Perhaps it’s a bit ironic that as the semi-vegetarian of the apartment, I keep posting about meat, but this Food Lab post from Serious Eats is a gem for omnivores of all degrees.
How many of you, when you cook a steak, are patient enough to let the meat rest before cutting it open? If you don’t, most of the flavor and juices are probably draining out onto your cutting board.
This travesty can be avoided by allowing your steaks to rest for 10 minutes before cutting them. This gives the meat a chance to cool enough to reabsorb its juicy goodness. (“Pish-posh,” you say. “The loss is negligible, and certainly not worth delaying my dinner.”)
Think again, bucko. Check out the full post to learn the science behind this over at Serious Eats. And if all this talk about steak is making you hungry, they’re giving away two prime, dry-aged porterhouse steaks to one lucky reader who comments on their post by 12 noon PST tomorrow.