Is Resting Steaks BULLSH*T?

[@bryonstalter26]

Only legends know he's uploaded this video twice now 😂❤

[@1tri]

Yep

[@helenjohnson474]

Yep! Yep!😂

[@bryonstalter26]

@@1tri yep

[@bryonstalter26]

@@helenjohnson474 yep yep yep!! Lol 😂

[@justincrediblefantasy8263]

Yep lol 😂

[@IceBloo]

When people say not to rest your steak they aren’t cooking it the same way as when they do rest it. You rest when you pull it off the grill early to let the center get to target temp from pulling heat from the top and bottom. If you cut immediately you cook it until the center gets to target temp then immediately cut. Your comparison doesn’t work when you’re cooking it the same as when you do let it rest.

[@tearsien]

Crazy how little this video actually proves

[@jmac7694]

Where did you purchase the fancy induction mat?? I need it

[@Digger-Nick]

Its not real, in case you were still wondering.

[@toponemarketing]

Is that a hot plate he is cooking on and how do i get it?

[@Riclaval]

Best but most time consuming is still double-sear with inbetween resting to get the heat spread evenly before the finishing sear.

[@thelocust619]

Triple sear* but yes you are right. You want that third sear because that's when the crust forms. Even if u gotta shorten the other two sears to allow it. Also bonus points for garlic butter basting, because that crisped garlic becomes these flavor bombs that absolutely kick with the steak

[@thelocust619]

And med heat only

[@AUDACITY245]

A BLUETOOTH INDUCTION BURNER? GD bro I was wondering how he be cooking on wood 💀

[@ZachJames]

Shit's pretentious. Cook with charcoal or gtfo.

[@jeffreyoneal8151]

Where did you get the burner??

[@blindrocket]

Where can that USB induction burner be purchased? Nothing on Amazon I’ve seen comes close…

[@hirntotberlin]

It’s a joke…

[@blindrocket]

@@hirntotberlin Are you prepared to tell that to everyone who asked the question? lol It seems that most of the comments are asking about the burner.

[@hirntotberlin]

@@blindrocket I noticed that after replying to you. :D

[@ultraconceptmode]

How do you keep your steak from getting cold when resting it

[@618033988749]

Asking the real question. 7 minute rest? Mmmmm delicious, juicy, flavorful, room-temperature meat.

[@X_Xander]

You could rest on a warm (not too hot) plate when resting, or place the steak on a warm plate after slicing to bring the temp back up

[@simonphoenix3789]

whether I rest my steaks or not, I have noticed juices seep out regardless, and they don't seem to get absorbed back in like I have heard either. The only real difference I have seen is that there is a more NOTICEABLE grey band when I don't rest my steak. When you rest it, its still there, but there is just a far less sharper gradient towards the center since beyond the outer overcooked portion everything is the same sort of even pink. So I'm not entirely sold on this whole resting idea. Either way, I use the juices that come out from the steak for my sauce so it doesn't really bother me, and whether I rest it first or cut it immediately depends on whether I think I might have overcooked the steak or undercooked it. If its undercooked, I let it rest. If I went over the target temperature, then I cut it immediately.

[@MrDKH]

This guy sucks. He over cooked his rested meat. An no, the outside doesn't cook less because you rested it. He flipped the rested steak more, invalidating the experiment.

[@CptVein]

How the fuck does your pan stay hot enough for 6 mins of cooking off burner?

[@RaedVS]

"All those juices are gonna stay inside your wad of meat" 💀💀💀

[@ilikevideos4868]

I don't have italian pepper. Can I give regular pepper a super mario moustache and this recepie will still work?

[@LittlePlant888]

Just throw in the mustache, no pepper.

[@travislee9662]

You just have to say "bibidy bobidy!” As you sprinkle the pepper and it magically turns Italian…or so I’ve learned from watching Family Guy.

[@reginamecco2915]

😂

[@anthonybird546]

If you take regular pepper, grind it into your hand, then throw it in like this 🤌, it should work.

[@reginamecco2915]

@@LittlePlant888 🤣

[@SRKanai1]

Who makes that damned induction burner?! I've looked and i've looked and I can't find it. It's driving me crazy. I want that thing, like yesterday.

[@trenmage]

“regular old wagyu” *shows a steak with non existent marbling*

[@lordnoodle2146]

Most things labeled as Wagyu aren't actually Wagyu. My source is a bit shaky as it is a food theory video but the TLDR is there is no law preventing companies from calling Angus cross breeds or other steaks Wagyu. It is why there have been so many places dawning the name. It is a marketing ploy

[@cdub42]

It's a (pretty flargin annoying) schtick of his. His go to steak is Costco picanha sliced around 2in thick. I get the idea, and I stick around for the knowledge, but the channel would be waaayyyyyy better without the dumb schticky stuff. More people should learn more from Chef John.

