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(I helped save b3ta! rob, Sun 1 Apr 2001, 1:00)
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I agree
five minutes, maybe up to ten if you've got the oven warm first.
(Bazongaloid, Wed 18 May 2011, 13:27, 1 reply, 15 years ago)
guideline is half to 3/4 of cooking time I think
so no more than 10 minutes resting should be necessary I'd say
(I helped save b3ta! Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:29, Reply)
You chaps are probably right, I posted with I normally do for my favourite.
I like a highly-toasted fat ribeye though, so the extra time lets the otherwise fairly cool interior get a bit warm while staying pink ...
(BrianHequator was stretching owls, on, or around, Wed 18 May 2011, 13:39, Reply)
Mmmmm Rib-Eye.
I had some amazing Rib-Eye in Gaucho in Picadilly.
(Bazongaloid, Wed 18 May 2011, 13:41, Reply)
yeah, ribeye is a different thing altogether

(I helped save b3ta! Vipros. clever got me this far, then tricky got me in, Wed 18 May 2011, 13:43, Reply)

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