My 70-year-old line cook's tip about resting steaks sounded like BS until I tried it

Old Sal who's been on the flat top since the 80s told me to rest ribeyes on a wire rack for exactly 4 minutes, not on a plate. I laughed and did my usual 2 minutes on a cutting board. My next ticket came back because the steak was cold in the middle and bleeding out. Now I set a timer for 4 every time and it actually works. Has anyone else had a crusty old timer give you advice that seemed dumb but saved your ass?

2 comments

2 Comments

logan6326d ago

I read somewhere that resting meat lets the juices settle back in, ever try that?

the_kevin6d ago

Wait, are you saying I'm supposed to let my steak sit there like a cat staring at a bird while I just watch it get cold? @logan632, I've tried it a few times, mostly because I got distracted by my phone. Honestly, the meat does taste a bit better, but I swear the juices just end up on the cutting board anyway. So either I'm doing it wrong, or the internet is just messing with us.