[@cdub42]

​@@lordnoodle2146 while all true, American/Australian wagyu are generally considerably better than standard prime steaks from similar vendors. Quality steaks come from a combination of solid genetics and scrupulous farming practices, and when you can have 25%ish of the best genetics on the planet, it makes the job as a farmer that much easier. I've only had American wagyu once, and it was one of m y favorite I've ever had. Richer than prime, but eating a whole ribeye didn't overload my mouth on the front end or my behind on the back (as too much fat can do). Just awesome steaky goodness.

[@rodniki14]

I was a cook in an upscale restaurant at one point in my life and grilled high quality steaks for a living. We never rested them. Our head chef, who was Swiss, would have fired us if we had. Our job was to get those steaks out to the customers as fast and as hot as possible the way they wanted them done. Since then, I have been serving steaks hot, right off the grill or frying pan, to guests at home for going on 50 years. I have only had compliments, especially if the meat is still sizzling. The steak rests on their plates, where it belongs. If they ask for a steak rare or medium rare, they want to see red meat on the inside and juice on their plate. That is the whole idea. Those wanting less red meat in the middle get their steaks medium or medium well. I have tried it both ways. Serving room temperature steaks is just plain wrong. Forget about it.

[@OldxEnglish]

Dude what is that induction burner?

[@HitSid]

🤭 Bluetooth induction burner man... You'll inspire these kids.

[@CleoHarperReturns]

Again, beautifully done!! Personally I *love* a black-and-blue steak but it still needs resting. All meats do, it's not optional.

[@i_fuze_hostages6]

Not dark meat poultry but generally they do

[@CleoHarperReturns]

@@i_fuze_hostages6 Curious, why wouldn't you rest dark meat?

[@amin123re]

Seems like senpai is a true meat master 🗣️💯🔥❗

[@AstroPlaysThis]

‘Your BLUETOOTH device is ready to PALE’😂😂😂

[@joshuak8982]

After years of watching this guy, I finally know how he does Bluetooth induction😂 he probably has a portable stove right next to it out of the frame😂

[@Kimchiruyn]

" the steak hasnt rested, it just doesnt know it yet 🤶🤶🤶💸💸🐡🐡 "

[@casperchekhov1703]

Brum. I want dat induction burner. Let me have it! Where'd you get it!?

[@LI-pm3mh]

bluetooth induction burner? What brand is that please

[@SrGARIJO]

How do you rest your steak without letting it go cold?

[@HeronCoyote1234]

My best friend has discovered Wagyu pork chops and tenderloin. Omg! Huge difference! Worth the $$.

[@xFROSTBITExx]

Resting does NOT make the steak any more juicy just google it all it does is let carry over cooking occur which is totally optional depending on how you like your steak done

[@lanoosaurusrex]

Deja vu! I need a Bluetooth induction cooker

[@XxLowellxX]

Link me that bluetooth induction burner!

[@nomadsland5078]

What if i dont want my juices staying in my wad of meat?

[@abelaxen]

I bought a blutetooth pet bed for my steaks. They now rest this way 12 times a day.

[@Kewkky]

It's not tough because it "loses" juice, it's tough because it hasn't had time to go up to its target temperature if you cook it early. If you aim for a final internal temperature of 135°F, then that include letting it rest and cook internally. The temperature on the outside of the steak continues cooking the steak on the inside even after you take it out of the pan. If you cut into it early, you probably have an internal temperature of 120°F, which is rare or below, of which both categories are known to be tough. If you cook your steak and pull it out of the fire when it's at 135°F, then cutting into it immediately is ideal to ensure you keep it at medium rare. And even if you let it rest, the steak is still losing juices, but just at a slower rate. Muscles are not like sponges, they don't reabsorb everything perfectly and quickly. Chris Young made a very good video detailing this using very good lab methods for testing how much juice a steak loses when rested properly vs cutting it early. I guess if you cook a steak for long enough, it will eventually lose its juices and become tasteless. Sounds like an experiment for Guga if he has the patience, cooking a steak on a cast iron on low heat for a few hours and comparing it to one that cooked at normal temperatures, both being perfectly medium rare at the time of serving. My preferred way to serve a steak is to pull it out when it's close to 135°F, plop it on the plate, and immediately start cutting it. Let the steak juices mix with the mashed potatoes and other veggies (if there are any), and keep the steak nice and hot at the time of serving. Reverse sear or double sear is fine.

