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Started By
Message
Letting a steak rest
Posted on 10/24/11 at 6:47 pm
Posted on 10/24/11 at 6:47 pm
I've some debate over whether this is necessary
My only problem is that the steak tends to cool a little even if I cover it with foil
Would it be ok to just throw it back on the heat for about 20 seconds a side after it rests?
My only problem is that the steak tends to cool a little even if I cover it with foil
Would it be ok to just throw it back on the heat for about 20 seconds a side after it rests?
6
Posted on 10/24/11 at 6:49 pm to Powerman
i dont let mine rest. i like my food hot and the taste isn't any different either way
Posted on 10/24/11 at 6:51 pm to Lester Earl
It's a fact you should let it rest. No more than 7 min. The juices really get a chance to settle in the meat.
Posted on 10/24/11 at 6:52 pm to Powerman
Mine usually rest the time it takes to get them inside and fix a plate. I know I'm breaking rules but it's ok with me, I like it good and warm. If I'm having people over I'll try to do it more proper.
Posted on 10/24/11 at 6:53 pm to yomamak
Will they unsettle if I throw it back on the heat?
Posted on 10/24/11 at 7:02 pm to Powerman
pretty key. cover with foil and put in the oven (unheated) for 5-7 minutes. or, just let them sit there while you finish preparing the rest of the meal.
i'm not a person who needs a steak to be scolding hot when I first bite into it.
i'm not a person who needs a steak to be scolding hot when I first bite into it.
Posted on 10/24/11 at 7:17 pm to Rohan2Reed
Absolutely necessary. Nothing worse than cutting into a perfect steak only to see all the color run out leaving a sad gray hunk.
If you really want to do it right, do what the steak houses do and get your plates scorching hot before you serve up the steaks.
If you really want to do it right, do what the steak houses do and get your plates scorching hot before you serve up the steaks.
Posted on 10/24/11 at 7:19 pm to Powerman
the internal temp should go up a little between the time you take it off and when you serve
Posted on 10/24/11 at 7:32 pm to Powerman
Mine doesn't cool in 5 minutes, but I use hot plates for steaks. If you cook two steaks, take them off, let one rest and cut right into the other, you'll see the difference.
This post was edited on 10/24/11 at 7:44 pm
Posted on 10/24/11 at 7:40 pm to Gris Gris
What she said.
Posted on 10/24/11 at 7:45 pm to Martini
quote:
What she said.
Atleast there are three grwat minds on here.
Posted on 10/24/11 at 7:51 pm to glassman
quote:
Atleast there are three grwat minds on here.
Well, two anyway.
Posted on 10/24/11 at 7:51 pm to glassman
So I guess by letting it 'rest' you mean you don't cut into it after you take it off the grill, right?
Posted on 10/24/11 at 7:59 pm to LSUballs
quote:
Well, two anyway.
fricking J Lohr....
How many nannies have you stuck so far?
Posted on 10/24/11 at 8:00 pm to supadave3
quote:
So I guess by letting it 'rest' you mean you don't cut into it after you take it off the grill, right?
Yes. I don't ever cook past medium rare on a steak. Guests get that, I get rare.
Posted on 10/24/11 at 8:04 pm to LSUballs
quote:at least 4,,mr. balls,,,,, i usually let my meat rest for 5 or 6 minutes..
Well, two anyway.
Posted on 10/24/11 at 8:19 pm to Ole Geauxt
Not just steaks. Roasts, pork and poultry as well. Even a hamburger if they are thick.
Posted on 10/24/11 at 8:22 pm to glassman
One night, I watched a woman grilling steaks for us. She continuously poked them with a fork and turned them and turned them into oblivion. It was like hearing fingernails on a chalk board. They were medium and dry as a bone.
Posted on 10/24/11 at 8:26 pm to Martini
exactly...
thank you...
thank you...
Posted on 10/24/11 at 8:27 pm to Ole Geauxt
OG, did you get that report I sent you?
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