Based on my tests, letting the steak rest for 5 to 7 minutes after cooking works best. The exact time can vary depending on the tools you use, how you like your steak done, the cooking method, and the thickness of the steak. Why is this time range ideal? Keep reading to find out.
Note: This article’s conclusions don’t apply to sous vide or reverse searing methods for cooking steak. These methods cook the steak slowly at low temperatures, so there’s little temperature increase from carryover cooking. Instead, this article focuses on quicker, high-temperature methods like grilling or pan searing for steaks 1 to 2 inches thick.
Why Is It Important To Rest The Steak? A Theory
First, let me explain the two main reasons why most people suggest letting a steak rest after cooking.
- Thesis #1: Loss of Juices. For many years, the common advice has been to let a steak rest after cooking before cutting into it to avoid losing valuable juices. This tip has been around forever, though a few have questioned it, like Meathead from amazingribs.com (See his insightful article from over ten years ago about resting meat). Fast forward to 2024, and food scientist Chris Young took a closer look at this topic. In his video, he shows that the idea that resting steak reduces juice loss is a myth we’ve been repeating for years. If you’re curious to see his evidence, definitely take the time to watch his full video here.
- Thesis #2: Carryover cooking is the second major reason many experts recommend resting steak after cooking. Depending on the cooking method, the steak’s internal temperature can rise by 5°F to even over 30°F after being removed from the heat source. If you want to stop this temperature increase immediately, you could cut the steak into a few pieces right after cooking. However, a better approach is to take the steak off the heat a few degrees before it reaches your target temperature. This way, you ensure it cooks to the right level as it rests, giving you time to get everything else ready without worrying about overcooking.
In this article, I’ll focus on what I believe is the most important aspect of cooking steak: achieving the perfect doneness. I’ll show you when to take your steak off the heat and let it rest so that its internal temperature hits the sweet spot, ideally staying within a 5°F margin of error.
Resting Steak: Theory vs. Reality Based on My Tests
In theory, many cooking experts suggest removing the steak from the heat source when it is 5-10°F below the target temperature. But in reality, this well-meant advice can cause the steak to overcook, especially if you’re cooking it at high temperatures.
Below, I’ve described how the steak’s internal temperature changes after it’s taken off the heat at specific moments, along with some graphs that show the temperature changes over time depending on when I removed the steak.
Important: The data below is based on steaks cooked after resting for around 30 minutes at room temperature. Based on my experience, steaks cooked straight from the fridge have a lower increase in temperature due to carryover cooking, but overall, it’s a bad idea to cook the steak from the fridge because of how unevenly it cooks. See my full guide on How Long to Leave Steak Out Before Cooking to learn more.
Results of Resting a 1-inch Steak
Here is the data for a few one-inch thick eye of round steaks cooked completely in the pan over the stove and rested for 6-7 minutes after cooking: The pan was preheated to over 450°F. Each steak was removed from the pan when its internal temperature reached 110°F.
- Average total temperature increase after 6-7 minutes of resting: 24°F
Below is the graph on the 1-inch-thick steaks’ internal temperature increase due to carryover cooking, the final temperatures achieved, and the duration of the temperature increase after removal from the pan.
Results of Resting a 1.25-inch Steak
Here is the data for a few 1.25-inch-thick strip steaks cooked completely in the pan over the stove and rested for 6-7 minutes after cooking: The pan was preheated to over 450°F. Each steak was removed from the pan when its internal temperature reached 110°F.
- Average total temperature increase after 6-7 minutes of resting: 25°F
Below is the graph on the 1.25-inch-thick steaks’ internal temperature increase due to carryover cooking, the final temperatures achieved, and the duration of the temperature increase after removal from the pan.
Results of Resting a 1.5-inch Steak
Here is the data for a few 1.5-inch-thick strip steaks cooked completely in the pan over the stove and rested for 6-7 minutes after cooking: The pan was preheated to over 450°F. Each steak was removed from the pan when its internal temperature reached 110°F.
- Average total temperature increase after 6-7 minutes of resting: 25°F
Below is the graph on the 1.5-inch-thick steaks’ internal temperature increase due to carryover cooking, the final temperatures achieved, and the duration of the temperature increase after removal from the pan.
Results of Resting a 1.75-inch Steak
Here is the data for several 1.75-inch thick strip steaks cooked completely in the pan over the stove and rested for 6-7 minutes after cooking: The pan was preheated to over 450°F. Each steak was removed from the pan when its internal temperature reached 110°F.
