How Long Should Meat Rest?
The grill may be off, but the cooking isn’t quite finished. Giving meat time to rest before slicing helps keep those flavorful juices where they belong—in every bite.
WHY RESTING MATTERS
As meat cooks, its juices move toward the center. Resting gives those juices time to redistribute throughout the meat instead of spilling onto the cutting board when you slice.
STEAKS & CHOPS
For most steaks and pork chops, about 5–10 minutes of resting time is plenty. Thicker cuts may benefit from a few extra minutes before slicing.
LARGER CUTS
Brisket, roasts, pork shoulder and other large cuts need more time. Depending on the size and cooking method, these cuts may benefit from resting 20–30 minutes or longer.
KEEP IT WARM
Loosely tent meat with foil while it rests if needed. Avoid wrapping it too tightly, which can trap steam and soften that beautiful crust you worked so hard to create.