Finish · 14 / 15
Rest meat
A few quiet minutes. Cutting immediately pours the juices onto the board.
When to use it
Steaks, roasts, chicken, pork chops, and burgers.
- 1
Move the meat to a warm plate, not a cold one.
- 2
Tent loosely with foil if it is a roast. A tight wrap steams the crust.
- 3
Rest a steak about 5 minutes, a roast about 15.
- 4
Pour any juices back over the slices or into the pan sauce.
- 5
The temperature climbs a few degrees while it rests. Pull it a little early.
You are done when
The first slice stays juicy instead of flooding the board.
Watch out
- Resting so long on a cold plate that dinner is lukewarm.
- Skipping the rest on a thick steak.