Preview — The Goal
🎯 The Goal: You nailed the sear, the kitchen smells incredible, you slice immediately — and a flood of juice pours onto the cutting board, leaving the meat gray and dry. That puddle WAS the flavor. Slicing straight off the heat is the single most common way home cooks ruin good meat, and the fix is the cheapest technique in cooking: do nothing. Tent it under foil for 5-10 minutes, let the juices redistribute, then slice into meat that stays juicy on the plate instead of on the board.