General Discussion

Resting Meat?

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Resting Meat?

Coachboy | Jan 2, 2004 12:31 PM

Virtually every cookbook I've read instructs us to let meat (ie. steak) sit for 5-10 minutes (or more, depending on cooking time) before eating. I've always done this, and the difference is remarkable.

Why, then, do steakhouses serve us meat hot off the broiler on a 400 degree, sizzling platter (LG's this past weekend, Ruth's Chris, for example)? Shouldn't they put the meat under tin foil for 5 minutes, and then serve it on a warm (not hot) plate? You'ld think for $40 a steak they'd know better.

BTW, LG's in Palm Springs is overpriced and mediocre. Avoid.

Coachboy

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