Why should you rest meat after cooking?
Resting meat after cooking helps keep it juicy, tender, and flavourful, especially with beef.
During cooking, the heat pushes the natural juices toward the centre of the meat. If you cut into it immediately, those juices will run out onto the plate instead of staying inside the meat.
Allowing the meat to rest gives the juices time to redistribute throughout the cut, resulting in a better texture and more flavour in every bite.
General resting times:
- Steaks: 5 to 10 minutes
- Roasts: 10 to 20 minutes
- Brisket and smoked meats: 20 minutes or longer
For best results, loosely tent the meat with foil while resting to help retain warmth without trapping too much steam.
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