How Long to Let Your Steak Rest After Cooking? (everything you need to know)

Have you ever sliced into a steak that you thought was cooked to perfection, only to have all of the luscious juices flow out onto your plate when you did so (yea it sucks right)?


Even if they cooked it properly, not many people appreciate how important it is to let a steak rest after it has been cooked (and that also sucks).


This leads us to the question: how long to let steak rest after cooking? After doing the research, here’s what I uncovered…


Best Method: It totally depends on the size of the beef cut, but as a general rule, larger roasts should be allowed to rest for 10 to 20 minutes, and steaks should be given at least five minutes to breathe before being served.



After conducting more investigation, I discovered new information that is important for you to be aware of; thus, I ask you to kindly continue reading…



Why Should We Let the Steak Rest?

When you cook steak at a high temperature, you are warming up the muscle fibers and proteins that are included in the flesh. When meat is cooked for a longer period of time, the proteins in the meat become more rigid.


As a result of this, we often probe a piece of meat with our fingers or tongs to determine the degree to which it is cooked. When the fibers begin to set, they will force the fluids of the flesh into the center of the incision.


If you were to slice the piece of meat as soon as it was cooked, all of the moisture that was concentrated in the middle would escape, and you would experience a significant loss of taste. This is one method for producing meat that is tough, and in addition to that, it does not look very delicious.


However, if you let it rest after cooking, the temperature will gradually drop, and the liquids will have time to redistribute themselves throughout the flesh and be reabsorbed by the fibers. This will result in a tastier and more tender end product.


This is the process that takes place:


  • As the temperature drops, the muscle proteins that had been contracted start to loosen their grip.

  • Because there is less pressure in the middle of the steak, the moisture is able to disperse itself throughout the piece and be reabsorbed by everything, from the middle to the outside borders.

  • When it’s time to cut into the meat, you’ll find a juicy steak that’s bursting with flavor and is tender enough to dissolve in your mouth.



Are you worried that the temperature of your steak may rise to the point where it is no longer safe to eat? Do not be afraid.


Even after you remove the meat from the grill or burner, it will continue to cook for a little while longer. If you want to retain even more heat, you may even cover it in with aluminum foil before you bake it.


The process of “resting” a steak involves letting it cool down (allow me to explain)…

When the steak is allowed to rest after being removed from the grill, the surface areas of the meat might gradually get cooler. The act of chilling causes moisture to move from the interior of the steak to the exterior as it cools.


When you don’t let your steak rest before cutting into it, you don’t receive the same experience as when you do when you cut into a steak that has been allowed to rest. The liquid has been driven to the exterior, which has provided the meat with ample area to cling onto it.


Rather than juices pouring everywhere, the liquid has been forced to the outside. When you take a bite out of that steak, which has been cooked and rested to perfection, the juices pour into your mouth rather than onto the plate.



Can Steak Have Too Much Time to Rest?

It is absolutely necessary to rest steak in order to keep its flavor and juices intact, but you should take care not to let it rest for too long. It’s possible to let your steak go chilly if you let it rest for longer than the appropriate amount of time.


steak is not only an unpleasant experience, but it also poses a health risk. Therefore, pay close attention to the hours allotted for sleeping in order to secure the greatest possible outcomes.


A steak that has been rested has a better flavor

The taste of your meat is escaping in all of that liquid that flows all over the cutting board when you don’t let a steak rest in between cuttings.


After a steak has been sliced, there is no way to restore its natural juiciness, and as a result, you are left with a piece of meat that is drier and has less flavor.


When you let a steak rest after being cooked on a grill, the juices and taste remain locked inside, making the steak as flavorful and juicy as you had hoped when you started the grill in the first place. Nobody out there is attempting to cook a steak that is flavorless and dry.


On the other hand, individuals make the all-too-common error of overlooking the fact that meat has to rest before it can be sliced. Simply letting a steak rest after it has been done will even salvage it if it was cooked a bit too long by accident.



How Much Time Should a Steak Be Left to Rest?

  • One rule of thumb is to let your steak rest for one minute for every 100 grams of meat, which is equivalent to ten minutes per pound.

  • Resting steak for about half the amount of time it takes to cook the meat is recommended by one practice, while resting steak for the same amount of time as it took to cook the meat is recommended by another practice.

  • According to one further set of instructions, you need to give your steak a rest for five minutes for every inch of its thickness. Because a proper steak is around 1.5 inches in thickness, you should let your steak rest for 5-7 minutes before serving it. This is because all of these distinct criteria can be boiled down to one fundamental idea. 10–20 minutes is the ideal cooking time for meat cut into thicker pieces.


The safe eating temperature for the middle of the steak is between 120 and 130 degrees Fahrenheit, and the safe eating temperature for the exterior of the steak is between 125 and 140 degrees Fahrenheit… this is the recommendation for how long to rest the steak.


If you want to check the internal temperature of the steak, I do not advocate using a meat thermometer since the meat fluids will pool and flow out of the opening, which will cause part of the steak’s flavor and taste to be lost.


Because of this, the majority of chefs and steak fans rely only on timing when choosing how long to rest steak before serving.



After being rested, the steak should be cooked to what temperature?

Steak should be allowed to rest until the internal temperature reaches 120 to 130 degrees Fahrenheit, as a general rule. The temperature on the edges might range anywhere from 125 to 140 degrees.


The problem is that placing a probe thermometer into the steak might cause the juices to escape, particularly if the thermometer is inserted into the steak before it is fully cooked.


Because of this, the vast majority of chefs choose to establish the length of the resting period based on the passage of time rather than the temperature.


Is Steak the Only Type of Meat That Requires Some Downtime?

Absolutely not. In point of fact, it is best practice to let most types of grilled meat sit after cooking to allow the liquids to redistribute themselves.


The only exception to this rule is fish that has been grilled. There is no use in letting the fish rest before serving it unless you are absolutely positive that it is still somewhat rare in the center.


It is quite ok to let it sit for three to five minutes while you dish the remainder of the dinner; but, there is no harm in cutting into it as soon as it is done cooking.


Related Questions:

1. How long should ribeye steak be let to rest?


Before serving, the ribeye steak should be allowed to rest for around five to seven minutes. This has absolutely nothing to do with the steak being old and everything to do with the fact that you want it to be as juicy as is humanly feasible.

2. While it’s resting, how can I keep the steak warm?


Prepare the platter that will be used to rest the meat by heating it up. Putting your steaks on a hot plate while they rest will reduce heat loss, but this may not seem like a very game-changing tip. Put any kind of heat-resistant platter or big dish into the microwave for approximately a minute to warm it up.


Final Thoughts

So, what did we learn in class today?


We now know that how long you should let your steak rest varies entirely on the size of the beef cut, but as a general guideline, bigger roasts should rest for 10 to 20 minutes, and steaks should rest for at least five minutes before serving.


In addition, when you cook steak at a high temperature, the muscle fibers and proteins in the meat are warmed up. The proteins in beef grow more stiff when cooked for a longer amount of time.


As a result, we frequently use our fingers or tongs to probe a piece of meat to see how well it is cooked. When the fibers begin to set, they will drive the flesh’s fluids into the incision’s core.


If you slice the piece of meat right after it’s cooked, all of the moisture that’s trapped in the center escapes, and you’ll notice a considerable loss of flavor.


This is one way for generating tough meat, and it also doesn’t seem particularly appetizing. Enjoy the rest of your day, always stay safe, and treat others with kindness & respect!

How Long to Let Your Steak Rest After Cooking? (everything you need to know)