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Just realized my old sous was right about resting steaks, and I hate it
For about 4 years I pulled steaks off the grill and sent them straight to the plate, because I thought resting was just something cooks said to sound fancy. My old sous at a spot in Fort Worth pulled me aside after a Friday rush and said "your ribeye is bleeding on the plate and the guest thinks it's raw," and I was too proud to hear it at first. I finally tried a hard 8 minute rest under a foil tent, no butter bath or anything, and the carryover took the center to a solid medium while the plate stopped looking like a crime scene. Now I rest everything, even the flank steaks for family meal, because the juice stays in the meat instead of on the cutting board. What's your rest time for a thick bone-in, and do you tent it or let it sit open?
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victor_adams957d ago
Ever notice how the stuff we resist most is usually the stuff that actually works? Resting meat is like sleep or saving money, nobody wants to hear it, but skipping it always shows up somewhere later. For a thick bone-in I go about 10 minutes, closer to 12 if it's a real monster, and I tent it loose with foil so it doesn't steam itself. Open air works fine too if the kitchen's warm, but that bone sucks up heat and holds it, so I lean toward tenting.
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