You’ve grilled the perfect steak. It smells amazing, the crust is just right, and you can’t wait to slice in. But here’s the thing: if you cut it open too soon, you’re missing out on the best part — the juice. Letting your meat rest before serving might seem like a small step, but it makes a big difference in flavour and texture. Here’s why it matters, and how to get it right.

What Happens When You Rest Meat

Cooking meat forces its juices to the surface. That’s because heat tightens the muscle fibres, squeezing the liquid out. If you cut into it immediately after cooking, all that moisture — the stuff that keeps it juicy and flavourful — runs right onto the cutting board.

Resting allows the fibres to relax and the juices to redistribute evenly throughout the meat. As a result, every bite stays moist instead of drying out at the edges. The difference is noticeable, especially with steak, chicken breasts, or roasts.

How Long Should You Rest?

It depends on what you’re cooking. For smaller cuts like steaks or pork chops, 5 to 10 minutes is enough. Larger pieces like roast beef, whole chickens, or lamb legs can benefit from 15 to 20 minutes of rest time.

A good rule of thumb is to rest meat for about one-third of the total cooking time. Just remove it from the heat, place it on a cutting board or plate, and loosely cover it with foil to keep it warm. Avoid wrapping it tightly — you want to retain heat without trapping steam, which can soften crispy edges.

Is Resting Really Worth It?

Absolutely. It’s one of those things that separates a decent home-cooked meal from a truly satisfying one. Resting gives you juicier, more tender meat with minimal effort — and no extra tools required.

It also gives you breathing space. While your meat is resting, you can finish the sides, pour a drink, or simply enjoy the calm before serving. Once you start doing it regularly, you’ll never go back to carving straight from the pan.