So I made a 1lb hanger steak via sous-vide the other day and cooked it for 45 minutes at 130F.
After I seared in a cast iron pan, I took the meat off of the pan and let it sit for a few minutes and then sliced it up(against the grain) into smaller portions.
I noticed a lot of red juice in the plate as I was slicing it up but after I put it on a plate and it was sitting at the table, the meat almost ended up swimming in red juice.
When I order medium rare steak at a restaurant and it comes out pre-sliced, I don't usually notice this much red juice.
Is this normal?
Found this great article explaining what was going on: http://www.seriouseats.com/2009/12/how-to-have-juicy-meats-steaks-the-food-lab-the-importance-of-resting-grilling.html#continued
He has another article about sous vide ( http://www.seriouseats.com/2010/03/how-to-sous-vide-steak.html ) where he claims that you don't need to let the meat rest after searing. This is the one that originally led me to not need to rest the steak.
Looks like there is some resting that is required. Will post up with results next time I make some steak.