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Wish I never listened to that line cook about resting steaks
About 6 months ago, a line cook at the restaurant I was working at in Boise told me that resting steaks on a plate instead of a rack was totally fine. He said the juices just reabsorb anyway and I was overthinking it. I took his advice because he had been there longer and seemed confident. Next thing I know, my filets were sitting in a puddle of gray juice and the crust went completely soggy during service. I lost like 4 orders that night and the head chef pulled me aside. Turns out he was wrong and I should have stuck with the wire rack every time. Has anyone else gotten bad advice from a coworker that messed up their whole service?
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the_skyler4d agoTop Commenter
That puddle of gray juice sounds like a total nightmare man, resting on a rack is the only way.
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