Here’s why:This is a picture of a steak that was cooked in a
skillet to medium-rare (an internal temperature of
125°F). The steak was then placed on a cutting
board and immediately sliced in half, whereupon a
deluge of juices started flooding out and onto the
board. The result? Steak that is less than optimally
juicy and flavorful. This tragedy can be easily
avoided by allowing your steak to rest before slicing.
I’ve always been told that this deluge happens
because as one surface of the meat hits the hot pan
(or grill), the juices in that surface are forced
toward the center, increasing the concentration of
moisture in the middle of the steak, and then, when
the steak is flipped over, the same thing happens on
the other side. The center of the steak becomes