The Case for Resting Your Steak
Cutting into a steak the second it leaves the pan is the fastest way to lose everything you just cooked for.
As meat cooks, its muscle fibers tighten and squeeze moisture toward the center. Slice immediately and that concentrated juice floods your cutting board instead of staying in the steak. A rest lets the fibers relax and reabsorb the liquid, so it stays where you want it when you finally cut.
The rule of thumb is about five to ten minutes for a steak, longer for a roast. Tent it loosely with foil to hold warmth without steaming the crust soft. The internal temperature will even out and climb a few degrees, which is worth planning for if you like a precise medium-rare.
Resting is free, requires no skill, and improves nearly everything you sear or roast. Use the time to finish a pan sauce or plate the sides. By the time the steak hits the table it will be juicier, more tender, and easier to slice cleanly.
