If you've grilled the meat deliciously, wait just 10 minutes. You'll be able to taste much richer juices in your mouth than if you ate it right away.

 

Waiting about 10 minutes after freshly grilling meat is called 'resting'. 

 

It means rest in English. If you cut the steak in half immediately without waiting for these 10 minutes, the juices will leak out and the texture will become dry. After resting, when you cut the steak, the juices are retained inside the meat and do not flow out.

When you take a bite, you can finally feel the juices bursting in your mouth. This is due to the temperature difference between the surface and the center of the meat.

When the surface of the meat is heated on a high-temperature pan or grill, the juices tend to gather in the relatively cooler center. An excessive amount of juice accumulates in the center, to the point where it is saturated enough to flow out when cut in half. Resting the meat reduces the temperature difference between the surface and the center, allowing the juices concentrated in the middle to spread toward the surface. The meat tissue, which had contracted strongly due to heating, loosens up, enabling it to absorb more moisture. Additionally, as the juices cool, water-soluble components such as proteins in the steak increase the viscosity of the juices, preventing them from flowing out quickly.

 

An American culinary scientist actually cooked six steaks until the center temperature reached 54°C (129°F), then examined how much juice was released every 2 minutes and 30 seconds. The most juice flowed out when no resting was done at all, and after more than 10 minutes, almost no juice was released.

 

Resting time varies depending on the thickness and type of meat. Usually, beef steak is rested for about 5 to 7 minutes, and about 10 minutes if it is thick. Wrapping with foil or parchment paper can reduce the resting time. Not only beef but also processed meats like pork, chicken, and sausages taste better when rested before eating. If you dislike cold meat, after resting, you can reheat the rendered fat from cooking and pour it over the meat just before serving.

 

Meanwhile, when slicing meat after resting, it should be cut perpendicular to the muscle fibers to achieve a tender texture. Meat consists of multiple long muscle fibers arranged in parallel bundles, and if cut along the grain, you end up chewing the long fibers whole.

 

 

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Today is the last Boknal of this year.

It's the hottest day of summer. Are you eating meat?

 

Just wait exactly 10 minutes when grilling meat.

Juicy and bursting with flavor haha I tried it myself and it's really tender and tastes great