- Average total temperature increase after 6-7 minutes of resting: 26°F
Below is the graph on the 1.75-inch thick strip steaks’ internal temperature increase due to carryover cooking, the final temperatures achieved, and the duration of the temperature increase after removal from the pan.
Results of Resting a 2-inch Steak
Here is the data for several 2-inch-thick strip steaks cooked completely in the pan over the stove and rested for 6-7 minutes after cooking: The pan was preheated to over 450°F. Each steak was removed from the pan when its internal temperature reached 110°F.
- Average total temperature increase after 6-7 minutes of resting: 28°F
Below is the graph on the 2-inch thick steaks’ internal temperature increase due to carryover cooking, the final temperatures achieved, and the duration of the temperature increase after removal from the pan.
Overall Summary and Conclusion
Based on my tests, the ideal resting time for a steak after cooking it over direct high heat in the pan or the grill is between 5 and 7 minutes. During this rest period, the steak’s internal temperature rises, reaching its highest point, then stabilizes and slowly begins to drop. Resting it any longer doesn’t add any benefits.
After removing the steak from the heat at an internal temperature of 110°F, its temperature will typically increase by 24-25°F within the first 5-6 minutes if the cut is up to 1.5 inches thick. For cuts 1.75 to 2 inches thick, the internal steak’s temperature typically increases by 26-28°F, sometimes more (around 30°F), within the first 6 to 7 minutes. This increase depends on the steak’s thickness, cooking time, and temperature.
I want to stress again that these findings and data only apply to steaks cooked at high temperatures over direct heat, either in a pan or on a grill.
This rise is often much higher than what most recipes suggest. That’s why removing the steak from the heat early is so important to get a perfectly cooked interior; otherwise, it will end up overcooked.
If you’re unsure when to remove the steak from the heat and let it rest, here’s an easy method to help you decide. Use an instant-read thermometer or a meat thermometer with a probe to check the steak’s internal temperature. Remove the steak from the heat when it’s:
- 20-25°F below your target temperature for 1-1.5 inches thick steaks.
- 25-30°F below your target temperature for steaks thicker than 1.5 inches.
Let steaks up to 1.5 inches thick rest for 5-6 minutes, and thicker cuts for 6-7 minutes. This method ensures your steak will be as close as possible to your target temperature, considering slight variations due to cooking temperature, flip timing, resting time, and steak’s thickness.
Very important note: These guidelines are for cooking steaks over direct heat at high temperatures on a grill or skillet, and they assume you’ll flip the steak every 30 seconds. If you flip it less often, the temperature changes from carryover cooking will increase differently, so keep that in mind. For the best results, stick closely to these instructions.
What to do if the steak is 5°F below the target temperature, or even worse if it hits the target temperature? The best approach is to slice the steak immediately to prevent it from cooking further. This will stop the internal temperature from rising.
Steak Resting FAQs
How to rest a steak properly?
Resting a steak is simple. Just place it on a cooling rack, a wooden cutting board, or a plate. The best choice is a cooling rack because it lets air flow all around the steak, and you can put a plate underneath to catch any juices, helping the steak’s crust stay nice and dry for as long as possible.
Important: Do not let your steak rest for too long. If it rests too long, it might get cold. The best resting time depends on the steak’s thickness and how you like it cooked. From what I’ve tested, 5 minutes works well for cuts up to 1.5 inches thick, and 6-7 minutes is good for thicker cuts.
Should the steak be covered while resting?
No. Generally, you don’t need to cover the steak with foil unless it’s cold and windy outside. In normal weather or at home, just leave it on a cooling rack without a cover.
Resting a steak under foil has its pros and cons. It helps keep the steak warm. However, the foil can make the steak crust soggy. While it is possible to crisp it up again, this often takes extra effort and might not be worth it most of the time.
Is it ever okay to skip resting the steak?
Sure. It’s fine to skip resting the steak in some cases. Imagine you’re cooking a steak to medium-rare, and it hits 125-130°F in the pan. If you remove it and let it rest, it will keep cooking, and the internal temperature will rise by about 20-25°F from carryover heat, which is well over medium-rare doneness. So, to keep it perfectly medium-rare at around 130-135°F, you might want to skip resting and cut it immediately without resting.