Resting Steaks

Resting meats, once cooked is as critical as laboring over the selection of the cut and the cooking of the succulent steak you is about to serve. While resting, the proteins become firmer allowing the steak to maintain its flavorful juices. Many people say you should wait 8 minutes per pound, which fits to our suggestion of 5 minutes for a thin and 15 minutes for a thick one. The goal is to get the internal temperature to 120 prior to serving, however who wants to poke the steaks over and over while guests are waiting. Personally, I wait 8 minutes for most all of my steaks and I never get a complaint.—Editor