[@BRUH-ne2zf]

Why is bro reposting old videos

[@fredthefish6640]

Fr, It's lazy

[@JimBrownski]

Yeah. No restaurant Mac & Cheese beats homemade Mac & Cheese. Velveeta is trash and had no pull. This is just cheese pasa, not baked Mac like at home. This is just fancy Kraft Mac in the box

[@taakotuesday]

The edges don't uncook though

[@grnttylr480]

None of your wagyu steaks looks like wagyu, but I am sure the packaging says they are!

[@eattoast6378]

Bruh

[@vonslagle]

Let it chill.

[@PokeBallerLuke]

can you make a video on knife sharpening?

[@candise9063]

Wad of meat should replace all steak descriptions on menus

[@Leo-mh2mz]

Where can I buy one of those Bluetooth burners?

[@brozors]

lol the non-rested steak looks so much better cause it’s medium rare. The rested steak looks medium. This guy squeezed the non-rested steak too 🧢

[@heytherebato]

rest the bull, not the steak

[@TiagoRodrigues-oz4qs]

I love the fact he don't show the 2 bord 😂

[@VictorGlass]

None of them are cooked. That cow is still mooing

[@placeholderchannelname9111]

Me when i spread misinformation on the Internet

[@dickieknutz2933]

Time to copyright that word! #super

[@soml0t]

bro why does your meat always look purple tho?

[@ChannelBri]

But why do all the juices come out during resting? (And all you resting people fail to talk about that) Also, your rested steak looked overcooked

[@peterrj1973]

Because when meat its heated it liberates water and mioglobin that when it cools reabsorves and doesnt go to waste in your cutting board, plus that steak isnt overcooked

[@simple3316]

Also a factor could be if your knife is sharp or dull

[@spacemanspif10]

@@peterrj1973 kzbin.info/www/bejne/poqkaXtugMZ_hMksi=02zRcW55Fjscp9G4

[@davide7708]

Resting or not, jucies are gonna leaked​@@peterrj1973

[@CeruleanEyesOfValor]

Reupload🗣

[@SethSeth-sv7js]

I love your KZbin channel

[@justincrediblefantasy8263]

I love Picanha

[@LoveDoctorNL]

Hmmm cold steak 😅

[@SethSeth-sv7js]

I love with KZbin channel it’s the best

[@kokakolagodcomp-vi2yv]

wad of meat

[@JRR31984]

Very GOOD.

[@catatonic8313]

waguessssss

[@Veronica.John10-10]

Head to tail?

[@Chromecrisp78]

Yes

[@Veronica.John10-10]

Super confusing edit...

[@_____snake]

Huge if true

[@jesseparrish1993]

So it is bs.

[@Incredo_gaming]

188th🙋‍♂️

[@yamatosoul]

Bullshit wagyu

[@cdub42]

Should've done both at the same time, or used a Control Freak. Pan temp varies pretty greatly even with a skilled cook. Way too many factors for your experiment to have been objective.

[@ROMANS3-25KJV]

All have sinned (Romans 3:23 KJV). The Lord Jesus Christ died for our sins, was buried and rose again the third day (1 Corinthians 15:1-4 KJV). We are saved by grace through faith, not works (Ephesians 2:8-9 KJV).

[@goosemchonk]

Your religion is based in appropriation

[@Louis-kp7pz]

Jesus died for a well rested steak, no grey band

[@gregkareem9824]

Beautiful

[@gregkareem9824]

​@@Louis-kp7pz not funny

[@gregkareem9824]

​@@goosemchonkproof ?

[@TheDefiledShell]

So we’re just calling any old cut of meat “Wagyu” now huh… As someone with common sense. That is not wagyu. That looks like a New York Strip cut from any old grocery store with barely any marbling at all 🤦🏻

[@sgs9845]

But when they rest, they get cold😢

[@user-wq9mw2xz3j]

just cook with lower heat, longer time😂

[@pawel7055]

yoooo Chris Young from modernist cuisine just dropped a video about how resting is bullshit...

[@alexanderbarrera6216]

5th

[@ms9044]

Sorry but that steak is raw. Do people really like it that way or is it just zoomer influencer nonsense?

[@gamingcorn5207]

Do you not like a juicy and tender steak???

[@ms9044]

@@gamingcorn5207 Yes just not raw. Do you eat chicken or pork like that?

[@aderfex8101]

​@@ms9044chicken and pork you must cook it well done otherwise you get food poisoning, but steak is different.

[@DeXITeX]

Start cooking bro you will understand:)

[@ms9044]

@@aderfex8101 may I ask how old you are?

[@Xxblade17]

Yes