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At Lazy T Ranch, we’re serious about beef and the cooking of it. You wouldn’t believe the number of times we’ve sat around a bonfire or kitchen table and launched a friendly debate over the so-called benefits of resting steak. Some of us agree that resting is crucial to preserving flavor, tender texture, and juiciness. Others (Lazy T’s owner included) believe resting causes the steak’s juices to puddle on the plate instead of reaching one’s belly.
“A rested steak is a cold cut.” – Ty Jenkins
Obviously, when it comes to beef, the topic of resting steak is controversial. We gathered the pros and cons of resting to help you decide . . .
Are the benefits of resting steak a myth?
First, let’s answer a few questions.
What does it mean to rest a steak after cooking?
You may want to wait before cutting into that Ribeye. Resting means allowing the steak to sit undisturbed after cooking.
How long should a steak typically rest after cooking?
Most chefs recommend waiting ten minutes before slicing to give the steak time to relax and reabsorb juices.
Why is resting steak considered an important step in the cooking process?
Theoretically, as the steak cools, its fibers relax and redistribute moisture. Cut a steak immediately after cooking, and its juices will spill onto the plate. At least, that’s the argument beef aficionados have made for decades.
What happens to a steak when it is allowed to rest?
Cooking forces moisture to the steak’s center. Resting allows the concentrated liquid to return to the steak’s edges. It also cools the meat which, depending on who you ask, isn’t necessarily a good thing. Cooled meat has a relaxed structure; the muscle fibers widen, changing the steak’s shape. The cooled fibers supposedly hold onto moisture better than hot fibers. Sounds great, except for the “eating a cooled steak” part. Our owner can’t get behind that.
How does resting a steak contribute to enhanced flavors?
The idea is if you contain the juices, you ensure maximum flavor.
What role does resting play in achieving tender textures in steaks?
Pro-resters argue that when a steak cools, its muscle fibers relax, which creates tenderness.
Now for the big question . . .
Can you skip the resting step and serve the steak immediately?
Yes, but more importantly, is serving the steak immediately better? To answer this, let’s talk about the main con of resting, which is overcooking.
After removing your steak from the heat, it continues to cook. This is referred to as “carry-over” cooking. The heat on the steak’s surface works its way into the meat, so the longer the steak rests, the more it cooks. You could take your steak off the grill at medium doneness, but after resting, it could be well done.
The best way to avoid overcooking (and over-resting) is to use a meat thermometer to monitor the steak’s internal temperature.
When it comes to resting steak, the primary claim is juiciness.
Pro-resters believe cooling a steak is the key to containing its delicious liquid. Even though resting is a proven method of locking in moisture, there isn’t a huge contrast between the juice content of a rested steak and that of a non-rested steak.
Tests have shown there’s only a teaspoon difference in juice loss.
Whatever juice leaks from a non-rested steak goes onto the plate, which then goes onto your fork as you drag a piece of steak through it.
Our owner Ty claims resting causes more juice loss. He conducted his own experiments and discovered that a steak, after resting for ten minutes, leaked a puddle of liquid. He decided that eating a steak right off the grill preserved more juice content.
Also, if the steak isn’t overcooked, it’s even juicier.
Let’s talk about juice loss and the science behind resting.
When you remove a steak from the heat, its exterior is so warm it can’t hold any moisture. Cutting the hot meat fibers is like slashing the side of a water balloon. The juice will spill out.
After ten minutes of resting, the steak has cooled, and its edges have sucked up liquid from the steak’s core. Because the center has widened (thanks to relaxed fibers), the liquid has evenly distributed throughout the steak. Surface tension keeps the juice from spilling onto the plate.
So, how does resting a steak contribute to the overall eating experience?
To answer this, we need to break down the case for resting.
- Flavor
- Texture & Tenderness
- Moisture
Pro-resters believe resting a steak enhances its flavor, but that claim is based solely on the idea that resting preserves juice content.
Resting affects the beef’s texture and tenderness by cooling the muscle fibers, which in turn causes them to relax and better distribute the juice.
Really, it all goes back to the juice.
And if a non-rested steak only loses a teaspoon (at the most) of juice, one could argue resting is more a preference than it is a vital part of the steak cooking process.
What are the different methods of resting steaks?
You don’t want to eat a cold steak, but you also don’t want to lose that teaspoon of delicious juice. No worries. There are ways to keep a steak warm and rest it at the same time.
- While resting, cover the steak with foil,
- Use a warming tray or heat lamp,
- Or put the steak in the oven.
Be sure to use a meat thermometer to avoid overcooking.
From Our Ranch to Your Table: The Steak Resting Experiment
To us, resting isn’t make-or-break. What matters the most are the actual cooking techniques used to prepare a steak (knowing how to properly sear in a pan or on the grill) and the quality of the beef.
But what do you think? Why not test it yourself with a quality steak? At Lazy T Ranch, we pride ourselves on providing premium, dry-aged beef that's rich in flavor and tender texture. Through our beef box program, you can purchase some of the finest steaks available, sourced directly from our family ranch in Ten Sleep, Wyoming.
Make your next steak an experience. Experiment with resting and decide what's best for you. You can't go wrong with a Lazy T Ranch steak, whether you rest it or not.
