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HOW LONG TO LET STEAK REST – The Science of Juiciness!


We get DM’s and emails on the topic of resting steak from customers and social media followers quite a lot so wanted to address in a blog post.

By far, the three most common questions we receive on letting steak rest are:

  • Why let steak rest?
  • How long to rest steak?
  • Is it important to let steak rest before you cook it or rest after you cook?

You cooked up your favorite steak just how you like it, your starving, you take your nice Ribeye steak straight from the skillet to your plate and cut in for that first mouthful. Do you notice the small lake of reddish liquid getting bigger by the second on your plate? If your answer is yes, you now know just how important it is to rest meat as that flavorsome juice lost to the plate can be easily preserved inside the steak with a little resting.



 juicy rested steak  after cooking organic filet mignon grass-fed

Resting steak/resting meat is important and highly underestimated. In our experience, the secret to a juicy steak is letting it rest and not over cooking and we all agree the perfect steak is a juicy steak. Letting your meat rest is one of the biggest and most important steps to success that is sadly overlooked by most but can reap great rewards. With just a few minutes of patience before and after cooking, you can achieve consistent juicy results with a cheap or expensive cut.



letting an organic t- bone steak rest

When you cook steak to a perfect internal temperature on the cast iron skillet and even used your digital thermometer, the cells in the meat muscle fibers are going to heat up and contract which forces a lot of moisture which is a mix of water, fats and proteins called myoglobin to the center of the steak where it is cooler. If you then cut into this steak right after cooking, a lot of this precious moisture will pour out and be lost from your steak onto the cutting board or plate.  With just a few minutes of letting steak rest, time will allow the cells to cool and reabsorb the fatty, protein infused moist juices back in like a sponge, capturing the moisture where you want it most, right in your steak.



Beef is made up of approximately 70% water. In the cooking process, you want to preserve as much of this moisture as possible. Overcooking meat creates dry chewy meat. Why? The moisture has been lost. Resting meat will reabsorb this.



It comes in two easy steps:

  1. Resting Meat Before Cooking
  2. Resting Meat After Cooking

Resting steak before and after cooking are both super important. This two-step method is used by top steakhouses and top-class chefs across the globe for a reason – Resting Steak before and after cooking works!



Resting Steak on counter before cooking  resting  australian organic grass-fed ribeye steak

We do not recommend taking a steak or any raw meat from the refrigerator and cooking directly.

Allow your steak to come to room temperature on a covered cutting board or plate first. Letting your meat sit out on the countertop will also allow the steak temperature surface and internal temperature to even out. This ensures when cooking, that the surface and internal temp will be even also. This is especially important for cuts with an inch of thickness of more like Ribeye, T-Bone and Porterhouse or a bigger Rib Roast. 

How long can I keep a fresh steak on the countertop before cooking? As a rule of thumb, we recommend you let your meat sit out for 60 minutes before cooking. Once the resting steak is safely covered, all is good. This room temperature resting is also the perfect opportunity to pat the surface dry with a paper towel and season your steak with Kosher Salt.

How long can I let steak rest after seasoning and before cooking……. it totally depends on your taste for seasoning. We like to let the Kosher Salt infiltrate and brine the meat which takes at least another 30 minutes, but you can go straight to the skillet.



A great time saving trick used in professional kitchens is to let raw steak rest on top of an aluminum skillet or pot. Aluminum is highly conductive and will transfer the room temp to your steak in less than half the time.



sirloin australian beef steak resting before eating

Using a digital thermometer, (a valuable tool and great buy), you have hit the target internal temperature, we aim for 129 F / 53.5 C. Gently place your cooked steak on a cutting board without pushing or prodding. Take some aluminum foil, cover, and tent the meat loosely with the foil. Give some space on all sides of the steak to allow the warm air, moist steam, and aromas to move freely between the steak cut and aluminum foil. Don’t cover tightly as this will lead to over cooking and dryness. The TruBeef Rule of Thumb for resting cooked steak is 8 minutes per pound lb / .45kg under a foil tent so our 10oz Ribeye for example will get 5 to 5 minutes tops.

Let larger cuts like Brisket, Rib Roast / Prime Rib and Tri Tip also rest for 8 minutes per lb. When you are hungry, 8 minutes per pound sounds like a long time to wait to dive into a steak so we always use this time to whip up a sauce, blanch veggies or chop up some salad.



If you rest steak after cooking for too long under an aluminum foil tent you will get two bad outcomes:

1.Carryover Cooking: where the steak will continue to cook well past medium and into well done territory or worse.

2. An over dry and chewy steak eating experience which won’t do your hard-earned money or your steak justice at all.



The red "blood" you see on a plate from steak…. It’s not actually blood at all. Steak is nothing more than lean muscle fibers without any blood vessels. The red colored liquid is a red watery substance called myoglobin.



The respected and acclaimed British Michelin Star chef Heston Blumenthal did a great job demonstrating just how important it is to let steak rest to retain moisture.

He cooked two same sized steaks, immediately placed one on a plate, covered it with Plexiglas, and had his side kick Otto stand on the Plexiglas. He poured the liquid off the plate into a  glass. He got about two tablespoons. The second steak was rested for 5 minutes and then gave it the Otto to stand on and go juice hunting.  Only a few drops emerged. Resting steak does work!

Check out this revealing demo by Heston Blumenthal here at 2 minutes 50 seconds into this video.




The argument against letting steak rest. Is Resting a myth?

There is a minority school of thought who argue that letting steak rest before cooking or resting after cooking and the entire process of resting is just a nonsense urban myth that serves no benefit or has no effect of moisture retention or flavor. We politely disagree and side with the experts that cook (rested) steak for a living. Based on our years cooking (rested) steak, there is no other way to prep for the very best juicy steak results.



Pushing, squeezing, and prodding a steak with a kitchen utensil while its cooking on the skillet… celebrity tv chefs seem to do this all the time. Our advice is to avoid at all costs as you are effectively squeezing out the beefy juicy moisture within the meat. Remember, a “Perfect Steak is a juicy Steak”.


We love the advice from the late great Anthony Bourdain on what to do with a steak after you cooked it 😊





  • Resting steak (raw meat) before cooking will ensure an even cooking throughout the meat
  • Resting steak after cooking will keep moisture, fats, and proteins inside the steak
  • Resting is an important part of steak cooking. Do not let it get overlooked.
  • Ideal steak rest time is 8 minutes per pound (per .425kg) under aluminum foil.



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