I was wrong about resting meat after cooking

For years I'd pull a steak off the heat and let it sit for maybe 5 minutes, thinking that was enough. Then I watched a test in a kitchen in Portland where they rested a roast for a full 20 minutes, and the amount of juice that stayed inside was crazy. I tried it with a pork tenderloin last week, and the texture was completely different (way juicier, you know?). How long do you all actually rest your proteins before slicing?

3 comments

3 Comments

the_terry8d ago

Man, I was the same way. I'd let a steak sit for a few minutes and call it good. Then I did a side by side test with two chicken breasts. Cut one right away and it just bled out all over the board. Let the other one sit for a solid ten minutes and it stayed so much juicier. Totally changed how I do everything now, even for a simple burger. That wait is worth it.

foster.tessa7d ago

Honestly thought the whole rest thing was overrated for ages. Seeing the juice actually stay in the meat during a test changed my mind completely. Now I just plan for that extra ten minutes and it's a total game changer.

ivan7748d ago

Portland kitchens have time for 20 minute rests, but my dinner's getting cold. I get the science, but at some point you're just eating lukewarm meat. My steaks rest about as long as it takes to set the table, maybe five minutes tops. If it's cooked right to begin with, the difference seems pretty small to me.