Andy M.
Certified Pretend Chef
I watched a show on the Travel Channel about steaks this afternoon. In it, they showed Peter Luger's in Brooklyn as the perennial top steak house in NYC.
They showed steaks being cooked in the kitchen where they did something that raised a question in my mind.
Here is the process I saw:
Steak is cooking in the broiler.
Cook takes the steak out of the broiler and immediately slices it up.
He then puts it back into the broiler for a minute or two.
The steak is plated and served.
So, my question is this: You are ALWAYS being told you MUST rest the meat for 5-10 minutes tented with foil before ever cutting into it. How do you explain this process at the best steak house in the biggest food city in the country?
They showed steaks being cooked in the kitchen where they did something that raised a question in my mind.
Here is the process I saw:
Steak is cooking in the broiler.
Cook takes the steak out of the broiler and immediately slices it up.
He then puts it back into the broiler for a minute or two.
The steak is plated and served.
So, my question is this: You are ALWAYS being told you MUST rest the meat for 5-10 minutes tented with foil before ever cutting into it. How do you explain this process at the best steak house in the biggest food city in the country?