Why does nobody talk about resting steaks on a wire rack instead of a plate?

I was in a kitchen in Denver last month and saw a guy pull a ribeye off the grill, set it on a wire rack over a sheet pan, and the crust stayed perfect instead of getting soggy on one side. Has anyone else tried this or do you all just stick with plates like I used to?

3 comments

3 Comments

miller.emery27d ago

@karen361 nailed it with the airflow thing. I switched to a wire rack after a buddy in Texas showed me how it keeps the crust from steaming, and now I do it for chicken thighs too. Bacon comes out way crispier on a rack over a sheet pan, definite game changer.

paul_taylor2127d ago

My buddy swears by that same method and he even puts a wire rack in his slow cooker now for pot roast. The crust stays crunchy and the meat falls apart. @karen361 has me thinking about trying it for roasted potatoes too.

karen36127d ago

Actually a wire rack is more about airflow than keeping the crust dry... a plate traps steam underneath and makes the bottom soggy every time. It's not just for steaks either, works great for bacon and roasted veggies.