Major rule about cooking meat turns out to be wrong

What the article actually claims

• Thread agrees the title is clickbait: the practice of resting isn’t “wrong,” but old explanations are.
• The core claim: resting’s main purpose is managing carryover cooking and hitting target internal temperature, not “locking in juices.”
• Experiments cited show no meaningful difference in perceived juiciness between rested and unrested meat when final slicing temperature is controlled.

Resting: juiciness vs temperature control

• Many commenters insist anecdotally that resting “keeps juices in,” pointing to puddles of liquid when cutting immediately.
• The newer model: juice loss depends on temperature at slicing (vapor pressure/thermal pressure), not on rest time per se. Resting only helps insofar as it changes temperature.
• Some argue the article under‑emphasizes that ideal practice is: pull early, let temperature rise via carryover, then cool somewhat before slicing.

Carryover cooking and practical technique

• General consensus: pull meat 5–15°F (sometimes more) below target, especially for thick cuts, and let carryover finish the cook.
• Thin items (skirt steak, shrimp) need very short rests; large roasts or barbecue can benefit from long, warm holds.
• Several people highlight predictive / multi-sensor thermometers as game‑changers for timing pull and rest.
• Environment matters: air temp, resting surface, and whether you hold in a warm oven or insulated box significantly change the curve.

Sous vide, reverse sear, and BBQ competitions

• Sous vide (and low‑temperature reverse sear) largely eliminates carryover; many say no rest is needed there.
• Side thread on BBQ competitions: many apparently ban sous vide/low‑temp water baths to preserve “authentic” smoked‑meat technique and difficulty, not just flavor.

Science, tradition, and disagreement

• Some see this as a classic case of folk “rules” that worked but had the wrong physics, later corrected by measurement.
• Others say serious kitchens have long used resting explicitly to ride carryover to target doneness, not for mystical “juice reabsorption.”
• A few criticize the article as product-adjacent or rehashing older work; others praise it for clear experiments and for debunking searing/resting myths with data.