At around 130°F, something starts to happen inside a steak that most recipes mention, but almost none explain. The muscle fibers, which have been squeezing tight from the heat, begin to relax. The moisture that got pushed toward the center of the cut during cooking starts redistributing. And the difference between a steak that floods the plate when you cut it and one that … [Read more...] about What Actually Happens Inside a Steak While It Rests on the Cutting Board