A perfectly cooked steak must rest for at least 5 minutes after grilling before you cut into it. For thicker steaks of 3-4 cm thickness, allow approximately 10 minutes of resting time. This resting period allows the meat juices to distribute evenly throughout the meat, making your steak juicier and more tender. It’s a simple step that makes the difference between a good and a great steak.
Why Is Resting Steak So Important?
During grilling, the meat juices are pushed toward the center of your steak by the heat. If you cut into your steak immediately after cooking, all these precious juices will run onto your plate. By letting the meat rest, the juices have time to redistribute evenly throughout the entire piece of meat.
This scientific process is called meat juice redistribution. The muscle fibers that contracted during cooking relax again during resting. This allows them to better retain the juices. The result is a steak that remains juicy from the first to the last bite.
Without resting time, you lose up to 30% of the meat juices on your plate. This is not only a waste of all that flavor, but your steak also becomes drier and tougher. A rested steak, on the other hand, remains tender and almost melts on your tongue.
How Many Minutes Should a Steak Rest Exactly?
The exact resting time depends on the thickness of your steak. For a standard steak of 2-2.5 cm thick, 5 minutes of resting is sufficient. For thicker steaks like a ribeye or cรดte de boeuf of 3-4 cm, allow 10 minutes. A very thick tomahawk steak may even rest for 15 minutes.
A handy rule of thumb is to let your steak rest approximately 1 minute per centimeter of thickness. Thin minute steaks only need 2-3 minutes, while a substantial porterhouse steak can easily rest for 12 minutes.
You know your steak is ready to serve when the meat feels like the palm of your hand when you make a fist. The outside should still feel warm, but no longer burning hot. If you use a meat thermometer, the core temperature will rise another 2-3 degrees during resting.
What Is the Best Way to Rest Your Steak?
Place your steak on a warm plate and cover it loosely with aluminum foil. The foil should not be tight around the meat, as this will cause your crispy crust to be lost due to steam. Create a tent-like cover over your steak, so that heat is retained but air can still circulate.
Ensure your steak rests at room temperature, not in a cold kitchen or drafty area. A preheated plate helps maintain temperature better. Never place your steak on a cold surface like a marble cutting board, as it will cool too quickly.
Common mistakes include wrapping too tightly in foil or resting in an overly warm environment like on top of the stove. Flipping the steak halfway through the resting time is also unnecessary and only disrupts the process.
Does Your Steak Lose Heat During Resting?
Your steak will cool slightly during resting, but less than you think. The outside cools from burning hot to pleasantly warm, while the center actually becomes slightly warmer due to the carry-over cooking effect. This means the heat moves from outside to inside and your steak continues cooking slightly.
To prevent a lukewarm steak, preheat plates in an oven at 50 degrees. A warming cabinet at low temperature (maximum 60 degrees) is also ideal. Be careful not to keep the steak too warm, as it will overcook and become tough.
The ideal serving temperature for a steak is between 50 and 55 degrees Celsius. After proper resting, you achieve exactly this temperature. Your steak is then warm enough to melt butter, but not so hot that you burn your mouth.
What Happens If You Don’t Let Your Steak Rest?
If you cut into your steak immediately after grilling, you’ll immediately see a pool of meat juices appear on your plate. These juices should have remained in your meat for optimal flavor and juiciness. The result is a dry, tough steak that doesn’t reach its full flavor potential.
You can immediately taste the difference between a rested and non-rested steak. A non-rested steak feels dry in your mouth, especially the outer pieces. The texture is uneven, with dry edges and an overly moist center. With a rested steak, every bite is equally juicy and tender.
Additionally, with a non-rested steak, you miss the complete flavor experience. The meat juices contain much of the umami flavors that make your steak so delicious. If these end up on your plate instead of in your mouth, you taste only half of what your steak has to offer.
How Does Vlees & Co Apply This Resting Technique for the Perfect Steak?
We apply specific resting techniques for each type of premium meat. We treat a Wagyu A5 steak differently than a dry-aged ribeye. The high fat marbling in Wagyu requires a slightly shorter resting time, while dry-aged steaks can rest a bit longer to allow their complex flavors to fully develop.
Our meat sommeliers know exactly how long each cut should rest. For a perfect USA Prime steak, we use a resting time of 8 minutes, while a Scottish Angus tomahawk gets 15 minutes. We always serve on preheated plates and use special warming cabinets that guarantee the ideal resting temperature.
As proud host of the World Steak Challenge, we gladly share our knowledge about perfect steak preparation. We use this international expertise daily in our restaurants in Arnhem, Nijmegen, and Amsterdam-Noord. Want to learn more about the different types of premium meat and their preparation? Discover it in our comprehensive guide.
Frequently Asked Questions
Can I rest my steak in the oven instead of under foil?
Yes, you can rest your steak in a turned-off oven with the door slightly ajar. Make sure the oven is not warmer than 50ยฐC, otherwise your steak will overcook. This method works especially well with multiple steaks at once, as they keep each other warm without the crust becoming soft from steam.
Should I also rest the steak if I prepared it sous-vide?
With sous-vide preparation, resting is less crucial because the meat juices are already evenly distributed. However, it is important to wait 2-3 minutes after searing before cutting. This gives the crust time to 'set' and prevents the juices from running out anyway.
How do I prevent my side dishes from getting cold while the steak rests?
Plan your timing so that your side dishes are ready when your steak begins to rest. Keep vegetables warm in the pan with lid on low heat, and prepare cold elements like salads last. It's best to cook fries during the last minutes of resting time, so everything comes to the table warm together.
What is the difference between resting and 'reverse searing' with steak?
Resting happens after cooking to redistribute meat juices, while reverse searing is a cooking method where you first cook slowly in the oven and then sear. With reverse searing, your steak must also rest after searing, but often slightly shorter (3-5 minutes) because the meat has already been gradually warmed.
Can I season my steak or add sauce during resting?
Wait with adding finishing touches like fleur de sel, fresh herbs, or butter until just before serving. During resting, you can place a pat of herb butter on the steak that slowly melts. It's best to serve sauces alongside or add them after cutting, so they don't cool on the meat.
How do I know if my steak has rested too long?
A steak has rested too long if it feels cooler than hand-warm (below 45ยฐC) or if the surface begins to turn gray. After 20 minutes of resting at room temperature, most of the heat is lost. If this happens, you can briefly reheat the steak (30 seconds per side) in a hot pan, but the texture will be less optimal.