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Preserving the heat: Steak serving temperature

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Preserving the heat: Steak serving temperature

Itslikeimsayin | Sep 7, 2006 12:50 AM

Partly inspired by a discussion in a Mastro's thread on the LA board, I'm wondering if people have any good solutions to the dilemma of letting a steak rest after cooking vs. serving it while still very hot, especially considering the limitations of home cooking. (I'm sure a steak cooked at 1800 degrees holds its heat longer than those I grill at home.)

Anyway, I like my steak hot but also don't like ruining it by cutting into it seconds after I take it off the grill. Any suggestions?

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