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That tip about resting meat from a line cook in Portland totally backfired on me last weekend
I was working the grill station at a pop-up and this guy with 10 years experience told me to always rest steaks for exactly 5 minutes no matter what. I did it with a thin cut, maybe 8oz, and it came out cold in the middle. Chef was pissed. Should I just ignore that advice for smaller cuts or adjust times based on thickness? Anyone else have a pro tip that didn't work out?
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val_ramirez7d ago
That's a tough break, and I really feel for you. Getting chewed out by a chef over something you thought was solid advice is just the worst. The problem with that "exact 5 minutes" rule is it treats all steaks the same, which they clearly aren't. A thin 8oz cut just doesn't have the thermal mass to hold its heat that long, especially if the kitchen's cold. You're not wrong for trusting a guy with that much experience, but next time I'd just let the steak tell you when it's ready. A good rule I've heard is to rest it for about half the total cook time, and that's worked better for me on all different sizes.
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Wait, you actually timed it exactly? I once left a steak on the counter for 20 minutes trying to find my timer app, that was a way different kind of failure.
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