THE IMPORTANCE OF RESTING MEAT Thought process of prehistoric man: Start large fire Cook large steak over • large fire Rip steak from fire with bare hands, bite into it, and allow succulent juices to dribble down chin Howl at moon and chase mammoths • Thought process of modern man: Start large fire Cook large steak over large fire Rip steak from fire with bare hands, allow steak to rest in a warm place undisturbed for 10 minutes Bite into it, and allow succulent juices to dribble down throat Discuss latest Woody Allen movie with civilized friends while secretly wishing you could howl at moon and chase mammoths I f there’s one cooking mistake that regular folks make more often than any other, it’s not properly resting meat before serving it You mean I have to wait before I can tuck into that perfectly charred ribeye? Unfortunately, yes Here’s why: This is a picture of a steak that was cooked in a skillet to medium-rare (an internal temperature of 125°F) The steak was then placed on a cutting board and immediately sliced in half, whereupon a deluge of juices started flooding out and onto the board The result? Steak that is less than optimally juicy and flavorful This tragedy can be easily avoided by allowing your steak to rest before slicing I’ve always been told that this deluge happens because as one surface of the meat hits the hot pan (or grill), the juices in that surface are forced toward the center, increasing the concentration of moisture in the middle of the steak, and then, when the steak is flipped over, the same thing happens on the other side The center of the steak becomes ... surface of the meat hits the hot pan (or grill), the juices in that surface are forced toward the center, increasing the concentration of moisture in the middle of the steak, and then, when the steak... medium-rare (an internal temperature of 125°F) The steak was then placed on a cutting board and immediately sliced in half, whereupon a deluge of juices started flooding out and onto the board The result?... in the middle of the steak, and then, when the steak is flipped over, the same thing happens on the other side The center of the steak becomes