Resting and Slicing Meat
The difference between a tender slice and a dry, chewy piece often happens after the heat is turned off. If you rush the knife to the meat, you lose the moisture you worked to preserve.
Patience is a primary ingredient.
Do not skip the rest, even if you are hungry. Resting is not optional if you want consistent texture.
- Wooden cutting board
- Sharp chef's knife or carving knife
- Wire rack (optional)
Cutting Across the Fibers
Identify the parallel lines of muscle fiber running through the meat. Cutting perpendicularly across these lines shortens the fibers, making every bite significantly easier to chew.
The method.
Transfer the meat
Move the meat from the pan or grill to a wooden cutting board. Wood is better than plastic or metal because it doesn't drain the heat as quickly.
Let it rest
Tent loosely with foil if the room is cool, but do not wrap it tightly or the steam will soften the crust you worked to sear. Wait until the surface temperature drops slightly.
Locate the grain
Look for the direction the muscle fibers run. Tilt the knife so you are slicing at a 90-degree angle to these lines.
Slice
Use a long, sweeping motion. Let the weight of the knife do the work. If you find yourself sawing back and forth, your blade is likely dull.
When it doesn't go to plan.
Place the meat on a wire rack set over a tray if you want to keep the bottom crust from getting soggy in its own juices.
For thin steaks like flank or skirt, slice on a 45-degree bias to create a larger surface area and make the slices look more generous.
If you have a large roast, a carving knife with a granton edge prevents thin slices from sticking to the blade.
The ones that keep coming up.
How long should a massive roast rest?
A rule of thumb is five minutes for every pound of meat, though 20 to 30 minutes is usually the ceiling for most standard cuts.
Will the meat be cold by the time I slice it?
It will drop in temperature, but it will remain warm. If you are worried, heat your serving plates in the oven on a low setting beforehand.