When it comes to cooking the perfect steak, there are many techniques and tips that can make all the difference. One of the most debated topics among steak enthusiasts is whether steak continues to cook when resting. In this article, we’ll delve into the science behind steak cooking and explore the concept of resting steak to determine if it really does continue to cook.
Understanding the Science of Steak Cooking
Before we dive into the topic of resting steak, it’s essential to understand the science behind cooking steak. Steak is made up of muscle fibers, proteins, and connective tissue. When you cook steak, the heat from the pan or grill breaks down these components, causing the steak to change texture and color.
There are three main stages of steak cooking:
Stage 1: Searing
The first stage of cooking steak is searing. This is when you add the steak to a hot pan or grill, and the outside layer of the steak cooks quickly, creating a crust. This crust is formed when the amino acids and sugars on the surface of the steak react with the heat, creating a golden-brown color.
Stage 2: Cooking
The second stage of cooking steak is the cooking stage. This is when the heat from the pan or grill penetrates the steak, cooking the interior to the desired level of doneness. The cooking stage can take anywhere from a few minutes to several minutes, depending on the thickness of the steak and the desired level of doneness.
Stage 3: Resting
The third stage of cooking steak is resting. This is when you remove the steak from the heat and let it sit for a period of time before serving. Resting steak is essential, as it allows the juices to redistribute, making the steak more tender and flavorful.
Does Steak Continue to Cook When Resting?
Now that we’ve explored the science behind steak cooking, let’s address the question of whether steak continues to cook when resting. The answer is yes, steak does continue to cook when resting, but only to a certain extent.
When you remove the steak from the heat, the internal temperature of the steak will continue to rise for a short period of time. This is known as carryover cooking. Carryover cooking occurs when the heat from the exterior of the steak is transferred to the interior, causing the internal temperature to rise.
However, the amount of carryover cooking that occurs during the resting period is minimal. In fact, studies have shown that the internal temperature of the steak will only rise by 1-2°C (1.8-3.6°F) during the resting period.
Factors That Affect Carryover Cooking
There are several factors that can affect the amount of carryover cooking that occurs during the resting period. These include:
- Thickness of the steak: Thicker steaks will experience more carryover cooking than thinner steaks.
- Temperature of the steak: Steaks that are cooked to a higher temperature will experience more carryover cooking than steaks that are cooked to a lower temperature.
- Length of the resting period: Steaks that are rested for a longer period of time will experience more carryover cooking than steaks that are rested for a shorter period of time.
How to Rest Steak Properly
Now that we’ve explored the concept of carryover cooking, let’s discuss how to rest steak properly. Here are a few tips to keep in mind:
- Use a wire rack: Place the steak on a wire rack to allow air to circulate around the steak.
- Cover the steak loosely: Cover the steak with foil or a plate to prevent it from drying out.
- Let it rest for 5-10 minutes: Let the steak rest for 5-10 minutes before serving.
- Use a thermometer: Use a thermometer to check the internal temperature of the steak before serving.
Conclusion
In conclusion, steak does continue to cook when resting, but only to a certain extent. Carryover cooking occurs when the heat from the exterior of the steak is transferred to the interior, causing the internal temperature to rise. However, the amount of carryover cooking that occurs during the resting period is minimal.
By understanding the science behind steak cooking and following a few simple tips, you can rest your steak properly and achieve a tender, flavorful dish. Whether you’re a seasoned chef or a beginner cook, resting steak is an essential step in cooking the perfect steak.
What happens to the internal temperature of steak when it’s resting?
When steak is resting, the internal temperature may continue to rise slightly due to residual heat. This phenomenon is known as “carryover cooking.” The extent of carryover cooking depends on factors such as the thickness of the steak, the initial internal temperature, and the resting time. In general, the internal temperature of the steak can increase by 5°F to 10°F (3°C to 6°C) during the resting period.
The rate of carryover cooking slows down over time, and the internal temperature will eventually plateau. The exact timing depends on the specific conditions, but as a general rule, the internal temperature will continue to rise for about 10 to 15 minutes after the steak is removed from heat. After that, the temperature will stabilize, and the steak will start to cool down.
Why is it important to let steak rest before serving?
Letting steak rest before serving is crucial for achieving optimal tenderness and flavor. When steak is cooked, the proteins contract and tighten, making the meat more dense and chewy. By letting it rest, the proteins relax, and the meat becomes more tender and juicy. Additionally, resting allows the juices to redistribute, making the steak more flavorful and succulent.
Resting also helps to prevent the juices from running out of the steak when it’s sliced. When steak is cut immediately after cooking, the juices are pushed out, resulting in a dry and less flavorful piece of meat. By letting it rest, the juices are retained, and the steak remains moist and flavorful.
How long should I let my steak rest?
The ideal resting time for steak depends on the thickness of the meat and the level of doneness. As a general rule, it’s recommended to let steak rest for at least 5 to 10 minutes before serving. For thicker steaks, a longer resting time of 15 to 20 minutes may be necessary. It’s also important to note that the resting time should be adjusted based on the initial internal temperature of the steak.
For example, if the steak is cooked to a rare or medium-rare temperature, a shorter resting time of 5 to 7 minutes may be sufficient. On the other hand, if the steak is cooked to a medium or well-done temperature, a longer resting time of 10 to 15 minutes may be necessary. It’s always better to err on the side of caution and let the steak rest for a few extra minutes to ensure optimal tenderness and flavor.
Does the type of steak affect the resting time?
Yes, the type of steak can affect the resting time. Different types of steak have varying levels of marbling, density, and thickness, which can impact the resting time. For example, a ribeye or porterhouse steak with a high level of marbling may require a longer resting time due to its thickness and density.
On the other hand, a leaner cut of steak such as a sirloin or flank steak may require a shorter resting time. It’s also worth noting that grass-fed steak may require a shorter resting time due to its leaner composition. Ultimately, the resting time should be adjusted based on the specific characteristics of the steak and the desired level of doneness.
Can I speed up the resting process?
While it’s possible to speed up the resting process by using techniques such as tenting the steak with foil or placing it in a warm oven, it’s not recommended. These methods can actually do more harm than good by promoting overcooking and reducing the tenderness of the steak.
Instead, it’s best to let the steak rest at room temperature, allowing it to cool down slowly and naturally. This will help to prevent overcooking and promote even cooking. If you’re short on time, it’s better to cook the steak to a slightly lower internal temperature and then let it rest for a shorter period.
Does resting steak make it cold?
Resting steak can cause it to lose some heat, but it shouldn’t make it cold. If the steak is cooked to a high enough internal temperature, it should retain enough heat to remain warm throughout the resting period. In fact, a good rule of thumb is to cook the steak to an internal temperature that’s 5°F to 10°F (3°C to 6°C) higher than the desired serving temperature.
This will ensure that the steak remains warm and juicy throughout the resting period. If you’re concerned about the steak getting cold, you can always warm it up briefly in a low-temperature oven or under a broiler before serving.
Is it necessary to rest steak if I’m serving it immediately?
While it’s possible to serve steak immediately after cooking, it’s still beneficial to let it rest for a few minutes. Even a short resting time of 2 to 3 minutes can make a big difference in the tenderness and flavor of the steak.
However, if you’re serving steak in a high-volume restaurant or catering setting, it may not be practical to let each steak rest for an extended period. In this case, it’s best to cook the steak to a slightly lower internal temperature and then let it rest for a shorter period. This will help to promote even cooking and prevent overcooking.