What is resting a steak?
Resting a steak is the process of allowing the cooked steak to sit at room temperature for a period of time before serving. This resting period, usually 5-10 minutes, allows the juices in the steak to reabsorb back into the meat fibers. When meat is cooked, the heat causes the juices to be forced out to the surface. If you cut into a steak immediately after cooking, those juices will run out and the steak will be drier. Letting it rest prevents this.
Why should you rest steak after cooking?
There are a few key reasons it is important to let your steaks rest after cooking:
- It makes the steak more tender and juicy – Letting the steak rest allows the juices that were forced out during cooking to be reabsorbed back into the meat. This makes each bite much juicier and more tender.
- It allows the steak to finish cooking – The inner fibers of the steak will continue cooking a bit more during the resting time. This allows it to reach the perfect level of doneness, even if you pull it off the grill a little undercooked.
- It makes slicing easier – Ever had trouble slicing into a steak straight off the grill? Letting it rest firms up the fibers and makes clean slicing much simpler.
- It develops the flavor – As the steak rests, the juices have a chance to settle throughout the meat, developing and concentrating the flavor.
So in summary, resting is a vital step to ensure your steak turns out juicy, tender and full of flavor at the center with a nicely caramelized crust. Skipping this step means you risk eating a dry, tough piece of meat.
How long should you let steak rest?
The ideal resting time for steak is 5-10 minutes. Thinner cuts like skirt or flank steak only need 5 minutes, while thicker ribeyes and T-bones benefit from resting for a full 10 minutes.
Resting any less than 5 minutes means the juices won’t have enough time to fully redistribute through the meat. Letting it rest too long (more than 10-15 minutes) allows the steak to cool down too much and the crispy sear to soften.
For very thick cuts like a 2-inch porterhouse or tomahawk ribeye, you may want to rest up to 15 minutes. The extra large center needs more time for the juices to circulate back in.
Resting Times Based on Steak Thickness:
| Steak Thickness | Ideal Resting Time |
|---|---|
| 1/2 inch | 5 minutes |
| 1 inch | 7-8 minutes |
| 1 1/2 – 2 inches | 10-15 minutes |
Should you cover the steak while resting?
Covering the steak with foil while it rests is recommended. The foil tent holds in the heat and allows the steak to finish cooking gently. It also keeps the outside of the meat from cooling too quickly so your crust stays crispy.
Cover loosely with foil rather than sealing it tightly. You want some airflow so the steak doesn’t end up steaming itself. Place it on a plate or pan in a warm spot on the counter.
An uncovered steak will cool more quickly and the top surface may dry out. The resting time is also meant to allow the juices to be reabsorbed, not cooked off.
Should you rest both sides of the steak?
For thick steaks, it’s a good idea to rest each side. Here’s a simple technique:
- Cook the steak on one side until browned and flipped over.
- Cook the second side until it reaches 5°F below your target doneness.
- Flip back over and rest the cooked side down for half the resting time.
- Flip and rest the second side up for the other half.
This ensures both sides retain juices and cook evenly through the middle. For thinner steaks under 1-inch thick, resting the presentation side up is sufficient.
Should you make a pan sauce while resting?
It’s perfectly fine to prepare a quick pan sauce while your steak is resting. In fact, this is a great way to maximize flavor and make use of the fond (browned bits) stuck to the pan.
Deglaze the pan you used for searing with wine or broth. You can then add aromatic ingredients like shallots or garlic and reduce until thickened. Whisk in butter at the end for an easy pan sauce.
Just be sure your steaks are resting in a warm spot and loosely covered while you make the sauce. You also don’t need to wash the pan since those browned bits equal flavor.
What else can you do during the resting time?
The 5-10 minutes while your steak rests is prime time to complete any other dinner tasks:
- Toss together a salad or other side dishes
- Put finishing touches on pan sauce or condiments
- Get your serving platter and side dishes ready
- Pour any final beverages like wine or cocktails
- Set the table for your dinner party or family
You’ll be amazed at how much you can get done in just 5-10 minutes when your attention isn’t focused on the steak. Taking advantage of this resting time helps your entire meal come together.
Can you rest steak after it is sliced?
It’s always best to slice the steak after resting, not before. If you do accidentally slice into it too soon, you can still salvage it:
Arrange the sliced pieces together as they were before cutting. Cover tightly with foil. Let rest for 5 minutes pressed together. This will allow some of the juices to redistribute back into the meat.
While the result won’t be quite as ideal as properly resting the intact steak, it will be better than not resting at all.
How to tell if your steak is rested properly
You’ll know your steak is well rested when you slice into it and:
- The meat fibers are moist and tender, not dry or grainy
- Juice flows from the steak but does not pour out profusely
- The center is cooked evenly edge to edge at your desired doneness
- The steak remains warm and does not immediately leak juices onto the plate
Properly rested steaks hold together better for slicing and literally melt in your mouth with beefy juiciness in every bite.
Common resting mistakes
Here are some common resting mistakes that lead to overcooked or dry steaks:
- Not allowing enough resting time – Be patient and let it rest the full time
- Resting without foil – Covering it lightly retains heat better
- Sealing foil packet tightly – Loosely tent for some airflow
- Letting it rest too long – Stick to just 5-10 minutes max
- Cutting into the steak immediately – Always wait until after resting to slice
Avoid poking, prodding or pressing the steak as it rests. This causes those precious juices to run right out. Trust the resting process and wait until the time is up.
Tips for the best rested steak
For flawlessly rested steak every time, follow these top tips:
- Pat steaks very dry before cooking for better browning
- Use a thick, heavy pan like cast iron to cook evenly
- Cook to 5°F below your desired doneness to account for carryover cooking during resting
- Rest on a plate or pan, not directly on a cutting board
- Loosely tent with aluminum foil to retain heat
- Let it rest undisturbed for full time, 10 minutes for thick cuts
- Slice across the grain after resting for tender meat
- Save pan drippings for sauce making
With these simple tips, you can master the art of rested, juicy steak that’s hot and deliciously tender bite after bite. Give it a try next time you fire up the grill or pan sear a nice thick ribeye. Your patience will be rewarded in flavor and tenderness.
Conclusion
Resting steak after cooking is a vital and often overlooked step to ensuring the juiciest, most tender results every time. Allowing those cooked proteins and expelled juices to redistribute back throughout the meat fibers delivers steak that is succulent and packed with robust flavor. With just 5-10 minutes of patience, you can completely transform a grilled or pan seared steak from dry and leathery to melt-in-your-mouth delicious. Use this resting knowledge to level up your steak game for life and enjoy the best steaks you’ve ever made. Bon appetit!