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Vent: my old sous screamed at me for resting steaks on the board, and 6 years later I get why
Back at a spot in Cleveland around 2018, my sous lost it on me for letting a ribeye sit on the cutting board instead of a rack, and I figured he was just being a jerk about dishes. Turns out he wanted airflow under the meat so the bottom crust doesn't steam itself soft, and he was right, I just did not want to hear it from a guy yelling at me at 11pm. Fast forward to last month, I did a side by side with two 1.5 inch strips, one on the board and one on a wire rack, and the rack one had a way better crust on the bottom after 8 minutes of resting. The board steak was soggy on the bottom, no nice sear left, and I had to toss it back in the pan just to save it. Now I keep a cheap rack right by the pass and nobody touches it. What is your rest setup, rack, board, or something I have not tried yet?
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