Why do you rest meat after cooking?
Resting meat, in one line
Resting meat means letting it sit for several minutes after cooking so the juices settle back into the fibers instead of running out when you slice it.
Why it works
Hot meat fibers are tight and the juices are thin and hot, so slicing right away lets them pour out. As meat cools a little, the fibers relax and the juices thicken enough to stay put. Residual heat also keeps cooking the center, which is called carryover cooking. A short rest gives you juicier, more evenly cooked meat.
How to do it
Common mistakes
- Slicing right away, which lets the juices run onto the board.
- Wrapping tightly in foil, which steams the crust soft.
- Resting too long, which lets the meat go cold.
Questions about resting meat
How long should steak rest?
Rest steak for about 5 to 10 minutes. A thicker cut can take a little longer.
Should you cover meat while it rests?
Tent it loosely with foil if you like. A tight wrap traps steam and softens a crisp crust.
Does resting meat really make a difference?
Yes. Meat that rests loses far less juice when sliced, so it tastes juicier.
Ribeye
Chicken Breast
Pork Shoulder
