Steak cooking methods

[polo1665]

I gotta say, if letting meat rest is an old wives tale, it certainly is a well documented one. I've certainly got an open mind about cooking, but I also have to say that "resting" brought my grilling up to the next level (steaks, burgers, loins). As far as cold food, not a chance. We have a couple of heat lamps above our stove, that and only about a 5 to 8 minute rest leaves the steak at a perfect temperature.

Last link is meant to debunk the "resting" theory. In first two pages of google results it is the only article I saw that says it isn't beneficial.


The Food Lab: The Importance of Resting Meat | Serious Eats

Letting Meat Rest After Cooking: How It Works & Why It Makes Your Barbecue Better - The Virtual Weber Bullet

Food Science: Why You Should Rest Meat After Cooking | The Kitchn

Page Not Found

Steak "resting" done correctly?? - Chowhound

http://www.beefandlamb.com.au/learn/cooking_tips/barbecue/how_and_why_we_rest_meat_after_cooking


http://amazingribs.com/tips_and_technique/mythbusting_resting_meat.html

 

[s219]

Burgers and thin cuts I am religious about putting right onto the bun and plate after grilling. Thick steaks and roasts I tent in foil and let them rest a few minutes.

 

[TomSeller]

Resting a roast I understand, cutting into it too quick lets all the liquids run out. I don't seem to have that problem with how I cook steaks.

If you like your steak, you can eat your steak.

 

[jimmyj]

I think I have to come to each of your homes and eat your steak to judge what is the superior method. This is important so I am prepared to get started right away!

 

[check]

As far as resting, etc. Each and everyone of us has their methods. There is no right or wrong way to cook a steak.... well...... We will have to agree to disagree. I will say this. My step son is a chef, degree'd, years of experience, etc. After I prepared a $200+ Prime Rib roast on our charcoal grill, he told me he "was never doing the Christmas roast again. That's all on you now". This was a few years ago..... <img src="http://www.tractorbynet.com/forums/attachment.php?attachmentid=456794"/>

OMG, OMG, OMG, OMG,......

 

[check]

I think I have to come to each of your homes and eat your steak to judge what is the superior method. This is important so I am prepared to get started right away!

Me too. Where shall we start from?

 

[Egon]

If it is quality steak I know where it should rest!

 

[Ed of all trades]

No need to do all of that, "steaks are better after they have rested" each of us will cook you a steak and put it in a flat rate box. It should be well rested by the time it gets there. I'll throw in a clothes pin fir your nose, it might get delayed because of the snow we are supposed to have, it might be to rested:licking:. Ed

 

[Deere Dude]

My steaks rest and age and tenderize in the freezer. They get thawed, grilled slowly from a little lower temperature from normal cooking temp. and get placed on a hot plate. The steak better be medium well done or or it stays on the grill another 10 minutes. Everything is done in the kitchen as far as drinks and veggies. From grill to mouth is as long as it takes to butter the potato. If any juice runs out it better be clear and I need to prop the plate up so it doesn't run into anything else.

 

[s219]

Y'all helped me talk my wife into cooking a nice beef roast tonight, with horseradish on the side. She does this "sear then roast" routine. I signed up to cook potatoes in the fireplace. Am building up the coals as we speak.