DEBUNKING RESTING TIME MYTHS - How Long Should you Rest your Steaks [Steak Experiment]

[@SaltyTales]

What's your best timing for resting? *Don't forget to like the video is you enjoyed it or learned anything from it* ... We need to feed the Algorithm Gods too!

[@khalil8558]

Hi Ninja. I think the big difference when it comes to resting steaks is if you have leftover. I would say, if you are going to have leftover then rest the steak for about 10 minutes. If you are not going to have leftover then 3 to 5 minutes is enough. My personal opinion

[@Derkylicious]

Around 3-5 minutes in my experience. Although, I'm not wealthy enough to afford wagyu so I don't know how much resting can affect cheaper cuts of meat.

[@SaltyTales]

I will say the better quality the easier to cook, wagyo beyond being the best beef out there it is also the easier to mKe delicious! 😀 low quality meat is the one that requires more attention to details

[@alfreddorkalam5954]

@@SaltyTales so true. It’s the inter muscular fat. Makes it forgiving. No fat means one little mistake and you have a leather sole

[@chadroehrick]

I usually do 5 to 10 minutes.

[@timjones147]

As long as the juice stays on my plate so I can mop it up with each piece, I’m good. It usually takes me 5-10 minutes to get everyone ready anyway lol. Another great video 🥷

[@SaltyTales]

LOL it is a matter of perception but I prefer my juices in the meat! 😂😂

[@rodenrren2]

That’s not the point, if that was the point just have a side of juice extra on a little bowl and dip it, it won’t make the meat tender again

[@timjones147]

@@rodenrren2 . You missed the point. That’s ok buddy, we’re on the same side we just have different angles.

[@GrillSergeant]

What an awesome experiment! It was cool to visually see the inside continues to cook the steak as it rests. Over the years I've found what works for me for a 1-2" steak is to reverse sear it, bring it up to 115, sear 1 min per side and let it rest for 10 mins. For thicker cuts like Tri_tip or Prime Rib Roast I will bring it up to 120-25 and let it rest for 10-15. This video will be great to share on why you should rest your steaks!

[@SaltyTales]

You have it down to perfect in my opinion brother! Thanks for sharing! 😀😀

[@bradcampbell624]

7-10 minutes, depending on thickness gives the best texture for me. Can you also experiment with dry aged steaks? I've heard that they do not need to rest to stay juicy. Thanks. Great channel!

[@SaltyTales]

Thank you so much! Definitely making the experiment with dry-aged. Dry aged steaks have way less moisture inside and they are to be treated different on each steage of the cook! Thanks for the support! 😀

[@Czarina888777]

Loving the setup and lighting! The close ups and the different camera angles. The editing is flawless. Great job Ninja!

[@FOGOcharcoal]

More great stuff Mr Ninja! I volunteer to take Mrs Ninjas place any time! (taste testing only-LOL)

[@SaltyTales]

LOL I need you man! 😂😂😂

[@martinmejia9015]

Hello, hello, family , I really don't have time, I eat and cook at the same time....... Live you guys

[@SaltyTales]

Lol primo!!! Dejalo descansar! Es mas rico! 🤣🤣

[@pedroxdev]

Thanks for the video ninja! Another thing to consider is cooking temperature. For instance I have the feeling, from experience but without doing an actual test to compare, that a steak cooked for a longer time on a low temperature (like reverse sear) hardly needs resting if any at all. And we’re talking steaks of this size now, not brisket and the likes that cook for hours and get up to quite high internal temperatures.

[@matt48005]

I love how you guys number your letters ! Keep it up

[@Derkylicious]

Fantastic video, you just earned a new subscriber :)

[@SaltyTales]

Thank you so much Dave! Welcome to the family! 😀😀

[@Derkylicious]

@@SaltyTales I have decided to support you as well with membership, hope it helps :)

[@sharanmalkani5127]

Please do Front Sear vs Reverse Sear and compare at the same time! I feal like Front Sear gives a better crust and reverse sear gives a more delicate steak.

