Serious question, why do cooks keep slicing flank steak right off the grill?

Watched a guy on my line last Friday pull a flank steak straight off the grill, slice it on the board, and lose half the juice into a puddle within 20 seconds. He plated it and those slices were gray and dry by the time they hit the pass. I used to do the same thing when I was starting out, so no shade, but resting is not optional, it lets the fibers relax and pull that moisture back in. The fix is stupid simple: tent it and let it sit 8 to 10 minutes for a flank, longer for a thicker cut. I set a timer on my phone now because I would always forget and start poking at it. What are you all using to keep meat warm while it rests on a busy night without steaming the crust off?

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wilson.emma2d ago

Warm a sheet pan in a low oven and rest the steak on a rack over it, keeps it hot without steaming.

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