I always thought letting a steak rest was just about the temperature

For years, I'd pull a ribeye at 125 degrees, let it sit for maybe five minutes, and call it good. The juice on the plate bugged me, but I figured that was just how it was. Then, during a busy Friday service, I got slammed and a couple of my medium-rare orders sat under the heat lamp for a solid twelve minutes while we sorted a side. I was sure they were ruined. When they finally went out, I cut into one to check, and it was the juiciest, most even steak I'd made all night. No big puddle, just perfect meat. It clicked that resting isn't just about temp equalization, it's about the muscle fibers fully relaxing to hold onto the moisture. Now I give my good cuts a full ten minutes, no less. Has anyone else found a specific rest time that works best for different cuts, like a strip versus a filet?

2 comments

2 Comments

lisa_bennett23d ago

Wait, you used to only rest it for five minutes?

grant_wilson7223d ago

Oh yeah, I did that for years (and wondered why it was always tough).