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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?
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derek_coleman2d ago
Totally! @grant_wilson72 gets it, a full ten minute rest makes all the difference for a thick ribeye.
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