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do not touch it here is maybe the most overlooked feature or factor in the success or failure of a steak particularly a thick steak but itamp;#39;s true of all meat this magical period immediately following its removal from the heat it should rest on the board meaning sit there at room temperature for 5 to 7 minutes at which point stay away from it donamp;#39;t touch it donamp;#39;t poke it donamp;#39;t slice it to look inside do not start slicing it into slices right away whatamp;#39;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 thatamp;#39;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 and a totally messed up steak is going on in that period of time that youamp;#39;re just
