Why is resting meat after cooking so critical, and for how long should a steak rest?

Question

Why is resting meat after cooking so critical? Understand the science of how it allows juices to redistribute, and how long a steak should rest.

Answer 1

Resting meat, especially steak, is critical because it allows the muscle fibers to relax and reabsorb juices, resulting in a more tender and flavorful final product. A steak should typically rest for 5-10 minutes for smaller cuts and up to 20 minutes for larger cuts.

Detailed Explanation:

When meat is cooked, the muscle fibers contract and squeeze out moisture. This is why you see juices pooling on the surface of a steak as it cooks. If you cut into the steak immediately after removing it from the heat, all those juices will run out, leaving you with a dry and less flavorful piece of meat.

Resting allows the muscle fibers to relax. As they relax, they reabsorb much of the moisture that was squeezed out during cooking. This redistribution of juices throughout the meat results in a more evenly moist and tender steak. The carryover cooking also continues during the resting period, raising the internal temperature a few degrees.

The ideal resting time depends on the size and thickness of the steak. A good rule of thumb is to rest smaller steaks (like a flank steak) for about 5-10 minutes. Larger, thicker steaks (like a ribeye or porterhouse) should rest for 10-20 minutes. You can tent the steak loosely with foil to keep it warm without steaming it.

Pro Tip:

Don't rest your steak directly on a cold plate, as this will quickly cool the meat. Instead, rest it on a slightly warmed plate or a wire rack placed over a plate to allow air to circulate.