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Can we talk about resting steaks on a wire rack instead of a plate, changed my whole Friday night service
I was losing the crust on every ribeye coming off the flat top at my spot in Portland because I was stacking them on sheet pans to rest, and the steam was turning the sear to mush. Swapped to a wire rack over a half sheet pan about 3 weeks ago and now the bottoms stay dry and crusty instead of soggy. Anybody else mess with rack resting for bigger cuts, or do you just tent and pray like I used to?
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kelly38510d ago
Tbh I used to think resting on plates was fine but the steam thing is real.
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