A couple days ago I made a rib eye roast. Roasted in a skillet with sauce at 350 until about 130ish (I can't quite remember). I pulled it out and let it rest wrapped in foil on the stove while I broiled some potato wedges.
When I cut into the meat my first thought was I had undercooked it. It looked nice and juicy but pretty red. As I cut slices for serving the juices seemed to pour out of the roast onto the cutting board. By the time I had everything plated and we started eating, those slices that had looked red were now mostly gray, and kind of dry and chewy.
What went wrong? Does an overcooked roast hold the juices until you slice it? How do I get the juices to stay in my roast where they belong?