If you do not rest your steak, you will lose all of the flavorful juices.
I’m going to prepare two 12-ounce ribeyes the exact same way.
I will season with a bit of salt and nothing else.
To cook them, I will use the same amount of oil in two identical pans.
I will sear them for the same amount of time per side.
The only difference is that at the end I will let one steak rest for ten minutes.
The other steak I will cut right away.
Not only did the unrested steak not finish cooking, but it also lost a lot of juice.
For the rested steak, it was cooked perfectly and all of the juice stayed inside.
So if you want juicy steak, rest it before cutting!