Took me 6 years to realize I was chilling lamb the wrong way

I always let lamb rest on the cutting board after a sear, figured it was fine. Then a chef buddy from Portland stopped by and asked why my lamb was dry and gray on the edge. Turns out I was slicing against the grain but the board was warmed unevenly, so my knife was dragging through the outer crust. Switched to a preheated wood board and rested it 3 extra minutes, total game changer. Anyone else have a stupid basic habit that took a customer or friend to point out?

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eva_moore8d ago

My buddy Kyle used to brag about his steak skills all the time, said he learned from his uncle who ran a diner. So I went over for his famous ribeye one night and watched him pull it off the grill, then plop it straight onto a cold metal tray. It was like he was trying to dry out the bottom on purpose. The crust turned rubbery and the juices just ran everywhere when he cut it. I didn't say anything until he asked why mine came out better the week before, then I told him about the preheated board trick. He looked at me like I'd just told him the sky was green, but next time he did it different. Now he won't shut up about his "new technique".