Proof Resting Doesn't Keep Meat Juicy

[@nikitaelizarov7444]

As I started watching I was like 'wait, that's not what you wrote in your book.' And then you owned your mistake - that's a heartwarming display of integrity.

[@idoncae]

people this guy is just trying to sell you some shit ass thermometer

[@Lisa-lisa-lisa-lisa1]

He wrote modernist cuisine - he's a very influential chef and very recognize in his field ​@@idoncae

[@Enhancedlies]

and seeing this comment, i am now gonna go and buy the book. This is the kinda guy you need to support!

[@nayhem]

@@Enhancedlies I don't know, maybe we're meant to cancel this guy because of his side hustle on this video we chose to watch? Spread the h8 or something? This room's a little hard to read.

[@matuko313]

​@@idoncaeLiterally 90% of all KZbinrs are selling something, and usually more than one thing. It accounts for his efforts, but doesn't in itself render his opinions useless or baseless.

[@JKenjiLopezAlt]

Chris - maybe I missed it but did you show how much weight the meat lost compared to it’s starting raw weight as opposed to its post-cooking weight?

[@ChrisYoungCooks]

It is in the summary card around 6:53. Both steaks lose about 11 to 12% of their raw weight during the cooking. Then another 6% after slicing. All steaks started between 4C and 5C, and were flipped every 30 seconds, pan stabilized at 350F, oil brushed on each surface for the first few flips to keep thermal contact as constant as possible. Changing flips, or pan temp, or steak thickness, or starting temp will shift these numbers around a bit because the overcooked section becomes thicker or thinner.

[@monstermushmush]

the legend

[@bcp5296d]

Maybe we will see a crossover/collab video one day? A ateak cookoff? Think of the clicks!

[@giantpunda2911]

I've been waiting for this comment. Now I'd like to know if Kenji will look to give this a shot as well to add another data point to this issue.

[@paulhuang2030]

You guys are goats ❤

[@kuro2797]

The reason I've rested steak wasn't for the juiciness, it's for the carry-over cooking to cook the centre more gently - rather than aggressively cooking it to the correct internal temp and then having to eat it straight away (with an even larger grey band).

[@KamKing19]

I always aim for 115 and rest for 5-10 and it hits the perfect doneness.

[@kennethferland5579]

Exactly, it reducies the overcooking of the outside and the improved moutfeel from having less overcooked outer meat is what people call 'Juiciness', it was always about the mouthfeel of the meat not it's literally moisture content.

[@zanaros2606]

I've been resting my meat my entire life and I seldom get overcooked steaks...so I'm not sure how it's supposedly a complicated problem, that can only be solved with a complicated thermometer and also not resting your meat 😂. I mean, just cook it 10 degrees less than your desired range, then let the resting finish the cooking. It's not true that it's extremely difficult to cook medium rare, with the resting method.

[@DavidKotschessa]

Yeah this video to me doesn't seem like an argument for not resting, but for not overcooling before resting.

[@user-wq9mw2xz3j]

or you just cook it at slower speeds

[@DecodingDoom]

I will never give up on carryover cooking--it's the perfect time to put the finishing touches on the rest of the meal and do a bit of pre-meal cleanup!

[@joshshultz1250]

it's when you clean the cast iron

[@patrickray7434]

Me too. I do carry over cooking with all kinds of things, especially smoked Turkey at Thanksgiving. I pull my turkey at 150-155F depending on the size of the bird and let it rest for at least an hour and the breast often reaches 168F-172F. Absolutely wild to watch.

[@john2510]

… and if you don’t want it to overcook, just take it off sooner! Duh!

[@gregorsamsa1364]

Still makes sense to do, just not for some of the reasons a lot of people think

[@jvannucc]

No doubt. In my household when I cook, it's just me. I'm bitter about this and hate posting. I cook a lot of steak on a charcoal grill: Step 1) Get any potatoes or long cook sides started 2) get charcoal going in chimney, grill prepped (cleaned, scrapped, in the right spot) 3) prep any other sides 4) grill meat 5) yell at everyone to get to the goddamn table and get their tea or beverage of choice and finish any sides 6) eat with the dogs because everyone else is an entitled asshole. Dad life ya'll. Also buy bulk beef and cut it yourself or have the butcher do it. I recommend a whole NY-style strip as it's easy and usually the butcher will do it for free as it's easy.

[@MangoMotors]

I do have a question. Isn't it counter productive to measure how much a steak can reabsorb juices by placing it on a paper towel where any juices that might be able to be absorbed by the meat gets absorbed by the paper towel instead?

[@megablaze1951]

he addresses that, the meat doesn't reabsorb any moisture when resting or cooling down post cut. (Look at the pseudoscience chapter of the video)

[@MangoMotors]

@megablaze1951 My question though is that the non-reabsorption of juices is stated but not actually shown, which could have been with simple testing. Like showing us how much juices are pre and post resting without the usage of paper towel.

[@riuphane]

I started watching you because of Kenji and this is exactly why he recommends you and why I was so interested. This is brilliant and perfect. Now the question is how does sous vide connect with all this, because conventional wisdom says it removes all these issues...

[@S3lvah]

Yeah if you have no temp gradient in the food, and it's already been in that temp for long enough that all the chemistry that's gonna happen at that temp has happened, then there won't be any carryover cooking.

[@oncewasblind4292]

Sous vide equally distributes heat throughout the meat as it cooks. In the same way that flipping the steak 30 times instead of 1 offers a better heat distribution. You'd have to be specific by what you mean with "all these issues", but I assume you mean the concern of carryover cooking. Based on this video, sous vide would actually be more at risk of that than the other methods because you have additional retained heat, on top of needing to cook it a second time now to produce a crust.

[@riuphane]

@@oncewasblind4292 how would you be more at risk? The issue is carryover cooking, which only happens when the outside is a higher temp than the center, which is one of the things sous vide eliminates (mostly) and the reason it's considered a "fool proof" cooking method. But resting a sous vide steak is another thing I hear suggested a lot, partly to let it dry, but also presumably for the temperature to drop before giving it a final crust, and again what are the concerns with carryover cooking and/or resting and how do they differ?

[@oyuyuy]

Sous vide and resting are used for the exact same reason - to reduce temperature the gradient and leave a perfect edge to edge inside with a thin crust. Both methods are perfectly sound and that's why they're used by ANY serious chef. Chris is not a serious chef, he's a thermometer salesman.

[@stradius]

@@oyuyuy Did you even watch the video?

[@brandonjohnson191]

I love that you mentioned Meathead, his article is a decade or more old and so many people still swear by resting.

[@asrah55]

How can one man make videos so bold... So brave! Love the scientific approach. Keep em coming!

[@tektkite7255]

the scientific approach is great until you have idiots doing pseudo science with low sample rates. only idiots rested steaks in the first place

[@emmgeevideo]

Brave?

[@MobiusCoin]

@@emmgeevideo You don't even know. Cooking KZbin is dogmatic and ruthless. Violations of orthodoxy will be dealt with swiftly and viciously.

[@lowdownone]

@@emmgeevideo Agreed…it’s not that serious or “brave “

[@colinbrash]

His “scientific approach” is somehow severely lacking in real world applicability. I’ve cooked a lot of steaks and the ones I didn’t rest have never been as good as the ones I’ve rested.

