How Long to Let Steak Rest After Cooking—and Why It's So Important

The rule applies to poultry and pork, too.

Steak dinner with salad — Credit:
Lennart Weibull

Whether you're grilling pork loin, roasting a leg of lamb, or pan-frying a strip steak, a few basic rules apply to cooking meat. One of them is letting it rest after it has been cooked. However, this simple step is often overlooked. Learn from our expert why it's important to let any type of meat rest, and especially how long to let steak rest for a most juicy, flavorful experience.

Angie Mar is the co-owner and executive chef of Les Trois Chevaux in New York, N.Y., which is part of the Mar Hospitality Group.

Why You Should Let Meat Rest

It's just as critical to let a piece of meat sit after it's finished cooking as it is to bring it to room temperature before it cooks.

"When meat is hot, the juices are more liquid, says Angie Mar, the co-owner and executive chef of Les Trois Chevaux in New York, N.Y. "When you cut into a very hot piece of meat, all of the liquid is going to come out. If you rest it, it allows everything to relax and redistribute the juices, which creates a more tender, juicier cut."

How to Let Meat Rest

Properly resting meat couldn't be easier.

Let the meat sit in a warm area, such as the top of the stove, when it's done cooking.
Avoid covering smaller cuts of meat with aluminum foil. The foil traps the heat and accelerates the cooking process.
Cover larger cuts of meat, like roasts, should be covered with foil.

How Long to Let Meat Rest

The resting time for any meat is based on several factors, says Mar.

Let the meat rest for half the time it cooked for, says Mar. "If it took 20 minutes to cook a rib-eye, it should rest for 10 minutes," she says.
Rest any thick cut of meat, such as pork chops or lamb shoulder, for 10 to 15 minutes.
Add resting time to large cuts of meat, such as roast chicken or lamb roast. These meats should rest for 15 to 30 minutes, depending on the cooking time and the size of the roast.

Getting the Temperature Right For Resting

Whether you prefer a medium-rare or well-done steak, it's important to take the meat off the heat a few minutes before it has reached the ideal temperature. This is because the meat will retain some heat and continue to cook as it rests.

A perfect medium-rare steak should register at 130 to 135 degrees Fahrenheit, but Mar recommends taking it off the pan or grill at around 115 degrees Fahrenheit to ensure that it doesn't overcook. Use an instant-read meat thermometer for the most accurate temperature.

Frequently Asked Questions

What happens if I do not let my steak rest?

When you do not rest a steak, it may not be as flavorful or juicy to eat after cutting into it. The muscle fibers of the piece of steak will also stay tight and the meat will taste dry.
Should I put butter on my steak while it rests?

Adding a pat of regular or flavored butter to a resting steak will melt into the meat and add a richer taste. One way to do this is to add a pat of butter to a plate and lay the warm steak to rest on top of the butter.
Will my steak get cold while it's resting?

The outside of the steak may cool down slightly but it should not become cold. Prevent the steak from cooling down too much with a very loose foil tent over the meat while it's resting.