Is Resting Steaks BULLSH*T? 

lmao, yes. pls be gentle

2nd

Try white noise

father grubs is here what a treat

Kai’s cousin.

For steaks that aren't even wagyu

Right? Wagyu isn't a cut, it's a type of cow lol

@chrisstafford2638 yeah not to mention actual wagyu is expensive as hell. Aint nothing regular about it.

​@@MrObewan2020That's the idea, he's likely being provocative: He knows it's not Wagyu, he just seems to be calling it that on purpose as a satirical jab at how normalized & overglorified Wagyu as a trend has become.

@@louiseechoes🤓🤓 but you’re right though, lol. Just the level of effort and articulation is funny

I think he might have meant he had to cook it longer to get it to a safe temperature inside without resting? Not sure

The main reason you let a steak rest is to allow the juices to re absorb back into the meat 🤦‍♂️ that’s why you take it off early before the temp you wanna hit so while it’s resting to re absorb it doesn't go over the temp your trying to hit

@@kaheleyasmin2158i’ve heard this but i’ve never tried it. sear the straight 90 secs each side, rest for 10 minutes, sear again for another 90 seconds both sides

@@kaheleyasmin2158 this one 🌴🤙🏽

What does it mean to rest it?

Did you?

@@donomar7178 Unfortunately no, I found some similar but not as cool as that one.

😂😂😂😂​@@FC2ESWS

Please share the link when you find it. Or is it youtube magic?

Yeah what is this sorcery???

And they were more scientific with their approach, controlling for stuff most people don't like consistent cooking temp.

Average Japanese

real men just eat the searing hot pan

What pan

Real men bite straight into a live cow

Yup lol

I think he’s just trolling at this point. Lol.

​@@MisterBenevolent3 Noooooo..

bro wagyu just means japanese cow, you think all steaks in japan are well marbled?

​@@shangomaru yes because Japanese cows are produced for wagyu beef. The regular beef are mostly imported from the US and Australia. Japan has very limited land for agriculture hence what little farming they do is geared towards mostly high quality and luxury produce to maximize the land used. Its the same reason why Japanese fruits like melons are insanely expensive.

Ik ur used to ur A5s but that’s a wagyu bud.

Ayo 💀

he isn't asian that's why

He definitely didn’t 😂

@@juliananthony1226 he definitely did. Said not resting it leads to the ends being overcooked.

@@WhitetailVigilantes first of all the ends aren’t burnt. So yalls premise is already fucked up. He said an even cook. Which is exactly what resting a steak does. I hope I don’t have to tell you when you pull something off of heat the heat that it maintained is still within it. I.e still cooking. So while it rests it evens out. Which is what he said. “reSTiNG a STeAK wILl uNbUrn BuRnT endS” was never said

100000000%. This is bs af.

Agreed, resting the steak leads to it being less juicy because of the carry over cooking.

Agreed. Also, why are you cutting the steak before it's on your plate anyway?

​@@bladactanialol that's just chef demonstrations for you 😅

@spawnpktomhanks6865when did flavor stop being taste?

​@hondaboys_420 It has nothing to do with taste. It's about texture. Letting the steak rest allows the muscle fibers to relax on the outside and let's the heat move to the center of the steak, cooking it more evenly. That makes it more tender

sous vide, ice bath, sear. Eat straight hot out of the pan = best IMO, the fat is still soft and rendered, flavour is highest and after sous vide the cook is already even. Chris also did a great video on resting myths

The way I see it, by resting the stake, the salt penetrates the meat and the water molecules initiate separating (salt is also used to dehydrate meat/fish and is a natural preservative since dawn of mankind) and even small amouts of loose water acts as a conductor and heat spreads more quicly resulting in more even cooking. That said, it might work for big super thick stake, but if you're making a thinner stake or only one portion, salting it before cooking can result in hard, dry stake.

Resting is to allow the carry-over cooking to finish when removed from heat source.

