Prep
Resting Meat
Patience as technique
Letting cooked meat sit off the heat, loosely covered, for a third of its cooking time before slicing.
Why It Matters
Heat drives juices toward the center of the cut. Resting lets them redistribute, so they end up on your palate instead of the cutting board.
How to do it
- 1
Remove meat from the heat source.
- 2
Place on a warm platter or board.
- 3
Tent loosely with aluminum foil.
- 4
Let rest for 5 to 15 minutes.
- 5
Slice only after the time expires.
Common mistakes
- ✕
Cutting too early loses juices, so be patient and wait.
- ✕
Covering too tightly steams the crust, so tent loosely instead.
- ✕
Resting in a cold room chills food, so keep the area warm.