[@oldcowbb]

my observation is reaching the target doneness by carryover cooking causes less juice leakage than directly cooking the meat to the target doneness, i've done both on wellington and the carryover wellington has significantly less sogginess in the pastry

[@adritr]

Dear Chris, your videos makes me feel like the first chefsteps, when I subscribed. Now those times are gone. Thanks God you are still here with this amazing and educational content.

[@oh0stv]

This is the youtube content, i started watching youtube for, 15 years ago.

[@junkrider132]

willy wonka, is it you???

[@christophejergales7852]

​@@junkrider132More like Christopher Walken with those extra commas.

[@junkrider132]

@@christophejergales7852 im 90% sure its Woodrow Wilson. Maybe William Wiggle. Could be Woody Woodpecker. Im going deep into the rabbit hole soon

[@miguelceja88]

Grateful for this content and youtube. Genius video ❤

[@mechanicalmonk2020]

You were 4 15 years ago

[@4tCa4mzUPqRZZo]

So I bought this thermometer a while ago. And I noticed that the carry over temperature is a lot more dramatic then the 5-10 degrees we were told. For me. Cooking a steak on a pan, the carry over can easily be closer to 20-25f.

[@kenankurtz9910]

Definitely can be, but a lot of the total carryover will depend on the thickness and fat composition of the cut- Chris’ method in the video still works if you slice at, or just before, your desired final temperature so more heat quickly escapes.

[@soulfuzz368]

Cooking temperature makes a big difference. I cook steaks on a ripping on charcoal grill really fast. My carryover is 5-8 degrees consistently. When I slow roast something in the oven for a long time the carryover is always more.

[@johnwoodard8717]

I've noticed this even just using instant reads, pulling it at 125 then temping 145 right before I slice it up (I generally serve steak sliced rather than in chunks). And it's definitely way, way worse if you wrap it in foil.

[@xipalips]

Try Chris' salmon recipe. 30 degrees of carry over, easily!

[@SpartanDaveWave]

If you reverse sear because you are cooking at a lower temp, it doesn’t climb as much post cook.

[@Precyze]

The fact that you admitted you were wrong in the book you wrote is refreshing. There aren’t many people who would openly admit their mistake, much less one that was published in writing. Thanks for sharing this mind blowing information and I cannot wait for the update to the CPT, I’ve purchased one and I’ve been using it a ton. It’s going to make the CPT much more powerful!! Also thanks for pushing it out through an update and not locking the feature exclusively to a new model 😁

[@SteveSherman-jp1dz]

He's wrong now. Not before.

[@Tinil0]

@@SteveSherman-jp1dz Source?

[@MrJstewartz]

@@Tinil0”stop cooking and let it rest”, that is resting.

[@RyanK-100]

The best and most useful cooking video of the 500 I have watched. I never believed this rule of thumb with the number of steaks I have cooked over the years. Good to see a meticulous experiment to prove my suspicions were correct.

[@dannyschwarzhoff6003]

Resting the steak on a paper towel seems like a huge flaw in this experiment. One theory of resting is the juice that initially comes out of the steak is soaked back in. It can’t be reabsorbed if it’s inside a super absorbent paper towel!

[@ChrisYoungCooks]

Retested without the paper towel and it makes no difference to the outcome. The paper towel absorb ~2g of juice from the bottom of the steak during the rest, that’s about 10 droplets of juice. And even without the paper towel, that 2g was not reabsorbed.

[@JohnWarner-lu8rq]

@@ChrisYoungCooks Better is to have the protein wrapped in butcher paper or foil. I rest my BBQ brisket, wrapped, overnight at 130 degrees.

[@dwaynesykes694]

@@JohnWarner-lu8rq steaks are not the same as barbecue, and a 10 minute rest cannot be compared to the several hours barbecue meat is rested.

[@JohnWarner-lu8rq]

@@dwaynesykes694 I'm well aware of that.

[@D-Vinko]

@@JohnWarner-lu8rq Compounding variables. There's actually no way to know why you would suggest to do that to a steak.

[@arthurcurry4335]

The cross section was exceptional as per usual, awesome visual. The vids awesome as well

[@bradleycyr]

it's low-key become one of my favorite parts of the video. flawless execution of practical effects is always so great.

[@Nimtrix]

It's ridiculously well done (the visual, not the steak)

[@steaming_mangos]

How does he even do that?

[@dinar4331]

​@@steaming_mangos cuts a pan in half lol

[@Nesdude42]

@@dinar4331 whoaaaa

[@edtkw]

I sous vide my steaks a day before, and put them back in the fridge. The next day when i want to eat them, I cold sear it up to 110 and let it rest to 120. That way I know that its plenty moist without any spurting, but cooked to the right doneness. It's troublesome but it works well for me.

[@noobbear1119]

Amazing. I do exactly the same thing and wondered if anyone else was on board!

[@nancybyrd2221]

I presear then sv; a quick post sear, slice and eat! Works quite well.

[@vinquinn]

Sous vide takes forever. I can not always predict what I want to eat in a few hours, let alone the day before. Better just use the reverse sear method if you have time. I think I learned a lot from this video.

[@nancybyrd2221]

@@vinquinnThat's the beauty of sv...it's very flexible to fit anyone's schedule.

[@nancybyrd2221]

@edntz whatever dude

[@Tentacl]

Surprisingly good video, subbed! I have a doubt tough: If the rested meat lost weight due to evaporation, wouldn't that be just water, now the "juices", meaning it kept more of the flavor compared to the other that lost those juices in liquid form?

[@martinkey399]

What appears to be missing on this subjject is the fact that "juices" is used as an all inclusive term to describe what is actually a combination of myoglobin and liquified fat. The " water" juice may leak out in both the rested and non rested steak, but resting gives the fully rendered fat time to cool into a viscous state that ,while not hard fat is still not liquified to the point of leaking out. He is correct that meat " juice" ( water, myoglobin, lean flavor components) has to reach fridge temps to gel,, interstitial fat does not need to be that cool to reach a state where it will stay in the meat- Also, using a filet ( leanest cut) for this contributes to the illusion that no more is coming out of the non rested steak. Try cutting open a perfectly smoked brisket without resting- you will end up with a puddle of fat and beef jerky!! LOL! good intentions , but all the worlds great chef are speaking from having done uncountable reps , to my mind ,that eperience ,, wghile not always scientifically correct by description , is more reliable than any eperiment with lurking variables un considered.

[@toriless]

@@martinkey399 when resting on a rack both drip, that is how you can tell it is cooked since they separate, raw meat leaks pink liquid but cooked meat it clear with separate red myoglobin drip

[@spejic1]

The fact that a cooked steak smells like a cooked steak shows that is isn't just water leaving the steak as vapor. That's another reason not to rest the steak - you want that vapor because the better the smell the better the taste.

[@Tentacl]

@@spejic1 It makes sense, but we should measure the % of water and other ingredients - EVEN if something other than water are leaving the steak in form of vapour, if what's left is more concentrated it's still gonnna taste better, right?

[@WavePotter]

Great video! I'm excited to try this out. I usually pull at 100-105 for this very reason, and i'm curious if the shorter resting will lead to burnt fingers. That's why i always preferred resting, because burning my fingers while slicing sucks. But i'll try this anyway!

