Overview
This article by J. Kenji López-Alt from The Food Lab explains the science behind resting meat after cooking, dispels common myths, and provides practical guidelines for maximizing juiciness and flavor in steaks and roasts.
Why It's Important to Rest Meat After Cooking
- Cutting into meat immediately after cooking causes juices to spill out, resulting in a less juicy and flavorful result.
- The common theory that juices are forced to the center during cooking is incorrect because water is not compressible and muscle fibers shrink rather than expand.
- Moisture that escapes during cooking is mainly lost through evaporation and surface dripping.
Temperature Effects on Juiciness and Resting
- As cooked meat cools, muscle fibers relax and widen slightly, allowing juices to redistribute more evenly.
- Immediately slicing meat after cooking loses more juices than waiting, as demonstrated by measured weight loss.
- Resting steak for 5 minutes reduces juice loss; resting for 10 minutes allows almost all juices to remain inside.
- Weighing steaks before and after resting confirms that moisture is not lost to evaporation if proper rest is given.
Guidelines for Resting Steaks and Roasts
- The ideal endpoint for resting is when the center temperature cools to 120°F (49°C), ensuring maximum juiciness.
- For a 1.5-inch-thick steak, 10 minutes of resting is usually sufficient for even distribution of juices.
- Larger cuts or roasts require longer resting times, potentially up to 45 minutes for a prime rib, following thermometer guidance rather than fixed time rules.
Recommendations / Advice
- Rest meat after cooking to improve juiciness and flavor.
- Use a thermometer to judge when resting is complete (target 120°F at the center).
- Longer resting is needed for larger cuts; do not rely solely on rules of thumb.
Questions / Follow-Ups
- Refer to newer Food Lab articles for updated research on resting meat practices.