How to Rest Meat Properly

Resting is one of the most important steps in cooking meat well, and one of the most often skipped. Taking even a few extra minutes to rest makes a real difference to the eating quality of steaks, roasts, and chops.

Cooking Time

Rest time: 5 mins (steaks) / 10–15 mins (chops) / 15–20 mins (roasts)

Internal Temp

Temperature will continue to rise 2–5°C during resting; factor this in

Serves

Applies to all portions and roast sizes

Best Cut

Temperature will continue to rise 2–5°C during resting; factor this in

The Butcher's Tip

When meat rests, the fibres relax and the juices redistribute back through the cut. Slice too early and those juices end up on your board, not in your mouth. A general rule is 5 minutes for steaks and 15–20 minutes for larger roasts.

Why This Works

As meat cooks, the juices move toward the centre. Resting gives those juices time to redistribute throughout the meat, resulting in a more tender, flavourful and juicy final result.

Common Mistakes To Avoid

Cutting immediately

The juices will run onto the board instead of staying in the meat.

Wrapping too tightly

Loosely cover with foil rather than sealing the meat completely.

Resting too long

Leaving meat too long can allow it to cool unnecessarily.

Skipping the resting step

Even a short rest noticeably improves tenderness and juiciness.

Quick Guide

Remove from the heat

Transfer the meat to a warm plate or board.

Cover loosely

Tent loosely with foil rather than wrapping tightly.

Allow time to rest

Smaller cuts need only a few minutes, while large roasts require longer.

Slice correctly

Slice across the grain where appropriate.

Serve immediately

Enjoy while still warm and juicy.

Pro Tip

Resting isn't wasted time—it's one of the easiest ways to improve tenderness and flavour.

Did You Know

Meat doesn't stop cooking the moment it leaves the heat. Larger roasts can continue to rise a few degrees in temperature while resting—a process known as carryover cooking.