[@Metal_Auditor]

Wave! I didn’t expect to find you here.

[@blooobish]

liked the final solution there. Way I understood it was that the relatively extreme heat at the surfaces of the steak cause those fibers to dry out, resting allows enough time for moisture to re-enter the seared surfaces and meat near them, allowing a more even distribution of water/juice throughout the steak. I can imagine this being a problem with pulling a piece straight off the pan and immediately slicing (though maybe not, who knows haha). a combined 'rest till desired doneness, slice to pull out heat' seems like the best of both worlds.

[@Fer0city18]

Every single time Chris drops a new video, I learn something valuable that improves my own cooking. As always the quality of the testing, the editing and the whole experience is exceptional. Thank you for your hard work and effort.

[@banksta3]

I take it with a grain of salt, because in a couple of years it'll change.

[@frantametelka-rj6rf]

Have u tried to eat and compare rested and unrested meat? I dont need a youtube video or a ***** thermometer to know, that rested meat has better texture and taste. Just my fingers, mouth and experience. To not rest your steak definitely dont improve your cooking, my friend.

[@gretchman]

I can’t tell you how many steaks I’ve ruined (or let’s say… made-less-exciting-to-eat) by being absolutely meticulous about pulling at the correct temp and then proceeding to wait until they hit medium well to slice. 😓 Thanks as always.

[@gugion]

Medium well? Lol.

[@randomuser5443]

You undershoot it

[@teachingwithipad]

u didn’t use a thermometer and discover how ridiculous carry over cooking is?

[@Smiththebat]

I’ve never rested a steak and it’s been bad.

[@katofuntato466]

@@gugion🤣

[@nickmontanaro9638]

I'm sure there's merit to his analysis, but at the same time, I watched a similar test where the chef cooked two steaks from the same cut of beef on exactly the same pan and heat at the same time, took them both off at the same time and placed them on separate cutting boards, then sliced one immediately, waited the requisite amount of time, then sliced the other. After waiting however long, the steak that had been sliced first was sitting in a puddle of red juice while the one that had "rested" had released barely any juice at all. This is all just by visually looking because no measurement was even necessary--the difference was night and day. I've now seen both these demonstrations, so I don't really know what to think. Perhaps the cut of meat matters, perhaps the silly paper towel idea and over-scientification of the whole "experiment" skewed the results (e.g. perhaps the paper towels discourage as much juice from exiting the earlier cut meat?). No idea, but I'll keep letting mine rest for now.

[@TH-mf1hn]

I mean, it’s not too surprising that time elapsed from the moment of slicing directly impacts how much juice has the opportunity to flow out, right? Cutting a steak open and then letting it sit while cut is going to release juice based on time and heat in the meat, so if you just eat the sliced one sooner without waiting for the juice to come out, well, you’ll keep in in!

[@caminochef1132]

He's not being genuine. Of course the steak has to be cooked properly with resting in mind. You don't just over heat the thing and expect resting it to save your poorly cooked steak. 😂 It's pretty clit baity.

[@Birdylockso]

Yes, like you, I have also seen that video, which to me seems more accurate and intuitive than this one. Messing with the paper towel, why? I will do my own experiment from now on.

[@BrianK-zz4fk]

i like more juice on the plate to dip my steak into.

[@wustachemax]

The point of this video is to sell you his thermometer product. Disregard the whole thing and carry on as usual.

[@patrickray7434]

Yes! Totally nailed what I've always wondered. I cook a lot of meat, I mean, a LOT of meat and the entire family loves steak. Everyone tends to fall in the rare/medium rare category and carry over is a crazy thing. I routinely sous vide at rare temps and then sear. It gives the kids medium rare and my wife medium with the only differences being rest times. Quality meat, cooked properly should be flavorful and juicy with or without a rest and the steak I cooked my wife last night for her salad had just as much juice on the cutting board after it sat in foil until she was ready an HOUR later as the steaks I sliced my kids a few minutes after they came out of the pan. Meat quality and technique are what matter.

[@tomsmith3045]

This is really great info! I have and use the predictive thermometer, and I've wondered why it's been so long to come up with something to predict resting. And I've done some tests on how much over my cooking goes. One thing I found was that it IS possible to get pretty reproducible results by using a similar cut of steak, sear first, and finishing in a moderate temp oven on a rack. I can get within one degree that way. The other part is that once a steak rest for X minutes, the temperature will peak and slowly come down. That makes it easy to serve at that temp, but not have people sit to a cold steak. Cutting quickly to stop carry over cooking also makes the steak cool much faster.

[@gabelstapler19]

Not only is Chris calling out all the old conventions, but also admitting to his own contributions to the mythos. Thanks for being willing do the hard work! Stay curious!

[@davidpowers9178]

And you didn't understand the video. No matter if you rest it or not your going to lose nearly the same amount of juice unless you refrigerate it first. So unless you like cold steaks it's pointless.

[@MobiusCoin]

@@justthebrttrk Right, I did find it odd that if you are trying to disprove an old adage, why not cook it in the traditional way. That would make the test more accurate. But I suspect his results are still correct despite his unorthodox technique. But I haven't done the necessary experiments so who knows.

[@davidpowers9178]

@@justthebrttrk yes you did. You implied it when you said none of the tests matter.

[@MrGrimdek]

@@davidpowers9178 He cut it and then put it on paper towels, of course the juice all absorbed out. Tf?

[@GuyGamer1]

@@MrGrimdekPaper towel isn't a vacuum. It's just catching what leaks out.

[@Daniel_Schmaniel]

Now we need some peer review. Not because I don't trust your experimentation, but for a myth is widely circulated by top chefs in the industry as this I really hope we can get as many well done experiments as we can.

[@ChrisYoungCooks]

It would be nice to see some more data from good sources.

[@MrGrimdek]

It is super flawed. You can see him cutting the rested steak and putting it on a paper towel afterwards, effectively absorbing all the juice that would've been inside the steak when you cut it and put it in your mouth

[@giantskeleton420]

​@@MrGrimdek how would it be in ur mouth if it leaked out? paper towels dont suck moisture out of the steak.

[@MrGrimdek]

@@giantskeleton420 imagine you cut a sponge (stay with me) into 10 slices and put it on a paper towel. Would water be absorbed quicker than if it was kept as a whole sponge? I'm stating that cutting the steak and putting it on paper towels absolutely ruins the experiment. You cut the steak and then eat it. You don't cut it, dry it, then eat it.

[@giantskeleton420]

@@MrGrimdek ah so its about the cutting, yea it would be good to see a comparison between non cut steaks.

[@yasd23a]

The graphics and editing is amazing. Always learning something new from this channel.

[@tardeliesmagic]

Agree!

[@bigdumbanimal23]

Thank you for this. To preserve the crust on both sides, rest for a couple of minutes on a rack. Resting on a cutting board soaks the crust on the bottom side.

[@mattsanchez4893]

I'm so glad I found your channel, it's really changed the way I think about cooking in many ways. Reminds me a bit of the old Alton Brown show that way.

