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That tip about resting steak on a wire rack changed my whole approach
I was at a cookout last weekend and this guy who used to work at a steakhouse in Chicago said they always rest steaks on a wire rack not a plate. He said keeping it up off the surface stops the bottom from steaming and ruining the crust. Tried it on a ribeye last night and the crust stayed crunchy all the way through. Any of you guys do this or got other resting tricks?
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iris39423d ago
Read somewhere that Kenji Lopez-Alt swears by this method too, lets the juices redistribute without wrecking that sear you worked for. Definitely stealing that trick for my next steak night.
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the_sam23d ago
That "letting the juices redistribute" thing is honestly how most good stuff in life works, not just steak. Like letting a decision sit for a day before pulling the trigger, everything settles better that way.
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