12 Times You Should And Shouldn't Send Back Your Steak - Mashed

You should send back any dish if it's cold, but steak is specifically at risk since it has to rest for a certain amount of time. The chef might have forgotten all about it. And if the steak doesn't rest after being thrown on the grill, a lot of juices (ones that give it good flavor) will escape once you cut into it. According to WebstaurantStore, the minimum time for resting the meat is 5-7 before cutting into it. A thick cut of meat should rest for at least 10-20 minutes. For each inch of thickness, you have to add 5 minutes for resting.

The goal is to ensure the center of the steak is cool enough so the juices can be reabsorbed into the meat. During the cooking process, these juices become constricted. When you cut into a steak that hasn't rested for enough time, these juices will pool beneath your steak. However, if you let meat rest for too long, it will go from juicy and beautiful to cold and unappetizing. If that happens, it's your right to send it back and have it warmed up.