Exactly. Dude edited his video to confirm his lies

As a trained chef, resting is absolutely important for finished product. It allows the meat to relax and allows for a slight carryover cook while resting. Slicing a steak right off the grill will leak juice because the muscle fibers are tense, once relaxed, it will have little to no fluid leak and be much softer. Softer bc the fibers relaxed and retain juice. Anyone who says resting is bs is incompetent.

Exactly

For sure!🥩🔥✔️

it's important to reheat each side of the steak for 30 seconds after the resting is done. Look closely at the video he does it at the end

That's what I was worried

right 😭 I don’t wanna eat cold steak

Rest your steak on a hot plate

Google NATURAL WOOD TRIVET FOR HOT DISHES FESTIVE DESIGN.

Yeah that’s why people’s chicken is always dry. They see “cook to 165” so they leave it on the heat until it gets to 165. Not realizing that resting counts as cooking too. Not to mention chicken is way better cooked to 150 and rested for 3 minutes. According to the usda, you can hold chicken at 150 for 3 minutes and it will kill the same amount of bacteria as 165 with no rest. I take mine off at 140 since the carryover cooking will bring it to 150 and then let it sit for 3.

That thing got me the first few times I saw it 😅

What the hell is it

For real, what the hell is it an where do I get one

@chess_is_a_vibe I think it's just a trivet and he brings his hot pan straight from the burner over for filming.

@@Rhameolution1 yeah hejust put hot pan on that 🤣

I prefer mine raw

I was going to say the same thing. How tf is resting the steak going to change the degree of which it is cooked? "After resting, the overcooked outside became less cooked" okay then...

I’d love to run this experiment myself, but I’d say that the internal temp of the steak will keep for longer if left to rest, thus lengthening the cooking process. Cutting the steak would expose more surface area and cool it down immediately.

You are 100% correct sir.

I think he meant rest beforehand. Probably just a mistake

@@JeffIsRadd That is correct. If you leave a thermometer in the steak as it rests you will see the core temp go up another 10°f or more. Cutting into the steak pretty much stops that process. So most of this video seems to be BS.

not real buddy boy

not resting them long enough. try tucking them in at night and let it rest for at least 8 hours. that should be enough rest

​@@killedbyshadows1500 make sure you sing it a lullaby:)

but did you rest it and then buy the 7.99 resting booster DLC while inputting the da-vinci code on your gamepad

​@@killedbyshadows1500Steak, spongebob style 😂 (you wont get this)

Mine too

What was it then cause I’m a dumbass also?

​@@gabriellejaimes-mn4uca trivet. Something you put hot pots/pans on.

@@gabriellejaimes-mn4ucit’s an induction cook top underneath the wooden counter

Oh, thanks. Me too....

I did as well, no idea it wasn’t. I was just like what wizardry makes one so thin 😅

Starting to get real tired of it fr. Even every steak in the shops now are supposedly wagyu. Fuck it, just bring me an Angus.

I think he’s playing along with the joke at this point.

I think he's throwing shade at these chefs cooking steaks but they're all wagyu.... I honestly prefer the flavor of a nice grass fed Angus over a Japanese wagyu. (And yes, I've had real Japanese wagyu)

because its a lie like every single other thing this guy said.

you put it in a aluminium foil tent to maintain the heat while it rests, i think atleast

I was wondering too because my steak gets lukewarm by that time. Steakhouses like Ruth Chris serve the steaks so piping hot, you have to wait to eat it or you’ll burn your tongue…it’s always juicy and tender!

You don't have to wait that long. I usually wait about half that and it's still good.

You can warm it up in the same pan after the resting

I like cooking steak and backstrap and noticed resting does help hold juice and such but it’s colder after like you said..so I just throw it back in the butter/juices/etc and heat it super quick kinda high but just enoug to be hot on my plate. It also helps you are starving by that point but if you’re feeding others the temp can get tricky

i also like hot steak but you're supposed to rest on a pre warmed plate and cover with foil. Stays hot this way

It depends on the temp you pull it off at. Medium and longer cooked steaks you'll see less and less benefit from resting. If I pull it 125-130 degrees fahrenheit I'll rest it. Sometimes I didnt get the sear good enough when it gets to temp, or other times I just overcook it a little. A hot steak will be better than an overcooked rested steak IMO.

