Fat flashing your steak is the best way to find a balance between resting your steak to give the juices time to redistribute and serving it immediately for
The principle here is simple: After resting and just before you serve your meat, you get the leftover fat in the pan smoking hot, then pour it right on top of the steak.
It's based on a similar principle to basting a seared food in fat while it cooks. This is typically with butter or oil, a technique that works wonders for everything from steak to fish.
The fat will give your steak an extra flavor pop and it’s a better heat conductor than hot air, meaning you can blast the surface of your steak without drying it out.