AmazingRibs.com

Authority

Specialist publication

Territories

US

Primacy

secondary

Commercial interest

advertising funded

Retrieved

2026-08-13

State

Read and citable

Original document

Reports Blonder's ribeye test (two 13.5 oz steaks, 1.5 in thick, reverse-seared to 125 °F; unrested expelled about 1 oz of juice, rested 30 minutes expelled about 0.85 oz), Blonder's pork loin test (2.2 lb, 6×4×3 in, 400 °F oven to 140 °F; 3 oz against 2 oz, with much of that difference attributed to evaporation during the rest), and López-Alt's six-steak series. Concludes the difference is insignificant and advises serving hot. The record BBQHQ needs and the one it would least like to have: the best-evidenced rest source in this catalogue argues against resting.

Technical, Culinary practice, Sensory

• Explicitly not safety: No experiment moves a source above the safety floor. The same restriction the stall-science source carries, and it is not relaxed by the quality of the method.
• Explicitly not commercial: Advertising and affiliate funded.

• “An insignificant difference of 0.15 ounces less juice expelled”

  In Blonder's ribeye test, two 13.5 oz steaks 1.5 inches thick were dry-brined and reverse-seared to 125 °F. The steak cut immediately expelled about one ounce of juice; the steak rested 30 minutes expelled about 0.85 ounces. The article calls the 0.15 ounce difference insignificant.

  Method:

  A measured comparison with a control — the unrested steak — which is the standard on which this publisher was admitted to the catalogue.

  The rested steak's temperature rose to 145 °F by carryover, and the article notes that warmer meat discharges fewer juices. So part of the small difference may be carryover rather than redistribution, which weakens the case for resting further rather than strengthening it.

  What it covers:

  One cut, one thickness, one doneness. Not a general law and not presented as one.

• In Blonder's pork loin test, 2.2 lb roasts measuring 6 by 4 by 3 inches were roasted at 400 °F to 140 °F internal. The unrested roast produced about three ounces of juice and the roast rested 20 minutes about two ounces, but evaporation during the rest accounted for much of that difference.

  A small roast, deliberately chosen to test whether mass changes the answer. It is a joint rather than a portion cut, so it bears on the roast figures rather than the steak ones.

  Half to three quarters of an ounce of the difference is attributed to evaporation — juice that left the meat as steam rather than staying in it.

• “if you still think resting matters, rest assured your meat will rest enough while you move it from cooker to the table”

  AmazingRibs concludes from these tests that resting is not worth doing and advises serving meat immediately, adding that any meat will rest enough in the time it takes to carry it to the table.

  This is a recommendation rather than a measurement, from a publisher restricted from the safety domain. It is recorded as a culinary-practice claim opposing MLA's, not as a finding that overrides it.

  The publisher is advertising and affiliate funded and had no commercial reason to argue against a universally repeated practice. That does not make it right; it does remove the obvious motive for it being wrong.