[@justruinedyourfun]

That show is legendary (Good Eats)

[@tylertreml4391]

This video may explain the loss of juices, but fails to understand why we rest meat in the first place. While in conversation we may explain the sensation as “juiciness,” the real reason for resting is to allow the juices to redistribute, helping to eliminate grey bands towards the crust and allowing the tension of the fibers to lower, making for a better mouth feel and tenderness that might be misconstrued as “juiciness.” The science of the video is not wrong, it’s just addressing the incorrect issue. Also, for god’s sake, just remove the steak earlier. Three Michelin star chefs aren’t working off of myths, but their explanations in conversation may contradict with scientific reasoning if taken literally word by word.

[@chefmdecamp]

It might be that the carry over cooking from the rested steak pushed more juices out of the cells as they became more cooked and would have held onto more if the internal temperature was the same as the quickly-cut steak that had no carry over cooking; so it might be better to compare a rested steak with the same internal temperature gradient against one that wasn't rested. I say this almost as more of a devil's advocate thing, as I've never particularly believed in resting, aside from some some cuts like duck breast where the outside skin sometimes needs to relax or it feels like it'll squeeze out the juices once cut into because of how tight it can get.

[@ChrisYoungCooks]

I'm can't see how you'd get the same internal temperature gradient and have them both reach the same end-point if you pan-roast one with resting and one without.

[@tdpmayhemyt]

I’m a chef and while it’s correct, it doesn’t make it more moist and juicy, the resting period is to allow the meat to relax. When you first take the steak off of the grill, pan, sous vide, confit or broiler it’s going to be tense. This is what the resting period is actually for. However, it may soak up some of the juices while resting but just being absorbed naturally. However, the steak will not act like a sponge. Another reason for the resting period is to allow it to get to the perfect temperature.

[@RedGreen-Blue]

Some meat is always tough no matter what you do. Good beef comes from Australia. They know how to cook beef. American beef is more saturated in fat, which then cooks tender easier. 😄 Dumb Aussies sell their prime beef to those who then ruin it.

[@blacksabbathmatters]

Cold is not a perfect temperature. A steak gets cold in under 2 minutes

[@tdpmayhemyt]

@@chmilstein “From my understanding.” What? A Google search? Lol. Now, had you said, “from my experience…” I might have taken you seriously. You can still rest something that was sous vide or confit. This is the problem with you Google warriors, you so desperately want to seem knowledgeable in something you know absolutely nothing about. It’s bizarre.

[@1998TDM]

Yup. I teach hospo and the analogy I use is "how would you feel if I sat you in hot pan?" Another outcome is stabilising the meat. Years ago I worked at an Argentinian brasserie in London where most of the proteins came off a massive char grill. We served a ribeye on the bone for two people, sliced onto a board with the bone standing proud. I was not allowed to work the grill until I could serve this, medium rare with no blood flooding the board, every single time. That required significant resting. The resting pan did not flood with blood during this time. I'm into bbq now and swaddling is my go to for larger cuts..

[@tdpmayhemyt]

@@1998TDM Sometimes it’s not blood though. It’s actually myoglobin.

[@kyounokaze]

I'm glad youtube recommended this channel. Numerical temperatures in F and C, time specifications, graphs, science. I don't even know how the cross-section shots at 7:40 are possible, it looks too good for CGI but if it wasn't it would be difficult to keep the open side of the steak looking rare so close to the open flame and no juices are leaking over the edge of the cut pan. After watching many of these videos yesterday I cooked the best steak I ever had at home. Thank you Chris Young.

[@cirkleobserver3217]

Yeah that cross section is phenomenal, I was wondering the same thing.

[@fakename4556]

I binged through a bunch of your videos after coming across your channel today since I enjoy hearing about science-backed cooking experiments. Definitely happy to see your shoutout to Meathead as he's been my go to for smoking / grilling advice for the last 6 years or so - haven't rested since reading his article on it!

[@libfit9068]

I cook alot of steaks and generally rest it, seems to turn out great. I tried it lastnight without resting and I got a grey band with almost like a raw center..

[@marcr9410]

That is what you usually get if you don't rest. I dont believe this video a word.

[@anthonyisensee]

This is EXACTLY the problem I've been having with my steaks as of late, even with your predictive thermometer to guide me. I was getting 20-30 degrees of carryover cooking and figured I needed to wait it out for resting purposes. I can't wait to apply this new knowledge and knock my next steak out of the park! Btw, will be picking up a second thermometer at the next Black Friday sale. They are INSANELY helpful.

[@Alanvazquezzzz]

Same, I was shocked that I was getting 25 degrees carryover. Now I will be able to sear for longer but not overcook it while serving. Blessed

[@violetviolet888]

@anthonyisensee, why not reverse sear? You reduce your risk of over cooking via carryover.

[@theoracleprodigy]

​@@violetviolet888slow and low cooking is amazing for steaks. I'm convinced reverse sear is the best method.

[@natedogmarik2554]

Resting has always been about letting carry over cooking peak and then cooling. It’s pretty obvious a cooked steak isn’t going to soak up juices like a sponge. A raw steak is going to have its membranes more permeable to liquids to pass. While cooked, you denature the proteins and cause the membranes to become less permeable.

[@davidnika446]

No more used my steaks as a sponge! They always seemed to makes things messier.

[@balmung002]

Hi! I disagree with the conclusion here. The main issue is how thinly you sliced the meat - this video shows that cutting the meat thinly (more surface area) will dry up your meat regardless of how much resting you do. That's why pre-cutting sliced brisket and letting it sit, regardless of resting, juices, and fat, will cause it to dry out quickly. I would recommend trying again with fewer slices or a single slice. You can see America's Test Kitchen - "Does Resting Meat Matter? | Techniquely with Lan Lam" for a comparison. I wonder if you'll get to the same conclusion then. Thanks!

[@Jonville13]

2:34 if your desired temperature is 130 you take them off before they reach that temp so the carry over puts it at 130. Based on your experience with that cut of meat and thickness, you would know when to take it off to get the right temperature. 4:05 if the size,shape, cut, and fat are variables why are you basing the entire video off of one lean cut of meat? Doesn’t seem very scientific. It just seems like you didn’t want to spend the money to test other cuts. I cook ribeye steaks that are half an inch to 3/4 of an inch thick to medium. I take them off before they get to that temperature and the carryover is never as drastic as it is shown in the video, another thing you did not take into consideration is that drastic carryover will be based off of how hot you’re cooking your meat. It would not be the same if you were cooking it on low heat. 6:07 you weigh out the amount of juice that has left the steak on a wood table that could absorb some fluid wipe it up with a paper towel and then weigh it not taking into account the weight of the paper towel especially when we’re talking about Grams. If you put it in a bowl, you would have no lost fluid. 7:42 false, you can compress a liquid to a certain extent and liquid will flow through the muscle fibers through least resistance. So if you cook a steak evenly and let it rest the juice will distribute evenly versus if the meat is unevenly cooked. 11:35 why wait until the end to explain what you could have at 2:34 LMAOO

[@Jonville13]

@ChrisYougCooks

[@ChrisYoungCooks]

I mean, it seems like you watched this without critical thinking and you’re arguing to a conclusion. No, the absorption by things like the cutting board doesn’t matter, it would be rounding error. I also did replicate my experiment a dozen times, so I definitely want looking to save money. And yes, I’ve tried this with other cuts of meat, same results. Yes, if I do everything exactly the same - as I would in a restaurant - I can know when to pull it, and how long to rest it. But real world home cooking is never that controlled and carry over can often be more or less than you expect.

