Should you rest steaks?

[@daviddevora8105]

The point of resting is that the juices cool and retain in the meat and don’t flow out when you cut them

[@rootapt-getworld]

No it's not. People say that but it's not true at all. Your steak keeps cooking when you take it off. The point of resting is to allow the cooling process to finish. Depending on the time frame you're allowing for rest before serving you want to cook your steak 5-10 degrees under the bottom of your doneness grade. Whole it's resting the inside is coolong. This helps create an the same level of doneness throughout the steak and in the case of a fatty cut like a ribeye it lets the fat continue to break down. Also FYI the only way for resting a steak to reduce the amount of juices that escape requires the rendered "fat" to start gelling which would be a near room temp steak to have any effect if not colder. Also by the time you've rested that long your steak went above whatever level of doneness you're going for

[@JBullock54]

I thought I was the only one that didn’t notice much of a difference. A lot of these proclaimed internet steak experts lie a lot, thank you for doing a test on it

[@gacj2010]

There he is...my brother from another mother

[@alexisacevedo8016]

Any difference on tendernes???

[@Drewpost19]

Great video! I’ve worked in the Restaurant business my whole life and always thought this was bs. For anyone that doubts these results check out Chris Young’s video. He repeated this test dozens of times with multiple cooking methods and actually found no difference whatsoever.

[@Chargers2114]

Did you notice any taste differences?

[@GrillTopExperience]

Not with this test on standard thickness steaks. Now to see if it matters with a thick one!

[@NightPhoenixPress]

I approve this message.

[@yoiwantapbj854]

Your suppose to wait longer and if you don’t it greys and it’s more chewy I’d recommend wait like 5 - 20 minutes

[@chrism1102]

This will continue to be a source of ETERNAL debate. Just like salted pasta water vs. unsalted. Lol. OR making coffee with hot water vs. cold water. Both of which, BTW make almost no difference, taste wise, in the finished product.

[@GrillTopExperience]

I had heard that you add salt to raise the boiling point of pasta water and make it cook faster. Then I took chemistry and learned that it takes a lot of salt to make a very small difference and the pasta would be inedible.

[@TWO515TY]

Personally, I always thought the salt was for the flavor of the pasta. Adding a few large pinches of salt will generally improve the flavor of the pasta. The effect is even more noticeable if you're using fresh pasta as opposed to dry pasta.

[@Diemerstein]

When I make a steak, it gets served and eaten......resting? Fuck that, I like my shit hot.

[@brandygriffiss]

Mmmmmm😋 now I want steak 😂

[@GrillTopExperience]

It's always a good time for steak.

[@okiepita50t-town28]

I’m down with the moral of the story.

[@dartzyedits528]

I’d rather have immediate juice😩😩😩

[@lydiabrockmeyer1160]

Great info, but the end result who cares.

[@Anteater23]

Reverse searing doesn’t need resting. There’d be a bigger difference if you cooked them differently

[@wynwilliams911]

its not about weight... silly video

[@a.a9021]

What is it about then?

[@GeorgiannaLeighCurtisGlennElli]

Is wrong

[@TheNic3st420ers]

Love the moral of the story. 🥲🥹