Sous vide guy told me to stop resting my steaks, total flip

Had a line cook who runs a food truck in Memphis tell me I was ruining ribeyes by resting them 8 minutes after the bath. He said rest before sear, not after, so carryover doesnt blow past 137. I tried it on a 2 inch prime strip last tuesday and the crust held way better, juice stayed in. Anyone else ditch the post-sear rest or is this guy just a weirdo?

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river35118d agoOG Member

He's not a weirdo, he's got it right. I've been doing rest before sear for a year now after a buddy in Austin put me on it. The bath gets the center where you want it, then you let it come down a bit so the sear doesn't push it over. That 137 carryover after an 8 minute rest is the real killer, ruins the whole texture. Crust holds up way better too because the surface is drier and cooler when it hits the pan. I still give it like 2 or 3 minutes after the sear just so the muscle settles, but that's it. Try it once with the same cut you usually use and you'll see the difference in the first bite.