Your Guide to Resting Steak
There’s nothing like a juicy and tender flame grilled steak.
Cooking the perfect steak is both art and science. Add the right mix of seasoning, grill your meat on super high heat for the right amount of time and serve with a sensational sauce like hickory smoked BBQ sauce.
Our guide will show you how to rest steak like a pro. Find out how you can create a mouth-wateringly delicious dish by resting before serving.
What does it mean to rest steak?
When you take your meat out of the oven or remove it from the stove, you need to leave it for a period of time (depending on the size and thickness) to rest before cutting and serving it. We’ll show the benefits of doing this and how long you should leave it to rest. Read on.
Why does steak need to be rested?
Did you know that raw beef is made of approximately 75% water? Meat has muscle which contains proteins, vitamins, minerals and water. When you cook meat over 48 degrees celsius, the protein goes hard and the muscle fibres contract. This pushes the water and moisture towards the centre of the meat, and if you cook it for long enough it will eventually push all the moisture out.
Although it’s tempting to cut your steak when it’s removed from the oven or grill, a bit of patience and your steak will taste even better. If you slice your meat immediately, the juices will flood the cutting board. These juices are what give your meat tenderness and taste. Without the moisture and juices your steak will taste like a rubber boot.
When you give your meat time to rest after cooking, the fibres have a chance to relax and the moisture is reabsorbed and distributed throughout the meat. It makes for a more tender, juicy and delicious experience with every bite.
How do I rest meat?
Cover the meat loosely with aluminium foil and place it on a pan, warm plate or serving platter. The aluminium foil will stop your meat from cooling too fast and the platter will catch the juices. If you cover the meat too tightly or wrap it in foil, the meat sweats and loses moisture. Remember: dry meat is tasteless meat.
How long should meat be rested?
The amount of time needed to rest meat depends on the thickness of the cut. A thick piece of meat (e.g. a good sized roast) can take between 10-20 minutes to rest, while a thinner piece may take 2 minutes to rest. Our chefs use a formula of one minute resting time per 100g of fillet steak.
Prime rib roast:
Typical Grilled steak:
It is important to note that a steak will continue to cook while it is resting as heat continues to radiate throughout the steak. This process stops when the steak has cooled sufficiently, allowing the fibres to relax and make the juices redistribute throughout the meat. Be careful not to rest it for too long – the quality of the experience will drop, not to mention potential food safety issues!
At Hog’s, we know that cooking the perfect steak is both art and science. We grill it on high heat for just the right amount of time – sealing in the juices – then let it rest so that you get a succulent steak every visit.
Fun fact: Our Grill Masters cook our prime rib for 18 hours in our professional slow cooking oven. Lovingly monitored, the process results in a uniquely flavoursome, tender and juicy medium rare prime rib steak. This is done at a ‘low and slow’ setting that brings the prime rib to a perfect medium-rare without compressing the moisture out, so it actually doesn’t need to rest after cooking! It is the one exception to the resting rule.
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