Resting Meat
Letting cooked meat sit before cutting — allows juices to redistribute, resulting in a more flavorful and moist result.
Resting is one of the simplest yet most often skipped steps in cooking meat. Cut too soon and the juices pool on your cutting board instead of staying in the meat.
The science
When meat cooks, the proteins tighten and push moisture toward the center. Resting lets the proteins relax and the juices redistribute evenly throughout.
How long to rest
| Cut | Rest time |
|---|---|
| Steak | 5-10 minutes |
| Chicken breast | 5 minutes |
| Pork chops | 5-8 minutes |
| Roast chicken | 15-20 minutes |
| Large roast | 20-30 minutes |
| Turkey | 30-45 minutes |
Tips
- Rest on a cutting board, not in the hot pan
- Tent loosely with foil (tight foil steams the crust)
- Account for carryover cooking — temp rises 3-5°C during rest
- Don't rest too long or the meat gets cold
Related Fond featureCook mode timers
