Just realized everyone's wrong about resting a reverse seared steak

I cooked a 2-inch ribeye to 115F in the oven, seared it in a cast iron skillet for 90 seconds a side, and sliced it right away. The juice stayed in the meat and the crust was way better. Do you guys ever skip the rest?

3 comments

3 Comments

barbarah1921d ago

Tried the same thing last week with a thick strip steak. Pulled it at 110, got a crazy hot sear, and cut it immediately. The slices were perfect, no pool of juice on the board. That rest period always felt like it was just steaming the crust off. Your method is the way to go.

jenny_hall21d ago

But @barbarah19, that juice on the board is flavor leaving the meat.

ryantorres21d agoTop Commenter

My last ribeye lost half its juice resting.