Resting Meat, Juice Is Flavour

The edges of the steak have cooled all the way down to around 125degF, allowing them to suck up even more liquid from the center of the steak. What's more, the center of the steak has by this time cooled down to around 120degF, causing it to widen slightly. Cut the meat open at this stage, and the liquid will be so evenly and thinly distributed throughout the steak that surface tension is enough to keep it from spilling out on the plate.