[@SaltyTales]

I also have some questions about that topic I haven’t test myself either so will do! 😀 thanks for the support!

[@CallardAndBowser]

I have found that with thinner steaks, when you cut them right off the grill without resting, the juice really flows out in pools around the steak. With thicker steaks 1-2 inches, the juice stays in more when you cut it right off the grill, but letting it rest 6-7 minutes makes all the steak taste juicier.

[@jondeiconic2552]

good tips Ninja.. i'm able to settle my bills one by one but my luck on other things is start to come back slowly however i hope i can get it and settle my other bills on time..

[@SaltyTales]

Thank brother! You will! 😀

[@michaellewis3219]

Do you still do the Argentine cut for New York strips?

[@SaltyTales]

Yes, I like them better than the regular cuts. But when buying steaks from the butcher they like the cut it their way! 😂

[@csmats5374]

Personally I just love slicing into my steak right off the grill or broiler while it's still sizzling so that the juices flow all out onto the plate and I can drag my steak slices through it to totally coat them with liquid deliciousness. The juices that soak into my potatoes and veggies is just a bonus.

[@SaltyTales]

Man! You described it like a pro! Now I'm hungry! 😀😀😀 Thank you so much for sharing!

[@PWNHUB]

I did this w/ only 2 steaks 0 rest time and 10 minutes and I noticed the no rest time was pink and n juicy right away, but the color drained out of it before my eyes.

[@phantom3841]

Interesting insight on the best possible way of making steak. Awesome video

[@jamesche75]

It's hard to know timing because of video editing, but it seems like Steak A would have been sitting for a while after being cut. I'm more curious to know whether Steak A would have been better if you cut it and ate it immediately versus cutting it and letting it sit while you dealt with all the others. I will often eat a steak right off the sear, and I really can't tell much difference between doing that and letting it rest for a while.

[@SaltyTales]

It took me 5 minutes to cut and lay them down to test. Cutting and eating right away will no give you a good inside into how much of the juices are lost... Practically that never happen, there is always a bit of time between cutting and serving/eating. I understand your point and thought about it and I thought this was the most down to real world way of making the test.

[@jamesche75]

@@SaltyTales, makes sense. I know the “science” says resting a small cut like a steak doesn’t make a difference, but I also know a ton of people who, like you and Ms. Ninja, can tell an improvement after a short rest. Maybe I need to visit the butcher and retest this for myself. :)

[@jboogie8819]

Very informative!

[@SaltyTales]

Thanks for the support brother!

[@NoOne-hn6gs]

I like mine right off the grill. It can rest in my stomach.

[@SaltyTales]

Lol whatever works brother! 😀🤣

[@Pjay0001]

This was definitely needed! I constantly have this discussion over whether to rest or not to rest. Great video as always. PS. Have you started your biltong yet?

[@Minecraftpro333]

I like how he pronounces “juices.” The heat will make the muscles contract and push all the beautiful “USES” back into the steak.

[@mbranbb]

First off thank u for another great video. Can u do this test on hot and fast steaks instead of reverse seared steaks? If u google it everyone says u don’t have to rest a reverse seared steak. I think you’ll get a LOT different results testing this with steaks cooked hot and fast.

[@jonanolakers1567]

Can't believe I found The Ninja from the good old days of Sous vide everything.

[@timetravellist1930]

What about temperature? Does cold steaks tastes better? I've seen Chef Marco Pierre White, Chef Jeremy Chan (Ikoyi), & at Peter Luger's Steak House doesn't rest their steaks, they cut it immediately and serve it sizzling hot.

[@FireWaterCooking]

one of the other reasons they look different is due to oxidation the longer they sit there after being cut..

[@SaltyTales]

that is definetaly right but the juices re-hydrating the meat I think is the biggest influence on the color changes. Thank you so much! 😀

[@mikaelkollman5980]

Hi, Please make the same experiment but do the resting between the two steps. Undirect heat, rest and then sear.

