How long should I rest my meat after pan-searing?

Question

Understand how resting time after searing affects juiciness and texture.

Answer 1

Rest your meat for at least 5-10 minutes after pan-searing, allowing the juices to redistribute and resulting in a more tender and flavorful cut.

Detailed Explanation:

When you pan-sear meat, the heat causes the muscle fibers to contract and squeeze out moisture. This moisture pools in the center of the meat. If you cut into the meat immediately after cooking, all those juices will run out, leaving you with a drier, less flavorful piece of meat. Resting allows the muscle fibers to relax and reabsorb the juices. The carryover cooking effect also continues to gently cook the meat, bringing it closer to your desired internal temperature. The ideal resting time depends on the size and thickness of the cut. Smaller cuts like steaks or chops benefit from at least 5 minutes of rest, while larger roasts may need 10-20 minutes or more. A good rule of thumb is to rest the meat for about half the time it was cooked. Cover the meat loosely with foil while resting to keep it warm without steaming it.

Pro Tip:

Use a meat thermometer to ensure your meat reaches the desired internal temperature during carryover cooking while resting. This prevents overcooking and ensures a perfectly cooked result.