Does resting steak, chicken or pork chops after cooking really make a difference? Chuck Blount puts it to the test
Kin Man Hui, San Antonio Express-News / Staff photographerNearly every cookbook that focuses on meat will suggest that once it’s finished, it should be allowed to rest before cutting into it. The common belief is that resting allows the interior of the meat to reabsorb the juices like a sponge as the exterior cools.But does resting actually make a difference? Most experts say yes, but there is one interesting outlier.
Anderson cooks about 25 to 30 briskets a day at his restaurant, and they get a three-hour rest before serving. The ribs, turkey and pulled pork get less of a rest, going from the smoker to a 140-degree warmer to await the cutting board. “It’s really important, and I am usually doing it in the 10- to 15-minute window for the smaller cuts,” Lugo said.“With those big cuts like brisket ... a long rest will still hold heat and will continue to render the fats inside of it. You can rest a brisket for hours, and it will still be hot to the touch.”The meat juice actually is myowater, a mixture of water and myoglobin, a protein stored within the muscle tissues of meat. It has a pinkish color, so it’s often wrongly described as blood.
I know resting makes a big difference with brisket, but I wanted to see first-hand whether resting made a difference with smaller cuts. So I did a side-by-side comparison of rested vs. hot off the grill with skin-on, bone-in chicken thighs; 1-inch-thick bone-in pork chops; and 1 ½-inch-thick rib-eye steaks. The meats, cut to equal sizes, were simply seasoned with kosher salt, coarse-ground black pepper and a little garlic powder so the flavor profiles would be the same.
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