[@boviac]

Yeah you made me hungry and they all looked so good!

[@SaltyTales]

Lol Thanks Chris! You are the best!

[@redbeardthepink4809]

I don't really monitor my steak's rest time. I just try to time it out so it's ready at least a few minutes before everything else, then I let it rest while everything else is still cooking.

[@xmozzazx]

It's so hard not to just put the steak right on the plate and go to town, but I usually give them a few minutes to rest. I am quite certain that the resting time would be proportional to the meat size however. Some of my steaks are more like roasts LOL! NINJA APPROVED !!!

[@SaltyTales]

LOL I know the feeling and it's mutual! 😀😀 Thank you so much my brother!

[@john2914]

ok number A Number B. Good stuff. very nice.

[@meat_loves_wasabi]

I rest my steaks on a plate to collect the jus and make a simple glaze to pour it over the steak

[@SaltyTales]

Oh brother! That is a very smart thing to do! 😀 Thank you for sharing! 😀😀

[@harryroger1739]

The info is wrong. Juices cannot redistribute into the meat. Weighing the meat just done and after resting - the rested meat is lighter by the amount of liquid equal to the juices that a non-rested meat spills. In other words, juices are evaporated in the 10 minutes of resting directly into the air. The rested meat has LESS juices to begin with and so spills less when cut. Resting does continue the cooking process but does not keep juices inside the meat. Think about it, why would meat juices get reabsorbed simply by letting the meat sit on the cutting board?

[@karasugan]

Exactly this. Resting to make meat reabsorb juices has been debunked a lot of times. E.g. Chris Young has a good one in YT called "proof resting doesn't keep meat juicy".

[@13vansman]

5-10 minutes is my usual resting time. My wife doesn't eat red meat, so when I'm having steak, we're preparing something else for her. I try to time the cooking so we can eat at the same time. That's where the resting time fluctuates. I don't think I'd complain with 0-15 min resting times. If I'm hungry and can't wait, then it's 0, I can usually wait though. I agree, when you get to the 20 min point, the steak is getting too cool.

[@SaltyTales]

I agree with you, those are always juicy and warm!

[@Rwhalt]

Oh man, this video was made especially for me! I am so impatient with a beautiful steak!

[@SaltyTales]

LOL Me too man! It kills me to wait but those 10 mins made a huge difference! Don't listen to Ms Ninja! 😀😀😀

[@Chunkosaurus]

I do not rest my steaks any longer than it takes to get on the plate with my sides. The fat when it is still piping hot is pure perfection. You get that super luxurious mouth feel from the liquid fats coating your mouth it is the best

[@rajeshgowan846]

Your question should be , "When didn't I make you hungry?". I always thought 10 min was max resting , but 15min seems better. Also while its resting , is it a good idea to add liquid? like melted butter . Another question, When will you make pao de queijo , I remember how you love that stuff. Awesome vids as always.

[@SaltyTales]

Oh yeah. You can add any sauce to it while resting and it might even suck some of the sauce in! 😀 thank you so much my brother! 😀😀

[@alfreddorkalam5954]

I don’t cut it based on time but based on temp. When I take it off the grill at 125 F it rises in temperature still. I wait till it is back to 125 and I serve. This dependant on the steak thickness and cooking technique is different but the temp profile is constant. Try it. It never fails. You also find that for Sous vide this is a lot shorter as an example than a direct grilled steak

[@deminybs]

Y'all always make me hungry!! I normally let a single steak rest for 5 minutes lol, I'll have to try cutting it open right away next time, just had a Australian MBS 8-9 fillet mignon last night , so good, also tried same fillet against bison ribeye with a friend and was surprisingly hard to choose a winner!!! Fillet was obviously more tender but taste was close!

