Letting meat rest at room temperature before cooking is a common technique used by many home cooks and professional chefs. The main reasons for letting meat rest are to allow it to cook more evenly and to improve its flavor. However, there are also food safety considerations to keep in mind when leaving meat out at room temperature. Here is a detailed look at how long different cuts of meat should be left out to rest.
Why Let Meat Rest at Room Temperature?
There are two main benefits to letting meat rest at room temperature before cooking:
- It allows the meat to cook more evenly. When meat is taken straight from the fridge and put into a hot pan or oven, the outer surface will start cooking rapidly while the inside remains cold. Letting it rest on the counter helps the meat come closer to an even temperature throughout.
- It improves flavor. Cold dulls our sense of taste. Letting meat rest at room temp allows the flavors to come to life more when cooking. The inside of the meat will also absorb some of the salty, savory compounds from the outer surface.
Professional chefs swear by letting meat rest on the counter before cooking. However, it’s important to limit the resting time to avoid harmful bacterial growth.
How Long to Let Different Meats Rest
The following time ranges are generally recommended for letting meat rest at room temperature:
Steaks
- 1 inch thick steaks: 20-30 minutes
- 2 inches thick steaks: 30-40 minutes
For thick cuts of steak like porterhouse or ribeye, letting it rest on the counter for up to half an hour allows the inside to lose its refrigerator chill while still keeping it safe. The warmer center will cook more evenly and pick up more flavor.
Chicken
- Whole chicken: 30-40 minutes
- Chicken breasts: 15-20 minutes
- Chicken thighs: 20-30 minutes
Chicken benefits from resting at room temperature to prevent the outer areas from overcooking while the inside stays underdone. Letting it rest for about 30 minutes will help the meat cook more evenly throughout.
Pork
- Pork chops: 20-30 minutes
- Pork tenderloin: 30-45 minutes
- Bone-in pork roast: 1-2 hours
Pork is prone to drying out during cooking. Letting cuts like tenderloin and chops rest for 30 minutes helps them cook up juicier. Larger roasts benefit from 1-2 hours on the counter to allow the inner temperature to rise.
Ground Meat
- Ground beef: 20-30 minutes
- Ground turkey: 20-30 minutes
Pre-shaped hamburger patties and other ground meat items like meatballs or meatloaf can be left out for around 30 minutes to take off the chill before cooking or grilling.
Roasts
- Beef roast: 1-2 hours
- Lamb roast: 1-2 hours
Large cuts of meat benefit the most from extended resting time. An hour or two on the counter lets the inner temperature of a roast come closer to room temp, reducing the time it has to spend in the oven.
Food Safety Concerns
While there are benefits to letting meat rest at room temperature, there are also food safety issues to consider:
- Time limits – Meat should never sit out for more than 1-2 hours. Past this point, bacteria can multiply to dangerous levels.
- Contamination – Juices from raw meat can cross-contaminate kitchen surfaces and utensils.
- Temperature control – On hot summer days, the temperature of your kitchen may exceed a safe level.
To rest meat safely:
- Adhere to recommended time limits for each type of meat.
- Place meat on a clean plate or pan and avoid letting juices drip.
- Work quickly to get meat on the grill or in the oven once resting time is complete.
- Refrigerate any meat that will go beyond the safe 1-2 hour window before needing to be cooked.
Tips for Letting Meat Rest at Room Temperature
Follow these tips to maximize the benefits of resting your meat while staying safe:
- Take meat straight from fridge when starting resting time. Don’t let it linger.
- Pat meat dry with paper towels before letting it rest. This helps it come to temp faster.
- Flip meat halfway through. This allows both sides to rest evenly.
- Season just before cooking after resting, not before. Salt draws out moisture prematurely.
- Discard any juices accumulated on the plate, which may harbor bacteria.
- Wash hands, prep tools, plates after handling raw meat to prevent cross-contamination.
Should You Skip Letting Meat Rest?
Letting meat rest at room temperature before cooking provides definite benefits. However, if you are concerned about food safety, you can skip the resting procedure.
To ensure food safety without resting:
- Pat meat dry before cooking to help promote browning.
- Brush meat with a thin coating of oil to help conduct heat into the center.
- Cook meat at a lower temperature for a longer time, such as using 225°F vs. 350°F for roasting.
- Use a meat thermometer to determine doneness instead of relying on cook times.
While these techniques can help meat cook more evenly from fridge-cold, the flavor-enhancing effects of resting at room temperature will be noticeably missing.
Conclusion
Letting meat rest at room temperature before cooking can definitely improve the flavor, texture, and cooking of various cuts. However, food safety should always come first. Make sure to follow proper guidelines for the resting time of different meats. When in doubt, it’s safer to skip the resting step if your kitchen conditions are not ideal. With careful temperature control and handling, pre-cooking rest can give your meats that professional chef quality.