The importance of resting meat
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) -
This was excellent quality beef and very juicy - hence the topic.