[@nbrikha]

As I've always understood it, resting does nothing for the juiciness of a steak but the tenderness. Muscle fibers tense up under high heat. Allowing it to rest for a couple minutes lets it relax again, making for a more tender steak and allowing the heat to slowly transfer inward...that's why you always pull a steak off when it's 10 degrees away from target.

[@bbcpfghs]

100%, it seems like people are just over cooking their meat and not correcting their mistakes. This was a strange video because it seemed like he was purposely missing the point of resting

[@Mortenthorpe-DK]

Tenderness is much more affected by how you slice the meat for serving - along or across the fibers - across always renders more tender meat

[@muzikkification]

and the juice is also redistributed around the meat after resting, so it doesn't go everywhere when you cut into it. Especially if you're cooking steak on the rarer side.

[@ryanthomastew]

I hope this doesn’t come off as rude, but you probably should watch the video at least one more time. What he was pointing out is that when we let our steaks rest after taking them off the grill or the pan the carryover cooking continues to increase the internal temperature. And as you stated, the heat increase keeps the muscle fibers tense, and therefore less tender. So what he’s trying to show you is that we probably need to take the steak off sooner than we think, depending on the cut and the thickness and the fat. Or we can continue to monitor the steak while it’s resting and prevent carryover cooking from going too far by cutting the steaks sooner than say 10 minutes maybe the carryover cookingtakes internal to 130 we like it so we should start cutting right then

[@ShouterOfSanity]

@@ryanthomastew agree, the whole point of the first several minutes is to explain how it's very VERY hard to correctly predict how much carryover temperature rise will occur @nbrikha that doesn't make much sense to me at all. 1. as the steak rises the interior temperature is getting *hotter*, not colder, so by your theory steak would get tougher as it rests. 2. if tenderness is really about temperature then it doesn't matter if you rest to a given temperature T or cut the steak at that same temperature T. It's the same temperature.

[@jazzmaster89]

Based on this newfound logic of cutting into a steak to stop carry over cooking, why not just remove the steak at the desired temp and cut immediately? If resting doesn't matter, what's the point of targeting ten degrees below and waiting for carry over to occur? Seems like your recommendation is exactly what is commonly recommended.

[@ChrisYoungCooks]

Because it’s a pain to pull a steak out of the pan and immediately start slicing while getting the rest of the meal ready. Having 2 or 3 minutes to get organized is useful in the real world.

[@oyuyuy]

Because cooking it until the core is done will leave the rest of it overcooked. And that's the point of resting, it leaves a larger chunk of the steak perfectly cooked.

[@mrscotchguy]

Which is probably why the resting theory is taught in culinary schools. You gotta have time to plate and the food rests under a heat lamp while the server runs around. ​@ChrisYoungCooks

[@nile7999]

​@@oyuyuy this doesn't apply as much if you use an even steak, and flip every 30 seconds right?

[@oyuyuy]

@@nile7999 No, that will make it spread temperature more evenly. And it's easier to not burn it too. It's a balance between heating it quickly enough to build a crust and evenly enough to cook it through though. That's why sous vide and reverse sear works so well, it removes that balancing act.

[@davidfincham1218]

So you are still resting your steak...got it.

[@michaeleborger]

This was my take as well. The whole video -- don't rest your steak. Then at the end - rest your steak.

[@johnjo8024]

You are probably the most scientific cook that I have ever seen. Thank you for debunking some myth. (I myself didn't care for resting because apart from the juice, I cared more about eating while the meat is still hot)

[@jerrys9136]

Thanks I've watched steak cooking videos for years I learned more in your in 5 min then all the rest together keep up the great work!

[@billw2261]

Wait…why did you let it rest in your how to example at the end? Why not just cook to target temp and cut asap?

[@alpham777]

Too hot, will still carry over cook if you slice right away but harder to predict due to variation in the slice thickness. Letting it rest for a bit give a more predictable carry over cook.

[@legendarygary2744]

I love that you challenge and fact check elements of cooking that have been accepted for so long that no one else challenges or questions them

[@oyuyuy]

You shouldn't trust a thermometer salesman over centuries of excellent chefs

[@plwadodveeefdv]

​@@oyuyuypeople believed some really dumb stuff even 100 years ago, much less centuries ago, and still believe some really dumb stuff today. within the past few years we have learned from another KZbin creator that the English translation of Le Guide Culinaire incorrectly added hollandaise to the list of mother sauces, after 100+ years. things are lost over time and through human error, and the scientific approach is to absorb that new data, add it to the "data" of centuries of anecdotes, and attempt to get closer to the "truth", if there is such a thing. this is pretty sound data, and the next step is replication. it's obvious you have an issue with the data presented here, and the fact that someone is both presenting data and also a product in the same video. you've left many comments to that effect. however if you want to add to the science, please publish your own experimental results, and refrain from further armchair criticism of someone whose credentials doubtless outstrip your own by magnitudes

[@MrGrimdek]

Except he uses a super flawed method by cutting the steaks and putting them on paper towels. Draws it all out of the cross sections.

[@D-Vinko]

@@MrGrimdek So, according to you, his methodology should've made his result even worse? Yet somehow the result was that the cut steaks were relatively equal with the rested steak? How is this debunking what he said? You're arguing that the video showed that the unrested steak would've been even juicier than the rested one if he had just cut it and not placed it on paper towels?

[@epblu]

I watched the first couple minutes and was thinking...ok, you're just not pulling the steaks soon enough...and then that turned out to be the answer when I skipped to the end lol.

[@ShiroKage009]

Yeah, but he idea there is that the rule of thumb isn't accurate at all.

[@christian6353]

I love the scientific mind of being able to objectively admit if you were mistaken and update your understanding of things. We shouldn't hold onto our previous understanding of things as if they are our own but want to understand better.

[@Rahl692]

I am curious what you think about resting a slow cooked (12+ hours) brisket. Great video, I could tell you put in some real work to make it!

[@charlesjackson1588]

I've never rested my steaks. I'm eating them suckers right off the Grill. Heck, I cut half of it off and eat it while it's still on the Grill. 😊

[@Jacob-Vivimord]

Love it! Hope to see Kenji respond.

[@UTeewb]

Me too! I think there is a good chance, I recall Kenji has mentioned in a prior video he either knows Chris and/or follows his work.

[@FalconGamingDH]

He most likely isnt going to. Realistically he could watch this video and have some criticism. He isn't going to make a response video for that becasue it would then be a drama thing and X vs X

[@Jacob-Vivimord]

@@FalconGamingDH When I say response, I don't mean dispute. I mean a collaborative building of and dissemination of knowledge.

[@UTeewb]

​@@FalconGamingDH If there is a response it's not going to be the style you may be used to in you tube, and would probably be a sidebar on a normal video. You wouldn't be able to tell it's a response by the title of the video. It's not going to be the old Ethan K vs Adam R takedowns.

