STOP EATING COLD STEAKS🥩🥶

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Danny Kim

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Yo warm plates is a game changer. Not just for steak. For everything! Like if I got left overs in a Tupperware and I’m reheating in the microwave, I got plates in the toaster oven on like 130F so when the leftovers are heated I can plate. It keeps the food warmer longer AND makes the meal feel just alittle more premium than left over normally do

erik

So instead of ignoring this important step, here are some tips to keep the steak WHILE not compromising resting:

- Use aluminum foil as a tent to keep the heat in.
- Set oven at 175 degrees while resting. It will keep the steak warm but will not overcook it.
- Microwave your plates so the steak isn't resting on a cold plate.

*Are there any other ways to keep a steak warm? Let us know in the comments how you keep your steak warm while resting! (2/2)

DannyGrubs

got a lot of comments on our recent steak video (Michelin chef teaches how to cook a steak) saying that they don’t rest their steaks because it gets cold. This a HUGE rookie mistake if you’re looking to cook delicious steaks at home!

But why is resting the steak necessary?

Resting your meat allows the myofibrils (long skinny strands that make up muscle fibers) to relax and reabsorb the moisture that had left the fibers while being cooked under intense heat. If you cut the meat right away, you’re not giving the precious moisture time to be reabsorbed, and this will cause the flavorful juices to just pool on the cutting board. What a waste! (1/2)

DannyGrubs

From me i learn this from shokugeki no souma, just put a bowl over it. Stainless steel tho. But i only have glass one so i pre heat my bowl until it warm and put my steak on a cutting board and then put a bowl over it.

nadhifdolla

When I cook steak, I wrap it up in aluminum foil and then put it in the oven at 185 degrees to keep it warm or while cooking it in the pan, I put the whole pan with the steak in the oven to keep it warm

chibirosequeen

We use dishwasher safe plastic tubs, lining the first tub with kitchen paper then nesting the second tub sandwiching the paper. The paper improves the isulation but it still works well with just the 2 nested tubs. With the lid you can just rest it on top or you can use another sheet of kitchen paper to absorb the condensation that can form on the lid. The 2 tub method works well with all the foods we have tried, rice/pasta/soups and stews, easy the clean and cheap. Take care God bless one and all.

wolfman

I melt butter in a pan and keep it on low and when my steak is done i let it rest in the butter

billythomas

Finally someone who answered my long time question. I always wondered y u rest the steak.

weiyu

Just a thought, although somewhat controversial, why not sear just before rest rather than at the beginning of the cook? Seems the higher surface temperature would maintain the overall a bit longer?

thomasborders

Don't just put a foil tent over the steak, loosely wrap it in foil. Once your done resting the steak open the foil remove the streak, plate the steak, then pour any juices that have come out of the steak while it was resting over the steak

seanpatrick

You can always put the pan on a low heat and throw it back in after it’s rested for 15-20 seconds on each side.

And if your steak is thin, be sure to pull it just a little earlier than you normally would as the residual heat will cook it for just a short while after.

So if you take it out exactly as you like it, it can make it a little chewier than expected.

astonedwalrus

Toaster oven has “warm” function to act like an enclosed heating lamp. Nd also protects it from stray Husky fur (3 fur babies and counting, guaranteed fur in our coffee cup!)

linkpaivichit

i figure lots of restaurants also heat up their plates, or even skillets depending on the meal. I suppose maybe it also gives the impression of the meal being... fresher off the grill? if that makes sense? it certainly has lots of uses

MossThing