The importance of resting meat

Discussion in 'Food & Cooking' started by mike9, May 13, 2013.

  1. mike9

    mike9

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    I took a really nice 3lb. piece of Australian grass fed boneless rib eye out of the freezer the other day and thought I'd grill some steaks for Mother's day.

    The steaks (sliced from the loin and trimmed of excess fat and tissue) -


    Three of them sliced after resting (much more med/rare than the crappy CFL lighting shows) -


    All that's left on the cutting surface - (un-retouched photo) -

     
    Last edited: May 13, 2013
  2. koukouvagia

    koukouvagia

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    Wow, I'm amazed at how much good stuff has been trimmed off these steaks!  I like me my steak whole and untrimmed.
     
  3. chefbuba

    chefbuba

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    Agreed....although still edible and tasty looking, I like some fat on my steak. Also, those look like NY's not a Rib Steak.......I don't see an eye or cap.
     
  4. mike9

    mike9

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    They came out of the freezer unmarked - and it is from the shoulder end of the loin so the fat was not primo.  There is was a sinew line running through them so cutting the steaks on the bias helped that along.  They in fact could be strip, but I don't remember buying a loin of strip.  @ $ 2.99/lb it was a no brainer and the leftovers are being made into tacos tonight.  Win all around - /img/vbsmilies/smilies/drinkbeer.gif
     
    Last edited: May 13, 2013
  5. cheflayne

    cheflayne

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    The number of strip loins that I have trimmed and portioned over the years, numbers somewhere in the thousands; and to me that that looks like a strip loin. Nothing wrong with that though, it is one of favorite pieces, and certainly nothing wrong with your care, cooking, and handling of it. Great job!