Cedar Rapids Brewing Society

Amazingqribs.com disputes the resting meat idea. He notes that while you may be able to measure a slight difference in moisture loss, it's often not perceived. The downsides are continued temp rise, soggy crust and waxy fat. He also points out that anyone who saws their steak in half right away is kind of an idiot anyway (not his words).

In all honesty, I don't "rest" a steak either. The bottom line is, by the time that you've taken it off the grill, plated it, put the sides on, carried it to the table and sat down, poured a glass of wine/beer, etc. enough time has elapsed to prevent most of this so-called moisture loss. I did like one observation on amazingribs - the moisture isn't "lost," it didn't evaporate!, it's sitting on your plate! Most of us sop up those juices as we are eating the steak, so no harm, no foul, in my book. None of these "tests" ever talk about what grade of meat that they were using. As the grade improves, i.e., more ingrained fat, the less perceived "dryness" in the final run. And, all this goes right out the window if you first cook the steak sous vide and only use the grill to sear it for a minute on each side. Just saying!

The article is correct about using a fair amount of salt in your marinades to impart more flavor inside the meat. However, injection is far more efficient than osmosis.

tony b wrote:However, injection is far more efficient than osmosis.

Sounds like something you say in High School to get to home base.