Resting Meat

Why is it important to allow meat to rest before serving?

In the test kitchen, we rest most meat and poultry after cooking. The theory is that resting—or allowing the meat to sit undisturbed for a time before serving—allows the juices, which are driven to the center of the meat during cooking, to redistribute themselves more evenly throughout the meat. As a result, meat that has rested will shed much less juice than meat sliced straight from the grill or the oven. To test this theory, we grilled four steaks and let two rest while slicing into the other two immediately. The steaks that had rested for 10 minutes shed 40 percent less juice than the steaks sliced right after cooking. The meat on the unrested steaks also looked grayer and was not as tender.

A thin steak or chop should rest for 5 to 10 minutes, a thicker roast for 15 to 20 minutes. And when cooking a huge turkey (18 pounds or more), the bird should rest for 30 minutes before it is carved. To keep meat warm while it rests, tent it loosely with foil. But don't crimp the foil around the edges of the pan or plate; this can trap steam and soften the crust or skin.