The Truth About Resting Meat

Pull a steak straight from the pan and cut it, and you'll watch the juices run out onto the board. Let it rest, and those same juices redistribute through the meat, leaving every bite moist.

The rule of thumb is roughly half the cook time, loosely tented with foil. A thick roast wants longer; a thin cutlet only needs a few minutes.

Resting also lets carryover heat finish the job. Meat keeps cooking off the heat, so pulling it a few degrees early and resting it lands you exactly where you want to be.