I thought letting steak rest was just for show until I messed up a $60 ribeye

I was in a rush during a busy dinner service and sliced into a prime ribeye right off the grill. The juices just flooded the board, leaving the meat dry. My head chef in Denver saw it and made me cook two more, one rested for 8 minutes and one not. The difference in taste and texture was huge, like two different cuts of meat. Anyone have a good trick for timing the rest during a rush without letting food get cold?

2 comments

2 Comments

murphy.wyatt1mo ago

Honestly, I've cut into steaks right away and they were fine. The juice loss seems overblown sometimes. Maybe it depends more on the cook than the rest.

kelly3381mo ago

What kind of steaks are you talking about? A thin cut might be fine but a thick ribeye acts different in my experience.