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[lobslover]

Hey Lena!

With thicker cuts, I normally allow a longer rest, especially after a hard sear. I keep the meat in a warm place without wrapping it tightly, otherwise the crust softens very quickly. I also remove it from the heat a little before it reaches the final temperature, as it will continue cooking while resting. In a busy kitchen, getting that timing right is important because resting has to be part of the service, not something you think about afterwards.

[lobslover]

Do you notice a difference in the final texture depending on whether the meat rests on a rack or directly on a warm tray?