new technique i am trying while resting a steak

TheDirtyBurger · August 2010

I love the juices com a nicely cooked steak but I also like the crust from a good sear. So lately I have been resting the steak on a few skewers to preserve the crust. Just thought I would share.

Grandpas Grub · August 2010

Thanks for the post, I think I will give that a try tonight.

Kent

Big'un · August 2010

Great thought!

NibbleMeThis · August 2010

You are on to something. Not only will this give you a crisper crust, it will also result in less moisture loss.

I learned that tip at Rouxbe Online Cooking school. The say that when the steak is directly on the plate, it "causes the steak to steam, opening the pores on the seared crust and allows the juice to escape".

I tried two steaks side by side and it seemed true. The one on the rack had noticeably less juices on the plate after 10 minutes.

kmellecker · August 2010

Very interesting. Have you noticed a difference? Sure seems like a great idea. Thanks for sharing.

TheDirtyBurger · August 2010

Yeah this one had a pretty good sear on it, therefore a tight crust. Usually I will get a decent amount of drippage on the plate, not nearly as much as I would if I did not rest it on the skewers though. This time there were 2 drops of drippin's and that was it.

here is a pic of the steak, normally if no skewers were used the plate would be swimming if I did not dump it. I might find a use for some steak jus

TheDirtyBurger · August 2010

Yeah a big difference. I have been doing this pretty much all summer and I much prefer it. Especially when I lay on my S&P rub thick, the taste of the seared seasoning is amazing. I used to hate fat, but now I will season the fat really well and sear it well. Outstanding!

Grumpa · August 2010

Sounds like a great idea.... IK'll give it a try.

Thanks for sharing!

KMO_Q · August 2010

NICE!...Thanks for the idea...

bobSTL · August 2010

Thanks for the tip! Now I know what to do with the 200 pack of skewers I have in the basement :laugh:
Thanks, Bob

TheDirtyBurger · August 2010

I bought a small box of them at restaurant depot when I went on a 1 day shish ka bob cook. I have used them 2-3 times for shish ka bobs. I figured I have 9000 of them, I might as well get using them

TheDirtyBurger · September 2010

Kevin
Are you going to eggwegofest? If not you should. You can meet the world famous RRP and Boilermaker Ben. What about Lake Zurich?

Either way let me know if you want a tel-tru thermometer or some carnivore sauce as I am doing an order for both

tim

new technique i am trying while resting a steak

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