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To let the juices settle
Yes
No, I use a beaker.
Pretty sure Michel roux says he rests his meet for the same length of theme that it has taken to cook. Maybe a wee bit long!.
If it's a good bit of steak, yes. A roast of beef or lamb, yes. Otherwise generally not.
Beaten to the innuendo option by Flashy....
Yes only if I am not too hungry.
Yes, if you don't let it rest then the juices will leak out the end and leave an awful mess.
i do now I've got 4 kids
Yes.
All steaks cooked exactly the same and then cut one every 2.5 mins.
Top left steak is a right mess, not left to rest at all.
Bottom right not lost any juice when cut, rested for 12.5 mins.
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Sometimes but she's always furious when she wakes up.
I suspect this question will show me for a philistine but i will ask it anyway. How do you stop your steak going cold if you're resting it for longer than you've cooked it? (I do not cook a steak for 12.5 minutes)
Stick it back on the grill.
Or give it a quick blast in the microwave.
I'm currently resting it on my leg.
I suspect this question will show me for a philistine but i will ask it anyway. How do you stop your steak going cold if you're resting it for longer than you've cooked it? (I do not cook a steak for 12.5 minutes)
This is probably a philistines approach but I wrap it in tin foil, keeps the juices in and keeps it warm.
Rest it in a warm place. I wrap steak in foil for five to ten minutes before serving it.
Wrapping in foil will be tried next time I cook a steak. Cheers
While we're at it, who does the old time TdF rider's trick of using the steak in lieu of a chamois to tenderize it?
EDIT: I do not do this and have no intention of trying it
Most definitely. Only a Philistine wouldn't.
nealglover - Member
Yes.All steaks cooked exactly the same and then cut one every 2.5 mins.
Top left steak is a right mess, not left to rest at all.
Bottom right not lost any juice when cut, rested for 12.5 mins.
I suspect that the steaks that have been rested for the longest are the coldest and that's why they bleed the least .
TdF rider's trick of using the steak
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"No, I use a beaker".
GLOL. And the fact we all know the reference.
my meat rarely gets cooked enough to need a rest 😯
Yes. ~30% of the cooking time. It gives you chance to make a sauce etc. Covered in foil to keep it hot but don't worry about it being piping hot.
When I worked in kitchens, juice on the chopping board meant a bollocking from the chef!
sous vide!