My pan sauce breaks every time.
Heat and order. Take the pan off the heat before the butter goes in, add it cold and in pieces, and swirl rather than stir. A broken sauce is usually rescued by a spoonful of cold water off the heat, whisked hard.
How much salt is right for pasta water?
About 10 g per litre, which tastes like a mild broth. This is the only chance to season the pasta itself; salt added afterwards sits on the surface and never gets inside the starch.
Does resting a steak actually matter?
Yes, measurably: resting lets the temperature even out and the juices redistribute, so less liquid runs out on the board. Five minutes for a steak, twenty for a roast, and loosely covered rather than wrapped, which steams the crust away.
Any downside worth knowing before I commit?
It commits you to a format that is tedious to migrate away from later. The first weeks also look worse than doing nothing, which is when most people abandon it.