Resting Meat

Resting is the practice of allowing cooked meat to sit, uncovered or loosely tented with foil, for a period of time after it comes off the heat and before it's cut. It's one of the simplest steps in cooking — and one of the most commonly skipped.

Why Resting Works: During cooking, the heat drives moisture toward the center of the meat. The muscle fibers on the exterior tighten and squeeze their juices inward. If you cut immediately, those concentrated juices pour out onto the cutting board — you see a pool of liquid and the meat tastes drier than it should.

During resting, the meat cools slightly and the fibers relax. Moisture redistributes more evenly throughout the muscle. When you cut, significantly less juice escapes.

How Much Difference Does It Make? Studies have shown that a steak cut immediately after cooking can lose 5–10 times more juice than one rested properly. That's the difference between a juicy steak and a dry one — not the cooking method, not the cut, but five minutes of patience.

Rest Times: - Steaks (1–1.5" thick): 5–8 minutes - Thick steaks (2"+): 8–12 minutes - Roasts (prime rib, tenderloin): 15–20 minutes - Brisket: 1–4 hours (wrapped, in a cooler) - General rule: Rest for roughly 1 minute per 100g (3.5 oz) of meat

Carryover Cooking: During the rest, the internal temperature continues to rise — typically 5–10°F for a steak and up to 15°F for a large roast. Factor this into your pull temperature: if you want 135°F medium-rare, pull at 125–130°F.

To Tent or Not to Tent: Loosely tenting with foil retains some heat but softens the crust. I prefer no tent for steaks (preserves the sear) and a loose tent for roasts (prevents too much cooling over the longer rest time). Never wrap tightly — trapped steam ruins the crust.