Importance of resting meat

Allow cooked meat to rest for a tender, juicy outcome.

To ensure a succulent cut of meat, it's crucial to let it rest both before and after cooking. This step, often touted as "locking in the juices," is essential for optimal flavor and texture.

Before cooking, allow the meat to rest at room temperature for approximately 30 minutes.

This allows the meat to warm up slightly, preventing it from tensing up when introduced to heat. Placing cold meat directly from the refrigerator into a hot pan can shock the fibers, resulting in a tough, chewy texture.

After cooking, let the meat rest for 20 minutes

Allowing the meat to rest enables the muscle fibers to relax and permits the juices to redistribute throughout the cut. Without this resting period, the meat may taste dry, regardless of its quality. To retain warmth, you can cover the meat with aluminum foil during the resting period.