Resting Meat
Allowing meat to sit off heat after cooking before slicing. As meat cooks, muscle fibers contract and force moisture to the center. Resting allows fibers to relax and reabsorb juices evenly throughout the cut.
When to Use This Technique
- Every steak, chop, and chicken breast after cooking
- Whole roasts before carving
- Any time you want to retain maximum juice
Temperature Guide
Temperature Range
Rest loosely tented (not sealed) at room temperature
Visual Cue
Steam wisps off resting meat. Juices pool around base on board.
Readiness Test
Cut — juices stay in the meat, not flood the board
Step-by-Step Instructions
Remove meat from heat when 5°F BELOW target temperature
Tip
Carryover cooking continues even off heat. Steak pulled at 125°F reaches 130°F during rest.
Transfer to warm cutting board or plate
Tip
Cold surface draws heat out of meat too fast. Warm plate preferred.
Tent loosely with foil — never seal tightly
Tip
Tight foil trapping steam actually steams the exterior and softens the crust
Common Mistake
Tightly sealing foil makes the crispy skin soft and soggy
Rest: steak 5-10 min, pork chop 5 min, whole chicken 15-20 min, large roast 30 min
Tip
Proportional to size — larger cut = longer rest
Carve and serve immediately after resting
Tip
You can serve while still warm and juicy — no need to rush but don't let it go cold
Visual Cues to Look For
- When cut after proper rest: minimal juice runs out onto board
- When cut without rest: juice floods the board — you just lost 30% of your moisture
- Well-rested steak: every slice is uniformly pink, juicy throughout
Equipment Needed
- Cutting board
- Loose foil tent (optional)
- Thermometer
Related Techniques
Quick Reference
Difficulty
Easy
Time Required
5-30 minutes depending on cut size
Category
Dry Heat Cooking