Why does every other chef I meet skip resting steaks for the full time?

I've been noticing this a lot lately at pop-ups and even in some nicer spots around Portland. People sear a beautiful ribeye, let it sit for maybe 3 minutes, then slice right into it and all those juices flood the board. My mentor taught me to rest a thick cut for at least 8 to 10 minutes, tented loose with foil, and it makes a huge difference in moisture retention. I timed it last week at a friend's place - he cut into his after 4 minutes and lost probably 2 ounces of liquid compared to mine. Am I wrong for thinking this is a basic thing every pro should have down? Has anyone else dealt with a cook who refuses to wait that extra few minutes?

3 comments

3 Comments

knight.felix1mo ago

Gently nudge your friend on the foil thing. Tenting loosely with foil can actually trap heat and keep the steak cooking a bit longer, which pushes out more moisture. Rest it uncovered on a wire rack over a plate or cutting board, that lets the steam escape and the juices settle back in evenly. I’ve tested both ways side by side, uncovered resting holds way more liquid than tented foil. That extra 4 minutes your buddy skipped is a big deal, but the foil trick might be helping less than you think too.

phoenixw111mo ago

That's a lot of science for something that's basically just "don't wrap your meat in tin foil," but hey, I respect the dedication. Next thing you know we'll need a kitchen lab coat and a stopwatch just to eat a steak. So should I tell my buddy he's been running an unauthorized steam bath for his ribeyes this whole time?

miles_hall1mo ago

Wait, you've actually tested both methods side by side with the same cut of steak? That's wild, I've always just tented because that's what my dad did, but now I'm genuinely curious about your results. I might have to run my own little experiment this weekend because the idea that I've been basically steaming my steaks is messing with my head a bit.