Yes. Yes I will.

Yeah, for any cut that you're doing up to medium well. After the pink is gone, that piece is gonna be dry no matter what you do so if you're entertaining some heathen who wants it well done, don't bother wasting foil on their cut.

Just wait a good 10.

Yeah, you gotta rest a steak or actually almost any cut of meat for a brief period after the grill. Thicker cuts especially, like your tenderloins. I made up a couple of the latter last weekend with a brandy mustard cream sauce. It was near god.

Describe how you rest it...do you do the aluminum foil thing?

what does this mean? so it finishes cooking before you eat it?

Yeah, off the grill, into foil, and wrapped.

Rest a good 10 minutes.

Is the meat cooking off the grill? Sure, but not any more than if you took the meat off the grill and plated it.

You're searing the meat on both sides first, depending on thickness of cut the only way you will truly cook that cut to well done is over a direct flame for 10-12 minutes a side. Once it's off the heat, things slow down a lot.

Pretty much, food continues to cook for a very brief period after it's off the grill, so in priniciple one rests the meat to finish that process and retaining the juices and flavour of the meat.

The only way I've ever rested steaks, chicken, pork is just to let it sit at room temperature for a few minutes (up to 10 as Phil already said). The only thing I've ever wrapped in foil are ribs to make them as moist as possible, because the actual cut of meat isn't premium to begin with, you wrap to get as much tenderness as you can. The foil will retain the heat as well, but I personally don't like to eat piping hot meat anyway, so I've just let it rest at room temperature.

*raises hand*

<--- admits to the urge to make appropriate parody thread.

yeah, I wrap to keep the juice in the meat, not on the dish. I make no exceptions.

that sounds bad.

good looking stuff. i should have taken a pic my three sunny side up egg sandwich with sundried tomatoes, pestro, cheese and other goodies.

so yummy.

Get yourself a good thermometer- like the Thermapen (http://www.thermoworks.com/products/the ... _home.html)

Since you are resting the meat, you need to take it off the grill\out of the broiler before it is done.. the meat *will* continue to cook - you can get the internal temp/ resting time done pat..

this is making me really hungry for an expensive lunch