Any steak will cook while it rests. If you're doing it right you take the steak off when it's about 10 degrees below
its target temperature. Let it rest 5 minutes for every inch of thickness. This is what I do at home. It's not a difficult concept. If I can figure it out I'm sure the restaurant should be able to.
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Originally posted on Jun 24, 2024 at 12:42:21pm
Message modified by MHallDidNothingWr0ng on Jun 24, 2024 at 12:43:04pm
Message modified by MHallDidNothingWr0ng on Jun 24, 2024 at 12:44:22pm
Message modified by MHallDidNothingWr0ng on Jun 24, 2024 at 12:44:48pm