A customer told me my steaks were too wet and it totally changed how I rest them

Some guy comes in and says my ribeyes are sitting in too much juice on the tray. At first I was annoyed, but he was right - I was only resting them like 3 minutes. Now I give them a full 8 minutes on a rack before wrapping, and the moisture stays in the meat instead of pooling. Anyone else get a random tip from a customer that actually worked better than what you learned in trade school?

2 comments

2 Comments

gray_schmidt822d ago

Took me burning the roof of my mouth on a steak I barely rested to realize I was doing it wrong too. Guess that's why I'm a property manager and not a chef.

blair_allen22d ago

Oof, sorry about the roof of your mouth there, @gray_schmidt8. Live and learn, right?