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Why it is Essential to Rest a Steak After Grilling?
Think about the best steak you have ever had. Apart from the way it was cooked, how it was seasoned, or the choice of a piece of meat, one thing which is common in all steaks is the resting time after the meat is grilled.
Indeed it is not easy to allow the meat to rest for a few minutes after cooking and before diving in with a fork and knife to keep the moisture and heat inside.
But have you ever thought that why does this trick always result in a perfectly juicy cut when you slice it? There’s science behind the tactic, but not everyone understands how it works.
Below, we’re diving into the benefits of letting your steak rest after cooking and how long your steak needs to rest to create the perfect bite every time.
Why it is Important to Let the Steak Rest?
When we cook a steak at a high temperature so we heat the muscle fibers and proteins in the meat. As we know that the longer the meat is cooked, the more set the proteins become. This is why we usually poke a piece of meat with our tongs or fingers to gauge how cooked it is.
As the fibers set, they will push the meat’s juices toward the center of the cut. If you were to slice the piece of meat immediately after cooking it, all of the moisture in the center would pour out, and you’d lose a lot of flavors. This is one way to create tough meat, and it also looks pretty unappetizing.
However, when you let it rest after cooking, the temperature will slowly come down, and the juices will have time to redistribute into the meat and become reabsorbed by the fibers.
Let’s know how it happens.
- The constricted muscle proteins start to ease as the temperature cools.
- There is less pressure in the center of the steak, allowing the moisture to reallocate through the piece and become re-absorbed by everything, from the center to the outer edges.
- When it’s time to slice into the meat, you will reveal a flavorful and moist steak that will melt in your mouth.
How to Rest Steak
To give your steak the proper rest it needs, here are the steps to follow.
Step 1-Take the meat off of the heated burner, out of the oven, or off the grill once done cooking.
Step 2-Transfer your meat to a warm plate. You may also use a cutting board.
Step 3-Create a tent with aluminum foil to retain a bit of the heat.
Step 4-Let the steak sit for the appropriate amount of time (see below).
Step 5-Remove the foil and slice.
Step 6-Promptly serve and enjoy!
How Long Should Steak Rest?
Allowing your steak to rest helps to reduce the number of juices that you lose when cutting into the meat. If you can rest it long enough, your meat will retain these juices, and you will get the tender, tasty, and incredibly juicy steak.
How long did you let the meat sit?
Well, this will depend on your cut of meat’s size and thickness. As a basic guide, the bigger the steak is, the longer you should wait for it to rest and come to the appropriate internal temperature.
If you are not sure about the size of your steak then go for a rule of thumb is to let your steak rest for at least five minutes (an absolutely no less than three). However, if you’ve just cooked a whole steak roast, you should let it sit for at least 10 minutes – 20 minutes, maybe longer.
Additionally, these tips may help.
- Five to seven minutes should be the minimum if you’re in a rush.
- If you know your cut is thick, give it at least 10 minutes.
- You could rest it for 5 minutes for every inch of thickness.
- You could rest it for 10 minutes for every pound.
- You could rest the meat for half as long as it took to cook. If the meat is thicker, you may rest it for the whole time it took to cook.
Frequently Asked Questions
Q1: Does resting steak result in making it cold?
Ans: No, a steak can never be cold because of resting as the meat will continue to cook for a few minutes after you take the steak off the grill. This is what we call carryover cooking.
The internal temperature of the meat will always rise a little during the resting period. That’s why you should always remove your beef from the oven or grill prior to reaching its target doneness temperature. Otherwise, it will be overcooked.
Q2: When can we remove steak from the grill?
Ans: It depends on the internal temperature of the grill. Use a meat thermometer to check the temperature. Insert it into the side of the steaks and take them off the grill at 120 degrees Fahrenheit for rare, 125 degrees Fahrenheit for medium-rare, and 135 degrees Fahrenheit for medium.
Q3: Can we allow steak to rest too long?
Ans: Resting steak is essential for retaining flavor and juiciness but is careful not to rest your steak too long. Resting your steak for longer than the recommended times can make it go cold.
Cold steak is not only unpleasant to eat, but it can also be unsafe. So, keep an eye on the resting times to ensure the best results.
Q4:Does resting steak actually work?
Ans: If you cut straight into your beautiful piece of steak after cooking it kind of defeats the purpose. The problem is that it has to rest to adjust all its juices.
To Wrap it Up
Cooking the perfect steak is an art that requires a little bit of know-how and technique. If you want to impress your friends, your partner, or even yourself with a great steak sometime soon, be sure to allow for the proper time for the meat to rest before serving.