The Best Beef We've Ever Served

[LiveToCook]

I can I describe this one... The following is a more ''scientific'' way of describing the tenderness of meats after a ''resting'' period. Meats are of course muscle tissue and the explanation that I have been told by different chefs and for what is written in the more technical recipe/food books. Under heat the meat tenses up as if working out, when you pull from the heat source(whatever it might be). You let it rest, and you cover it (with aluminum foil, cover or bowl) so it does not cool down too rapidly. The idea of letting meat stand is a little more complexe as to the times it actually rest, as for 20 minutes, this applies to the larger pieces of meat and types such as beef. Some meats should stand for as low as 5 minutes such as some chicken pieces or even thin beef steaks. Contrary to the old ''Have a steak hot off the heat source or it will spoil'', a steak should stand and yes it does make a huge difference, I have tried it with an extra steak cut immediately off the grill and the others standing for 10-15 minutes, the difference is remarkable. Restaurant's little tricks! Some of the other cooking methods for example are as if you were making a ''pulled type'' meat that has cooked for let's say a 12 hour period. You will ''pull'' it apart immediately if you want the pull type, but if you will let stand, this piece for a 20 minute period. It will not fall apart if you decide to serve it sliced... tenderness along with taste will still be a part of the experience.