How to rest meat but not let it get too cold?
I have been over the last year perfecting the home cooked steak to my liking and have read with interest the questions and answers on cooking steak How do you properly cook a steak? and How do you cook a steak like those found in fine steakhouses?
But I find that when I rest it properly it gets too cold and the marbles fats cool too much becoming undesirable (in scotch fillet) . If I wrap it in foil and a cloth it seems to loose the nice crisp surface.
SO what is the best way to rest it?
Place the steaks on a wire cooling rack over a half sheet pan and cover with foil.
Additionally heat your plates in either a low oven or your dish washer on the plate warming setting which will help keep the steaks as warm as possible once plated.
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