Baking meat is already quite an art. If you have succeeded, the next pitfall is already lurking. Meat needs to rest before you cut it. But why should meat rest after cooking? And do you have to do that with all the meat? And what’s the best way to put meat to rest? You know it so…
Taste and juiciness
Bake a steak, put it on a plate and put your knife in it. A deluge of juices is coming for you. And you also know the following situation: you prick the meat out of the pan and place it on a plate or bowl. You put your garnish in, but they’re soaked in no time. Sin. Juices belong in the core of the meat, not at the bottom of the plate. Closed by the meat (so do not prick!) To rest you avoid wetness and maintain your taste and juiciness.
What happens when you bake meat?
As soon as the meat comes into contact with a well-heated pan, force the juices from the baking side to go to the center of the meat. The juice is in fibres that change structure by baking. With the scorching, the fibres ‘brace themselves’ and propel their juice away from the heat. If you turn the meat over, the same thing happens on the other side. In the center of the meat, extra moisture comes together. More than the fibers can hold. If you cut open the meat immediately after baking, the juices will flow away. By resting the meat, the temperature changes. The fibres relax so that they can expand slightly and allow moisture to be added. You get the better thing.
Well done | Why should meat rest after cooking?
At a core temperature of 65 degrees, the fibres are irreversibly damaged in the middle of steak. We call this medium well. The middle is then grey/brown with a touch of rose. At a core temperature above 70 degrees, the steak is well done. There’s no point in resting. At least not to let fibers absorb juices. Well done is and remains tough. Resting the meat makes no sense not to burn your mouth. Leaving meat to rest is therefore only necessary with meat that you eat rosé. Like steak or a rollade. In this case, make sure that the core temperature does not exceed 80 degrees (pork and beef rollade) and not above 55-58 degrees in lamb.
Should you let a steak rest?
Also a steak you really need to rest! Also remember that if you want to bake the perfect steak you’ll let the meat come to room temperature for a while. If the steak is fried then you can carefully wrap the steak in some aluminum foil. Do not do this too tightly otherwise the steak will continue to wrap in the foil. Let the steak rest for a few minutes. Then remove the steak from the tin foil (the juice that is in the foil you can add to the sauce) and serve immediately!