[@LaFamiglia]

I always let mine rest atleast 10-15 minutes! This is a great video and very much info for people. Job well done as always!!! Beautiful Cheers Brother 👊🏼🔥🔥

[@the_fleeing_dutchman]

If you let them rest in an oven, at such a temperature that they don't cook any more (70-80 degrees C or 160-180 F) you don't have the problem of steaks getting cold. I would also say, it depends on the thickness of the steak. But about 10-15 minutes is about right IMHO. Thanks for making this video though, wish I was there to taste them (with a glass of Malbec though). What I miss is any comments about seasoning. I put coarse sea salt on mine at least 2 hours beforehand and believe you me, the taste becomes sensational!!

[@KeepSycklids]

The yuices lol... the prounatiations killing me but it be sounding so much more better... I don't even want juices no more

[@WhitetailVigilantes]

As someone who cuts my steak as I eat it, and someone who likes his steak to be hot, I begin cutting it right away. By the time I've eaten the whole steak, the temperature is starting to get too low for my liking. I definitely rest things like brisket and pork butt, but absolutely not on thinner cuts like steak, chicken, or pork chops.

[@ILoveTheAllCreator]

Hate cold food 🤣

[@eddieh3046]

I’m going with 10 minutes. That’s what I’ve always done and Ninja agrees. Now I know that I’m not crazy when I yell at others to not cut into their steaks too early. Everything needs to rest just like us.

[@fireside007]

YOU ~ ROCK ! !

[@jacklatta1890]

You always make me hungry 🤤 Always

[@josez9452]

To rest or not to rest???? Well it all depends on how hungry I am. If I’m really hungry the only thing resting is gonna be me after I stuff my face. Those steaks look amazing.

[@SaltyTales]

LOL I guess it all goes to that! 😀😀 thanks brother!

[@kellysatterfield6612]

Number a b c d e. Lol. I love it.

[@remyd8767]

I don't mind waiting 10 minute. Usually I try to cleanup a little bit or prepare the steak on a plate which takes a little bit of time. My life is not that fast moving that I have to eat a steak right away. That's too much

[@SaltyTales]

LOL Man I'm in your corner! 😀 Thanks for the support brother!

[@jeanpierre.durrant]

Miss Ninja asked if anyone wanted to take her place? I was knocking on your door & nobody answered! 😂 I hate waiting. Under the foil is always better. How do I get to eat great hot steak?? That's an answer to many steak lovers! Very hungry, as usual 😋 👍🏾

[@SaltyTales]

LOL You are the best Jean_Pierre! Yes, that is why O think 10 minutes is the best timing, but Ms Ninja want her 15 mins steaks! 😀😀😀

[@jeanpierre.durrant]

@@SaltyTales If you wait 15 minutes in my house, the steak will be missing!! 😂

[@jjames5928]

Depends on the cut , strip 10 min Ribeye 5 Filet 15 Picanha no rest at all

[@SaltyTales]

mmmm Picanha will depend on how you cook it, if as steaks I will give it 10 mins the same. The other cuts I normally go 10 mins but this is a good thing to test too! 😀 Thanks for the support brother!

[@gatco12000]

Nice video Ninja, but I think you should taste the stake right in the moment you cut it, I think just let it them wait, give it time to rehydrate.

[@nightfox5816]

I’d like to see this done with wagyu they the juiciest steak out there. Curious to how much you lose/retain with wagyu. And the perfect time to rest wagyu

[@jacklatta1890]

Honestly, I have never looked at a clock…I just rest them and wait till I’m done drinking my beer but always rest them. If I had to pick a favorite in 5 minute intervals… Sorry to say, I’m a drinker and steak is good fresh off the grill or 1hr and you forget to eat dinner. My family never forgets to eat but I’m a salty sailor and I loose track

[@since1876]

I always rest mine for as long as it takes for me to load up the movie I'm gonna watch while I eat it 🤤

[@elbillo9658]

Commenting for the algorithm

[@sandiblythe4508]

I rest mine 10 minutes!

