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Steak "resting" done correctly??


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Steak "resting" done correctly??

PhatDaddy | Jun 4, 2008 12:49 PM

I've been reading a lot about letting steaks "rest" after cooking, to help hold the juices. This all makes good sense to me (I'm obviously just getting started with grilling the RIGHT way). But I have a question.

Most of the time, we are grilling Ribeyes on a gas grill. After I get the steaks the right temperature for the people involved, I'll stack the steaks on a plate, and get thim to the kitchen, where plates are being prepared to take to the table. However, if I give the steaks a full 5 minutes (which is what I understand to be a good "resting" time), the steaks will manage to get a little cool, and not quite as tasty as a fully hot piece of well cooked meat.

My dad had "steak plates" years ago that were metal plates that they warmed in the oven while the meat was cooking, and the steaks were served on them. I think that would actually cook the meat some more, as they would sizzle when put on the hot plates.

Anyway, what do you guys do to keep the meat at a good temperature while they rest?

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