Why It's A Major Mistake To Cut Into Meat Right Off The Grill

How to know when it's really time to slice

Allowing meat to rest is a crucial step in the cooking process for various proteins, including chicken, beef, pork, and fish. However, the resting time can differ for each cut. In general, thinner cuts should rest for about 10 minutes, while thicker cuts benefit from resting for up to 20 minutes. As always, actual times may vary based on the recipe, so it's important to use your discretion.

In addition to the thickness of the protein, you can also gauge resting times by the meat's internal temperature. For instance, regardless of your preferred doneness, a steak is ready to be sliced when its interior reaches a temperature of 120 to 130 degrees Fahrenheit after resting.

Once the resting period is over, the fibers in the meat have a chance to relax, allowing the juices to reabsorb and distribute evenly throughout the meat. This process prevents the flavorful juices from escaping all at once, ensuring that your meat remains tender, moist, and juicy.

Another reason to let your grilled meat rest

Allowing grilled meat to rest not only helps maintain its juicy texture, but there's also another important reason: carry-over cooking. Even after being removed from the heat source, meat continues to cook, so it's essential to give it time to finish the cooking process off the grill. As the outer surface cools, the residual heat inside the meat will continue to rise. This means you should allow the meat to rest until the internal and external temperatures equalize. It's advisable to take the meat off the grill just before it reaches the ideal temperature, as it will retain heat and increase by about 10 degrees once removed.

This principle applies not only to grilled steaks and roasts but also to pan-seared steaks. Don't rush this crucial step; you'll be pleased you took the time to let it rest.