Resting flank steak is also important because the heat of cooking pulls the juices in the meat toward the surface; if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your flank steak. Resting steak simply means letting it sit at room temperature for a short period of time. This allows the juices inside the meat to redistribute and come up to a more consistent internal temperature. The resting step should not be confused with marinating your steak, which involves soaking the meat in a flavorful liquid.
Why does steak need to rest after cooking?
If you cut straight into your beautiful piece of steak after cooking it it kind of defeats the purpose. The reason it needs to rest is because the juices need time to redistribute. Otherwise it will just flow away, leaving you with a brown, overcooked piece of meat.
How do you keep flank steak from getting tough?
These steaks do best when cooking over high heat for a short period of time to give them the perfect texture and taste. Spray the pan with some cooking spray or add olive oil and cook on each side for about four minutes each. The optimal temperature is, again, a medium rare so your meat doesn’t end up too chewy.
Why is it important to rest steak after grilling?
All the juices are concentrated in the center of the meat, so resting will help you achieve a moist and flavourful steak. If you cut it straight from cooking, it will leave the meat brown and overcooked. Also, the residual heat on the meat continues to cook the meat from the inside after you’ve removed it from the grill.
What happens to protein when you let a steak rest?
After a few minutes of resting, the protein fibers should go back to their former shape, and the meat juices will redistribute from the center of the steak to throughout it.
Why do you let meat rest after cooking?
Letting the meat rest helps the muscle fibres relax so the juices are re-incorporated into the meat and not lost on the chopping board, which would happen if carved immediately. The second reason to let meat rest is to provide an evenness. Basically as the meat rests it continues to cook slightly and it allows the meat to gain an overall ‘doneness’
What does resting a steak mean?
Resting a Steak Is About Cooling the Steak. As is the case with so much to do with cooking steaks, there is a key temperature involved in resting a steak. The idea with resting is basically allowing the hot steak to cool to about 120° to 125°F. At that temperature, the cells have relaxed enough so that the juices can flow back in.