How to rest the meat. Take it from the heat and place it on a warm plate or serving platter. Cover the meat loosely with foil. If you cover it tightly with the foil or wrap it in foil, you will make the hot meat sweat and lose the valuable moisture you are trying to keep in the meat.
When it comes to really large cuts of meat, such as our Roast Chicken with Vegetables and Potatoes, Mustard-Roasted Beef Tenderloin, or Perfect Roast Duck, more resting time is needed; let the meat rest for about 15 minutes, covered with foil, before slicing, which will preserve the juices without causing it to become ...
Create a tent with aluminum foil to retain a bit of the heat. Let it sit for the appropriate amount of time (see below). Remove the foil and slice. Promptly serve and enjoy!
On letting your steak rest:
After your steak is cooked, put the steak on the plate, cover it loosely with foil and pop it back in the oven. This way your steak won't go cold while resting, and will give the muscle fibres a chance to relax and reabsorb any moisture.
Cover Loosely With Foil…
During the resting period, cover meat loosely with aluminum foil to prevent the surface from cooling off too fast. Make sure the meat is on a cutting board with a “gravy groove” or a rimmed baking sheet pan to catch any juices.
Not only would you be left with a dry piece of meat, but the steak wouldn't be very flavorful. This is far from the perfect medium rare steak that you probably wanted. The bigger the steak, the longer you should let it rest. Here's a good rule of thumb – rest the meat for 5 minutes per inch of thickness.
The center of the steak becomes supersaturated with liquid—there's more liquid in there than it can hold on to—so when you slice it open, all that extra liquid pours out. By resting the steaks, you allow all that liquid that was forced out of the edges and into the center time to migrate back out to the edges.
You can rest your steaks one minute for every 100 grams. So for a 14 to 16 ounce steak, you should rest it about 5 minutes and you can let it rest as long as 10 minutes (as long as you keep it in a warm place). The meat will continue to cook once it comes off the heat for several minutes.
Protein laid on a bare plate can lose extra heat, but again, only if it's very cold and windy out will you need foil (plus, it's better to rest on an elevated rack or wooden cutting board than directly on a plate).
Wrap the steak in aluminum foil and seal tightly to allow steak to continue cooking in its own juices. After 5 to 10 minutes, enjoy.
Pat: Aluminum foil keeps some of the heat in, but don't wrap it tightly or you will lose the crust. I would cover any steak that is over 1 1/2-inches thick. Anything less thick could overcook the steak during resting, especially if the foil is tightly wrapped.
As a result, more juice will leak out of the meat through resting, which is contrary to the popular myth. There is also a risk that letting the meat sit outside for too long could make the meat too cold to eat. Letting the temperature of the meat drop means that the meat will become firmer and tougher to eat.
To properly rest meats after cooking, you must wrap them. After a cut of meat is finished cooking, gently wrap it with aluminum foil in a tent-like fashion. This will keep the meat warm after it reaches its peak internal temperature while resting.
As your meat cooks, the covering will help it retain more of its own juices. This is also known as “dry-poaching.”
If you're cooking at a lower temp and braising, simmering, slow-cooking, stewing, or roasting it in a covered pan, its drippings will generally keep it moist for several hours, and even the toughest cuts of meat will become quite tender.
As a rule of thumb, when cooking steaks that are 1-1/2 inch thick, you want to go by the 3-4 rule. That is, three minutes per side on direct heat, then four minutes per side on indirect heat. That will get your steaks to a beautiful pink medium-rare.
The reason it needs to rest is because the juices need time to redistribute. Otherwise it will just flow away, leaving you with a brown, overcooked piece of meat.
Despite popular belief, when you're pan-searing a steak, it's not necessarily a bad thing to flip it more than once. The main thing to remember is to let one side get a good sear before flipping it. Then, let that side sear, too.
Cattleman's Restaurant explains that wet aging is a newer process popularized by the mass production of plastic bags. A quick and cost-effective way of aging beef, portioned meat is packed in vacuum-seal bags and refrigerated for 10 days. Naturally occurring enzymes break down the muscle, tenderizing the meat.
Letting your steak stand for about five minutes after you cook it will allow the juices, which are pushed towards the centre of the cut under heat, to be redistributed and reabsorbed throughout the meat. This way, your steak will lose less liquid when you cut it, leaving you with less 'blood' on your plate.
Both factors are influenced by the cut of meat you choose and how long the meat is cooked. The more a muscle is used, the stronger, and therefore tougher, the cut of meat will be. And the longer meat is cooked, the more liquid it loses and the tougher it becomes.
Remove the steaks from the frying pan to a warmed plate and leave to rest in a warm place for 3–5 minutes. This is important as it allows the juices to be re-absorbed back into the meat. The steak will hold its heat for this length of time, so resting does not affect the final eating temperature.
Most big steakhouses broil their steaks, using overhead, infrared broilers that produce incredibly hot temperatures to cook steaks. Don't worry though, you don't need to go out and invest in one, but the principle is the same. You need incredibly high heat in direct contact with the meat.
Any restaurant worth its weight will rest any meat after grilling it. In general, you don't take meat straight off the grill and serve it. No matter how busy the restaurant gets, there's generally at least a few minutes between taking the food off the heat, plating it, and then serving it.