Did you know that one of the easiest ways to make your meat taste better happens after it’s done cooking? Whether it’s a juicy steak, a golden roast, or a simple chicken breast, letting it rest before cutting is the key to keeping it tender and flavorful. It’s a small step that makes a big difference, and once you know why you need to let meat rest after cooking, you’ll never skip it again!
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For the longest time, I followed recipes step by step—or at least I thought I did. Whenever a recipe told me to let the meat rest for a few minutes, I’d do it, but I never really understood why. Honestly, it just felt like one of those extra steps that didn’t really matter. Most of the time, I’d stand there, knife in hand, waiting impatiently, thinking, How much difference can a few minutes really make?
One day, I was in a rush and decided to skip the resting step. Big mistake. The second I cut into the meat, the juices seeped out, and what should’ve been juicy and tender turned out dry and disappointing. That’s when I realized there’s a good reason for letting meat rest—it really does make a difference!
Now, whether I’m making these Veal Chops in Mushroom Sauce or this Slow Cooker Gammon (Ham), I never skip this step!
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Why you need to let meat rest after cooking
- It Redistributes Juices: During cooking, heat drives the juices in the meat toward the center. Resting the meat allows these juices to redistribute evenly throughout the meat, preventing them from spilling out when cut.
- It Retains Moisture: Cutting meat right after cooking releases the juices, causing it to dry out. Resting helps the meat retain more moisture when sliced, enhancing its juiciness.
- Improves Texture: When meat rests, the muscle fibers, which have contracted during cooking, relax. This leads to a more tender texture. If you cut into the meat too soon, the fibers are still tight, and the texture can be tougher.
- Balances Heat: The inside of the meat is hotter than the outside right after cooking. Resting it allows the temperature to even out, ensuring that the entire piece of meat reaches the desired doneness. The residual heat also continues to cook the meat, especially in thicker cuts, known as "carryover cooking". This helps the meat reach a consistent temperature throughout and prevents overcooking.
Carryover Cooking
Meat continues to cook after being removed from heat due to carryover cooking, which can raise the internal temperature by 5–10°F (3–6°C).
- Tip: To avoid overcooking, remove your meat from heat a few degrees before your target doneness.
- Example: if you're aiming for medium-rare steak (130°F/54°C), pull it off the heat at 125°F/52°C since it will continue cooking as it rests.
The Science of Resting Meat: Why It Makes a Huge Difference
When meat cooks, the heat pushes the juices toward the center of the meat, and the proteins inside tighten up. If you cut the meat right away, all those juices will spill out, leaving the meat dry.
By letting the meat rest, the juices have time to spread back out evenly, and the proteins relax a little, making the meat juicier and more tender. Plus, the heat inside the meat keeps cooking it a tiny bit more, which helps it finish cooking evenly without getting overdone.
If you're interested in how temperature affects other aspects of cooking, check out my post on Why Some Recipes Call for Room Temperature Ingredients.
Top Tips
- If you’re resting steaks, roasts, or meats with a crispy crust, placing them on a wire rack instead of a plate helps prevent steaming and keeps the exterior nice and crisp.
- Cover loosely with foil to retain heat without trapping too much steam, which can soften the exterior. Avoid covering for extended periods, especially with thinner cuts, as they can lose moisture.
- Rest times depend on the size of the meat:
Small cuts (like steaks): Rest for 5–10 minutes.
Large cuts (like roasts): Rest for 15–30 minutes. - Fish is more delicate than other proteins and doesn’t need a long resting time. A quick 2–3 minute rest is enough for fish fillets and steaks to redistribute juices without overcooking.
- How Long is Too Long?
Meat should not rest for more than 30–40 minutes since it may start to cool down too much. If you need to rest larger roasts for longer, you can place them in a warm oven (150–170°F / 65–75°C) to maintain the temperature without overcooking.
Frequently Asked Questions
If you don't let meat rest after cooking, the juices will spill out when cut, resulting in a drier, less flavorful piece of meat. Also, the muscle fibers won't have time to relax, leading to a tougher texture and uneven doneness.
Though resting is crucial for whole cuts like steak and roasts, ground meat (burgers, meatballs, and meatloaf) doesn’t require as much resting time. However, letting a burger rest for 3–5 minutes before serving can still help retain some of its juices.
The 2-hour rule for food suggests that perishable items should not be left at room temperature for more than 2 hours, as bacteria can grow rapidly during this time. If the temperature exceeds 90°F (32°C), the limit drops to 1 hour. Any perishable food left out beyond these time frames should be thrown away.
