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Wrote off resting steaks on a rack until a line cook in Amarillo made me try it
Figured it was just something people say online, then he let his ribeyes sit on a wire rack for 8 minutes and the crust stayed put while mine steamed on the board. Been doing it ever since and the sear is night and day. Anyone got a trick like that they ignored for way too long?
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alice2426d ago
Did the cook say why the rack works better than a board? I always figured it was just about air flow, but 8 minutes on a wire rack versus 8 on a cutting board still seems like a big gap for such a short rest. Curious if the thickness of the steak or the heat of the pan matters more than the method itself.
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