You’ve just cooked the perfect roast or steak, and you’re ready to dive in. But before you carve that beautiful piece of meat, there’s one crucial step you should never skip: letting it rest. While it might be tempting to slice into it immediately, allowing your meat to rest before carving ensures a better dining experience. Here’s why.
Why Resting Meat Matters
When you cook meat, the heat causes the juices inside to move toward the centre of the cut. If you carve the meat immediately after taking it off the heat, those delicious juices will spill out onto your cutting board, leaving you with a dry piece of meat.
Resting the meat gives the juices time to redistribute throughout the cut, ensuring every bite is tender and juicy.
How Long Should You Let Meat Rest?
The time you should let meat rest depends on the size and type of cut:
- Small cuts (like steak or chicken breasts): Rest for 5-10 minutes.
- Medium cuts (like pork loins or thick chops): Rest for 10-15 minutes.
- Large cuts (like whole roasts or turkeys): Rest for 15-20 minutes.
As a general rule, let meat rest for about 1 minute per 100g. This rule works for almost any meat you cook, from steaks to large roasts.
Does Meat Keep Cooking While It Rests?
Yes, meat continues to cook slightly while it rests, a phenomenon known as carryover cooking. The internal temperature can rise by 2-3°C (or 5-10°F) depending on the cut and size.
This means that even if you pull your meat off the heat when it’s slightly undercooked, resting will finish the job without overcooking the meat.
To ensure accuracy, use a meat thermometer to check the internal temperature before and after resting. This way, you can achieve the perfect doneness without overcooking.
How to Rest Meat Properly
To get the most out of resting your meat, follow these simple tips:
- Tent the meat loosely with foil: This keeps the meat warm while allowing some air circulation, preventing the outer crust from getting soggy.
- Place the meat on a cutting board: Avoid resting meat directly on a hot pan, as this can continue to cook it. A cutting board provides a neutral surface for the meat to settle.
The End Result – Juicy, Tender Meat
Resting allows the juices to distribute evenly throughout the meat, so you’ll experience more flavour and tenderness with every bite. Whether you’re grilling steaks or roasting a chicken, giving your meat time to rest is a simple step that leads to significantly better results.
So, the next time you’re in a hurry, resist the urge to cut into your meat immediately and give it the rest it deserves — your taste buds will thank you.