Resting Meat: Why Temperature Carryover is Crucial for Juiciness

Resting meat allows the muscle fibers to relax and reabsorb juices that were pushed to the center during cooking. Cutting into meat immediately after cooking causes these juices to run out, resulting in dry meat.

Rest small steaks for 5-10 minutes, and larger roasts like brisket for 1-2 hours in an insulated cooler to retain moisture and flavor.