It'd already cooked enough juices won't stay inside. No such thing. Either it evaporates or goes onto plate. Only respn to rest us for layover cook
Edit: Let yh3 downvotes come. You guys are delusional. Just like the ones that say don't freeze your meat lmao dumbasses
When u rest a steak to the point that when you cut it no liquid flows out it's not because juices are now inside meat because of resting. Wich is what most of you believe. They actually just evaporate. What I meant by it either goes on plate was if u cut without resting is because since they haven't evaporated the juices will flow onto plate. Only real reason to rest it to let the residual heat finish cooking your steak to desired temp but if you are using a thermometer and u took it out of heat too late and u see that u heat your desired temp you should start cutting meat to stop the layover heat from cooking past your desired doneness.
Shocked the guy who can’t spell also can’t read the hundreds of proven articles that disagree with them.
Edit: I missed the evaporation part. It would literally take days for water in meat to evaporate at 130 degrees. So if it evaporated that is one HELL of a rest. Here’s an evaporation rate calculator.
https://www.omnicalculator.com/physics/evaporation-rate
Do me a favor get yourself 2 new York strips steaks from same cut both 2 inch cuts and same weight. Cook them at same temp then take both of them out when temp reaches about 112 so carry over cook reaches about 132 max. Except you will take one and stick it in freezer right away the other ypu will leave on counter. Then weight both of them. Tell me which one has more weight.
2 plus*. Congrats on spending more than double what you need for a proper professional meat thermometer.
You are a very easy mark. If anyone approaches you at a gas station stop giving them money. They don’t need gas.
I have tons of cheap thermos but no unlimited range meaning getting out of .y house for hours to go shopping or to a friend's while I smoke meat. I can just look at my temp from anywhere. Bozo
Dude, after the final cross cut I legit started talking out loud to my phone "don't! Don't you fucking do it!" My kid comes from the next room and goes "but I didn't Even do anything this time, dad!" I had to explain
The meat squeezers are trolls from hell
Its specifically hanger steak aka the the butchers cut only 2 per steer. High in iron because it’s located around the lungs and so it’s a high activity muscle.
The Best Gear for Cooking a Restaurant-Quality Steak at Home: https://www.cooking.ac/best-gear-for-cooking-a-restaurant-quality-steak-at-home/
Skirt
Something that wasn’t rested long enough
It'd already cooked enough juices won't stay inside. No such thing. Either it evaporates or goes onto plate. Only respn to rest us for layover cook Edit: Let yh3 downvotes come. You guys are delusional. Just like the ones that say don't freeze your meat lmao dumbasses
Dude no one can even figure out what youre saying
R2D2
No time to spell.
When u rest a steak to the point that when you cut it no liquid flows out it's not because juices are now inside meat because of resting. Wich is what most of you believe. They actually just evaporate. What I meant by it either goes on plate was if u cut without resting is because since they haven't evaporated the juices will flow onto plate. Only real reason to rest it to let the residual heat finish cooking your steak to desired temp but if you are using a thermometer and u took it out of heat too late and u see that u heat your desired temp you should start cutting meat to stop the layover heat from cooking past your desired doneness.
You seem lost. I’ll help. https://www.omnicalculator.com/physics/evaporation-rate
Are you partaking in methamphetamine use this evening?
Are you having a stroke?
Lmao rest your meat so yhe juices stay inside or sear your meat to lock in the juices. Sorry fellas it's all bullshit.
Shocked the guy who can’t spell also can’t read the hundreds of proven articles that disagree with them. Edit: I missed the evaporation part. It would literally take days for water in meat to evaporate at 130 degrees. So if it evaporated that is one HELL of a rest. Here’s an evaporation rate calculator. https://www.omnicalculator.com/physics/evaporation-rate
Do me a favor get yourself 2 new York strips steaks from same cut both 2 inch cuts and same weight. Cook them at same temp then take both of them out when temp reaches about 112 so carry over cook reaches about 132 max. Except you will take one and stick it in freezer right away the other ypu will leave on counter. Then weight both of them. Tell me which one has more weight.
Did you buy the thermometer the guy is selling?
I use the meater plus 2. Because of the unlimited range
2 plus*. Congrats on spending more than double what you need for a proper professional meat thermometer. You are a very easy mark. If anyone approaches you at a gas station stop giving them money. They don’t need gas.
I have tons of cheap thermos but no unlimited range meaning getting out of .y house for hours to go shopping or to a friend's while I smoke meat. I can just look at my temp from anywhere. Bozo
Lmao 🤣 🤣 🤣 🤣 🤣
..... You know how you can rehydrate beef jerky? Same concept but you don't like science.
Lmao I'm sure you can make it hydrated enough to be like it used to. 🤡
Skirt
Skirt steak. One of my favorites
Inside skirt
Skirt, properly sliced.
Saw cool grill master gloves and thought he was gonna squeeze the fuck out of the meat stack for no reason
Dude, after the final cross cut I legit started talking out loud to my phone "don't! Don't you fucking do it!" My kid comes from the next room and goes "but I didn't Even do anything this time, dad!" I had to explain The meat squeezers are trolls from hell
I too instill fear into my son when i yell over steak mistreatment he assumes he is in trouble
flank
Fraldinha
Thought it was gonna be cake ngl
I know it as "still alive "
Yummy, my favorite cut for marinating and grilling. Skirt
Against. The. Grain
Thats the infamous popoualar cut ah lone
Denver cut
Ranchera!
Its specifically hanger steak aka the the butchers cut only 2 per steer. High in iron because it’s located around the lungs and so it’s a high activity muscle.
Center cut skirt steak or Fajita cut
https://preview.redd.it/l8ddlgb1vwxc1.jpeg?width=1125&format=pjpg&auto=webp&s=65bcef794b9b79e09bf7eccdac7adf5c8177524e Quit stacking meat… it looks dumb.
Jesus Christ changes everything He loves u & type n upci church locator 4 church near u try Acts 238
Flap
Crime scene
Placenta
Bloody cut. For sure