To rest a steak properly, allow it to sit for at least five minutes for thinner cuts and 10-15 minutes for thicker cuts before slicing and serving.
Why Rest a Steak?
Resting is crucial for a juicy and tender steak. When steak is cooked, the heat causes the muscle fibers to contract and squeeze out moisture, concentrating it in the center. Cutting into it immediately after cooking allows all that moisture to escape, resulting in a dry steak. Resting allows the fibers to relax and reabsorb the juices, distributing them throughout the steak.
How to Rest Your Steak
Here's a simple guide on how to rest your steak for optimal results:
- Remove from Heat: Once your steak reaches the desired internal temperature, take it off the heat source (grill, pan, oven).
- Optional: Tent Loosely with Foil: You can loosely tent the steak with aluminum foil to help keep it warm during the resting period. However, be careful not to wrap it too tightly, as this can steam the steak and prevent the crust from crisping up. Some prefer to rest the steak uncovered.
- Resting Time:
- Thinner Cuts (e.g., flank steak, skirt steak): Rest for at least 5 minutes.
- Thicker Cuts (e.g., ribeye, New York strip, filet mignon): Rest for 10-15 minutes.
- Serve: After resting, remove the foil (if used), slice against the grain, and serve immediately. The steak will be noticeably juicier and more flavorful.
Important Considerations:
- Carryover Cooking: Keep in mind that the internal temperature of the steak will continue to rise slightly during the resting period (carryover cooking). Factor this into your cooking time to avoid overcooking.
- Resting Environment: The temperature of your kitchen or environment can influence the resting time. In a colder environment, you may need slightly longer to rest.
- Don't Over-Rest: While resting is essential, avoid letting the steak sit for too long, as it will start to cool down.
By following these simple steps, you can ensure a perfectly rested, juicy, and delicious steak every time.