Other did-you-know posts
I’d Love to Hear From You!
Have you noticed a difference by letting the meat rest after cooking? Or do you have a favorite recipe where this tip made all the difference? Share your experiences, questions, or tips in the 📝 comments below!
If you tried any of the recipes mentioned here, leave a 🌟 star rating and let us know how they turned out. Your feedback helps us (and others) improve!
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Recipe
Veal Chops in Mushroom Sauce
Equipment
Ingredients
For the veal chops
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon ground black pepper (or to taste)
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 tablespoon olive oil add more if necessary
- 4 veal chops (bone-in or boneless - see note 2 in notes section)
For the sauce
- 4 strips bacon (chopped)
- 8 ounces (227 grams) mushrooms (sliced)
- 2 cloves garlic (minced)
- 1/2 cup white wine (or sustitute with stock, or use 50/50 stock and wine)
- 1 cup coconut milk (or heavy cream for a classic version, room temperature)
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon ground black pepper (or to taste)
To garnish
- 1 tablespoon Parmesan cheese (freshly shaved or grated)
- 1 tablespoon fresh parsley (chopped, optional)
Instructions
- In a small mixing bowl, mix together the salt, black pepper, Italian seasoning, garlic powder, and olive oil.1 teaspoon salt, 1/2 teaspoon ground black pepper, 1 teaspoon Italian seasoning, 1 teaspoon garlic powder, 1 tablespoon olive oil
- Pat the veal chops dry with paper towels and rub them evenly with the seasoning mixture.4 veal chops
- Heat a large skillet over medium-high heat. Sear the veal chops for 3 minutes per side until golden brown. No need to add more olive oil to the pan. Remove from the skillet and set aside.
- In the same skillet, add the chopped bacon and cook over medium-high heat until golden and starting to crisp (about 2-3 minutes). Do not remove the bacon from the pan.4 strips bacon
- Add the sliced mushrooms directly into the skillet with the bacon and sauté together, stirring occasionally, until the mushrooms are tender and golden, about 5–7 minutes.8 ounces (227 grams) mushrooms
- Stir in the minced garlic and cook for 30 seconds until fragrant. Deglaze the pan by adding the white wine (or stock) and scraping the bottom of the pan to release browned bits. Let the liquid reduce by about half, about 2 minutes, and stir in the coconut milk. Season the sauce with salt and pepper and simmer for 2–3 minutes until the sauce has thickened slightly.2 cloves garlic, 1/2 cup white wine, 1 cup coconut milk, 1/2 teaspoon salt, 1/4 teaspoon ground black pepper
- Return the seared veal chops to the skillet, nestling them into the sauce. Reduce the heat to low, cover, and simmer for 5–7 minutes or until the veal chops are cooked to your desired doneness (medium-rare to medium is ideal for veal).
- Optionally shave, or shred, some Parmesan cheese over the veal chops topped with mushroom sauce and garnish with fresh parsley.1 tablespoon Parmesan cheese, 1 tablespoon fresh parsley
Notes
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- Choose veal chops with good marbling for better flavor and tenderness.
- Choose bone-in chops if you want extra flavor and juiciness, and if you prefer a more elegant presentation. Go for boneless chops if you prioritize convenience, quicker cooking time, and easier serving.
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- Allow the veal chops to sit at room temperature for 20–30 minutes before cooking. This ensures even cooking and prevents toughness.
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- Dry the veal chops with paper towels before seasoning for a nice sear.
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- If your skillet is too small, cook the chops in batches to prevent steaming instead of browning.
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- When adding broth to the skillet, scrape up the browned bits from the bottom. These add depth and richness to the sauce.
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- Keep the sauce at a gentle simmer to prevent the veal from drying out and the coconut milk from curdling.
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- After cooking, let the chops rest for a few minutes off the heat to allow the juices to redistribute for a juicier bite.
- Use wine if you want a slightly tangy, complex sauce and are serving the dish for a special occasion or alongside lighter sides like roasted vegetables or greens. Use stock, or broth, if you're aiming for a comforting, homier dish or if you're pairing it with starchy sides like mashed potatoes or rice. You could also start with a 50/50 mix of white wine and stock for a balance of acidity and savory depth.
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- If you’re using white wine, make sure to reduce it well to concentrate the flavors before adding coconut milk.
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- Coconut milk adds a slightly sweet note; adjust the salt and pepper to balance the flavors.
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