[@SaltyTales]

You are right on point in my opinion... Ms ninja is different! 😀😀

[@clintdarden654]

Have to have enough time to fix a plate of vegetables and open a beer, right? I've had great luck leaving it in the pan, turning off all the heat, and then spooning it's own sous vide juices on top of it for a minute, rest a couple minutes (soaks up something, even if just anticipation) and then consume like crazy :)

[@jinmakome2796]

I don't rest any steaks I cut when I feel like it, resting does nothing to make it better to me.

[@A_AlRuwaieh]

Me, I rest the steak half the time I got it cooked, works for me every time.

[@SaltyTales]

Sounds good! 😀

[@MarcoElkes]

What if you sous vide for 2 hours? You rest for 1 hour? Haha

[@A_AlRuwaieh]

@@MarcoElkes Sous vide is for babies, I gril my steaks like a man, on charcoal

[@MarcoElkes]

@@A_AlRuwaieh wow such a man

[@cuchulain1647]

5 minutes. Max for me. I just sop up the juices from deee plate!!

[@SaltyTales]

LOL That's a great approach! 😂😂😂

[@myronyoshioka8742]

maybe put it on a white paper plate next time...great experiment otherwise....THANK YOU

[@chrisyu98]

Does it matter? if you are eating with friends, talking, laughing, etc. it may be 30 minutes before you finish the steak.

[@SaltyTales]

Well, 30 mins will make it all cold. We are testing the best ways of doing things, once you have that info is up to you if you use it or not. 😀

[@colonelradec5956]

from what ive seen resting a steak past 2 minutes doesn't change much. which is fine but id rather have an un rested steak than a cold steak so i wont go too long.

[@FLATRONNIE666]

gotta love those yoosez

[@SaltyTales]

🤣🤣🤣 you git that right!

[@TheGoldenDragon_]

I love yooces.

[@paulmcdowell9222]

It varies it all depends if my side are done if they are then it's cook and eat lol. Also imo this is why steakhouse steaks get sent back so much. They set so long they end up being cooked past what a person orders or they come out undercooked cause everything else came up to soon. That's why when I go out to eat u do rare cause it usually comes out medium rare. But I'd eat ir rare as well. If u had me a well done steak I'm handing it back to you upside the head lol

[@SaltyTales]

That's great inside info brother! Thanks for sharing! 😀

[@daniel-it2lw]

so bassically it just makes the steaks cold haha

[@inthebucketoutdoors3333]

Any steak is a good steak rest or not

[@cliffvictoria3863]

Hey Ninja, I could drive over and take those left over steaks off your hands. LOL I have found a few minutes of rest does help a bit with less juice leaking out than an immediately cut steak. Of course, it's easy to just dip the piece in the juice, too. Interesting test. Now, with brisket and pork butt, resting makes a much bigger difference. Want to cook a few of those and test them?

[@FullmoonEffects89]

As soon as the meat comes off the grill cut it and take a bite. Dont let it sit after you cut it.

[@hv_247]

5-10 mins is usually perfect depending on the thiccness 🙂

[@SaltyTales]

Agreed! I use the 10 mins rule on must of the steaks unless we are talking about roasts or things that size! 😀 Thanks for sharing brother!

[@markduree7132]

I personally prefer 5-10 minutes. Too short and the juices run, too long and they are too cold and I think they can dry a bit as well. A roast, on the other hand, can rest much longer. Also, if cooked Sous Vide to 130-135 then seared quickly, they don’t really need a rest.

[@SaltyTales]

Agreeing with you 1000% brother! Thanks for sharing! 😀

[@jonnight7075]

I’m hungry now 😋

[@theendlessmice5824]

certified W

[@SaltyTales]

Heck yeah! 😀😀

[@braziliangator]

Omaha steaks worth it or a rip off?

[@LoveDoctorNL]

0 rest, dig in and have a nice hot steak 🤤 to hell with the waiting myth dogma

[@SimRacingVeteran]

I eat my steak blue. So resting times are overrated in my book. 30 seconds on one side 30 seconds on the other and in the plate it goes, let’s eat.

