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Beef Chuck Underblade CSR's in the Gourmet Charcoal: Q-view - Page 2

post #21 of 27

I always rested larger cuts, but I never used to rest my steaks, except for the pieces I cut off to snack on while grilling, that I would lay on top of the steak to cool enough to eat.

 

Now I rest my steaks while I take pictures of them!

 

See, there is another good reason for taking pics of our food!

 

 

Bear

post #22 of 27

Well, our steaks normally rest for only about 10 to 15 minutes, but we were busy woofing on these:

 

 

Smoked Turkey Wings 10027.jpg

post #23 of 27

Ok now for another Question regarding Resting. If i want a med rare steak and i let it rest does it not continue cooking from the heat of the meat to med or even med rare?

I am talking about after i pull it off the grill and let it rest.

th_Slab_of_meat.gifKarl

post #24 of 27

Well, last night Mrs Flash carved up the steaks and threw them in a pan with tomatoes, onions, some peppers and potatoes. Broke out the tortillas and made some wraps. Gotta say the meat was quite tasty and tender this way. Saw some yesterday at WD, but picked up a 7 bone chuck for $2.26 @ lb and a chuck-eye roast instead. If they are still there when we go back, I will snag them.

post #25 of 27


 

Quote:
Originally Posted by ExhaustedSpark View Post

Ok now for another Question regarding Resting. If i want a med rare steak and i let it rest does it not continue cooking from the heat of the meat to med or even med rare?

I am talking about after i pull it off the grill and let it rest.

th_Slab_of_meat.gifKarl



 Yes, meat continues to cook after you pull it from the grill, but it will only gain a small amount of degrees, unless wrapped in foil. Foiling could possible add a few more degrees, especially if it is in the medium-well to well done stage.  Since you want a medium rare steak, which is around 135 to 140º internal, it is not going to gain as much as if you pulled off a medium- well done steak, which is at 155 to 160º internal. We tend to like the medium rare, so I pull it off at 138 or so and might end up with it around 140 to 141º when we are ready to dine. But no, you will not pull off a medium-rare steak and have it rest and end up medium-well (which is what I think you meant to type in your question)

post #26 of 27

Exactly what Flash said.

 

Bear

post #27 of 27



 

Quote:
Originally Posted by ExhaustedSpark View Post




I do not understand regarding steaks "Letting them rest"

What does that do for them??
 

 


 I don't know. i love my steak hot and the juice that runs out from the steak i love dipping my bread in.
 

 

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