[@FalconGamingDH]

@@UTeewb lol I'm not thinking takedown video. Even a light rebuttal or disagreement is probably more than would happen. There's only negatives to going down that route

[@thechadford8572]

I cooked 4 ribeyes (approx 1 - 1.2 inches) tonight after watching this video. I used Meater thermometers on all 4 and cooked them the same way I always do. I cooked all of them to 130⁰, then pulled them. I cut 1 immediately, waited 5 minutes, then rested the other 3. The ones I rested made it up to 137⁰, and turned out fine. The one I cur early was fine, but definitely bled out all over the board. I'm not sure how to replicate the results in the video, but "traditional wisdom" is in line with the hundreds of steak ive cooked over the years. Don't even get me started on the time I didnt rest my Brisket...

[@jerseymetalmike5111]

This is more dramatic when cooking chicken or turkey. My eyes don't lie, resting is necessary.

[@Andrea-sp9gj]

Interesting . I did the same, seared a whole pichania over charcoal, then cut in slices of 2 cm each pull, back on the grill for a few mins to get to 50 celcius internal then 1 cut immediately and the other waited. The one cut immediately bled the list and was perfect , the others ended up bleeding and slightly overdone

[@D-Vinko]

@@jerseymetalmike5111 That's the great thing about science. Your eyes ABSOLUTELY do lie. Personal anecdotes are not evidence. You need to rewatch the video, because you weren't paying close enough attention, he explained why your results would occur, and he explained why it doesn't matter.

[@ryanroth60]

This. My personal experiments and experience have told me that when I slice too soon, I end up with shoe leather regardless of temperature.

[@sirgfunk]

What a fantastic video from what seems to be a fantastic effort behind it. Seriously this was great and the best part is I've always known it was bs! Thanks.

[@CosmicBrain21]

Thank you thank you thank you. This has been something I’ve always known but had no idea why. Everywhere everyone tells you to rest your steaks but I’ve never understood why you want cold steak leaking juices on a cutting board, when I’d rather eat it hot and mop up the juice on the plate. Even if resting did somehow absorb more juices, it’s a worse trade off for a rested steak that’s now cold.

[@highnrising]

I never believed that you had to rest your steaks, anyway. It always seemed to me that if you bring it out to the table and start serving it with the side dishes and drinks, etc., it will get all the "rest" that it needs before people actually put it into their mouths. Most people are not going to wolf down the whole steak the minute it's put in front of them.

[@surf6009]

I believe the same. I'm older and don't eat much steak and at the price now, I'm going to eat it the way I always have. Never used a thermometer either.

[@OrangPasien]

Completely agree with you @highrising and @surf6009. Never “rest” my steaks. They’ll get that on the way to the table. A perfectly done steak that is lukewarm when it arrives in my mouth is so disappointing. May as well put it in the frig and have it tomorrow. And I’ve never seen the point in trying to skewer a steak with a thermometer. I’ve learned to buy/cut thicker steaks (1.5 - 2 in?), control the fire, and watch the time. If the steaks are thicker the heat/time margin of error is more forgiving. The most important element is to not focus on the process so much you forget to enjoy the steak. That’s my two bits, but what do I know and why are you listening to me? Side thought: Is it possible that chefs started this back-story to cover their delinquency in the steak’s arrival at the diner’s table?

[@caio4179]

Chris, we all know juiceness is not all about juice loss, so even with your test, the steak can still feel different in our mouth. How about making a blind taste test following every step you did here aiming the 130ºF rested and unrested

[@D-Vinko]

Literally what? Juiciness is about juice loss. Water is what makes a steak juicy. That's not debatable. an overcooked steak is described as tough and dry, but the former description, tough, is only true because of the latter, dry. This is a silly argument.

[@SPQR_14]

@@D-Vinko A steak can be tough without being dry...

[@brotendo]

I went to culinary school 23 years ago and it's always been mind-boggling that a lot of popular chefs believe in resting, when by experience you KNOW that carryover cooking can possibly ruin the meat. Same thing with a lot of your other videos on basting, searing, etc. You'd think that experience over time would've debunked a lot of these myths, but they persist.

[@r.rodriguez4991]

So how about a brisket. Should you just cut into it right away?

[@SteveSherman-jp1dz]

I went to culinary school and learned how to cook meat factoring in resting and carryover cooking like people have been doing for thousands of years.

[@RXFME]

Thats why you take it out earlier considering the 5-10 minute rest time.

[@SpielkindFR]

Please explain to me how a steak that you rest carryover cooks past the point you want it, but somehow stops when you put it on a plate to serve instead of letting it rest. If a minute or two of resting ruins your steak, its gonna be ruined before its eaten anyway.

[@brotendo]

@@SpielkindFR this comment is too dumb to give an actual response to

[@Seert2k]

One thing that I have to say, is that the scales change the weight when you have diferent temperatures, I work and experiment with acaia scales because I work with coffee, and something we notice when we were experimenting is that at diferent temperatures the weight varies, a way to fix it is putting something like a rubber behind, like the one that acaia has. A way to prove this is just resting a cup with hot water with a plate at the top so it doesent evaporates, and you can see how the grams will be changing along the minutes. Just a curiosity to have in mind when experimenting. I love your content

[@ChrisYoungCooks]

Yes, there can be a small thermal drift caused by the load cell in the scale heating, which distorts its shape enough look like a change in mass (load cells work by changing their shape whether under weight or with temperature). This wasn't something I specifically tried to compensate for, but the effect should be small enough to not change the conclusion from the data, particularly because all of the experiments would have had drift in the same direction.

[@ragganmore6113]

Just to not have confusing running around for people who try to replicate this. The Temperature for Celcius in the Summary Card at 6:49 is about 55°C off. 350°F translate to around 175°C, not 121°C.

[@caminochef1132]

What a bullshit title. Of course you have to cook the steak properly to rest it. Nobody ever said "resting will save your poorly cooked steak" or "don't worry about carry over cooking when you rest your steak." Come on man

[@lavabeard5939]

people say "rest the steak to retain the juices" and that isn't a real thing

[@haines96]

This is great. I love debunking mythical explanations while at the same time reaffirming priven wisdom. So often we see good habits from years of experience but the attempt to explain it can become more speculative and get in the way of real insight. So, carry-over cooking is real, and you just have to monitor and manage it, to stop cooking when the temp is achieved...this is great, simple, intuitive, and it matches the real-world experience of so many cooks. Over the years I have been amazed at how many cooking techniques are about how to stop the cooking process! It is everywhere, and has been a game changer for me to know that. Keep it up and kudos to you for your Kenji shout-out. There is clearly a lot of respect in both directions.

[@sismith5427]

Funny, every time I've cooked steak, I often cook it to 135 and don't rest it, just eat it straight away, and I always had the best juiciest steaks. When I rest a steak it's never tasted as good as the one straight from the pan, it's also hotter. I also cut and eat it straight off a cutting board, finished with with some tarragon butter, it's a joy enjoy eating with the juices on the board, I never really understood moping the juice up with paper towels, that's where the flavour is. Maybe I've been right all along

[@LW-mv2du]

That’s exactly how I do it! But I always feel guilty for not having it rested, but my steak is always hot and juicy! Now, it makes me think when the cowboy and gaucos cook their steak, do they rest it or just eat it? Or maybe the whole resting thing is just for the restaurant, aka gives the server 5 to 10 more minutes to pick up the steak after it is done!

