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/ck/ - Food & Cooking

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File: 24 KB, 300x300, Steak.gif [View same] [iqdb] [saucenao] [google]
4030625 No.4030625 [Reply] [Original]

Why do they say you should let a steak rest for a few minutes before eating it? Wouldn't you just be eating a cold steak then?

>> No.4030628

>>4030625
Cold, no. Above room temperature, yes.

For one, your tongue can only detect flavor up to a certain temperature. You will taste more of the steak if you allow it to cook.

But more importantly, it allows the juices to settle. If you cut into a hot piece of meat, the juices will bleed out, and with it, the best of the flavor and texture.

>> No.4030629

>>4030628
>allow it to cool
Typo.

>> No.4030635

Well assuming you aren't a troll, no. You should always let any meat rest a few minutes after cooking before you cut it or do anything to it. Gives the meat some time to reabsorb the juices inside that leaked out of the tissue. If you cut it to early, they just run out and your meat loses moisture/flavor.

>> No.4030640

Because it will help the meat retain/re-absorb juices lost during cooking.

>> No.4030644
File: 490 KB, 1024x768, image1.jpg [View same] [iqdb] [saucenao] [google]
4030644

Took me a total of five seconds to find an almost food porn-tier cut of steak on Google images. Stop posting these shitty stock images on an imageboard.

>> No.4030648

Steak won't go cold in just a matter of minutes but you can cover it with some foil if you wish to rest meat for longer periods of time. The reason one should let meat rest after cooking is to retain the juices in the meat rather than upon your plate when you cut it open.

Some say that it's due to the contraction of the meat during the cooking process and that you must allow the meat to relax so the juices can flow through it properly. I was going to say something along those lines but then I found this http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-res
ting-grilling.html that argues that it is rather down to temperature.

>> No.4030705

A few minutes won't make it cold. Cutting into meat immediately after cooking will make all the juices spill out and the meat will end up being dry.

>> No.4030708

>>4030644
>TFW 99% of people will never eat a steak that doesn't look like OP's pic because they buy all their meat at Walmart and Kroger/Publix/etc

>> No.4030722

>>4030644
That's dyed, yo.

>> No.4030810

>>4030708
-they +we
Don't deny it, you aren't out there butchering your own cows for steak.