If that's how you feel, you're almost certainly overcooking the steak, because resting it actually increases the internal temperature by 4-10 degrees. You will lose some surface temperature, but mostly moving from browning/scorching down to just below whatever the internal will settle at. You're right that juiciness won't be noticably effected, and toughness can be worked around, but how cooked the inside is does change as does toughness (slightly), again, unless you're overcooking it. Or you're cooking it blue, so it'll be raw inside either way, but most people don't do that.

@@DD-rh2sz🥱🥱🥱

To each their own but these aren’t the words of someone who knows good steak.

But then it gets too COLD to eat!❄️

@@lisamessiana1032 just cover your steak, or keep warm close to a heat source in the kitchen

If it isn't blatantly obvious, he takes the pan off the stove several time and cuts the videos so it looks like hes cooking it on the counter

He gets a lot of money from RU-vid

Bro is jealous of money

shorts dont really pay well.

​@@Freshley369yeah and 90% of the time you dont even get money from them, and he is not using wagyu a5 but just wagyu as you can see from the marble so still he spends a lot but not 200

And he was making a joke. ​Not even a hate yet you had to try and pick on anything do you. @@ai6455

how?

@@tvrtkokaurinovic7370 Bluetooth

and you still dont know

Dude stfu if you think that's raw you must be 5 years old

Im laughing sooooo hard😐

​@@Ospag09 shhh, you got ratio'd

@@janfilby7086No he didn’t you dolt

​@@janfilby7086ratio fail

You cover it while resting and the heat evens out.

That's why I never rest it it the heat escapes and your eating cold steak

I'm a 3/4 steak lover, my trick for it to always be juicy, immediately cover every piece in aluminum foil and put then inside another covered bowl/pan. The resting is a must when you do not like the mid 1/2 or full done.

He can freeze them temporarily before filming or the opposite, he let's them temper.

@@thepatriarchy819 yeah but surely he lets them defrost before filming, a defrosted steak doesn't look that solid and plastic-y looking

Yeah I've been wondering that for a while I have almost never seen beef that colour or seeming texture.

looks exposed to fridge uncovered for at least 12 hours. it gets that look when it dries and shrinks a bit.

@@thynosico8175 temp freeze for 15 mins

Wrap it in foil and put it between 2 plates. It'll keep it warm at least. I've never detected a difference between resting and not resting though. The juice comes out either way.

That's not how it works. You need and even distribution of juices and heat inside, the resting simply allows everything to be better distributed. It's still possible to reheat a steak that hasn't been cut, but once we open it, it will lose this moisture.

Yeah idk how he didn't think of this? He even used a preheated skillet 😂

Sounds like soneone doesnt have one​@@yaqubebased1961

Or he could have a heating element under the countertop. Some high income homes have that.​@@yaqubebased1961

OF

Oh so resting means being a room temp BEFORE cooking? Thanks (Really wasn't clear from the video)

@@PronteCo That is NOT what they mean by resting. Resting a steak is letting it sit after cooking for a few minutes. The theory that people espouse when advocating resting a steak is that cutting immediately allows the release of more fluid and the steak will be less evenly cooked because the surface temp has not equalized with the center temp.

@@mallic but then... I'd eat cold steak :(

@@PronteCo Just give it a last finish in the pan after its rested and then right to plate. will be warm again easy.

yeah, as long as the outside is cooked you ain't getting sick.

@@TrixyTrixter technically there’s still a chance to get sick if the bacteria found a way inside but that’s extremely rare.

Every single person that I know who like eating steak prefer the juicy medium rare meat steak and claim that anyone who doesn't like it that way is because they think the pink is "raw" and bad to eat. This is the first time I ever see someone with a rare steak preference.