So, you’ve just seared the perfect steak—crispy crust, sizzling fat, and that beautiful deep brown Maillard reaction. But before you go slicing into it, hold up. If you want that steak to be juicy and tender, you have to let it rest.
Yes, I know the temptation is real. I used to cut into my steak fresh off the heat, only to watch all those precious juices flood the cutting board instead of staying in the meat where they belong. After experimenting (and, let’s be honest, ruining a few steaks), I finally understood why resting steak is non-negotiable—and exactly how long you need to wait for the best results.
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Why Resting Steak is Non-Negotiable
Ever wondered why chefs always stress about resting steak? The secret lies in muscle fibers and juice distribution.
When you cook a steak, the heat starts from the outside and moves toward the center. This is why internal temperature is so important—it tells you exactly when the steak has reached the perfect level of doneness without overcooking.
As the heat hits the outer layers, it forces the muscle fibers to contract, which pushes all those flavorful juices towards the center of the steak. If you cut into it right away, those juices have nowhere to go but spill out onto the plate, leaving you with a dry steak.
But if you let it rest, that’s when the magic happens. The muscle fibers have time to relax, and the juices redistribute more evenly throughout the meat. So when you finally take a bite, you get that perfectly juicy steak that’s tender and full of flavor.
It’s a small step, but it makes all the difference!
Does Steak Cook While Resting?
Yes, steak does cook while resting, but it’s a bit different from when it’s on the heat. This phenomenon is known as carryover cooking. Here’s the thing:
When you remove the steak from the heat source, the outer layers of the meat are still hot, and they continue to transfer heat to the cooler interior. This causes the internal temperature of the steak to rise even after it’s off the grill or pan. The thicker the steak, the more carryover cooking will occur.
For example:
- Thin steaks (like flank or skirt) might rise only 2-3°F.
- Thicker steaks (like ribeye or filet) can rise 5-10°F during resting.
That’s why it’s crucial to pull the steak from the heat a little earlier than your desired final temperature, so it doesn’t end up overcooked during the resting phase. For instance, if you’re aiming for medium-rare (130-135°F), you’d pull your steak off the grill at around 125°F, then let it rest to reach that perfect internal temp.
So yes, resting steak does contribute to cooking, but it’s a controlled process that helps ensure a juicy, evenly cooked result!
How Long to Rest Steak
While the general rule is to rest the steak for about 5 to 10 minutes per inch of thickness, it’s the temperature that really determines the outcome.
Using a smart meat thermometer, like the Typhur Sync Dual Smart Wireless Meat Thermometer, can help you monitor the temperature while cooking. It will alert you when to remove the steak from heat and how long to rest, ensuring perfect doneness every time.
Long Range Wireless Meat Thermometer
The Typhur Sync probe is equipped with Syncore, an advanced algorithm that uses data from multiple sensors to provide the real-time core temperature of your meat. This sophisticated technology does more than just measure temperature—it analyzes the size of the meat, its current state (whether fully defrosted, semi-defrosted, or otherwise), and the cooking environment.
Syncore factors in all these variables to give precise recommendations on when to remove the meat from heat and how long it should rest for optimal juiciness. With this technology, you’re not just cooking a steak—you’re taking advantage of data-driven insights for a perfectly cooked piece of meat every time.
How to Rest Steak Like a Pro
1. Remove the Steak from Heat
Once your steak reaches the perfect internal temperature, remove it from the grill, pan, or oven.
2. Transfer to a Resting Surface
Place the steak on a clean surface. A warm plate, cutting board, or wire rack are all great options. A wire rack is ideal for keeping the crust crispy while preventing the steak from sitting in its own juices.
3. Tent with Foil (Optional)
To retain heat without overcooking, loosely cover the steak with aluminum foil. This helps keep it warm but still allows some airflow.
4. Rest the Steak for the Right Amount of Time
The general rule of thumb is to let your steak rest for about 5-10 minutes per inch of thickness. For example, a 1-inch steak needs around 5-10 minutes, while a 2-inch steak should rest for 10-20 minutes. This helps the juices redistribute throughout the steak, keeping it tender and juicy.
However, time is just a guideline—the real key is to check the internal temperature. A meat thermometer, like the Typhur Sync Wireless Thermometer, can give you precise control over your steak’s doneness. It tracks the internal temperature to help you determine exactly when to remove the steak from the heat and when it’s done resting.
Long Range Wireless Meat Thermometer
5. Slice and Serve
Once the resting period is over, remove the foil, slice your steak against the grain, and serve immediately for a juicy, flavorful bite.
What Happens If You Don’t Rest Steak?
Here’s what you’re risking if you skip the rest:
❌ Dry steak – Juices run out, leaving the meat drier than it should be.
❌ Tougher texture – The muscle fibers stay contracted, making the steak chewier.
❌ Less flavor – When juices spill out, so does the rich, beefy taste.
All that effort was spent on seasoning, searing, and temperature control? Wasted.
Final Takeaway: Patience Pays Off
I get it. You’re hungry. You spent all this time grilling or pan-searing your steak, and now you have to wait even longer to eat it?
Yes. And trust me, it’s worth it.
If you want that juicy, tender, restaurant-quality steak, take 5 to 15 minutes to let it rest, depending on thickness. It’s a simple but powerful trick that makes all the difference.
And if you really want to master steak cooking, get yourself a Typhur Sync Wireless Thermometer—so you can track exactly when to pull your steak and how much the temperature rises while resting.
Now, go cook your perfect steak—and don’t touch it until it’s ready!
