to widen slightly. Cut the meat open at this stage,
and the liquid will be so evenly distributed
throughout the steak that surface tension is enough
to keep it from spilling out onto the plate.The difference is dramatic. Look back at the
unrested steak, then take a look at this one:
With the unrested steak, all those delicious succulent
juices are all over the plate. With the rested steak,
everything stays inside, right where it belongs.
But wait a minute—how do we know that those
juices really are staying inside the rested steaks? Is
it not possible that in the 10 minutes you allowed it to
rest that the liquid has simply evaporated, leaving
you with a steak that is equally unmoist? To prove
this is not the case, all you need to do is weigh the