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tater · 01-22-11, 10:09 PM

The critical thing is the temp inside BEFORE you cook. If you take the steak from the fridge and cook, by the time the center is the right temp, the outside will be wrecked. The goal is the perfect crust, and as much of the inside the same target temp as possible. Room temp is closer to target temp than a fridge (which is ~37° F).

Resting is critical. When you cook, the juices are driven away from the heat. When the steak rests, the heated water equilibrates and spreads more evenly around the meat. The result is more moist bits of meat (all the fluids that cover the plate/cutting board are NOT in the meat, obviously. Rested meat doesn't bleed, all that goodness is in the meat.

Always rest meat. Always.

01-22-11, 10:09 PM	#4
tater Navy Seal Join Date: Mar 2007 Location: New Mexico, USA Posts: 9,023 Downloads: 8 Uploads: 2	The critical thing is the temp inside BEFORE you cook. If you take the steak from the fridge and cook, by the time the center is the right temp, the outside will be wrecked. The goal is the perfect crust, and as much of the inside the same target temp as possible. Room temp is closer to target temp than a fridge (which is ~37° F). Resting is critical. When you cook, the juices are driven away from the heat. When the steak rests, the heated water equilibrates and spreads more evenly around the meat. The result is more moist bits of meat (all the fluids that cover the plate/cutting board are NOT in the meat, obviously. Rested meat doesn't bleed, all that goodness is in the meat. Always rest meat. Always.