How to rest meat but not let it get too cold?

  • Having read this question I am persuaded that resting meat is good for its flavour. But if the meat has a good temperature straight after it's been cooked, it seems as though it will be too cold after resting it for a few minutes.

    How do you rest meat in such a way that it is not too cold for eating?

    Thanks to carry over cooking, meat is actually rising in internal temperature (getting hotter on the inside) during the resting period if it's come right off a grill or out of a pan.

  • Sam Holder

    Sam Holder Correct answer

    10 years ago

    Straight after it comes out of the pan it will usually be too hot to eat. Regardless of resting or not, you can't fully taste things which are too hot, they need to come down to a comfortable temperature before you eat them.

    Some things you can do to stop the meat being too cold when you serve it:

    • You can rest the meat wrapped in foil, this will stop it from getting too cool too quickly if you are not ready to serve once its had the time to rest.
    • you can rest it and then warm it again before you eat it, either under a hot grill for a little, or in an oven.
    • serve it with a hot sauce which will warm the meat
    • serve it on a warmed plate which will stop it cooling more too quickly on the table

    Although I think you are worrying too much about nothing IMHO. Even once rested the meat will still be at a good temperature, especially as you have not cut it yet and most of the heat will be retained in the middle of the meat.

    wrapping with foil can result in it steaming and mess up a good sear -- this isn't so bad for slow-cooked things like barbeque, but might not be ideal for steaks.

    @joe, thats very true. Something to bear in mind.

    You cover just about everything, one addition I would add to the list is don't rest the meat where there is a breeze. I have rested meat near and open window and it has cooled too much.

    Instead of wrapping with foil, just tent it.

    Any cut thicker than an inch-and-a-half or so will actually increase in temp for the first 5-10 minutes due to carry-over cooking. Resting for 5-10 min will not cause meat to become cold; big roasts can sit for as much as 30 minutes without significant loss of heat.

    Minor quibble- don't wrap anything in foil, loosely tent it.

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