[@anomalyevolution40]

I have never heard this. I always rest meat to let it finishing cooking because typically it can raise another 5 degrees during this process. I also think resting allows the juices to cool down thus spreading throughout the meat.

[@quinnjones1221]

One of the takeaways from this video is that sliced steak and whole steak expel juices differently for obvious reasons. Thus, for the most juicy experience, cook to temp, then slice and eat one bite at a time from the steak. The other aspect is how hot and long you cook your meat. Cooking in a hot water bath (sous vide) to 130 degrees SHOULD not evaporate moisture from the surface of the meat like grilling. Follow that up with a very fast and hot searing before eating should result in more moisture...right?

[@jefftimmerberg193]

Holy fuck. Halfway in and I realize this is a commercial for a fancy thermometer.

[@poppinlochnesshopster3249]

A wireless wifi thermometer is a game changer. Worth the $100 for a cheap one. Just don't buy this one because scummy hidden ads shouldn't be supported.

[@stopthecap2644]

Chefs don’t tell you to let it rest to make it more juicy, it’s to make it more tender….. heat contracts (think tightening muscle - meat)… letting it rest lets the meat relax and become more tender. Sometimes it may appear there’s more juices coming out after relaxing

[@Shmidershmax]

I remember hearing somewhere that the "juice" is actually the enemy. The moisture makes the meat feel tougher after you cook it because it's expanding. Letting it rest mitigates that. I'm probably not explaining this correctly though.

[@stopthecap2644]

@@Shmidershmax The juice is the flavor... you WANT to re-dip your steak into the fat that was released when cooking it. it's not the moisture itself that expands, it's the temperature and the muscle. Your car tires expand and contract as well, there's no water inside of your tires fam.

[@cyriod7712]

Common practice during a restaurant service.. at least where I work in France and in many many places if not most places in the world. Pick it up before it reaches the final cooking preference, let it rest for a minute (we say "laisser tirer" here "let it pull") so it can finish cooking gently and you avoid having too much juices in the plate for dressing

[@dfresh2989]

6:50 what was the total weight of the non rested cut meat, juices, after cooling?

[@ChrisYoungCooks]

Works fine actually. Arguably better than a fresh turkey with a very wet surface. Just leave plenty of room in the pot for the oil volume to expand into when you lower the turkey.

[@jackreacher3499]

I never rest my steak, because by then, it'll be too cold, and way overcooked. Never understood why chefs keep telling this, and also why I haven't been in a steakhouse for years. What I love when eating steak is when the outside is sizzling hot, and the contrasting cold rare in the inside. Optimal time is to eat it just when the steak gets out of the pan.

[@michelepalermo2949]

It's all about the liquid redistribution It's for this you let it rest , not for didn't let the liquid go outside

[@VuQDo]

I have noticed that after letting the steak rest I still see juices coming out which contradicts the general advice of letting the meat rest so that it absorbs juice, but I never expect I'll find your video explaining this in detail. Great video!

[@michelepalermo2949]

Resting it's not about juice absorbed but it's about the redistribution of the juice inside the meet, resting will not have you that juice ( you might think it could be blood) on the plate

[@michelepalermo2949]

Resting it's not about juice absorbed but it's about the redistribution of the juice inside the meet, resting will not have you that juice ( you might think it could be blood) on the plate

[@Asthmos]

resting isnt about keeping it juicy.... its about letting it finish cooking and equalize temperature so it gets to the plate at an edible temperature.

[@MrZineddin]

Nonsense, most people like to eat their steak very hot and most arguments against resting is that it starts cooling of which is for many not enjoyable anymore

[@hetsahk]

@@MrZineddin you dont know a shit... the temperature rise while resting, youtube kids lol

[@MrZineddin]

@@hetsahk please learn proper English before you get the brilliant idea to argue

[@MrZineddin]

@@hetsahk oh yea when you turn the stove off, the temperature increase and when you turn it on the temperature decrease, your logic is defying the laws of physics, I'm pretty sure, a gray parrot can rival your IQ level 🤣

[@emeryboehnke4259]

The great minds of Reddit did NOT like this one lol

[@TheTurbineEngineer]

And suddenly, the sound of a thousand screaming neckbeards could be heard on the horizon.

[@stevebean1234]

If there were great minds of Reddit, there would be a lot of outrage

[@hanlin11111]

I love this. Do you think steaks that have been previously frozen and properly thawed might yield a different result?

[@TK-mf5in]

I figured out carry over cooking was significant when I got my first digital thermometer and now place my steak on a plate with room temp olive oil and herbs and on the top goes room temp butter. Made a huge difference

[@thebearded4427]

My guess for why resting is a "thing": Restaurants cook the meat at super high temp to keep the order flow going, meaning you have a very large temp difference inside and outside, which meant that resting allowed the temps to even out before serving to a customer, as well as if it is carried while still cooking (if sliced) you might lose moisture between the kitchen and the table. At some point people started asking "why are you letting my meat just sit there" the chef who knew why, instead of having to explain it all over and over to every single customer and non-cooking manager simply went "Oh its resting. It makes it more delicious". Just like the resting the meat, this is a bro-theory. Do with it what you will On a side note: I would love to see if the result is the same if you barbeque the meat over a real flame. Might be some historical aspects that actually matter which caused this whole debaucle.

[@ChrisYoungCooks]

I think there is some truth in this idea.

[@oyuyuy]

The theoretical 'perfect steak' would have a thin crust and a perfectly even, medium rare inside. That can only be achieved with a quick and hot sear combined with a rest or a sous vide. That's why restaurants do it. It's also quick which is a bonus, particularly for restaurants.

[@nicholasmcnutt945]

@@oyuyuy I suspect the time variable regarding how long it takes to achieve medium rare inside the steak is an important component as well. This aspect does not seem to receive much attention, but at least subjectively, I think there's a difference. Would be interesting to cook a steak extremely quickly and evenly via a (resistance-heated) needle array and compare the results to sous vide.

[@tristanc3873]

As far as cooking over a flame, Escoffier says to serve spit roasted meat ASAP and doesn't mention resting at all. So at least in that time it wasn't considered a common practice for that preparation.

[@normp3273]

I have never rested any meat or protein that I cook. Simply because I am impatient and I can't be bothered to wait to eat. It has been delicious every time.

[@nile7999]

there is delicious and there is michelin delicious. If you're happy with your meat and don't want to improve, why'd you click on a meat perfecting video?

[@normp3273]

@@nile7999 Oh I don't know. Entertainment? 🤦 Also, I'm free to watch whatever the hell I want to watch. Just like you are.

[@Overkill1666]

Oh, absolutely everyone is wrong-except me, of course. And don't worry, I'm not at all pushing my product to solve your problem. It's just a coincidence that it's the only thing that'll fix everything. Oh, and my friend? Totally unbiased, obviously, when he agreed with me. I mean, why would he say I'm right just to promote my product? That's absurd! And as for that steak video-yeah, I didn't cook a single decent-looking steak. But hey, who needs a good steak in a "How to Cook a Steak" video anyway? Details, right?

