Taking meat out of the oven or grill and letting it rest before slicing into it is one of the most important steps in cooking meat perfectly. Allowing the meat to rest gives the proteins time to reabsorb any juices that were forced out during cooking. If you don’t let the meat rest, it will lose a significant amount of moisture when you cut into it, resulting in a dry end product.
Why is resting meat important?
When meat is cooked, the heat causes the muscle fibers to contract and the proteins to denature. This squeezes moisture out of the meat. As the meat cooks, the temperature gradually equalizes from the outside in. The outer layers become hot first and begin to shrink, putting pressure on the inner layers. This forces moisture along with dissolved proteins and sugars to be pushed toward the surface.
If you cut into the meat immediately after cooking, these juices end up running out onto the cutting board rather than being reabsorbed back into the meat. Resting gives the proteins time to relax and reabsorb some of the moisture. The temperature also equalizes throughout the meat, so there is less pressure forcing the juices out when you slice into it.
Allowing the meat to rest can make a dramatic difference in how juicy and tender it is. Meat that hasn’t rested will shed around 5-10% of its weight in juices. By resting, some of that moisture has a chance to be reabsorbed.
How long should different meats rest?
The larger and thicker the cut of meat, the longer it needs to rest. A thin pork or chicken cutlet may only need 5 minutes while a whole beef tenderloin may require 15-30 minutes. Here are some general guidelines for how long to let different cuts of meat rest:
| Type of Meat | Minimum Resting Time |
|---|---|
| Steaks, chops, chicken breasts | 5 minutes |
| Roasts, whole poultry, lamb | 10-15 minutes |
| Whole hams | 15-30 minutes |
The thickness of the meat is also a factor. For example, a thin 1-inch steak can rest for 5 minutes while a very thick 2-inch porterhouse may need 15+ minutes. When in doubt, allow extra resting time for thicker cuts.
Resting Times for Common Meats
Steaks and Chops
– 1 inch thick – 5 minutes
– 2 inches thick – 10 minutes
Roasts
– Rib roast, tenderloin – 10-15 minutes
– Whole ham, leg of lamb – 15-30 minutes
Poultry
– Chicken breasts – 5-10 minutes
– Whole chicken, turkey legs and thighs – 15 minutes
– Whole turkey – 30 minutes
Should meat be covered while resting?
Covering the meat loosely with foil while it rests is a good idea. This traps some of the heat and allows the temperature to gently finish rising to the center without overcooking the outer layers. The foil tent reflects heat back into the meat while still allowing some steam to escape rather than pooling moisture on the surface.
Covering the meat also keeps it from cooling too quickly. Exposed meat can drop in temperature fairly rapidly. You don’t want it to cool off so much that the heat has unevenly dissipated by the time you go to carve it. Keeping it loosely covered maintains the temperature better.
However, don’t wrap the meat too tightly in foil or put it in a completely closed container while resting. This traps steam and causes the surface to become soggy. Loosely tenting foil over the top is ideal for maintaining heat and moisture evenly.
Should meat be left out or refrigerated?
For food safety, meat should never be left to rest at room temperature for longer than 2 hours. Bacteria multiply most rapidly between 40°F-140°F. Sitting the meat out for much longer than that would elevate the risk for contamination.
That said, most meat doesn’t require nearly that long to rest. The exceptions would be very large roasts and whole hams that need up to 30 minutes. For those, it’s best to carve right away after the minimum resting time and then immediately refrigerate or serve any leftovers.
Don’t worry about refrigerating meat for short resting times under 30 minutes. Putting it directly in the fridge would drastically drop the surface temperature and negatively affect the results. Just be sure to slice, serve, or refrigerate it once it has rested.
Should meat be rested before or after carving?
Ideally, meat should be allowed to rest before slicing into it. Cutting into the meat too early causes the juices to spill out. Whole roasts, whole poultry, and other large cuts benefit the most from resting intact. However, smaller individual portions like steaks can be rested after carving since less moisture is lost.
If you do need to carve a large roast or bird before resting due to time constraints, try to leave the meat in as few whole slices as possible. The more you cut into it, the more juices will run out. Let the large portions rest for at least a few minutes before serving.
Should roasted meat be removed from the pan?
It’s best to transfer roasted meats to a platter or carving board before resting. Leaving it sitting in a hot pan will cause the bottom to overcook. The hot pan will also draw out extra moisture, so it may not reabsorb as efficiently.
Set the meat on a clean platter or cutting board and tent it loosely with foil before resting. The small sacrifice of temperature from transferring it is worth it to prevent overcooking.
Steps for Resting Meat After Roasting
1. Transfer roasted meat from the hot pan to a platter or carving board.
2. Loosely tent foil over the meat.
3. Let rest for the recommended time for the type of meat.
4. Remove the foil and carve the meat.
Does meat need to be rested after grilling?
Yes, meat that is grilled also needs time to rest. The high heat of the grill causes moisture to be forced out just like oven roasting does. If you slice into meat immediately after grilling, those juices will run right onto the plate.
How long to rest grilled meat depends on the size and thickness of the cut. Steaks and chops only need 5-10 minutes. Larger roasts, whole poultry, ribs, or leg of lamb benefit from 10-15 minutes. It’s worth being patient and allowing even quick-cooking grilled meat to rest before biting in.
Tips for Resting Grilled Meat
– Transfer grilled meats to a clean platter, not the same plate you will serve it on.
– Loosely tent with foil or keep warm in a low oven until ready to serve.
– For smaller cuts like steaks and chops, you can loosely tent with foil and let rest on the grill if desired.
– Resist cutting into the meat right away! Let it sit for at least 5-10 minutes.
What happens if you don’t rest meat?
Failing to let meat rest has a number of detrimental effects:
- The meat loses moisture, becoming dry and tough.
- A significant amount of juices spill out onto the carving board rather than staying in the meat.
- The texture is less tender and smooth.
- The meat cross section often appears more browned and overdone.
- The flavor is impaired or diluted when the natural juices run off.
Even just 5-10 minutes of resting makes a big difference in the moisture, texture, and overall quality of the finished meat. Just a little patience goes a long way!
Tips for getting the most out of resting
Follow these tips for foolproof meat resting:
- Always let roast meats, larger cuts, and whole poultry rest before carving.
- Smaller steaks and chops can be carved first, then rested.
- The thicker the cut, the longer the rest time should be.
- Cover loosely with foil to retain heat and moisture.
- Don’t tightly wrap or cover, as it will trap steam and make the surface soggy.
- Resist the urge to cut in right away! Be patient and let it rest first.
- For whole birds, tip up or tilt the cavity downwards to let juices redistribute into the breast.
- Refrigerate or serve meat within 2 hours after cooking for food safety.
Conclusion
Letting meat rest after cooking is a simple but crucial step for juicy, tender results. Allowing the proteins to relax and reabsorb moisture delivers meat that is succulent and full of flavor. While it requires some patience, taking the time to rest meat properly will give you professional quality results. For most cuts, resting for 5-15 minutes is ideal depending on size and doneness. Follow the guidelines, resist slicing in right away, and let your meat take a breather for maximum juiciness.