do not touch it
[Music]
here is maybe the most overlooked
feature or factor in the success or
failure of a stake particularly a thick
steak but it's true of all me this
magical period immediately following its
removal from the heat it should rest on
the board
meaning sit there at room temperature
for five to seven minutes at which point
stay away from it don't touch it don't
poke it don't slice it to look inside
do not start slicing it into slices
right away what's going on inside is it
is continuing to cook but even more
importantly the the juices are
distributing themselves in a truly
wonderful alignment that's why if you
cut into a steak too quickly off the
barbecue you get this sort of bullseye
pattern instead of what it should be a
gentle graduation from red to various
hues of pink to the outer crust all the
difference in the world between a good
steak and a totally messed up steak is
going on in that period of time that
you're just doing nothing nothing I'm
going to find a good hot sizzling either
grill or pan get a good crust and sear
on the outside you want to finish it
either in the oven or all the way on the
grill and then just let it sit don't
wrap it in foil don't cover it don't
poke it don't prod it don't even look at
it just let it sit there leave it alone
morning
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