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Dinner Tonight: Strip Steaks with Cauliflower and Roasted Garlic Butter
Why do I have to let my steaks “rest” after cooking?
When you cook meat, the little fibers that make up the meat contract, squeezing liquid out of its cells. If you cut into just-cooked meat right away, you’ll see: Juices flow straight out of the meat and onto your plate. That’s not where you want them.
After cooking a strip steak in a skillet, which takes 10 to 12 minutes depending on the size, you’ll be well served to set it on a cutting board and tent it with foil for 5 minutes or so. Don’t worry, the meat won’t get cold (we’ve tested this extensively). But the fibers will relax and soften up and therefore be less likely to expel those juices. The meat will be easier to cut and much more tender to bite through.
This meal also features roasted cauliflower and shallots, which cook for 25 minutes in the oven. We all know what roasting does to cauliflower, creating nutty flavors and a beautiful spotty-brown exterior. But it’s the shallots that stand out; you’ll find that in the oven they become jammy little sweet-savory bombs of sophisticated flavor, elevating this meal into restaurant territory—without the price or the work.