Water is stored in the muscle fiber of meat, or myofibrils. When heat is applied to the meat, the myofibrils contract, expelling water from the cells. When you allow the meat to rest after cooking, the juices are able to reabsorb into the myofibrils leaving you with a moist, juicy bite. If you cut into the meat right out of pan, all those juices run and are lost.
In an experiment done by Cook's Illustrated, they cooked 5 boneless pork loins in a 400° oven until the internal temperature reached 140°. One was cut as soon as it was pulled out of the oven and the remainder were tented with foil and allowed to rest for 10, 20, 30 and 40 minutes.
The roast cut immediately lost 10 tablespoons of liquid. The roast allowed to rest 10 minutes lost 4 tablespoons of liquid. The 20 minute roast lost 2.5 tablespoons, the 30 minute lost 1 tablespoon and the 40 minute lost 2 teaspoons. Tasters said the 10 minute roast was much juicier than the roast cut immediately (which was described as tough and dry). They didn't notice much difference between the 30 and 40 minute roasts.
The difference between the roast immediately cut and the one allowed to rest 10 minutes is obvious. We can all stand to wait a few extra minutes before eating if it means the difference between dry and tough or moist and juicy, right?
Here are some suggested resting times for different cuts of meat. Go with the shorter or longer time indicated based on the relative size of the cut you're preparing in the appropriate category:
Beef
- Steak: 5 to 10 minutes
- Roast: 15 to 30 minutes
- Chops: 5 to 10 minutes
- Roast: 15 to 30 minutes
- Chops: 5 to 10 minutes
- Roast: 15 to 30 minutes
- Parts: 5 to 10 minutes
- Whole: 15 to 20 minutes
- Parts: 20 minutes
- Whole: 30 to 40 minutes
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