[@rahkeemladson788]

I like resting for 10 minutes.

[@SaltyTales]

We are int he same page there! 😀😀

[@Dominikmj]

“Number A” - Ninja never learns: A is a letter not a number (B) Confirmation bias. (C) Reverse sear is pretty much the same like sous vide. Basically the liquids in the meat are already pretty much distributed - and the meat doesn’t really “bleed out”. If you are cooking a steak traditionally - this will be completely different.

[@rickcar94]

Notification squad from the bed 🛏️😂

[@RyanCasteel05]

man i just saw the video and clicked it didnt realize i was this early

[@SaltyTales]

Get up from the nap! 😂😂😂

[@SaltyTales]

LOL Where are you? 😂

[@ChannelBri]

I prefer salt that didn't come from a sea.

[@DaB0ogieman]

Love his videos but damn him for saying "number d" . Its "letter d" !

[@SaltyTales]

LOL It is an inside joke we all do. If I ever say number I will get castrated in the comments! 😂😂

[@sammygg21]

Shes getting tired of steaks? Sign me up :D .

[@SaltyTales]

LOL I know! 😀😀

[@legendarydave333]

Number C? That’s finger nails on the blackboard...Letter C? Otherwise excellent presentation. Now I’m Hungry for steak.

[@thegrootouders]

depends how hungry everyone is🤭😁

[@illstplaya84]

number A? number B, C and D? im pretty sure they are called letters 😛

[@michaellewis8786]

He mixed up the steaks

[@jonathanprosper2179]

This is the kind of video that really make me HUNGRY!!!. I did choose number B just watching....but I could eat A...B...C...D...E...F...G..H....I...J...K

[@notsilentfalcon4773]

Steak

[@SaltyTales]

YEAH BABY! 😀😀

[@rodniki14]

The best resting time is zero seconds. I worked as a cooked grilling steaks for a living and had I rested the steaks, I would have been fired. Let them rest on peoples' plates where the belong. When steaks cool off, you lose that nice crust you've created, the fat gets waxy and the steak quickly gets cold after being served. Don't listen to the self-important cooks spreading nonsense.

[@larrygucciardo3801]

They all look tasty to me! As long as the steak is tasty, tender, and not overcooked I would be happy to eat it!

[@SaltyTales]

Same here!! 🤣🤣😀

[@owenklein1917]

Are you Lalo Salamanca

[@patrickpierce3201]

I like your videos. But you say" number A"and it sounds bad. Sorry it is letter A. Or number 1. Great show.

[@deezynar]

This misses the point entirely. We are not cooking steaks that will be put in an art museum for people to look at. We cook them to EAT! I don't care what it looks like, I CARE ABOUT HOW IT TASTES!!!!!! You did NOT TASTE THE MEAT DONE EACH WAY! To test this, you need to TASTE the meat of the steak that is not rested as soon as you take it off of the heat! All of you guys fail to understand that the MAIN point is MAXIMUM FLAVOR.

[@GTSN38]

Dumb test because you rested them all for at least 20 minutes. Steak is best when it's hot of the grill not cooled down ! I guess if you like cold steak then go ahead, may as well wait an hour or cook them a day ahead of time. SMH

[@redplanet76]

This is so frustrating. Another video perpetuating myths. Hey, these are wonderful people, for sure, but resting your steaks has ZERO advantages. This has been disproven over and over again by science. Take from grill and put in mouth... DON'T WAIT. Why people want to eat a cold steak is mystifying to me.

[@PanchPanch03]

first here. lets gooo first viewwww

[@SaltyTales]

You are right there with Ricky! 😀

[@Nicolas-zq7cl]

first 😁

[@rickcar94]

Nope, sorry 😂

[@SaltyTales]

LOL Ricky gotcha! 😀

[@antblea96]

I prefer letter 3!