Call BS and say what? Some guy on an Internet forum guarantees he knows better?So next time you hear some high-end chef telling you that you need to rest your steak before eating it, call BS on the guy.
Call BS and say what? Some guy on an Internet forum guarantees he knows better?So next time you hear some high-end chef telling you that you need to rest your steak before eating it, call BS on the guy.
What type of oil?
Ive been using avocado oil lately and like the results
You should try tallow. Adds some extra flavor imoUsually just vegetable or canola. I haven't experimented too much on that front.
Same. Reverse sear in a cast iron is the best. Even better if you swap the oven with a pellet smoker.You gotta under cook it and let it rest for a few minutes. Five minutes tops. I prefer to sear my steak in butter and cook it on medium/low in the oven instead of grilling.
What type of oil?
Ive been using avocado oil lately and like the results
Usually just vegetable or canola. I haven't experimented too much on that front.
I've done it both ways. I typically grill 1.5 inch ribeyes. First of all, if you really think there's only 1 tsp of juice coming out of a thick ribeye like that will all that fat, you're just wrong. When I pulled the ribeyes directly off the heat and sliced, the meat itself was just very tight and there was juice and blood that ran everywhere. When I rested on a plate loosely foiled for 10-15 minutes, the meat had relaxed and there wasn't nearly the amount of juice and blood left on the plate. Also, letting steaks rest for 10 minutes doesn't make them cold. They're still between warm and hot after that rest.
I'm just telling you I've tested this theory and it didn't work out the way you describe. Maybe you're talking about a sirloin or another different cut that's much more lean than ribeyes. But there was a massive difference when resting the ribeye.
Not sure this fits the thread exactly but I’ll throw it in any way since most of these come down to personal preferences. A common food controversy at our house is whether sugar cookies, chocolate chip cookies and the like should be soft or more on the crispy side. My take is that they should be done so that the bottom should be somewhat caramelized but not burnt or dried out. My wife thinks they should be on the soft side, almost bendable. Seems like a lot of them you get at an in store bakery like Hy-Vee or Fareway are almost always what I would consider barely baked, which to me is just yuck. Sometimes I’ll throw some on a cookie sheet and put them in the oven to get the bottom more done (which works by the way). She just shakes her head at me of course.