When a steak comes off the grill, let it rest for five minutes before serving for maximum juiciness, say Chowhounds. The idea behind resting is to let juices redistribute from the interior, where the heat has driven them, to the exterior, explains carswell. In theory, this makes for juicier meat all over and reduces the amount of liquid lost when the meat is cut. FoodFuser offers this link to a handy chart of meat resting times.

Several hounds recommend tenting cooked steaks loosely in foil to keep them hot while they rest. Don’t let the foil touch the steak, or the meat’s crust will soften up, warns ESNY. carswell places the steak on a cooling rack over a platter; the steak doesn’t soak in the expressed juices (“saving that crust again,” carswell says) and it’s easy to salvage the fluid for drizzling on the meat once cut.

When ready to serve, FoodFuser sets the steak on a hot, cast iron fajita plate, lets it sizzle for five seconds, then flips it and lets it continue to sizzle on the other side as it’s served. This isn’t enough time to recook the steak, but there is, he says, “something deep and atavistic about the sizzle.”

Board Link: Steak “resting” done correctly??

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