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I watched a cook pull a steak at 125 and it sat for 20 minutes before anyone caught it
I was staging at a spot in Portland last month and watched a cook pull a ribeye at close to 125, set it on the pass, and walk away to help with prep. Twenty minutes later the expo finally noticed it sitting there cold and grey. The cook's whole deal was that he was scared of overcooking it, so he pulled early and just banked on the rest carrying it. But a steak resting for 20 minutes on a cold sheet pan loses almost all its heat, and the carryover stops mattering. What he should have done is leave it on the heat until closer to 130, pull it, and let it rest on a warm shelf for maybe 6 or 7 minutes max. I know this because I made the same mistake for my first two years on the line and got chewed out by a sous in Chicago who made me temp every steak at the pass for a month straight. The window between pull and serve is where most home cooks and newer line cooks lose it. How long are you resting your steaks and at what temp are you pulling them off the heat?
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