How Long Should You Let Roast Beef Rest

Why You Should Let Meat Rest

The same considerations that apply to bringing meat to room temperature before cooking also apply to allowing it to rest after cooking. Mar advises letting the meat rest for half the amount of time that it cooked, regardless of whether you’re using a bone-in or boneless cut: “If a rib-eye took 20 minutes to cook, it should rest for 10 minutes.” This guideline, however, doesn’t only apply to red meat; after cooking, all meat, including poultry and pork chops, should rest. Any thick cut of meat, like lamb shoulder or pork chops, should, as a general rule, rest for ten to fifteen minutes. Allow the meat to rest on a warm surface, like the stovetop. Avoid using aluminum foil to cover smaller cuts as this will trap heat and quicken the cooking process.

Larger cuts of meat require more resting time; let the meat rest, covered with foil, for about 15 minutes before slicing to preserve the juices without overcooking it. Examples of these cuts of meat include our Roast Chicken with Vegetables and Potatoes, Mustard-Roasted Beef Tenderloin, and Perfect Roast Duck.

Why It’s Important to Rest Meat After Cooking

How Long Should You Let Roast Beef Rest

This image shows a steak that was cooked to medium rare, or 125°F or 51 degrees internal temperature, in a skillet. 7°C). After the steak was quickly put on a cutting board and cut in half, a torrent of juice began to flow out onto the board.

As a result, the steak is not as juicy and flavorful as it could be. By giving your steak some time to rest before slicing, you can easily prevent this tragedy.

I’ve always been told that this occurs because the juices on one side of the meat are forced toward the center of the steak as it comes into contact with the hot pan or grill, which increases the concentration of moisture in the center of the steak. Upon turning the steak over, the same process occurs on the other side. When you cut the steak open, all of the excess liquid spills out because the center becomes supersaturated with liquid—more liquid than it can contain. By giving the steaks time to rest, all of the liquid that was pushed into the center and out of the edges can return to the edges.

It makes some sense to think of a steak as a large bundle of straws, with each straw being a representation of a muscle fiber and each straw being filled with liquid. These straws begin to constrict and narrow as the meat cooks, applying pressure to the liquid inside. The straws are pinched most tightly at their edges and slightly less tightly in the middle because the meat cooks from the outside in. So far so good. Liquid should be forced toward the center if the edges are pinched more tightly than the center, according to logic.

Well heres the problem: water is not compressible. Put another way, if a two-liter bottle is already completely full of water, adding more water to it without adjusting its size is (almost) physically impossible. Same thing with a steak.

There’s no forcing more liquid into the muscle fibers unless we’re stretching their centers to make them physically wider. The circumference of a raw steak can be measured to demonstrate that the muscle fibers are not getting wider. a cooked one. Should liquid be pushed towards the center, the circumference would increase. It doesn’t; if it looks like it does, that’s just because the edges get smaller, creating the appearance of a larger center.

In fact, the exact opposite is the case. A medium-rare steak’s center, which reaches 125°F, is also contracting and releasing liquid. Where does all that liquid go?.

The only location it can is from the surface of the steak or the straw’s end. *That sizzling sound you hear while cooking steak is the sound of moisture evaporating.

*There are techniques to reduce muscle fiber shrinkage, which reduces moisture loss; however, that subject will be discussed in a later Food Lab post.

How to rest the meat

Remove from the heat and transfer to a warm platter or plate. Cover the meat loosely with foil. The hot meat will sweat and lose the important moisture you are trying to preserve if you wrap or cover it tightly with foil.