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Meat resting time

post #1 of 7
Thread Starter 

Hello foodies,

I recently was at a bbq where the wife of the gentleman who stood up to cook at the hosts grill argued with me very matter-of-factly that it's necessary to rest a chunk of meat for 20+ minutes before slicing and serving. I said 5 minutes is sufficient and 20 minutes would result in a cold, greasy piece of meat but she argued on. I didn't even get to talk about the carry-over factor, juice redistribution or anything else. As soon as I reminded her that my father was a butcher and steak connoisseur, I lost her attention all together.

 

So, please put it to rest....

 

What is an acceptable length of time to rest a piece of meat at room temperature?

 

(What was cooked was a 1.25" slab sirloin steak on a very hot grill.)

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #2 of 7

5 minutes seems perfectly fine for a steak, 20 minutes is too short for a smoked brisket or pork shoulder.

 

mjb.

Food nourishes my body.  Cooking nourishes my soul.
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Food nourishes my body.  Cooking nourishes my soul.
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post #3 of 7
Thread Starter 

Well MJB,

As I said, it was a steak not a 10 lb brisket or pork shoulder which, simply due to it's size would require more time.

When it's smoking, it's smoking!
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When it's smoking, it's smoking!
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post #4 of 7

By the time I get done with other sides my steaks have rested @ 10 minutes.  I've had them go 20, but yes they do cool down and tenting them destroys whatever crust you have achieved.  Roasts I let go till I can pick it up in my hand.  There are few things more heartbreaking than slicing into a nice piece of meat and watching it drain.

post #5 of 7

could anyone explain to me why we have to let the steak rest before serving? Does the texture somehow get better? Thanks!

post #6 of 7

1.25 thick? I'd probably rest for 8 to 10mn. 

 

Quote:
Originally Posted by huongbui155 View Post
 

could anyone explain to me why we have to let the steak rest before serving? Does the texture somehow get better? Thanks!

 

When the meat is hot off the pan, the juices are still boiling inside, and if you slice it then, the juices come out of the meat and onto the cutting board, leaving you with dry meat. 

 

When the meat rests, the juices redistribute throughout the meat, have a chance to "settle" and once you slice after resting, the juices stay in the meat, giving you a moist texture. 

post #7 of 7

thanks a lot for a great explanation, now I know why :)

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