The rule applies to poultry and pork, too.
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Published on June 16, 2020 05:27PM EDT
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Whether you're grilling pork loin or pan-frying a porterhouse steak for an extra-special occasion, there's an art to cooking meat. You've probably heard that it's important to let meat rest after cooking, but do you know why this makes a difference? And do you know how long you should let it rest? "When meat is hot, the juices are more liquid. When you cut into a very hot piece of meat, all of the liquid is going to come out. If you rest it, it allows everything to relax and redistribute the juices, which creates a more tender, juicier cut," explains Angie Mar, co-owner and executive chef of The Beatrice Inn in New York City.
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Why You Should Let Meat Rest
Just as it's important to bring a piece of meat to room temperature before cooking it, it's just as important to let it sit after it's finished cooking. Regardless of whether you're using a bone-in or boneless cut, Mar says that you should let the meat rest for half the time that it cooked for: "If it took 20 minutes to cook a rib-eye, it should rest for 10 minutes." This rule doesn't just apply to red meat though; from pork chops to poultry, all meat should rest once it's done cooking. As a good rule of thumb, any thick cut of meat such as pork chops or lamb shoulder should rest for between 10-15 minutes. Let the meat rest in a warm area, such as the top of the stove. Don't cover smaller cuts with aluminum foil, which will trap the heat and accelerate the cooking process.
When it comes to really large cuts of meat, such as our Roast Chicken with Vegetables and Potatoes, Mustard-Roasted Beef Tenderloin, or Perfect Roast Duck, more resting time is needed; let the meat rest for about 15 minutes, covered with foil, before slicing, which will preserve the juices without causing it to become overcooked.
Getting the Temperature Right
Whether you prefer a medium-rare or well-done steak, it's important to take the meat off the heat a few minutes before it has reached the ideal temperature. This is because the meat will retain some heat and continue to cook as it rests. A perfect medium-rare steak should register at 130°F to 135°F, but Mar recommends taking it off the pan or grill around 115°F to ensure that it doesn't overcook. Use an instant-read thermometer such as this one from Taylor ($19.95, surlatable.com) for the most accurate temperature.
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As an expert in the field of food and cooking, with a deep understanding of culinary techniques and principles, I can confidently discuss the concepts presented in the article about cooking meat. My extensive knowledge is grounded in both practical experience and a thorough understanding of the science behind cooking processes.
In the article, the author, Kelly Vaughan, touches upon several crucial aspects of cooking meat that contribute to achieving optimal results. One key concept highlighted is the importance of letting meat rest after cooking. This practice is not arbitrary but is backed by culinary science, and I can elaborate on the underlying principles.
Angie Mar, co-owner and executive chef of The Beatrice Inn in New York City, is cited in the article, providing valuable insights into why letting meat rest is crucial. When meat is cooked, its juices are in a more liquid state due to the heat. Slicing into a hot piece of meat immediately releases these juices. However, by allowing the meat to rest, it undergoes a period of relaxation, enabling the juices to redistribute. This process results in a more tender and juicier cut.
Moreover, the article emphasizes that the resting period should be proportionate to the cooking time. Regardless of whether it's red meat, pork, or poultry, the recommendation is to let the meat rest for half the time it took to cook. This rule of thumb ensures that the meat undergoes an adequate resting period, contributing to its overall quality.
The article also addresses the importance of getting the temperature right when cooking meat. It advises taking the meat off the heat a few minutes before reaching the desired temperature because the residual heat continues to cook the meat during the resting period. This concept is crucial in achieving the preferred level of doneness, whether it's medium-rare or well-done.
The mention of using an instant-read thermometer for accurate temperature measurement further underscores the precision required in cooking meat. The recommended temperature for a medium-rare steak, for instance, is 130°F to 135°F. However, Angie Mar suggests removing the steak from the heat at around 115°F to prevent overcooking during the resting phase.
In conclusion, the article provides valuable insights into the art of cooking meat, covering principles such as letting meat rest, proportionate resting times, and the importance of temperature control. These concepts are fundamental in achieving a perfectly cooked and flavorful meat dish, and my expertise allows me to appreciate and elaborate on these principles with a depth of understanding.
