Okay, so pretend I wrote what Boone wrote above.
Check the latter part of this vid by Jabon Postal, who I think it a great and competent cook.
The slicing bugs me.
As he slices, the juices spill all over the board and he begins making comments about the juices.
"This tri tip is literally swimming in juices."
"The juices are just literally running everywhere"
"There's lots of juices flowing everywhere"
He's not lying. In the first shot, he's got a board with a slot around it to catch the juices, and it begins to fill to the rim even as the board is covered. The second shot, the slot is magically empty because he apparently drained it out between shots. But still, the juices are running across the board. You can see the juices puddling and flowing.
Is that what we want? Do we want juices running everywhere? I think not. I think we want the juices to stay in the meat.
Here's another vid showing the exact same thing. Again, I like this guy a lot. But look at those juices pouring out!
So what is the problem?
I believe the problem is in the rest - or lack thereof.
Many on youtube and other sites are arguing that it makes no difference to "rest" the meat or to cut right into it. They run various experiments and show that the juice loss is very similar either way.
However, quite a while ago, I cooked a picanha on the weber, and my wife was not ready. You know - the veggies weren't done. And so I rested the meat. And it rested. And rested. And rested. Way too long, I thought. I was mildly irritated. Who cares about the vegetables??? I didn't say that, but I was thinking it. But then when I finally sliced into that nice picanha, almost no juice spilled out.
Then I ran across a video posted fairly recently by a Michelin trained chef who explains indirectly that most people don't understand what resting is, and how to do it. He says a hunk of beef that's pulled out of the cooker and rested until the meat peaks or otherwise reaches the idea internal temp is not rested meat. He explains that the rest doesn't begin until the IT reverses direction and starts going the other way - that is, down. And he says this should be done for roughly ten minutes for the steak in his example.
He says some call this a "double-rest" but it's really not. Because the rest doesn't start until the meat hits peak IT, he explains.
If you pull the meat out of the cooker and put it on a board, it is not resting. It is still cooking. It's carry-over cooking. And the vast majority of cooks, including accomplished cooks, don't understand this.
But I've found that if you follow this guy's technique, then slice into your meat - there is virtually no juice spillage. I've done this several times and I am repeatedly amazed at how little the juices flow out of the meat. And that's the technique I followed in the tri tip I did last weekend. See several posts above. As you can see, there is virtually no juice lost.
Here is the vid of the Michelin trained chef. Watch his technique closely and listen to his explanations.
It seems to me, as Boone stated above, that much of the problem is in the definition of "rest." There is a huge misunderstanding or lack of agreement on what "rest" means.
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