Resting Period

The resting period is the interval between removing a steak from the heat source and cutting into it. During rest, two critical processes occur: moisture redistribution within the protein matrix and carryover cooking as the thermal gradient equalizes.

Moisture redistribution: During cooking, muscle fibers contract and squeeze moisture toward the center of the steak (driven by the temperature gradient — hotter outer layers contract more). If you cut immediately, this pooled moisture floods the cutting board. During rest, the outer layers cool slightly and relax, allowing moisture to redistribute more evenly throughout the steak. The liquid also thickens as temperature drops (gelatin increases in viscosity, fat begins to solidify), making it less likely to flow out when cut.

How much difference: Lab testing shows unrested steaks lose 8–12% of cooked weight in juice on the cutting board. Properly rested steaks lose only 2–4%. That's 3–4x better moisture retention — noticeable in every bite.

Optimal rest times: - Reverse seared steaks: 5 minutes (uniform internal temp = less redistribution needed) - Conventionally seared: 8–10 minutes - Sous vide + sear: 3–5 minutes - Large roasts: 15–30 minutes

Don't tent with foil unless you need to hold temperature. Foil traps steam and softens the Maillard crust. Better to rest uncovered on a warm cutting board and accept a small (10–15°F) temperature drop, which is barely noticeable when eating.