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the_paul7mo ago
Gordon Ramsay would have a fit. All those juices just run right off the cutting board instead of getting reabsorbed. It's a simple step that makes a real difference.
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adam_robinson7mo ago
But how much flavor are we actually losing by skipping that step?
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logan_owens147mo ago
Wait, you actually don't let your steak rest at all? It sounds like a recipe for dry meat. All those juices just pour out onto the plate as soon as you cut into it. I tried skipping the rest once and my ribeye was a total mess, with a cold middle and all the flavor left in a pool. Letting it sit for just five minutes makes a huge difference in how tender and juicy it stays.
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