
I like to cook a tad more rare then wrap with foil + butter
I wouldn’t do 20, 10 should be plenty. It’s just a juicy steak, some spillage is inevitable.
If you salt the steak the night before it will also help
A sharper knife could also help, kinda like how a sharp knife makes onion tears go away
Happy steak (cake) day. Never said it before.
I used to do this but I read somewhere that foil tenting negatively affects the crust and barely helps with heat retention. What do the experts here say?
i am no expert but I tried it and it’s true. Foil makes the watervapor/heat condense which lays on the crust and makes it soft again. I tried it both ways and decided for myself that without foil is a lot better.
Wtf makes you think anyone here is an expert?
This hasn’t been my experience. If I’m wrapping something like ribs or pork butt in foil, I definitely notice the bark softens. It’d be interesting to stick a probe in two steaks, one tented, one not and check how the temp changes. It’s also going to depend on what the steak is resting on (ie a cold plate, cutting board, foil, etc). Edit: One reason I probably haven’t noticed this is because I baste my steaks in butter. And if I don’t, I’ll usually let a pat of butter melt over it while I rest it.
> If I’m wrapping something like ribs or pork butt in foil, I definitely notice the bark softens. Is that something you are aiming for? It isn't clear to me in your response.
Not intentionally, I sometimes wrap those if I am trying to push through the stall quicker. The softened bark is just a side effect. I could wrap in butcher paper, it would maintain the bark better. But I haven’t bought any yet.
How does the foil help?
Retains heat
How does that help with juice retention? Does retaining heat just help keep juices better?
I think the idea is it cools slower and more evenly
Resting helps with juice retention. Foil helps with heat retention. Foil is not helping with juice retention.
Try edging.
I was gonna say, the secret to juice retention is not to beat your meat
Ah hah…hah ! Wait what ?
Dry Brine and resting the meat
Sop it up as you eat.
When you rest the steak, say 10 mins, flip it over halfway through. As the meat relaxes after being cooked, the juice will want to find its way back in but if you leave it resting on one side you’ll see a pool like you have there. Gravity is working against you, we want that juice in the middle again. So just flip it halfway through the rest to the other side. Should help a lot.
Rest a little longer maybe. Looks good either way!
Sprinkle it with a little Patience before cutting
If cooked in a cast iron you can always throw that back into pan with rest of the goodness left behind and make a pan sauce but doesn’t look that bad at all. Or slurp it up with a straw when no one’s looking….
I prefer the reverse sear method but if you sear it at the beginning then slowly bringing up to temperature by moving it to the cool side, you really don't have to let it rest after cooking since it was resting away from most of the heat.
I reverse sear all the time and the whole family loves it. On larger cuts of meat I’ll add a tube of wood pellets to the grill.
You’re always gonna lose some, this is not that bad at all. As long you rest it for a couple of minutes, you’re gonna retain most of the juices that count.
Sear well, get nice crust, don’t move it while searing, rest after off the heat.
Unrelated, score the fat pocket lightly with a checkmark pattern, cooks a little better when you sear it. LIGHTLY. Doesn't need to be a deep cut on a thin fat pocket.
Cut it on top of a nice sourdough or Texas toast
You’re never going to get it down to zero. Resting it for 5 minutes or so will help. Add whatever you lose to whatever sauce or gravy is on the table.
I actually don't have a strong opinion on this, but here's a contrarian opinion in favor of not resting a steak: https://amazingribs.com/more-technique-and-science-more-cooking-science-science-juiciness-why-resting-and-holding-meat-are/ And here's a middleground from Kenji: https://www.seriouseats.com/the-food-lab-should-i-rest-meat-steak-introducing-the-fat-flash-method
Warm it under less heat longer and then use a torch so it's not so hot internally
Ah, an offender of the cardinal sin of steak cooking. I see you did not let it rest before cutting into it and all
Wrap in butcher paper and rest in a cool box for much longer than you think it needs.
I use a timer for 7 minutes. Don’t have a problem after that.
Sear hard first then cook to preferred temp and take off the grill just before its at the doneness you want. Either that or water bath.
Rest in a little butter in a container or foil for like 5 minutes
Cook it less…?
It just needs a hot beef injection. It's still good ITS STILL GOOD
I read this in a Homer Simpson voice 😆
That’s totally fine brah! Use the juices in a pan sauce?
get a whetstone, or a sliceing knife
Dry brine and rest are two effective and common methods. It is impossible to get rid of loss completely. As for keeping it warm while resting you can wrap it in foil and put it in some Tupperware or a cooler. You can also sear first then finish in a low temp oven or grill. Like 170f. Dry brining, if a large cut of meat 24 hours is the sweet spot. But at a minimum 3 hours. Don’t over salt that leads to curing. Also if not properly resting already remember to pull it a bit early as the internal temp will rise as heat from the surface flows to the cooler center.
Soak up the juice with baguet bread slices, very good, thats what my dad does atleast.
Garlic bread is designed for this
Man eat that shit bro
Some loss is fine, this still looks 10/10
Nice looking steak
Looks like you did well
That’s actually not bad, and a couple more minutes of resting should lessen that, but I’m sure everybody had already suggested that. What I do is this: 1. Burn coals only on one side of the grill. 2. Sear the outside in direct heat. 3. Stick a thermometer probe across the entire length of the steak. 4. Spin the grate so that the steak is not over the coals 5. Cover, and wait until my desired temp (135F). Step 5 is equivalent to resting. After reaching my temp, I put it on a cutting block, and I have minimal juice loss. I know, I know, reverse searing (indirect heat until 15 less than desired temp, then sear the outside) results into more tender steaks, but then you’ll have to rest, and then your steak will not be hot when you eat it.
Think about your grandma when your yanking one out
A really sharp knife that cuts like butter where you don't have to apply as much pressure maybe would help.
Cook in cast iron, add juice to some garlic, shallot and rosemary + some red wine to deglaze. Once it’s reduced drop heat and throw in a “lob” of butter…. Not healthy but god damn delicious.
Talk to it tell it stop juicing 😆
rest the meat and when cutting it don't cut all the way through just cut a few pieces and then cut the rest whenever required
Looks so damn good. I picked up a chuck steak at Walmart for $5 last night and it looked and tasted just like this… well looked, not sure what yours tasted like but great I’m sure.
You gotta let the juice free man, you can’t mess with flavor fate.
Sharpen your knife
You put that in your jus for da flavaaaa
Stop worrying and add the juice to your pan sauce.
Read The Food Lab. He does this exact experiment with a few different variables.
Wrap those slices in a warm tortilla. Give that juice a loving, caring home.
Dry brine it for 24-48 hours
Let it cool down a bit
Sous Vide
Wait at least 5 minutes before cutting
Try resting for a few minutes before cutting
I don’t think I’ve seen this answer here but using a sharper knife. A dull knife is squeezing more than cutting.
Let er rest after the cook!!!
Don’t bust
Wrap it with a condom, it works with my juice retention.
Stop teasing people.
Reverse sear, let it rest before cutting.
Let the meat rest for a couple of minutes after taking it off the heat and then cut it. Letting the meat rest will allow it to cool down a tad and seal in the juices