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Tried resting my steaks on a wire rack instead of a plate and my cutting board flooded with juice
For about 6 months I rested every steak on a plate like I was taught in my first kitchen back in Denver. Then a line cook named Marcus told me to try a wire rack over a sheet pan so the crust stays dry instead of steaming. First ribeye I did this way dumped maybe 3 tablespoons of juice straight through and the bottom of the steak actually stayed crisp, which I did not expect. Now I am wondering if I have been wrecking my crusts this whole time on purpose. Any of you rest on a rack, and do you salt before or after?
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black.joel22d ago
Plate rest is fine and the rack thing is overblown. That juice you see running off is flavor leaving the meat, and a plate lets the steak sit in it and soak some back up. Marcus gave you one tip from one busy service and now you think six months of cooking was wrong? Wire racks cool the steak faster too, which means the fat starts setting up before it hits the plate. Salt after it rests, not before, or you pull even more water out. Do what works for your kitchen and stop chasing every line cook trick.
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