Meat Cooking Temperatures

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2 Responses

  1. Tucker says:

    Hey Don! This is a great article! I just have a couple of questions: 

    When searing meat, if you decide to go the air drying route rather than blotting with a towel, how long would you recommend letting the meat dry before searing?

    I think I skip the step of letting the meat rest long enough after it’s been taken off the heat. I really appreciate the recommended times there. I know we don’t usually let our thicker steaks sit for 20 minutes before diving in!

    • admin says:

      I usually dry it for about an hour if I’m going that route – it really is better. But I’m here in Colorado in a really dry climate, so it might be different where you live.

      And yes, EVERYONE skips that step! If you ever watch Gordon Ramsay on Hell’s Kitchen, he’s constantly yelling at his chefs not to skip that step. It really, truly makes a huge difference.

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