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Steak

Can I always avoid a pool of juices under a steak?

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Can I always avoid a pool of juices under a steak?

csparker | Nov 22, 2011 10:24 PM

Essentially I use the same methods when I cook a steak, whether grilled outside or pan fried inside: thaw in refrigerator, remove from fridge and apply salt and pepper, let steak come to room temperature, and finally place it on a hot surface (pan or grill) and cook to desired doneness. Then I let it rest for 5 mins. They always taste great, but sometimes I end up with a pool of juices on the resting surface and sometimes I don't. I recall a tv show, probably America's test kitchen, explaining how and why this happens and how to avoid it, but what I don't recall unfortunately is what was said. Regardless I'd like to avoid the juices coming out while resting. Any science out there that I can employ to consistently avoid this? Something about a surface temperature or meat temperature maybe?

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