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I thought resting steaks on the counter was fine until a line cook in Austin showed me the plate test
He pressed two steaks after 10 minutes, one on the board and one on a warm plate, and the plate one lost way less juice when sliced, so now every steak at my place rests on a heated plate covered with a bowl, and I'm wondering what small plating change totally flipped your results in the kitchen?
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fiona_clark2d ago
The part about the plate test really got me because I always figured a resting steak is a resting steak, doesn't matter what it sits on. I used to just toss mine on the cutting board and let it hang out, then wonder why my board was swimming in juice while the meat came out kinda dry. A friend who cooked in restaurants told me the cold board pulls heat out of the steak and makes the fibers squeeze out moisture, basically the opposite of what you want. Now I rest mine on a warm plate with a metal bowl over the top and the juice stays in the meat where it belongs. It's such a dumb little thing but it changed how my steaks eat, way juicier every time. Knowing this sooner would have saved me so many dry dinners.
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