[@JayJay-ye7ic]

Resting is for carry over cooking. The meat closer to the center takes longer to heat up while on the pan. However, it also takes longer to cool down once off the pan. Resting allows these 2 effects to partially cancel out, which should give you a more uniform doneness on the inside

[@JohannGambolputty22]

Makes sense to me. I cook Pichana steak taught to me by a Brazilian where you cook slices about 1/2 thick to medium rare. As soon as it’s done it’s immediately put on a cutting board, sliced and served to guests. It’s never dry or losing any more juice than any steak I’ve rested. Now I know why.

[@Gilmourized]

I think the main point is missed here, the “resting” theory never says it will keep the steak more juicy BUT more tender (because the fibers relaxes). These are 2 different things

[@chaosordeal294]

I have seen multiple sources that claim that resting causes the steak to retain more juice.

[@RobertR3750]

I've had success putting the steak in a cold oven, then setting it to 225F, then taking the meat out when it reaches 115F, then searing it over a blazing hot charcoal chimney. I eat it immediately. Very juicy, and uniformly pink on the inside.

[@valvenator]

I've been using the same method but with an overnight dry brine. You obviously have to get the salt to meat ratio correct to avoid oversalting but it's worth the wait for a great crust. Removing the surface water produces an amazing mallard reaction.

[@Galactic123]

The thing I always hated about resting steaks was eating cold to room-temp beef afterwards. I always just ate my steaks as soon as it came off the grill or pan and never noticed losing much juiciness.

[@alfromtx245]

I always reverse sear my steaks and let them rest. First cook on the indirect side of the grill / smoker at around 250 degrees until the internal temp hits around 120. Then I'll pull them off, open up the bottom vent, and give the grill a chance to heat up. Then I'll sear them for a minute per side, pull, and rest for a few minutes (on a metal tray, loosely covered with foil). For what it's worth, I'm usually doing several steaks, so I'll let them rest for a minute or two between each side being seared. I haven't had any of the issues mentioned in the video. They always finish just right. Tender, juicy, and perfectly done (medium rare).

[@projectblitz7290]

I'm at the 5:19 mark of the video and I remember what Chef Jean-Peirre said in some of his KZbin videos on resting: it allows for the juices of the steak to redistribute evenly and get reabsorbed back into areas where it was pushed out while cooking. Idk if he ever mentioned juice lost or retained.

[@bmak76]

It’s not about keeping meat “ juicy”. It’s allowing the cooking process to finish.

[@blizzard6741]

That could be true. But it’s never the explanation. Every single vid or Chef says it’s for the meat to retain the juices

[@Monsux]

@@blizzard6741 Chefs sometimes tell the most idiotic things what they have learned. The same reason why chefs aren't scientist. While what you say is true, they also say to take the meat off before it hits the preferred internal temperature. Not to retain the juices, but to let the meat cook while resting. What I personally never get are the things that make no sense in scientific perspective. Like, taking meat to room temperature 20 minutes beforehand.

[@LusidDreaming]

Resting is more about tenderness than juiciness. Fat continues to render, especially in the center of the steak, during resting. This is why rested steak is typically less chewy.

[@kqsq]

It seems like you created an issue out of thin air to sell a fancy thermometer. I've never heard any good chef suggesting to let meat rest for the purpose of keeping it juicy (ps Ramsay is not a good chef, he's a paid actor). The idea is to only flip it *once* to get a nice Maillard reaction on each side's surface. Since this causes issues with temperature distribution as you correctly showed, you let it rest to get a nice and even temperature distribution. Obviously this means taking the steak out of the pan well *before* the core reaches its target temperature. 🤯

[@unknownriderinbound]

Yeah, they hand those Michelin stars out to anyone!

[@m-a-t-t6869]

Only flipping once is another magical cooking myth like resting. Nonsense.

[@rickypoindexter9505]

Did you not watch the same video? I am so confused how you could actually believe this when he proved this point absolutely wrong in the first few minutes of the video. Yeah he's trying to sell a thermometer but the results are the results bro - try it for yourself. Lots of other folks have also confirmed this - flipping more often results in a more evenly done steak - it's not up for debate. Facts are facts.

[@GVM-e2p]

Great episode, I've argued this forever amongst friends... especially those that rest their meats on racks and not a solid surface!! This video is gonna be shared😊

[@dABiGfATLol]

for thicker steaks lets say 3 inches, would you suggest pulling the meat out earlier? say 20-25F before desired temp?

[@satanismybrother]

Can’t wait for the beef between kenji and Chris. And by beef I mean I hope they cook some steaks together.

[@ChrisYoungCooks]

He was by my studio the day I was filming this. I showed him my data. I suspect he’ll be retesting himself at some point.

[@MSchon-qf3fl]

If you know the steak continues cooking when resting and you want it medium rare, then why would you cook it to medium rare and then let it rest?

[@eikua47]

Hmm. Is this just click bait to sell an expensive thermometer?

[@metalboySK1]

Well he disclosed that it's a product made by him, most of the findings of the video have nothing to do with selling the thermometer, and the advice that he gave can be applied no matter what thermometer you use. This is far from clickbait imo.

[@tonytunnell9873]

Don't lean on me man because you can't afford the ticket.

[@LoraxChannel]

Resting isn't to keep meat juicy. It's to avoid tightening fibers that make the meat chewy. Also, you get a more even center cook if you let the final heat permeate into the center of the steak. If you "blow past your preferred doneness", then you are bad at cooking steak.

[@edgarruiz2508]

I've been cooking meat professionally for over 10 years. Many things can change the outcome of the steak doneness. I've seared and boiled, seared and braised, seared and baked, seared and smoked, and all of the above and reverse seared... It Totally depends on how aggressive is the heat you cook your steak with. On this experiment you only used an iron pan with an induction table top. And you are absolutely right, you can do direct heat over charcoal grill and it will be a very close approximation. Or you can bake it over 400°F or throw it into a boiling liquid... You just have to take it out sooner, so post cooking internal temp doesn't ruin your steak. And still, are you going to rest it over a cutting board? Are you going to rest it in tin foil? All these factors change the outcome. And working in a restaurant you always want the quicker solution. So this is all about experience. Like you did, test the results controlling the most amount of factors. Happy steak cooking. This video, everyone who cooks should see, steaks or not. Congrats brother.

[@ChrisYoungCooks]

💯 you gotta test it and figure out what works for your approach. The real take away was: carry over is really hard to predict until you’ve tested it, and it’s better to start slicing than let resting overcook the meat while you wait.

[@Starlight_Akira]

Evapouration will be only water loss, where as cuttin gbefore resting will lose actual juices that contain flavour, gelatines, and fats. (gelatines and fats are imortant for mouth feel.

[@Eihei]

Babe wake up! Chris Young uploaded a new video! ❤🎉

[@BigBoyJay_69]

I thought resting was done because meat still continues to cook and you don't want it over done. Never thought it was about being jucier.

[@tektkite7255]

resting is for big pieces of meat and not for steaks in the first place

[@nile7999]

I watch cooking KZbin and I hear ad nauseum, let your meat rest before you cut otherwise the juices will flow out

[@jonroberts39]

This is great experimenting, but the evaporation Chris mentioned that will halt carryover cooking is the same evaporation that causes drying, at least on the surface of the slices. You don't want to see steam when you slice.

[@KingLouie1129]

Im a biochemist. I always question certain cooking advice but dont have the will and time to experiment like yourself... Im a fan brotha.