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

Bearcarver

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Macungie, PA

• Jun 23, 2011

• #21

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

 

flash

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Chiefland/Cedar Key, Fl

• Jun 23, 2011

• #22

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

 

exhaustedspark

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May 12, 2011

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Springdale Washington

• Jun 23, 2011

• #23

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.

Karl

 

flash

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• Jun 24, 2011

• #24

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.

 

flash

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Chiefland/Cedar Key, Fl

• Jun 24, 2011

• #25

ExhaustedSpark said:

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.

Karl

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 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)

 

Last edited: Jun 24, 2011

Bearcarver

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Macungie, PA

• Jun 24, 2011

• #26

Exactly what Flash said.

Bear

 

africanmeat

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Cape Town South Africa

• Jun 24, 2011

• #27

ExhaustedSpark said:

I do not understand regarding steaks "Letting them rest"

What does that do for them??
 

Click to expand...

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