Hey Chefs,

Today’s culinary tip is one of those small-but-mighty tricks that separates good cooking from great cooking:

    Always let your meat rest after cooking.

I know, I know—when you pull a perfectly seared steak out of the pan, or a gorgeous roast chicken out of the oven, the temptation to slice right into it is real. But if you can hold off just a few minutes, your taste buds (and your dinner guests) will thank you.

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Why Resting Matters

When meat cooks, the heat causes the muscle fibers to contract, squeezing juices toward the center. If you cut into it immediately, all those flavorful juices will run right out onto your cutting board. Resting gives the fibers time to relax and reabsorb the juices, keeping the meat moist, tender, and flavorful.

Think of it like letting a cake cool before frosting—it’s a step that makes all the difference.

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How Long Should You Rest Meat?

• Steaks & Chops: 5–10 minutes
  
• Roast Chicken: 10–15 minutes
  
• Roasts (Beef, Pork, Lamb): 15–30 minutes, depending on size
  
• Turkey: 30–45 minutes (yes, that long!)
  

A good rule of thumb? Rest small cuts for at least 5 minutes and large cuts for about 10% of the cooking time.

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Bonus Tip: Tent It, Don’t Wrap It

Cover meat loosely with foil while it rests to keep it warm. Don’t wrap it tightly—this traps steam and can make the crust or skin soggy (and nobody wants that).

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Culinary School Insight

In class, we were taught to plan resting time into the overall cooking process. It’s not just about juiciness—it’s also a great time to finish your sauce, deglaze the pan, or prep the sides. The meat is basically taking a spa break while you pull everything together.

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Final Thoughts

Resting meat is one of those small habits that has a huge impact. Skip it, and you’ll end up with dry, sad protein. Respect it, and every bite will be juicy, flavorful, and perfect.

Until next time, let it rest and cook with confidence!