Whether you’re cooking filet mignon for a date night at home or a large roast turkey for Thanksgiving, the texture and juiciness of the meat are just as important as the flavor. There are a few things that can help achieve a perfectly juicy slice, including purchasing high-quality meat, letting it come to room temperature before cooking, and, perhaps most importantly, letting the meat rest after cooking. As tempting as it may be to slice and serve a cut of meat as soon as it’s done cooking, letting it sit has some notable benefits. Read on to find out more before you try these steak dinners.
Why Do You Let Meat Rest After Cooking It?
If you’ve ever cut into a steak or burger right after it comes off the stovetop or grill, then you’ve probably noticed that juices immediately seep out and pool on the cutting board. This is exactly what happens when you don’t let your meat rest. Letting meat rest after cooking allows the juices to redistribute throughout the meat, ensuring each bite is juicy and tender.
Resting the meat also accounts for carryover cooking, a technique that refers to the internal temperature rising as the meat rests. Many recipes will call for removing meat from the primary heat source while it is still a few degrees shy of the ideal internal temperature. This happens because meat retains heat, so as it rests, the temperature continues to rise. For example, the ideal temperature range for a medium-rare steak is 130°F to 135°F (here’s a handy steak doneness chart). Depending on how you like your steak cooked, it’s a good idea to remove it when the internal temperature is between 125°F and 130°F to allow for carryover cooking as it rests.
How Long to Let Meat Rest After Cooking
Determining how long to let your meat rest depends on the type and size of meat that you’re cooking. A single, 8-ounce burger patty needs far less time to rest than a large roast chicken because it’s so much smaller.
As a rule of thumb, individual cuts like chicken breasts, pork chops, ribeye steaks, or burgers should rest for about 5 to 10 minutes after cooking. For larger cuts like a pork loin, beef tenderloin, roast chicken, or turkey, aim for 15 to 20 minutes of rest time, though very large cuts may need longer.
Will Resting a Steak Make It Cold?
It’s understandable to worry that your steak will cool down while it rests on a cutting board. But since most steaks only need to rest for about 5 to 10 minutes, they usually retain enough heat to stay warm for serving.
Should You Tent Steak?
Some home cooks prefer to loosely cover steak or other cuts of meat with foil to trap the heat and prevent it from getting cold. However, many chefs advise against this as it can trap steam and soften the crust on a nicely charred steak.
