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Letting the Steak Rest or Carry Over Cooking Tips

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Part of the video series: Expert Tips on Cooking Steak

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Summary: Get some great tips on letting the meat rest after cooking and the benefits of this technique, in this free expert cooking video on preparing a delicious steak dinner.

Views: 2,987 | Tags: recipes, cook, how-to, dinner, recipe, food, cooking, beef, aged, done, cuisine

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About the Expert

Sean Roe Chef Sean Roe attended a prominent culinary institute where he learned the art of cooking. He is now Manager of Dietary Nutrition at a major Arizona-based hos... read more

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by ColdShot

Hi Chef: Thanks for the great lessons. In the past, I spent many years working in higher end resorts and hotels but never really learned how to cook because I always ate at work or out. Now, that I left the hospitality industry & have to eat at home (budget reasons). Either I learn how to cook properly or starve. I found your presentation easy to understand yet comprehensive. Thanks very much for taking time to offer your talented cooking skills to those of us who are in great need of this knowledge. I'll be checking back for more tips later. And, thanks again for a great presentation!

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Video Transcript

Letting the Steak Rest or Carry Over Cooking Tips

Hello! This is Chef Sean Roe on behalf of expertvillage.com. We would like to review after all this about carry over cooking. Carry over cooking is when you heat meat and you take it away from the heat source. It tends to keep cooking 5 to 10 degrees above what you pull it out at. So when you are dealing with smaller pieces of meat, that is less of an issue but if you are dealing with a big roast or a large prime rib, realize when you pull it out of the oven it is a 120 degrees, it will keep cooking up to 130 degrees before it stops. Also when you are cutting any type of meat, make sure you cut against the grain as protein or like threads. You want to cut threads and therefore make it more tender by taking away all that connected tissue and making it more of a supple meal. In revision, we like to also say that this is totally up to your creativity. You now have all the know how to make marinades and how to prepare things spontaneously and have fun and we will see you next time.

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