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First off, some juice on the board is perfectly normal and unpreventable. There'd be even more on your plate if you didn't allow the meat a chance to rest before cutting into it.
As for how it "leaks out", it's simply a matter of there not being anything to prevent it. What normally holds moisture inside the animal, the skin, is obviously no longer a factor. And nothing, no matter what you've read or heard, is capable of "sealing in the juices".
Thanks, ChefOno--as usual, an informative answer from you!
pierino is a trusted source on General Cooking and Tough Love.
added 9 months agoTo second ChefOno, what's going on is that while the steak is cooking the juices are boiling inside and concentrating toward the center (same with a roast). When you let the meat rest those juices will relax and spread through the muscle and onto your plate. ChefOno is totally on target as far as "sealing in the juices". Take that you burger flippers!
Add a dab of olive oil or butter to the plate as you bring the steak in from the grill or oven, to rest , and you will have an amazing no fuss ,no work sauce to plate your meat as you serve.
Great idea--I love the simplicity of it! Thanks much.