The importance of resting meat

In a nutshell, the Food Lab has determined that this oft-heard exhortation is, in fact, pretty darned important-complete with scientific evidence!

"This is a picture of a steak that was cooked in a skillet to medium rare (an internal temperature of 125°F or 51.7°C). The steak was then immediately placed on a cutting board and sliced in half, whereupon a deluge of juices started flooding out and onto the board.

The result? Steak that is less than optimally juicy and flavorful. This tragedy can be easily avoided by allowing your steak to rest (to 120 degrees in the center!) before slicing."

What's your opinion, Kissers?

via Serious Eats