Originally Posted by SquirrelRJ
Resting should definitely be standard practice, I very rarely flash anything on pickup, though.
Say you had 5 steaks all with different temps, you're saying you still fire them all at the same time?
If you mean put them on the grill at the same time when the ticket comes in, then yes, I do. If I had, say, 2 MR, 2 M, and 1 WD, I would put them all on the grill at the same time and pull them off the grill/out of the oven accordingly.
Resting a while on a rack beside the grill isn't going to damage the steak at all...in fact, as we've established, resting is beneficial. If my MR and M are resting while the WD is still in oven, no problem. I probably wouldn't worry too much about resting a WD steak, since by definition most of the moisture has left the protein, but I would still set it aside until the ticket was on P/U, assuming it wasn't fired since the WD probably take 20-25 minutes.
Just to clarify, by flashing I mean quickly putting the meat back on the grill for like 10-15 seconds a side, to give the appearance/feel of the meat being "hot" when in fact it is properly rested and not hot. As we know, hot meat is overcooked. But a lot of diners don't want tepid feeling meat, so a quick flash for appearances' sake is what I'm talking about.
Originally Posted by durangojo
for me, or what works for me...i wouldn't call what i do really resting the steaks other than on the plate...i simply do not have the grill space or pass space. i'm very focused on the timing and of course the touching...no cake tester here hoss, who has time for that? and god gave us 10 cake testers right on the end of our hands.... no heat lamp, no putting steaks on and pulling them off, and putting them back on again...that would make me crazy and i'm not sure i could even keep track of them all. when a ticket comes in, i put the steak/filet on, rotate to mark, season with steak seasoning(montreal),turn over in the same place on the grill. sometimes if a new york has a bigger or fattier end i put that end to the hotter spot...i don't move the steaks once they are turned. it may not be the 'correct' way, but i rarely get a refire...usually i get..."my steak temp was spot on"
@bdl.....line ape? no, me jane!
i do sometimes have to move a steak to give the grill a quick brushing underneath if it's sticking because of the seasoning
Cake testing takes little to no time. Seconds. I've worked the grill in a high end, fine dining psuedo-steakhouse restaurant and never had any issues with my timing or speed using a cake tester. I use touch as well, the cake tester is just another tool to use. It can be useful for a lot of things, but if you are serving a 26oz bone in ribeye, or a porterhouse for 2, it is a valuable tool. It's a valuable tool for a filet or sirloin as well.
Its a good way to double check too...anyone that cooks a lot of filets will know that there are some that the meat is "mushier," and/or the grain is looser. Sometimes the mushy ones feel under temp, like it might feel MR but really be MED. If you are conscientious about what steaks you are pulling out of the lowboy or fridge (like if you know ahead of time that the steak might be mushy) then you can use feel to check, then a tester to double check.
Testers work great of fish as well, where poking and prodding a delicate piece of fish can be detrimental. Fish is kind of cool actually with a tester--take a nice, thick piece of halibut. One way to check for doneness is to stick a cake tester in the center of the fish. If the fish is still raw in the middle, you will feel the skewer "stick" and you won't be able to push it all the way through without a bit of force. If it is cooked all the way, the skewer will pass through with little to no resistance. The trick is to get it to the point at which you feel it stick the SLIGHTEST in the middle and allow for carryover to push it to perfect. Sublime.
Originally Posted by durangojo
color me stupid, but did i make a funny?
I think he was just laughing at you for using Montreal's steak seasoning.
I personally don't find using rubs/seasonings passe or otherwise inappropriate, but I would almost certainly prefer house made stuff over bought in seasonings. Personally, I'm a dedicated Salt and Pepper Steak person, but I see value in seasoning salts when used sparingly and appropriately.