Hold on, 12 years working with this guy and he just now decides you're nuts for something half the trade does? That is wild to me. Here's the thing though, wet block in Tucson heat is a whole different animal than wet block in normal weather, because that water pulls out of the block so fast it can flash dry and leave you with a weak bond anyway. But the crew that swears by it usually is dunking or really soaking the units, not just hitting them with a hose, so I would ask which one they actually mean before picking sides.

Did the cook say why the rack works better than a board? I always figured it was just about air flow, but 8 minutes on a wire rack versus 8 on a cutting board still seems like a big gap for such a short rest. Curious if the thickness of the steak or the heat of the pan matters more than the method itself.

2015 was the year I got a 30 day timeout on Facebook for a joke about the referendum that I'd posted like 4 times before with zero issues. Same joke, same words, just a different week. Honestly the memes didn't change, the algorithm just stopped pretending it was neutral once the votes were counted.